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Author Notes: 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
- 1 medium red cabbage (about 800 g), washed and sliced
- 1 large brown onion, peeled and sliced
- balsamic vinegar
- olive oil
- salt and freshly ground pepper
- 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.
- This recipe was entered in the contest for Your Best Green Holiday Side