ROASTED CABBAGE WITH SIMPLE BALSAMIC REDUCTION
Start to finish: 10 minutes' preparation, 30 minutes to roast.
• 4 cups chopped red cabbage (in 1-inch pieces)
• 4 cups chopped green cabbage (in 1-inch pieces)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper

SIMPLE BALSAMIC REDUCTION (20 minutes)
• 1 ½ cups balsamic vinegar
• 3 tablespoons brown sugar
• 2 garlic cloves, crushed and peeled

Heat oven to 450 degrees F
For the cabbage: Core and chop all cabbages and mix together in a large roasting pan. 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. Yield: 6 to 8 servings.
For the reduction: 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 ¾ cup.

From Beverly Mills and Alicia Ross' Desperation Dinners