Balsamic Roasted Red Cabbage
Recently I was experimenting with growing a Lions mane mushroom from a mushroom kit and then trying to to turn it into a vegan ‘steak’. That recipe is still in the works because it was not a smashing success. However pairing with this “steak” I made the best roasted cabbage. I love roasted cabbage as it is. It is probably my favorite way to eat cabbage but the balsamic just takes it to the next level. This is supper easy and would be a great side dish to any meal or a great addition to a grain bowel or salad.
Ingredients:
1 medium red cabbage shreded
2-3 tbsp oilive oil
generous pinch salt ( I used herb salt for extra flavor)
pepper to taste
3-4 tsp balsamic vinegar (or balsamic glaze also works well)
Recipe:
Preheat oven to 400 F
Shred cabbage, think 1/4 inch slices that are somewhat bite sized
Add cabbage, oil, salt and pepper to a baking tray and massage together
Roast for 10-12 minutes until cabbage is soft but not charing
Drizzle the balsamic over the top and mix.
Roast for another 5-6 mintues until you see the balsamic is starting to caramelize on the cabbage and there is no liquid vinegar left on the tray. The time will depend on the consistently of your balsamic.
The cabbage will be slightly sweet and savory. It keeps well in the fridge and is good cold as well.
