Roasted Red Cabbage With Balsamic Vinegar

INGREDIENTS

1 head red cabbage ( about 2-3 pounds)

3 tablespoons olive oil

2 teaspoons of Himalayan Pink Salt or Kosher

1/4 teaspoon ground pepper

2 -3 tablespoons balsamic vinegar

DIRECTIONS

Preheat oven to 450°F Cut cabbage into 12 wedges; remove thick core and discard.

Pull wedges apart; place on a large rimmed baking sheet coat well with olive oil, salt and pepper.

Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 15 minutes.

Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes. Toss with Vinegar and serve.