Igrew up eating cabbage in one of two ways. If it was raw, it was in slaw; if it was cooked, it was steamed. While my cabbage experience has broadened over the years, I still love best the pungent goodness with the distinctive latent sweetness of cooked cabbage.
My family indulges my love for cooked cabbage, but I do get the complaints that it stinks up the kitchen. Then I read that cooking cabbage without liquid and at a high temperature eliminates the funky smell almost completely. As far as ease, roasted cabbage only requires you to chop it, toss it and roast it (with only one stir in the middle for even cooking). You can't get much easier.
If you're not completely convinced, note that cabbage is also packed with fiber and has many of the natural chemicals thought to help prevent cancer. We've combined red and green cabbage for variety, but using just one color works perfectly as well. For the Simple Balsamic Reduction, you don't need to bring out the very best vinegar, but starting with one that doesn't have a bite will ensure a smooth and mellow reduction.
Today's recipe shows how easy it is to enjoy one of the season's cheapest, easiest and healthiest vegetables.
Beverly Mills and Alicia Ross are co-authors of "Cheap. Fast. Good!" Reach them at www.desperationdinners.com.
