Balsamic Roasted Cabbage

Description

Tender green cabbage wedges are roasted with Garlic Infused Olive Oil until deeply browned at the edges, then glazed and finished with 25 Star Dark Balsamic for a savory-sweet side dish with crisp edges and a tender center.

Recipe Overview

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes

Ingredients

1 medium green cabbage, about 2 pounds
3 tablespoons Garlic Infused Olive Oil
3 tablespoons 25 Star Dark Balsamic Vinegar, divided
1 teaspoon onion powder
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, for garnish
Finely grated zest of ½ lemon, for garnish, optional
Flaky sea salt, for finishing, optional

Instructions

• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.

• Remove any damaged outer leaves. Cut the cabbage through the core into 6–8 thick wedges, leaving enough core attached to each wedge to hold the leaves together during roasting.

• Brush all exposed surfaces of the cabbage wedges with the Garlic Infused Olive Oil. Season evenly with the onion powder, kosher salt, and black pepper.

• Arrange the wedges in a single layer with one cut side flat against the prepared pan. Leave a little space between the wedges so the cabbage roasts rather than steams.

• Roast undisturbed for 20 minutes, keeping the wedges cut-side down so the pan-facing surface develops deep browning before the balsamic is added.

• Remove the pan from the oven. Brush 2 tablespoons of the 25 Star Dark Balsamic over the exposed surfaces of the cabbage wedges.

• Return the cabbage to the oven and roast for another 10–15 minutes, until the pan-facing sides and outer leaves are deeply browned and a paring knife slides easily into the thickest part of the cabbage near the core. Begin checking at 10 minutes; cabbage size and wedge thickness will affect the exact timing.

• Remove the cabbage from the oven. While the wedges are still hot, brush or drizzle them with the remaining 1 tablespoon 25 Star Dark Balsamic.

• Transfer carefully to a serving platter. Scatter with the parsley and, if desired, a light amount of lemon zest and flaky sea salt. Serve warm.

Chef’s Tip

Leaving part of the core attached helps the wedges remain intact as they soften. Keep one cut side against the pan throughout roasting rather than repeatedly turning the cabbage; this encourages strong browning while reducing the chance of the tender wedges falling apart. Add most of the balsamic only after the cabbage has already roasted for 20 minutes, then reserve the final tablespoon for the hot cabbage after roasting so you get both a caramelized glaze and a fresher balsamic finish.

Flavor Variations

• Rosemary: Replace 1 tablespoon of the Garlic Infused Olive Oil with 1 tablespoon Rosemary Infused Olive Oil for a more herb-forward version while keeping garlic as the primary savory flavor.

• Fig: Replace the 25 Star Dark Balsamic with Fig Dark Balsamic for a deeper fruit-forward glaze that pairs especially well with pork, roast chicken, sausage, and blue cheese.

• Pomegranate: Replace the 25 Star Dark Balsamic with Pomegranate Dark Balsamic for a brighter fruit profile that works especially well with poultry, pork, lamb, and holiday meals.

• Parmesan: Sprinkle the cabbage lightly with finely grated Parmesan during the final 5 minutes of roasting for a salty, savory finish.

• Bacon: Finish the roasted cabbage with crisp crumbled bacon just before serving for additional smoky richness.

• Red Pepper: Add a small pinch of crushed red pepper with the onion powder for gentle heat.

Pairings

Serve with roast chicken, pork tenderloin, grilled sausage, steak, meatloaf, lamb, or burgers. Add mashed potatoes, roasted potatoes, creamy polenta, grains, or a simple salad for a complete meal. The cabbage also works particularly well on a holiday table alongside roasted meats and other caramelized vegetables.

Build Your Plate

Turn this Balsamic Roasted Cabbage into a complete roasted dinner

The deeply browned cabbage and rich balsamic finish pair especially well with simply seasoned meats and hearty sides that let the savory-sweet cabbage remain a prominent part of the plate.

Finished Side Dish

Balsamic Roasted Cabbage with Garlic Infused Olive Oil, 25 Star Dark Balsamic, fresh parsley, and optional lemon zest

Main Dish

Roast chicken, pork tenderloin, grilled sausage, steak, meatloaf, lamb, burgers, or another simply seasoned savory protein

Sides & Additions

Mashed or roasted potatoes, creamy polenta, hearty grains, roasted root vegetables, crusty bread, or a simple green salad

Flavor Pairing

25 Star Dark Balsamic provides the signature glaze, Garlic Infused Olive Oil builds savory depth, Rosemary Infused Olive Oil offers an herbal variation, and Fig or Pomegranate Dark Balsamic provide distinct fruit-forward alternatives

Recipe Notes

A medium green cabbage weighing about 2 pounds works especially well for this roasting time. If your cabbage is substantially larger, cut it into 8 wedges and expect the thickest portions near the core to require additional roasting time.

Red cabbage may also be used, although its texture and cooking time can vary slightly. Judge doneness by tenderness at the thickest portion and deep browning at the edges rather than by the clock alone.

The lemon zest is optional and should be used lightly. Its purpose is to brighten the rich cabbage and dark balsamic rather than make the finished dish taste distinctly lemony.

Refrigerate leftovers promptly in a covered container. Reheat in a hot oven or air fryer to restore some of the browned exterior texture.