Balsamic Roasted Cabbage
Balsamic Roasted Cabbage
Description
Tender roasted cabbage wedges caramelized with rich balsamic vinegar, garlic, and olive oil until beautifully golden around the edges. This simple yet deeply flavorful side dish transforms humble cabbage into an elegant addition to weeknight dinners, holiday meals, and roasted meat platters.
Recipe Overview
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Calories: About 110 per serving, based on 6 servings
Ingredients
1 medium green cabbage, cut into thick wedges
3 tablespoons Garlic Infused Olive Oil
3 tablespoons 25 Star Dark Balsamic Vinegar, divided
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon kosher salt
¼ teaspoon black pepper
Fresh parsley, chopped, for garnish
Finely grated lemon zest, for garnish
Flaky sea salt, for finishing
Instructions
• Preheat oven to 425°F and line a baking sheet with parchment paper.
• Remove any damaged outer cabbage leaves and slice the cabbage into thick wedges, leaving part of the core intact to help hold the wedges together.
• In a small bowl, whisk together the Garlic Infused Olive Oil, garlic powder, onion powder, salt, and black pepper.
• Arrange the cabbage wedges cut-side down on the prepared baking sheet. Brush the oil mixture evenly over the tops and sides of the wedges.
• Roast for 20 minutes, undisturbed, keeping the wedges cut-side down. This gives the flat side direct contact with the hot pan for even browning without needing to flip.
• Brush half of the 25 Star Dark Balsamic Vinegar over the tops of the wedges. Adding the balsamic partway through, rather than at the start, keeps its natural sugars from scorching over the full roast time.
• Roast for another 10 minutes.
• Brush the remaining balsamic vinegar over the wedges and roast a final 5–10 minutes, until the cut sides are deeply caramelized and a paring knife slides easily through the thickest part of the core.
• Garnish with fresh parsley and a light sprinkle of finely grated lemon zest, then finish with a light sprinkle of flaky sea salt just before serving.
Chef's Tip
Roasting the cabbage cut-side down for the entire cook, rather than flipping it, protects the wedges from falling apart once they've softened and helps the sticky balsamic glaze stay put instead of pooling on the pan. Applying the balsamic in two stages partway through, instead of brushing it on before roasting, gives you a deep caramelized glaze without burning the sugars — and since the sugars aren't exposed to heat until later, roasting at 425°F is safe and gives noticeably richer caramelization than a lower temperature. A light finish of lemon zest and flaky sea salt at the end brightens the rich cabbage and balsamic without making the dish taste lemony. For extra caramelization, broil the cabbage during the final 2–3 minutes, watching carefully to prevent burning.
Flavor Variations
• Add grated Parmesan before the final few minutes of roasting
• Finish with crispy bacon pieces for extra richness
• Add crushed red pepper flakes for subtle heat
• Use Rosemary Infused Olive Oil for a more herb-forward variation
• Add toasted walnuts or pecans before serving
Pairings
Excellent alongside roast chicken, pork tenderloin, grilled sausage, steak, meatloaf, holiday dinners, or hearty grain bowls.
Build Your Plate
Turn this into a complete roasted dinner
This cabbage is savory, caramelized, and slightly tangy, so the best plate pairs it with a simple roasted or grilled protein and a balsamic finish that echoes the glaze without overwhelming the dish.
Finished Side Dish
Balsamic Roasted Cabbage served alongside roast chicken, grilled sausage, pork tenderloin, or steak for a hearty weeknight or holiday dinner.
Main Ingredient
Green cabbage wedges roasted cut-side down with Garlic Infused Olive Oil and a 25 Star Dark Balsamic glaze applied in stages
Accompaniments
Roast chicken, grilled sausage, pork tenderloin, steak, meatloaf, toasted walnuts or pecans, or crispy bacon
Flavor Pairing
25 Star Dark Balsamic for the classic glaze, or Rosemary Infused Olive Oil in place of Garlic Infused for a more herb-forward version
Recipe Notes
Red cabbage may also be used for a more dramatic presentation and slightly sweeter flavor. Leftovers reheat very well in the oven or air fryer. Keep the wedges cut-side down throughout roasting rather than flipping them, since flipping can cause the softened wedges to fall apart once the balsamic glaze is on.
