45 minutes
This recipe transforms humble cabbage into a deliciously charred and tangy delight, reminiscent of salt-and-vinegar chips.
Green Cabbage, halved, cored, and cut into chunks
0 lb
tablespoons
teaspoons
Black Pepper, freshly ground
teaspoons
tablespoons
Garlic Clove, lightly smashed
each
0.25 fluid ounces
0.25 fluid ounces
Sea Salt, for finishing
to taste
1. Prepare and Roast the Cabbage
Preheat your oven to 475°F (245°C). Toss the cabbage chunks with olive oil, kosher salt, and freshly ground black pepper until well coated. Spread the seasoned cabbage in a single layer on a baking sheet and dot with butter. Roast in the oven for 15 minutes.
2. Turn Cabbage and Add Garlic
Remove the baking sheet from the oven, turn the cabbage using a spatula, and add the smashed garlic cloves. Return to the oven and roast for another 15 minutes.
3. Finish Roasting with Broth and Vinegar
Pour vegetable broth and white vinegar over the cabbage and roast for a final 15 minutes.
4. Season and Serve
Remove the cabbage from the oven, sprinkle with sea salt to taste, and serve warm.
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