A surprisingly wonderful side dish!

Roasted Cabbage with Simple Balsamic Reduction

Cabbage:

4 cups Chopped red cabbage (in 1-inch pieces)
4 cups Chopped green cabbage (in 1-inch pieces)
2 Tlbs Olive Oil
1/2 tsp Salt
1/ tsp Black Pepper

Preheat oven to 450 degrees

Core and chop all cabbage into 1-inch pieces and mix together in a large roasting pan (I used a baking sheet covered with tin foiled, lightly sprayed). Drizzle oil, salt, and pepper over cabbage and toss to mix well.

Roast for about 30 minutes uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to carmelize. Remove from oven and drizzle with simple balsamic reduction to taste (or serve along side).

Note: I did not measure the oil, salt, or pepper and probably used a little more than advised.

Balsamic Reduction:

1 1/2 cups Balsamic vinegar
3 Tlbs Brown sugar
2 garlic cloves, crushed and peeled (I used minced garlic)

In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil and boil for 5 minutes to reduce mixture by half. Reduce heat to low and simmer 5 minutes or until sauce has thickened (about as thick as pancake syrup). Remove garlic and discard (I skiped this). Serve. Leftovers of reduction can be refrigerated in an airtight container for up to one week.

(My reduction never quite got that thick, but it was good. As much as I liked it with the reduction, I loved the cabbage on it's own and could have eaten the entire thing!)