Roasted Balsamic Cabbage Wedges

• total tid: 1 hour ish

Ingredienser

1 whole green cabbage

Olive oil

Balsamic vinegar

Oregano, thyme, mustard powder, honey - whatever you want to make the dressing

Kosher salt & black pepper

Optional toppings:

Pomegranate seeds

Goat cheese

Vejledning

Prep the Cabbage

Remove any gross outer leaves from the cabbage.

Trim just the very end of the stem so it’s clean, but keep the core intact — that’s what holds the wedges together.

Cut the cabbage in half through the core, then cut each half into wedges (usually 6–8 total), making sure each wedge has some stem so it doesn’t fall apart.

Make the Marinade (aka the Shmutz)

In a small bowl, mix:

A good glug of olive oil

A splash of balsamic vinegar

Garlic powder and/or onion powder

Thyme and/or oregano

Sometimes some honey

Salt and pepper

You want it loose enough to brush but thick enough to cling.

Sear Like You Mean It

Heat a cast iron skillet over medium-high heat until hot. Not warm. Hot.

Brush one cut side of each cabbage wedge generously with the shmutz.

Place that side down in the skillet and do not touch it until it’s deeply browned.

Brush the other cut side, flip, and sear again until golden and caramelized.

Roast

Transfer the skillet to the oven.

Roast at 350°F for about 40 minutes, or go hotter (375–400°F) for less time if that’s your vibe.

The cabbage should be tender all the way through with crispy, browned edges.

(If the pan looks dry at any point, a tiny drizzle of olive oil is fine.)

Finish (The Glow-Up)

Add goat cheese for creamy/salty magic and/or pomegranate seeds for crunch and pop.

Serve

Hot. As a side, a vegetarian main, or straight from the pan like an adult who knows what’s good.