Each of the three varieties of cabbage had a different flavor and texture. Hands down the tastiest was the Napa cabbage, but all three had great flavor and were a nice compliment to some grilled pork chops.Roasted Baby Cabbage serves 6 as a side-dish
1 1/2 lbs baby cabbages (or any size cabbage weighing a total of 1 1/2 lbs)
3 tablespoons olive oil
1/4 cup chicken stock or water
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
2 teaspoons honey
2 tablespoons bread crumbs
Preheat oven to 400°. Place rack on center rung. Grease baking dish (9"x13" or close) with 1 tablespoon of the oil.
Peel off and discard any distressed outer leaves on the cabbages. Cut each cabbage in half (or quarters if using a large cabbage) and arrange pieces, cut side down, in a single layer in the dish.
Drizzle over remaining 2 tablespoons oil and stock. Sprinkle with salt and pepper. Cover tightly with foil, and place in oven to cook until the vegetables are tender, about 1 hour.
Meanwhile, make a syrup by whisking together the vinegar and honey.
Remove foil, carefully flip the cabbage with tongs and evenly drizzle the vinegar and honey syrup, then the breadcrumbs across cut sides of cabbage. Cook, uncovered, another 10-15 minutes minutes, until cabbage begins to brown.
Serve warm or at room temperature.