Shredded red cabbage roasted until tender with crispy caramelized edges, then finished with a splash of balsamic for a tangy, earthy side that rounds out the meal beautifully.

This is a great, quick side to serve when cabbage is readily available. It goes great with any meat dish. The leftovers are amazing to top a rice bowl or add into eggs or a fresh salad.

Roasted Red Cabbage with Balsamic Glaze

Shannon Peckford

Servings

6-8

Prep Time

5 minutes

Cook Time

20 minutes

Calories

90

Category

Side

Shredded red cabbage roasted until tender with crispy caramelized edges, then finished with a splash of balsamic for a tangy, earthy side that rounds out the meal beautifully.

Ingredients

• 1 small head red cabbage, shredded
• 1–2 tbsp olive oil
• 1 tsp steak spice
• ½ tsp salt
• ¼ tsp pepper
• Optional: chili flakes or cayenne
• 1–2 tbsp balsamic vinegar

Directions

1. Rinse and drain cabbage well. Let dry in a colander in the fridge for 1–2 hours.

2. Turn out onto parchment lined baking sheet and toss with olive oil, steak spice, salt, and pepper.

3. Roast for 20-30 minutes, I usually add during the final 30 minutes of baking Crispy Roasted Potatoes.

4. Drizzle with balsamic vinegar 10 minutes before done, toss, and finish roasting.