Roasted Red Cabbage
Ok, this is so delicious; my only regret is that I hadn’t tried red cabbage sooner! It is so easy…literally just slice it, massage it with olive oil and slide it in the oven. The longer cruciferous veggies stay exposed to heat, the crispier they get.
Ingredients
1 medium head red cabbage, cored with outer leaves removed, cut into bite-sized pieces (about 16 cups)
1/3 cup extra-virgin olive oil
1 1/2 tablespoon apple cider or balsamic vinegar (optional but sooo good with balsamic!)
Himalayan or Celtic sea salt (about 1 teaspoon)
Instructions
Preheat oven to 425 degrees F. Prepare two baking sheets lined with parchment paper.
Gently toss cabbage pieces in nonreactive bowl with oil, not to worry about leaves separating. Spread single layer on baking sheets. Roast for about 30 minutes. Optional to remove thin cabbage leaves before they get too crispy and brown. I leave them as crispy cabbage tastes great too!
Remove pans from oven, drizzle vinegar over cabbage, toss with salt. Serve immediately and enjoy!