Roasted Cabbage with Balsamic Reduction
Thick wedges of cabbage are coated in a spice rub, roasted until tender and drizzled with a sweet and sticky balsamic glaze.
Ingredients
- 1 medium head of cabbage (or half a large cabbage)
- 1 tsp fennel seeds
- 1 tsp cumin seeds or ground cumin
- 3 tbsp olive oil
- salt
- pepper
- 2-3 tbsp balsamic reduction homemade (see recipe) or store bought
- chopped fresh parsley to serve
Balsamic Reduction
- 1 cup balsamic vinegar
- 1/2 tbsp sweetener (optional) honey, maple syrup, brown sugar
Instructions
- Preheat the oven to 200°C (400°F).
- Slice the cabbage into 1.5cm thick slices. If the cabbage is very wide, each slice can be halved.
- In a mortar and pestle, pound the fennel and the cumin seeds. Add in the olive oil.
- Brush each side of the cabbage with the spice/oil mix and season each side with salt and pepper.
- Lay the cabbage slices on a baking tray in a single layer and bake for 35-40 minutes until the edges are nicely browned and crispy and the middle is tender.
- Serve the cabbage steaks while they are still hot, sprinkled with a little chopped parsley and drizzled with balsamic reduction.
Balsamic Reduction
- In a saucepan over medium heat, pour in the balsamic vingear and the sweetener (if using.)
- Bring the vinegar to a simmer and keep it simmering for 15 or so minutes until the vinegar has reduced and it coats the back of a spoon. How fast this happens depends on how wide the saucepan is (the wider the saucepan, the faster it will reduce.)It will thicken as it cools.
- Store any unused balsamic reducton in an airtight jar in the fridge.
Nutrition
Calories: 110kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 28mgPotassium: 263mgFiber: 4gSugar: 6gVitamin A: 148IUVitamin C: 55mgCalcium: 68mgIron: 1mg
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