Oven-roasted cabbage with balsamic and roasted onions is nothing short of a crazy obsession. Try it and you will understand.
Roasted Cabbage with Balsamic
People think I am crazy when I say cabbage is the new Brussels Sprout. Remember when we all thought those little things were mushy grossness forced on us by our parents?
Now you can’t go to a restaurant that doesn’t have Brussels Sprouts on the menu. They even serve them as appetizers! What is next, dessert?
If you think about it, cabbage is nothing more than giant overgrown Brussels Sprouts. Yes there are some differences and they aren’t exactly the same but they are both cruciferous vegetables that can be prepared in similar ways.
Roasted Balsamic Cabbage
Oven-roasted cabbage is destined to be the next big thing. Especially when roasted with red onions and drizzled with a balsamic glaze. It has to be, right?
When roasting, I buy a medium-sized head of cabbage and cut it into 8 equal sections. When cutting something round, the goal is to get a flat surface as quickly as possible to make the rest of your cuts easier and safer.
Cut it in half and place that flat side down on your board. Then cut each half into 4 equal-sized pieces. Do the same with your red onion. Cut it in half and then equal pieces before arranging it on a baking sheet.
Brush the cabbage and the onion wedges with olive oil and season generously with salt and pepper. Cabbage definitely needs salt but don’t go too heavy as balsamic glaze can be salty and it is much easier to adjust when you serve than get it too salty.
You’ll need these ingredients to make this recipe:
- extra-virgin olive oil
- green cabbage
- red onion
- kosher salt
- freshly ground black pepper
- balsamic glaze
Cabbage and Onions
- Preheat oven to 450°F. Brush each cabbage and red onion wedge with olive oil. Arrange wedges on a baking sheet. Sprinkle with salt and pepper.
- Roast in the preheated oven for 20 minutes; turn the cabbage wedges over and continue roasting until browned and charred in some areas, about 10-15 minutes more. Watch closely and remove from the oven when the cabbage is browned to perfection.
- Transfer to serving dish and drizzle generously with balsamic glaze.
Cabbage Side Dishes
Green leafy cabbage is truly one of the most budget-friendly, crowd-pleasing side dish options.
Cabbage and Noodles flavored with little more than butter and a bit of pepper is going to impress you in its simplicity. This an old-fashioned dish that has become a regular comfort food in our household.
Air Fryer Cabbage is tender, crisp, and flavorful and best of all, you can make it in just a few minutes! This is a great side for feeding just a few people and it couldn’t be easier to prepare.
Fried cabbage in a skillet has become an easy go-to at our house. Have you tried it in a breakfast skillet with bacon, potatoes, and a nice soft egg on top?
Balsamic Roasted Cabbage
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 head green cabbage cut into 8 wedges
- 1 red onion cut into 6-8 wedges
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 2-3 tablespoons balsamic glaze
Instructions
- Preheat oven to 450°F. Brush each cabbage and red onion wedge with olive oil. Arrange wedges on a baking sheet. Sprinkle with salt and pepper.
- Roast in the preheated oven for 20 minutes; turn the cabbage wedges over and continue roasting until browned and charred in some areas, about 10-15 minutes more. Watch closely and remove from the oven when the cabbage is browned to perfection.
- Transfer to serving dish and drizzle generously with balsamic glaze.
Nutrition
Sheryl Symonds says
Hi just wondering what is balsamic glaze?
Mary says
Sheryl – Some people will cook down balsamic vinegar into a glaze. I recommend just buying it from the store, it will be in the same area as the balsamic vinegar and salad dressings in a small bottle.