Tuesday, February 22, 2011


(from The Best of America's Test Kitchen)
Do you shy away from making cabbage because it leaves your home less-than-fragrant for the next few days? I have the perfect solution and it produces a fantastic side dish with very little fuss.

Serves 4-6
1 large head of cabbage
1 tsp salt
1 tsp sugar
freshly ground pepper
2 tbs olive oil
Balsamic vinegar

Preheat the oven to 450 degrees.Cut the cabbage through the core into 4 quarters. Slice each quarter into 4 wedges. Lay out the wedges on a rimmed baking sheet. Brush with the olive oil. Mix the salt, sugar, and pepper together and sprinkle over the wedges. Roast until lightly browned on the edges, about 25 minutes. Drizzle with the Balsamic vinegar and serve at once.
It should have occurred to me before to try roasting cabbage. Thanks to Ina Garten I roast nearly every vegetable we like. The roasting did not produce that awful cabbage stench that boiling creates. It also resulted in very sweet, very tender cabbage. Served alongside some turkey kielbasa, it was the perfect accompaniment.


  1. I am a huge cabbage fan.. havent tried them this way and no way will this recipe get away cant wait to try this! So easy... thank you!

  2. This is a great recipe to have on file. It really sounds delicious. I hope you have a great day. Blessings...Mary

  3. I use cabbage more and more in soups and stews but have never roasted it. Loving the idea with the little bit of sugar and then the vinegar.

  4. I also enjoy roasted vegetables, Arlene. They always taste sweeter. Roasted cauiflower is my favorite!

  5. Great recipe--I love almost every vegetable roasted but it never really occurred to me to roast cabbage wedges--marking down this one to try. Yum! ;-)

  6. This looks wonderful, such a healthy treat.

  7. Cabbage is one of those under used foods in our house. I tend to use it for coleslaw in the summer and forget about it the rest of the year. This looks like a great way to reintroduce it to my family!

  8. I've never tried roasting cabbage, but I definitely want to know. I love the idea of it, as well as serving it in the "wedge" style.

  9. I made this tonight and it was wonderful. I didn't have to cook it the full time as my cabbage was very tiny. The flavor was sweet and the texture was tender. Pared well with the steak and potatoes.

  10. Had half red cabbage and half white, Ive roasted them for lunch with salt pepper oil and garlic. So tasty.


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