The balsamic vinegar add a wonderful flavor to the roasted cabbage; it is a perfect side dish for meat dishes, grilled salmon, or a plate of cheese, but I also like to use it to prepare a delicious quinoa salad (I mix cooked quinoa with the roast cabbage, add a splash of olive oil and a generous handful of crumbled feta cheese and serve lukewarm). —Francesca Verrucci
medium red cabbage (about 800 g), washed and sliced
large brown onion, peeled and sliced
salt and freshly ground pepper
In This Recipe
Preheat the oven to 200°C (400°F).
In the meantime, slice onion and cabbage and place them into a large roasting dish; season with salt and pepper (I like to be generous with pepper), add a good splash of olive oil, 2-3 tablespoon of water and toss to coat.
Cover with aluminum foil and roast in the oven for about 20 to 25 minutes, then eliminate the aluminum, mix with a spatula and roast for another 15 to 20 minutes, mixing halfway, until the vegetables are cooked through (the onion should become crisp on the edges).
Sprinkle a generous splash of balsamic vinegar over the vegetables, mix gently and roast for another 15 minutes until the vinegar has evaporated. Transfer to a serving plate and serve.
This dish is good served immediately, very warm, but also at room temperature.