Roasted Red Cabbage With Balsamic Vinegar



    • 1 head red cabbage ( about 2-3 pounds)
    • 3 tablespoons olive oil
    • 2 teaspoons of Himalayan Pink Salt or Kosher 
    • 1/4 teaspoon ground pepper
    • 2 -3 tablespoons balsamic vinegar


  1. Preheat oven to 450°F Cut cabbage into 12 wedges; remove thick core and discard.
  2. Pull wedges apart; place on a large rimmed baking sheet coat well with olive oil, salt and pepper. 
  3. Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 15 minutes.
  4. Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes. Toss with Vinegar and serve.