Roasted Cabbage with Simple Balsamic Reduction

4 cups chopped red cabbage (1 inch pieces)
4 cups chopped green cabbage (1 inch pieces)
2 T olive oil
1/2 tsp salt
1/4 tsp pepper
Simple Balsamic Reduction, for serving, recipe follows

Preheat oven to 450 degrees. Core and chop cabbages into 1 inch pieces, and mix in large roasting pan. (I found that half a large cabbage yielded 4 cups chopped.) Drizzle oil, salt and pepper over cabbage, and toss to mix well. Roast for 30 minutes, uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to caramelize. Remove from oven, and drizzle with Simple Balsamic Reduction to taste, if desired.

Simple Balsamic Reduction

1 1/2 cups balsamic vinegar
3 T brown sugar
2 garlic cloves, crushed and peeled

In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil, and boil 5 minutes to reduce mixture by half. Reduce heat to low, and simmer 5 minutes or until sauce has thickened about as thick as pancake syrup. Remove and discard garlic, and serve. (Leftovers can be refrigerated in an airtight container for up to one week.) Makes about 3/4 cup.

I found that I only needed half the reduction for my taste so I will cut the recipe in half next time. My massage therapist tried this with other vegies and said they all roasted very nicely and tasted great with the reduction.