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
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
Preheat oven to 400 F.
Toss all ingredients together and spread evenly on a baking sheet. Roast for 20-30 minutes, stirring every 10 minutes or so to make sure everything is cooked evenly.
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?