Ingredients:

  • 1 medium head Green Cabbage (approx. 2 lb)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Maple Syrup
  • 1 tbsp Fresh Lemon Juice

Instructions:

  1. Trim the damaged outer leaves from the cabbage. Slice it in half vertically through the core, then cut each half into quarters to create four equal wedges. Note: Cutting through the core is what keeps them together.
  2. Line a baking sheet with parchment paper. Arrange the wedges in a single layer, making sure they don't touch. Note: Spacing prevents steaming.
  3. Brush both sides of each wedge with olive oil. Make sure every nook and cranny is covered.
  4. Sprinkle the sea salt, black pepper, and garlic powder evenly over the wedges.
  5. Place the pan in a preheated 425°F (220°C) oven. Roast for 15 minutes.
  6. Flip each wedge carefully with a spatula. Roast for another 10-15 minutes until edges are mahogany colored and centers are fork tender.
  7. While the cabbage roasts, whisk together the balsamic vinegar, maple syrup, and lemon juice in a small bowl.
  8. Drizzle the glaze over the wedges during the final 5 minutes of roasting.
  9. Roast until the glaze is bubbly and sticky, then remove from the oven immediately.