Cooking light

We've been trying to eat light and I promised to pass on some recipes. Cooking light is not always easy to do without skimping on flavor. Cabbage is one of those good for you foods that is also good to eat.

This is a great side dish that is huge on flavor but slim on calories. The balsamic reduction sauce adds an extra punch. It is not your basic boiled, stink-up-the-house cabbage. This goes great with pork or chicken, Bill was glad to see something besides soup!



Roasted Cabbage
1 head red cabbage
1 head green cabbage
1 onion
3 garlic cloves
salt and pepper
2 Tbs olive oil
1 cup balsamic vinegar
2 Tbs brown sugar

Cut the small cabbage heads into 1 inch chunks, slice the onions into wedges. Toss with olive oil and minced garlic. Spread into a 9x13 baking dish. Add salt and pepper. Bake at 400° for 30 minutes until roasted, stir gently halfway through.

To make the balsamic reduction~ combine vinegar and brown sugar in a small pan. Cook at a rolling boil until reduced to a syrup. Top the roasted cabbage with balsamic reduction sauce. In this photo I had the minced garlic in the reduction sauce... but didn't like it that way~ so I changed the recipe. My prerogative!
Y'all enjoy!
Sandi