📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure the rack is in the middle position.
2. Prepare the cabbage: Remove any outer leaves that are damaged. Cut the cabbage in half through the core. Then, cut each half into wedges, about 1-inch thick. Don’t worry if some leaves fall off; they will get nice and crispy when roasted.
3. In a large bowl, toss the cabbage wedges with olive oil, salt, and pepper. Ensure each wedge is coated evenly for the best flavor. (i sometimes just use my hands for this, which feels more effective)
4. Arrange the cabbage wedges in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the cabbage instead of roasting it. If needed, use two baking sheets.
5. Roast the cabbage in the preheated oven for 20 minutes. Flip the wedges and continue to roast for another 15-20 minutes, or until the edges are nicely browned and the cabbage is tender.
6. While the cabbage is roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
7. Reduce the heat to low and let the glaze simmer for about 10-15 minutes, or until it has thickened slightly. It should coat the back of a spoon. Be careful not to burn it; stir occasionally.
8. Once the cabbage is done roasting, remove it from the oven. Drizzle the balsamic glaze evenly over the roasted cabbage wedges.
9. Sprinkle the fresh rosemary over the glazed cabbage. The rosemary adds a fragrant and earthy note that complements the balsamic glaze beautifully.
10. Serve the roasted cabbage immediately as a side dish. It pairs well with roasted meats, poultry, or can be enjoyed on its own as a light vegetarian meal.