My relationship with cabbage is a turbulent one: love, desire, neglect, forgetfulness, and then… It usually ends with a reunion.
Many times I walk by cabbages at the grocery store and I mostly ignore them. Only rarely do I reach my hand out to one lucky, lovely, leafy ball to take home with me.
And when I do, I usually forget it in the fridge for weeks, left alone at the bottom drawer, waiting for some affection and attention on my part.
But cabbage is a loyal vegetable. No matter how long I forget about its existence—ignored, it is waiting for me patiently next to the cilantro and parsley, and maybe a few lemons that go in and out of the drawer—it stays crunchy and fresh. It has hopes for better days.
I’ve had one waiting for at least 4 weeks. Yeah… I bought it at the beginning of September before my sister came to visit. I planned to make a cabbage salad for her. Didn’t happen. Oh, well…
I love a sturdy, crunchy cabbage, as well as a soft one sautéed in butter. Sometimes I toss it with pasta, or even better, pasta and Bolognese sauce! (Ooh, time to make Bolognese! It’s been a while.) But I was feeling lazy yesterday—yes, I know, again (See under: gnocchi)—and wanted something quick and easy. And sweet. Roasting is my favorite quick and easy method to cook which results in what I love, love, love, naturally sweetened, caramelized food! So there you have, roasted cabbage. Simple, easy, glistening, yummy.
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Roasted red cabbage
1 red cabbage, cut into 8 wedges and then medium diced
1/2 red onion, medium diced
2 garlic cloves, minced
3 tablespoons balsamic vinegar
a sprinkle of salt, pepper
3 tablespoons extra virgin olive oil
1-2 tablespoons of sugar
Preheat your oven to 375 F degrees.
Place all the ingredients, besides sugar, on a baking sheet and mix with your hands. Roast for for 20 minutes.
(This is when I tasted it and realized that my grandma always sprinkled a little bit of sugar on her cabbage.) Sprinkle sugar, mix well with a wooden spoon, and continue to roast for another 15-20 minutes (I switched to convection oven at this point because for an extra browning effect).
NOTE: I liked this best served warm or at room temperature.