Friday, March 2, 2012

Roasted Cabbage with Balsamic Drizzle

  
image courtesy photobucket.com

In the late 1980’s my hard working husband suffered a BIG Loss of energy and was so weak in body, he could not work.

This cause us to sell everything in the big city, and move to the woods where we had purchased a mobile home. Since my husband was not able to work outside the home, and we needed extra income, - - I went to work.

Robert became my cook, and needless to say I was spoiled to arrive home each evening to a hot deliciously cooked meal. Naturally I bragged on his cooking and still do!

When I retired a few years back, I cooked a few times, but he is such a great cook and he also enjoys it - - so most days he still cooks for spoiled ol’ me!

Last week, he spied a recipe in the newspaper and tried a new cabbage recipe. I must say it was different and also delightful. Even if you are not partial to cabbage, you will want to try this recipe. It is a great side dish for roasted chicken, grilled sausages, or sautéed chicken tenders. The flavor and texture of this dish will surprise and please you.

Roasted Cabbage with Balsamic Drizzle

1 tsp kosher salt
1/4 tsp pepper
1 tsp white sugar Combine salt, pepper and sugar in a small bowl.
1 medium head cabbage
Extra Virgin Olive oil
1/3 cup Balsamic Vinegar

Adjust oven rack to upper middle of oven. Heat oven to 400 degrees. Line a baking sheet with foil.
Quarter the cabbage through the core and cut into 1 inch wedges leaving the cone intact. You will have about 16 wedges. Brush the wedges all over with Olive oil and sprinkle with the salt mixture. Arrange the cabbage wedges on the baking sheet and toast until lightly browned for about 15 minutes.

Turn the wedges and roast for another 15 minutes. During the last 15 minutes, slowly simmer the balsamic vinegar in a small pan, and allow it to reduce to about half. Pile the cabbage onto a serving platter and drizzle with the balsamic reduction vinegar. Serve immediately.

This post was linked to Ann Kroeker’s Food on Friday site.
Please visit her site to view other wonderful recipes you will discover there.



4 comments:

  1. That is something I am going to try! Recipes that are quick, simple and nutritious are always welcome in our house! Blessings!

    ReplyDelete
  2. What a blessing to have a chef in your home! Something my husband has not mastered...LOL! This sounds delicious; I love cabbage, so I will have to try! :)

    Blessings and joy this weekend!
    Denise

    ReplyDelete
  3. I love cabbage and this sounds delicious. But I think the thing I'm savoring about this post is the very beginning--the picture of a loving marriage and the give and take involved. Beautiful, Hazel.

    ReplyDelete
  4. That sounds great! I'll have to show Dave. He's a good cook, too, and he really likes cabbage.. both fresh and cooked. There's a Ugandan cabbage, tomato, onion, curry fried one that we still fix occasionally. It tastes good, too. However, no such thing as a recipe; just tossing and mixing and cooking in bits and pieces. We've had local Africans come to dinner and served it before and they feel like they are home. What a treat. ANYHOW, I will make sure we try your new one. Maybe even tonight, since I have it all here now and Dave would love it!

    Thanks much. And bless your day.

    ReplyDelete

How to leave a comment - Select Name/Url and enter your Name in the name box.. (do not enter anything in the URL box) Be sure to click the box - I am not a robot.