You take some cabbage. If you're feeling a tad dramatic, two cabbages, a green one and a red one. Slice them up into wedges and layer them on a lined sheet pan.
Now you're going to channel your inner Jackson Pollock and drizzle them all up with olive oil, honey, balsamic vinegar, and two kinds of paprika, along with the usual suspects: salt, pepper (I like white here, but regular black works just fine), and garlic powder.
That's it, stick that cabbage in the oven, walk away for 40-45 minutes or so, and come back to witness the near-miraculous transformation that has taken hold of your vegetables.
Let's zoom in on those crisped cabbage edges and soft insides, shall we?
A great vegetable dish for Sukkot, when cold-loving cabbage is in season, and in the spring, when cabbages pop up again. Wherever you are, including you guys in the southern hemisphere, it's probably cabbage season, and you can showcase the local harvest on your table. I can't claim that this will convert cabbage naysayers (I've tried), but for those who are more in the "meh, cabbage" camp, this preparation can change that into "yeah, cabbage!"
Balsamic Honey Roasted Cabbage Wedges with Paprika
- ½ medium head red cabbage
- ½ medium head green cabbage - you can use all of one kind if you prefer
- 3 Tbsp olive oil
- 2 Tbsp honey
- 2 Tbsp balsamic vinegar
- 2 tsp coarse sea salt - or 1 tsp fine kosher salt
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ¼ tsp ground white pepper - regular black pepper works too
- Preheat the oven to 375°F / 190°C. Line a sheet pan with parchment paper.
- Cut the heads of cabbage in half. Cut out the core, then slice into wedges about 1¼" / 3cm at the thickest edge.
- Lay the wedges on the parchment, alternating between green and red (if you're using both colors - you can then transfer them to a serving platter with a long spatula and they'll look colorful).
- Drizzle the olive oil evenly over the cabbage wedges. Repeat with the honey and then the balsamic vinegar.
- Evenly season the cabbage wedges with coarse salt, both kinds of paprika, garlic powder, and pepper.
- Roast in the oven for 40-45 minutes, until the edges of the cabbage are crispy and beginning to char, and the center is soft and easily pierced with a fork.