Recipe: Roasted Cabbage with Simple Baslamic Reduction

Description:

Start-to-finish: 10 minutes' preparation, 30 minutes to roast for the cabbage; 20 minutes for the balsamic reduction.

Servings: 6-8

Categories: The Produce Box, cabbage

From the kitchen of:

From Beverly Mills and Alicia Ross' Desperation Dinners, as found in The Produce Box newsletter 2010.

Roasted Cabbage:

4 c. chopped red cabbage (in one-inch pieces)

4 c. chopped green cabbage (in one-inch pieces)

2 TB olive oil

1/2 tsp salt

1/2 tsp pepper

Balsamic Reduction:

1 1/2 c. balsamic vinegar

3 TB brown sugar

2 garlic cloves, crushed and peeled

For the cabbage:

Heat the oven to 450°.

Mix all the chopped cabbage in a large roasting pan. Drizzle oil, salt, and pepper over the cabbage, and toss to mix well.

Roast for 30 minutes, uncovered, stirring once halfway through the time.

Cabbage is done when still crisp-tender and edges begin to caramelize.

Remove from oven, and drizzle with Simple Balsamic Reduction to taste, if desired.

For the balsamic reduction:

In a small pot, combine vinegar, sugar, and garlic.

Bring to a moderate boil, and boil 5 minutes to reduce mixture by half.

Reduce heat to low, and simmer 5 minutes or until sauce has thickened (about as thick as pancake syrup).

Remove and discard garlic, and serve.

Leftovers can be refrigerated in an airtight continer for up to one week. Makes about 3/4 cup.

Roasted Cabbage with Simple Baslamic Reduction