Summer was great for the great outdoors, but now at the beginning of autumn cooking starts again!
This is something really simple that has a lot of taste potential.
- red cabbage
- olive oil
- balsamic vinegar
- salt to taste
Clean the outer layers of the cabbage while leaving the stem on, since it will help keeping everything together. Slice the cabbage in 1 cm thick slices and place them in a tray on top of baking paper. Drizzle olive oil and balsamic vinegar over the slices and then sprinkle coarse salt and fresh ground pepper to taste.
Put them in the oven for about 30 min at 200 °C or until they are tender. And that’s it!
I had them with brussels sprout and polenta, but they can be combined with other dishes.