Roasted Cabbage with Balsamic Reduction

Our family loves roasted anything.  What is the magic that makes ANY vegetable irresistible with only olive oil, salt, pepper, and roasting?  I don't know, either, but I'm glad it exists, because we can gobble a whole head of cabbage prepared like this.

In addition to the olive oil and salt, this cabbage is drizzled with a balsamic reduction, which takes it from irresistible to EAT IT NOW!!!!

Roasted Cabbage with Balsamic Reduction

one head of cabbage, outer leaves removed

several tbsp. olive oil

salt and pepper

an oven for roasting

Balsamic Reduction (made speedier by the addition of sugar)

one cup of balsamic vinegar

2 tbsp. of sugar

Preheat oven to 400 degrees.  

Combine the balsamic vinegar and the sugar in a small saucepan over medium-high heat. Stir until the sugar is dissolved and then bring to a boil.  Reduce the heat and allow mixture to simmer, stirring occasionally, until the mixture is reduced by half.  Don't let it scorch when it nears the end.  It should be noticeably thicker now, and it will taste heavenly.

Prepare the cabbage by slicing it from top to bottom into 1-inch thick pieces (you can also cut it into wedges).  Drizzle with several tablespoons of olive oil (or brush oil on both sides), and then sprinkle liberally with salt and pepper.  Bake in the 400 degree oven for about 45-60 minutes, until tender and seared, turning once halfway through.  Toward the end, I drizzle on some of the balsamic reduction, and if the cabbage isn't dark enough for my liking, I just crank up the heat towards the end.  

When done, remove from oven, and top hot cabbage with as much balsamic as you like, which, if you're like me, is more than your fair share.