Ingredients:

  • 1 medium head (2 lbs) red cabbage, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp melted unsalted butter
  • 1/2 cup toasted walnuts, crushed
  • 1 medium Granny Smith apple, thinly sliced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C). Cut the cabbage in half through the core, then quarter it, and cut each quarter into 1-inch thick wedges, keeping the core attached.
  2. Toss the cabbage wedges in a bowl with olive oil, salt, and pepper until evenly coated.
  3. Arrange wedges on a parchment-lined baking sheet, ensuring they do not touch to allow for airflow. Roast for 20-25 minutes until edges are dark brown and charred.
  4. Whisk together balsamic vinegar, honey, and minced garlic. Drizzle the glaze over the cabbage and roast for an additional 5 minutes.
  5. Remove from oven when the glaze is bubbly and sticky. Toss with melted unsalted butter for a velvety, rich finish. Garnish with crushed walnuts, sliced apple, and chopped parsley if desired.