If you are looking for the perfect side dish for grilled meats, this just may be it. It’s slightly sweet, a little tang from the balsamic, and pairs wonderfully with grilled meats of any kind.

The beloved brought home 3 large heads of cabbage this week. I have about a half gallon of sauerkraut in the refrigerator so we don’t need more, I’ve made cole slaw, dehydrated cabbage, and made soup…still have cabbage! I’ve seen several recipes for roasted cabbage and decided to try it. Honestly, I wasn’t expecting it to be something I would try more than once, but I was wrong!

1 head cabbage, sliced about 1/2 inch thick
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
salt and pepper, to taste

In a small bowl, whisk together the oil, vinegar, and honey. Place the cabbage slices on a rimmed sheet pan. Brush generously with the oil mixture. (Use it all…you won’t regret it.)
Season with salt and pepper to taste.

Roast in a preheated 400-degree oven for 25-30 minutes until the cabbage is brown around the edges and is cooked until tender but not mushy.

I *may* have eaten one of the slices as a snack while waiting for dinner.


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