Perfect Roasted Cabbage #

One time when I served this dish at a dinner party, a guest, when prodded for feedback, said that it tasted like "what I always want roasted cabbage to taste like." Bull's-eye, I thought. It's tender and sweet, with the maple and vinegar doing the work of making roasted cabbage taste most like itself. Save leftovers to repurpose in other meals: Use it in bowls (it is excellent topped with a fried or poached egg), in sandwiches, or as a filing for tacos.

Ingredients #

• 1 head green cabbage, sliced through the core into 12 wedges
• 3 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 2 tablespoons red or white wine vinegar
• 2 tablespoons maple syrup
• 1 tablespoon butter

Instructions #

1. Preheat the oven to 425°F.
2. Arrange the cabbage wedges on a baking sheet. Drizzle with the olive oil and sprinkle with salt and black pep-per. Roast until well colored, blistered in spots, and tender, 30 to 40 minutes, flipping once halfway through.
3. Toward the end of cooking time, heat the vinegar and maple syrup in a small saucepan until simmering, then whisk in the butter. Pour this over the hot cabbage, then return to the hot oven for 3 minutes more. Serve hot, warm, or at room temperature.