1 medium head cabbage (any color)
1 t. salt
1 t. sugar
¼ t. pepper
3 T. olive oil
2 t. balsamic vinegar
Adjust oven rack to middle position. Place rimmed baking sheet on rack and heat oven to 450 degrees.
Combine salt, pepper and sugar in a small bowl. Quarter cabbage through core and cut each quarter into 1-inch wedges, leaving core intact. (You’ll have about 16 wedges, depending on the size of your cabbage.) Lay cabbage out on another sheet pan. Brush cabbage wedges all over with olive oil and sprinkle with salt mixture.
Transfer cabbage to hot baking sheet and roast until cabbage is tender and lightly browned around the edges, about 25 minutes. Drizzle cabbage with vinegar and serve.
Makes 4-6 servings.
Chef’s Notes: Try adding other ingredients & spices to your cabbage wedges before cooking, such as smashed garlic cloves, paprika, red pepper flakes, etc.
Recipe adapted from Cook’s Illustrated.