Roasted Cabbage with Balsamic Reduction

May 8, 2018


I have never been a fan of cabbage...not in coleslaw, salads, soups, etc.  When I joined my local CSA (Community Supported Agriculture) and started getting it in my weekly box, I had to figure out a way to eat it that my family would enjoy.  I love roasted veggies so, naturally, I roasted it but it still didn't have a flavor I liked.  I love to drizzle balsamic vinegar on everything so I put in on cabbage and loved it.  I love to make a balsamic reduction for chicken and decided to try it on the cabbage and it was a hit with my family...this recipe is now a family favorite of ours.


The term "cabbage steaks" is simply a way to cut the 

cabbage (shown here) but you can slice it any way that works for you.  This is a great side dish for any protein or fish or is yummy by itself.  If you've never tried cabbage, give this one a go!


Roasted Cabbage with Balsamic Reduction, Paleo/AIP

  • 1 Head Cabbage, sliced into steaks

  • 2 Garlic cloves, minced

  • 2 tablespoons Olive oil

  • Salt & Pepper to taste (omit pepper for AIP)

  • ½ cup Balsamic Vinegar

Preheat oven to 400°.  Place cabbage steaks on a parchment line baking sheet.  Rub each steak with minced garlic and brush with olive oil.  Sprinkle with salt and pepper.  Bake for 15-20 minutes until softened and slightly browned.

While cabbage cooks, bring balsamic vinegar to boil in a small saucepan.  Reduce heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon.  Turn off heat and allow to cool for a few minutes (sauce will thicken as it cools).  Drizzle the sauce over cabbage steaks and serve immediately.

Serves 4-6 depending on size of cabbage steaks.




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