Balsamic Roasted Cabbage

Cabbage, it’s not sexy.

It’s not trendy or exotic-looking or as well-loved as kale, artichokes, or sweet potatoes.

It’s just… so plain.

But, enter the red cabbage (which should actually be called purple cabbage, in my opinion).

Red cabbage is crisp, bright, and vibrant. Suddenly, cabbage is looking a little better. More robust. Attractive, really.

After I read about Heather’s Dijon-Roasted Cabbage, I knew I could do some magic of my own with this often-ignored veggie. I wanted to roast it, but I wanted a deeper, darker flavor.

So I tossed it with sweet balsamic vinegar, satiny olive oil, and a flavorful mix of garlic, salt, pepper, cayenne, and – the rockstar ingredient in this recipe – brown sugahhhh.

After coming out of the oven, the balsamic roasted cabbage becomes tender and yet retains some of its crunch. It tastes like it was braised in tangy, spicy, garlicky syrup. It makes a kitchen smell all inviting and appetizing and warm. It is fantastic.

Balsamic Roasted Cabbage

Ingredients

2 cups shredded red cabbage
2 garlic cloves, minced
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
pinch of red pepper flakes
salt and pepper, to taste

Directions

  1. Preheat oven to 400 F.
  2. Toss all ingredients together and spread evenly on a baking sheet.
  3. Roast for 20-30 minutes, stirring every 10 minutes or so to make sure everything is cooked evenly.
  4. Serve warm or room temperature.

This would be a great side dish. (Would be a great side dish if you don’t end up eating a whole bowl for dinner, like I did. Whoops.)

Sure, I have a thing for purple food. And yes, anything roasted with balsamic tastes like some sort of seduction on your taste buds. But really, this roasted red cabbage is so good, it’s just a few steps away from being sexy.

Tell me, are you a fan of cabbage?

   

25 Responses to “Balsamic Roasted Cabbage”

  1. #
    1
    Michelle posted January 22, 2012 at 3:34 pm

    I equate cabbage with kimchi. I equate kimchi with love. Thus, I love cabbage! Oh, and HAPPY BIRTHDAY!!!!

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    2
    Elizabeth posted January 22, 2012 at 4:58 pm

    Bianca!! Happy Birthday!!! I hope you have lots of delicious cake. I love everything cabbage. Especially raw.

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      2.1
      Bianca Garcia posted January 22, 2012 at 5:28 pm

      Still having cake as of right now ;) Thanks Elizabeth!

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    3
    Megan posted January 22, 2012 at 5:46 pm

    I don’t think I’ve ever roasted cabbage before. This sounds wonderful! Happy Birthday!

  4. #
    4
    Daisy posted January 22, 2012 at 8:50 pm

    I love cabbage – my mom cooked with it a lot growing up, it was a staple side dish for a lot of her meals. but I do often overlook it for other vegetables and that should change!!

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    5
    Simply Life posted January 22, 2012 at 8:51 pm

    wow, you actually succeeded in making cabbage sound appetizing!

  6. #
    6
    Emily @ A Cambridge Story posted January 23, 2012 at 10:40 am

    I actually do like cabbage – and love this technique! Happy birthday!!

  7. #
    7
    Molly posted January 23, 2012 at 1:42 pm

    Big cabbage fan here. Both red and green hold a place in my heart. I like to soften red onion, add shredded red cabbage and just cook it and cook it and cook it until it’s very very soft. Then I toss in a tablespoon of red wine vinegar and a tablespoon or so of dried cranberries and cook it for about four more minutes. Definitely give it a shot if you have the other half of the cabbage and are trying to figure out what to do with it.

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      7.1
      Bianca Garcia posted January 24, 2012 at 11:15 am

      Oooh thanks Molly I will try that soon!

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    8
    Meghan posted January 23, 2012 at 2:21 pm

    I LOVE red cabbage! I like making a light slaw with it or doing a sweet and sour crock pot version. I will definitely give this a try.

  9. #
    9
    Kim K posted January 23, 2012 at 2:29 pm

    it’s your birthday?! HURRAY! happy birthday bianca!

    i love cabbage when it’s in cold slaw, but never had it any other way. sounds like an excellent side dish and i will be trying it soon!

  10. #
    10
    Chiara posted January 23, 2012 at 6:53 pm

    Happy Birthday, Bianca!

    And thanks for this cabbage recipe. I would have never thought of roasting red cabbage.

    I love Napa cabbage a whole lot though. It’s probably the Asian in me. :o)

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      10.1
      Bianca Garcia posted January 24, 2012 at 11:15 am

      Thanks Chiara! I like napa cabbage too :)

  11. #
    11
    Danielle posted January 23, 2012 at 9:18 pm

    My dad loves cabbage and I think I found just the thing to make him this weekend!!!

  12. #
    12
    Shannon posted January 23, 2012 at 11:11 pm

    happy birthday :) love cabbage, and this sounds like an absolutely wonderful way to prepare it!

  13. #
    13
    Jen posted January 24, 2012 at 8:30 am

    I LOVE cabbage!! Thanks for sharing this recipe, I will be trying it out soon!

    • #
      13.1
      Bianca Garcia posted January 24, 2012 at 11:16 am

      Hi Jen, thanks for the comment! Hope all is well!

  14. #
    14
    Reeni posted January 24, 2012 at 3:17 pm

    I’m a big fan! You did something extra special to it! I bet it’s absolutely delicious!

  15. #
    15
    Alaina posted January 24, 2012 at 4:58 pm

    Happy Happy Birthday Bianca!! I had a side of cabbage slaw at the Parish Cafe, once, and it was amazing! It was mixed with thai basil and mint; I could have had that for dinner just by itself!

  16. #
    16
    Joanne posted January 25, 2012 at 8:49 am

    The fact that you said rockstar in this post made my morning.

    So did the brown sugar caramelly cabbage. Way to STEP.IT.UP.

  17. #
    17
    Amy (Savory Moments) posted January 29, 2012 at 9:50 pm

    I am a big fan of cabbage, but I have not yet tried roasting it (I don’t know why, because I adore roasted brussel sprouts). Your recipe looks great with lots of good flavors.

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    18
    Ranjani @ Four Seasons of Food posted February 10, 2012 at 12:40 pm

    I enjoy cabbage, but always have trouble thinking of interesting things to make with it. This recipe looks great!

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    19
    Julie posted November 4, 2012 at 10:57 pm

    Just made this tonight. Was wonderful, but very very spicy. Maybe my cayenne is stronger than yours? I will definitely be making this again, but will halve or even quarter the amount of pepper.

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      19.1
      Bianca Garcia posted November 5, 2012 at 10:32 am

      Hi, Julie! I’m glad you liked it, even if it was super spicy. Admittedly, I have a heavy hand with spice as I do have a very high tolerance for heat. I should’ve included a warning! Thanks for letting me know :) Have a great week ahead!

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