Roasted Cabbage with Quick Balsamic Reduction

So St. Patrick's Day fast approaches.. do you celebrate?

I am in the midst of planning a very lucky, very green birthday party for my 2-year-old. His party falls on St. Patrick's this year, so we decided to embrace the theme and get our green on. As you might imagine, we won't be serving corned beef and cabbage to a room full of toddlers, so I decided to roast up some cabbage for us a few days early.

 

I wanted to add little flavor to the roasted cabbage, so I decided on a quick balsamic reduction. For a true reduction, all you need to do is put some balsamic vinegar on the stove and and wait patiently for it to reduce. I wanted something a little faster, so I added some extra sugar to move the process along. If you're looking to try something a little bit different with your corned beef, this side dish fits the bill.

 

I'm not Irish and neither is my husband, but I think St. Patrick was pretty awesome- so cheers to his memory! I'm looking forward to sharing all of our St. Paddy's party details with you next week- and if you play your cards right, I'll have an 'Irish' treat for you tomorrow, too!

Roasted Cabbage with Quick Balsamic Reduction
by Oven Love

Ingredients:

• 1 head cabbage, cut into wedges or thick slices
• 1/4 cup olive oil
• salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1 tablespoon brown sugar

Preheat your oven to 375 degrees. Cover a large baking sheet with aluminum foil. Pour olive oil on the cabbage to cover. Place in one layer on the baking sheet and season with salt and pepper. Bake at 375 for 30-40 minutes or until the cabbage is soft, flipping over once during cooking.

For the reduction, combine balsamic vinegar and brown sugar in a small saucepan. Simmer over medium heat for about 15 minutes until it reaches your desired thickness. Watch it closely toward the end so it does not burn.

When the cabbage comes out of the oven, drizzle each slice with the balsamic reduction and serve immediately.