Ingredients:

  • 1 medium green cabbage (about 2 lbs / 900g)
  • 3 tablespoons olive oil (45ml)
  • 1 teaspoon garlic powder (5ml)
  • ½ teaspoon onion powder (2.5ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • Salt and freshly ground black pepper to taste
  • ¼ cup balsamic vinegar (60ml)
  • 1 tablespoon brown sugar (15g)
  • ½ cup grated Parmesan cheese (50g)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut the cabbage through the core into quarters, then cut each quarter in half to create wedges. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Arrange the cabbage wedges in a single layer on the baking sheet (lined with parchment, if using). Roast for 25 minutes, then flip the wedges and roast for another 10-15 minutes, or until tender and golden brown on the edges.
  4. While the cabbage roasts, combine balsamic vinegar and brown sugar in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened and coats the back of a spoon.
  5. While the cabbage roasts during its final 5-10 mins, heat a small non-stick pan on medium low. Sprinkle the parmesan across the pan in a thin layer. Allow to gently melt, then once golden brown, remove the pan from the heat and allow it to cool. Once cool, use a spatula to remove it and break into small pieces.
  6. Drizzle the roasted cabbage with the balsamic glaze. Top with parmesan crisp pieces. Serve immediately.