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Roasted Cabbage with Balsamic Reduction Recipe

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4.1 from 14 reviews

This Roasted Cabbage with Balsamic Reduction recipe offers a flavorful and healthy way to enjoy cabbage. Thick slices of cabbage are brushed with a fragrant mix of fennel and cumin seeds in olive oil, roasted until tender and crispy, then drizzled with a tangy, sweet balsamic reduction for a perfect balance of flavors. Garnished with fresh parsley, this dish makes an elegant side or a light vegetarian main.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Roasted Cabbage

  • 1 medium head of cabbage (or half a large cabbage)
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds or 1 1/2 tsp ground cumin
  • 3 tbsp olive oil
  • Salt & pepper to taste
  • 2-3 tbsp balsamic reduction (homemade or store-bought)
  • Chopped fresh parsley, to serve

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1/2 tbsp sweetener (optional: honey, maple syrup, or brown sugar)

Instructions

  1. Preheat oven: Preheat your oven to 200°C (400°F) to prepare for roasting the cabbage.
  2. Slice cabbage: Cut the cabbage into 1.5 cm thick slices. If the cabbage is very wide, halve each slice for easier roasting and serving.
  3. Prepare spice oil: Using a mortar and pestle, pound the fennel and cumin seeds together to release their aroma, then mix in the olive oil to create a fragrant spice oil.
  4. Season cabbage: Brush both sides of each cabbage slice with the spice oil mixture. Season with salt and pepper generously for flavor.
  5. Roast cabbage: Arrange the cabbage slices in a single layer on a baking tray. Roast in the oven for 35-40 minutes, until the edges are browned and crispy and the center is tender.
  6. Make balsamic reduction: While the cabbage roasts, pour the balsamic vinegar and optional sweetener into a saucepan over medium heat. Simmer for about 10 minutes or until the vinegar reduces and thickens enough to coat the back of a spoon.
  7. Serve: Plate the cabbage steaks while hot, drizzle with the balsamic reduction, and sprinkle with chopped parsley for a fresh finish.
  8. Store excess reduction: Any leftover balsamic reduction can be cooled and stored in an airtight jar in the refrigerator for future use.

Notes

  • For a stronger spice flavor, toast fennel and cumin seeds lightly before pounding.
  • You can prepare the balsamic reduction ahead of time and refrigerate it; just warm slightly before serving if too thick.
  • If you prefer a vegan option, use maple syrup or brown sugar instead of honey in the reduction.
  • Use a wide saucepan for faster reduction of balsamic vinegar as more surface area speeds up evaporation.
  • Leftover roasted cabbage can be reheated gently in the oven to maintain crispiness.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/roasted-cabbage-with-balsamic-reduction-recipe/