Balsamic Roasted Red Cabbage

Get ready to meet your new favorite side dish: Balsamic Roasted Red Cabbage! Cabbage is packed with antioxidants that fight inflammation one delicious bite at a time. Roasting the cabbage brings out its natural sweetness, while tangy balsamic vinegar and creamy goat cheese finish the dish. Healthy, tasty and full of flavor, this is one side dish you’ll come back to on repeat. Read on for our expert tips and tricks for making it below.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Cutting cabbage through the core helps maintain its shape. Cut the cabbage head into quarters, then cut each quarter in half again, ensuring each wedge still has a bit of the core to keep it intact during cooking.
• To prevent the cabbage wedges from burning, brush them with the balsamic mixture halfway through cooking. Brushing the cabbage with the balsamic mixture at the beginning of the roasting process could result in the sugars cooking too quickly, which can lend an unpleasant bitterness. 
• If you can, buy goat cheese in a log and crumble it yourself. Pre-crumbled cheese sometimes has anti-caking agents added to it that make it less creamy.

Nutrition Notes

• Cabbage is the star of this recipe. And it’s a tasty way to score cancer-preventing antioxidants. In addition to inflammation-fighting vitamin C, this cruciferous vegetable is also loaded with glucosinolates and isothiocyanates that may reduce the risk of certain cancers.