(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.
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TASTE NOTES
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.
