Balsamic-Glazed Roasted Cabbage Wedges

Preheat the oven to 190°C and line a baking sheet with parchment paper.

Place the 4 leftover roasted white cabbage wedges (reserved from Day 3) flat-side down onto the prepared baking sheet.

Peel and finely mince 1 clove of garlic, and finely chop the leaves of 1 sprig of fresh rosemary.

In a small saucepan over medium heat, combine 60 ml balsamic vinegar, 15 ml maple syrup, the minced garlic, the chopped rosemary, and 5 ml dijon mustard.

Bring the mixture to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the glaze reduces by half and becomes syrupy. Remove from the heat.

Place the cabbage wedges in the preheated oven to reheat for 8 minutes.

Carefully remove the baking sheet from the oven. Brush the top and sides of each wedge generously with about half of the warm balsamic glaze.

Return the wedges to the oven and bake for an additional 4 to 5 minutes, keeping a close eye on them to ensure the sugars in the glaze caramelize and bubble without burning.

Transfer the glazed cabbage wedges to a serving plate, drizzle with the remaining balsamic glaze from the saucepan, and season with a pinch of salt and freshly cracked black pepper to taste.