This idea for this recipe came from a roasted whole cabbage I had at an Eyal Shani (of Miznon fast food restaurants in New York) restaurant in Tel Aviv a few years ago. A beautiful red cabbage was cooked whole in red wine overnight and roasted. There are many versions to this dish now in Israel. Here’s mine.
Roasted red cabbage in balsamic vinegar
Course: Israeli, VegetablesServings
4
servingsPrep time
10
minutesRoasting time
2
hoursTotal time
2
hours10
minutesINGREDIENTS
1 medium red cabbage
3-4 tablespoons olive oil
Kosher salt
3 tablespoons your best balsamic vinegar
DIRECTIONS
- Preheat oven to 350 degrees. Grease a roasting pan.
- Cut cabbage in half lengthwise and drizzle ½ tablespoon olive oil on each cut size, use your hand to spread it all over. Sprinkle a little salt then put cabbage cut side down on the roasting pan. Drizzle another ½ tablespoon oil on each round side and use your hand to spread it all over, sprinkle a little salt.
- Roast cabbage for ½ hour.
- Take cabbage out of the oven, flip so the cut side the is up, drizzle 1 tablespoon oil and 1-2 tablespoon balsamic vinegar into the layers of the cut side of each cabbage and sprinkle with a little more salt. Put back in the oven for another 1½ hours until cabbage is very tender (test by inserting a sharp knife to the center of the cabbage.)
- Let cabbage stand for 10 minutes, covered lightly with aluminum foil, and serve.
