Ingredients:

  • 1 medium head Red Cabbage (approx. 2 lbs / 900g)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 3 tbsp Balsamic Vinegar
  • 1 tbsp Maple Syrup
  • 1 tsp Garlic Powder
  • 0.5 tsp Dried Thyme
  • 2 tbsp Fresh Parsley, chopped
  • 0.25 cup Toasted Walnuts

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Remove tattered outer leaves of the cabbage. Slice the cabbage in half through the core, then cut each half into 1-inch thick wedges, keeping the core intact to hold the leaves together.
  3. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, maple syrup, garlic powder, salt, pepper, and dried thyme until emulsified.
  4. Arrange the cabbage wedges on the prepared baking sheet in a single layer. Brush both sides of each wedge generously with the balsamic mixture.
  5. Roast for 15 minutes, then carefully flip each wedge with a spatula. Roast for an additional 10–15 minutes until the edges are charred and the centers are fork-tender.
  6. Remove from the oven and garnish with fresh chopped parsley and toasted walnuts before serving.