Ingredients:

  • 1 medium head of green cabbage (about 2 lbs/900g), cored and cut into 4 wedges
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (3g)
  • 2 tablespoons balsamic vinegar (30ml)
  • 1 tablespoon honey or maple syrup (15ml) (optional, for extra sweetness in the glaze)
  • Optional: Red pepper flakes, for a touch of heat.
  • Optional: Fresh parsley, chopped, for garnish.

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut the cabbage into wedges. Keep the core intact enough to hold the wedges together.
  3. Drizzle cabbage wedges with olive oil. Season generously with salt and pepper. Ensure even distribution.
  4. Arrange cabbage wedges on the baking sheet, cut-side up. Roast for 35-40 minutes, or until tender and edges are nicely browned. Check for tenderness with a fork.
  5. Combine balsamic vinegar and honey/maple syrup (if using) in a small saucepan. Bring to a simmer over medium heat. Cook for 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon. Watch carefully to prevent burning.
  6. Drizzle balsamic glaze over the roasted cabbage wedges.
  7. Sprinkle with red pepper flakes (if desired) and chopped parsley (if desired). Serve immediately.