Do you have a large, overlooked cabbage sitting in your fridge, waiting for the right inspiration? I had a hunch that you do. Since the sidewalks are currently adorned with pink and white petal confetti, ramps have arrived, and asparagus is on the horizon, I’m hoping this can be our final celebration of hearty winter vegetables until at least November. Let's make it a memorable one.
The inspiration for this recipe, as you might have guessed, comes from the divine creation known as salt-and-vinegar potato chips. In developing this recipe, I initially used this method to infuse thick potato slices with vinegar and salt. Later, on a whim, I decided to add some cabbage chunks to see if they would enjoy a vinegar roast/braise as well, and what followed was that we paid more attention to the cabbage than the potatoes.
I was just as surprised. The potatoes tasted great! But the cabbage was even better, far better. It truly stole the spotlight. So I tried it again using only cabbage, and while I won’t try to convince you that you’ll love charred-edged cabbage chunks combined with chip-like flakes braised in vinegar along with soft garlic cloves and pats of butter if you’re doubtful about these flavors, you probably already know if this is your kind of dish. If it is, you’re in for one of my favorite methods of roasting cabbage. It may seem excessively charred, too vinegary, and overly vegetal when you first take it out of the oven, but the pan won’t make it to the table without being emptied.
**Charred Salt and Vinegar Cabbage**
Note: Happily (for me and perhaps for you too), this works best with green cabbage, that affordable, sturdy workhorse often lurking in the back of my fridge, overlooked. This recipe was originally published in my third cookbook, "Smitten Kitchen Keepers," which was an unexpected hit—I never anticipated anyone but myself would enjoy it, but I was thrilled to be proven wrong.
- 2 pounds (905 grams, approximately 1 medium) green cabbage, halved, cored, and cut into 1-to-2-inch chunks
- 2 tablespoons (25 grams) olive oil
- 1 teaspoon (3 grams) kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons (30 grams) unsalted butter
- 4 garlic cloves, lightly smashed
- 1/3 cup (80 grams) vegetable broth
- 1/3 cup (80 grams) white vinegar
- Sea salt, for garnish
Preheat your oven to 475°F (245°C).
On a rimmed 9-by-13-inch baking sheet, mix the cabbage with the olive oil, salt, and pepper to coat evenly, while keeping the chunks intact—there’s no need to separate the leafy segments. Dot the butter on top — it will melt during roasting. Roast for 15 minutes, until the cabbage develops some black spots.
Use a spatula to flip the cabbage and sprinkle the garlic cloves onto the pan.
Return it to the oven and roast for another 15 minutes, until the cabbage appears alarmingly charred (but trust me, it will be perfect). Carefully pour the broth and vinegar into the pan, and place it back in the oven for another 15 minutes, or until the garlic cloves are tender and the liquids have reduced to a thin (or possibly nonexistent) puddle. Finish with a sprinkle of sea salt, and good luck resisting the crunchy bits straight from the pan.
My preferred method for roasting cabbage. When it first comes out of the oven, it may appear overly charred and too vinegar-like, but I assure you, the pan won't remain whole by the time it reaches the table.