1 red cabbage (about 3 lbs)
2 Tbsp EVOO
Coarse salt and ground pepper
2-3 Tbsp Traditional Balsamic Vinegar
Preheat oven to 450 degrees.
Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart, toss on a large rimmed baking sheet with oil, salt, and pepper.
Cover sheet tightly with foli. Bake until cabbage is crisp tender, about 20 minutes.
Remove foil, continue cooking, tossing occasionally, until tender and browned in spots, 20-25 minutes more.
Toss in Balsamic. Serve Warm.