By Debbwl on November 13, 2010
Photo by Ambervim
Photo by Ambervim
"A nice roasted cabbage that becomes a warm salad when using the balsamic vinegar option. **Two cutting options provided both tend to want to separate just because it is cabbage."
Serving Size: 1 (161 g)
Servings Per Recipe: 6
"So I tried this recipe thinking I'd give cabbage another chance - and I'm glad I did! Roasting is definitely the way to go with cabbage and the balsamic makes it even better. Why don't more people know about this? I cut it in wedges but next time I think I'll cut in circles to make for a more even roasting/seasoning. Thanks for the post!"
"Definitely would make this again. My kind of recipe-tasty, uses oven, and simple. I did put balsamic vinegar on for sure as I have some excellent aged balsamic-we even packed in our suitcase-didn't buy wine but bought vinegar. LOL! Thanks Debbwl for sharing."
"Tasted geat and was easy to throw together. I did have a little trouble with the outsides burning and the inside needing to cook longer, but sometimes I think my oven gets hotter than it should. Will be using this again! Made for ZWT 7."
"What a nice way to prepare cabbage. I'd never tried roasting it before, and loved how nice and brown and carmelized it came out. The balsamic vinegar drizzle was just the perfect way to finish the dish. So easy, too. I'll definitely make this again."
"I was a bit disappointed with this, but the wife really liked it....& she doesn't normally care for cooked cabbage. Unless she wants it, IDK if I'll make it again or not. Thanks!"
"Wow this was really good and so easy to make. I cut the cabbage into slices about 1/4" thick. I sprayed my pan with Pam and sprayed the cabbage with spray butter instead of the olive oil. I didn't measure the salt and pepper, I just shook it on. I didn't add the sugar. Mine cooked up in about ten minutes I think because of how I had sliced it. It was so good and tasty. Everyone loved it."
"Seriously, if you have never tried an Oven Roasted Cabbage, you've not lived. No seriously, don't tell me you never...because I won't believe you. Made for Everyday Is A Holiday."
"The taste is fabulous. I wanted to try with balsamic but it was so good just like that. Thanks Deb :) Made for Holiday tag"
"This was so easy and yet tasty. I like that it had some texture. I can imagine making this on a cold day with some baked potatoes. I cut the salt in half and I think that was about right for me. I omitted the balsamic and still enjoyed it."
"This was delicious! We weren't sure what to expect with this recipe, but we were very pleasantly surprised. The roasting really brings out the flavor of the cabbage and the balsamic vinegar pushes it over the top. I made this as written, except I used a garlic infused olive oil and I added quite a bit more balsamic vinegar because we love the stuff. Thank you for sharing this wonderful recipe...it is definitely a keeper!"
"Who knew that a few simple ingredients would taste so wonderful roasted in the oven. This was incredible, soft, tender and very flavorful. Thanks for sharing a recipe that I enjoyed my way and that my dh really enjoyed without the vinegar. Will definitely be making this again and again. Made for Culinary Quest - Russia."
"I liked this. The cabbage was hard to work with and fell apart, and it did burn a bit... but that delicious roast cabbage flavor still came through at the end. I thought these didn't need anything at all except for salt & pepper."
"I used the wedge-method for cutting my cabbage and it worked great. The cabbage tasted awesome. I had a fantastic dinner by serving this dish alongside Recipe#296023 and Pickled Beets."
"I think this is my new favorite way to cook cabbage, and the balsamic just adds an extra layer of yummy goodness."
"Such an easy and tasty way to prepare cabbage! I cut mine into thick rounds and did not use the optional balsamic. The roasting gives the cabbage a great flavor and the seasoning is just wonderful too. Thanks for sharing the recipe!"
"I really liked this. I just realized that I forgot the balsamic vinegar. I can't wait to try it again. It is a great inexpensive side dish that you can have year around."
"Easy, simple & delicious. I never would have thought to oven roast cabbage. In one pic it is plain, which is tasty. The other pic has balsamic vinegar on the left and balsamic glaze on the right. Both are tasty....the vinegar has a bit more bite. this is not only tasty, but also lovely. Will be a great guest offering."
"Turns out roasting is a great prep method for cabbage! It makes sense, since we are used to roasting so many other vegetables, and it intensifies their flavor. I think this would convert non-lovers of cabbage too. I skipped the sugar and used shredded cabbage and baked for 16-17 minutes, and it was evenly browned. It was good both with and without the balsamic vinegar."
"I loved this recipe! The cabbage was sweet and tender and tasted so good. I cut it in wedges and roasted it for 25 minutes. I also skipped the vinegar and used a bit of butter. Thanks for sharing. Made for ZWT7-Switzerland."
"I really enjoyed this, but then again, I love cabbage! I skipped the balsamic vinegar and instead, sprinkled with a little caraway... YUM!"