Think cabbage is boring? Roast it until the edges blacken, douse with white vinegar and broth, and you’ll have the crispiest, tangiest pan of vegetables you won’t be able to stop eating.
Do you ever rescue sad, forgotten produce from the back of the fridge and wish it would thank you by tasting incredible? Enter this charred salt-and-vinegar cabbage: big green wedges tossed with oil, roasted at blistering heat until their edges go gloriously black, then finished with white vinegar and a little vegetable broth so the pan juices concentrate into something punchy and irresistible. The process is equal parts crunchy chip and braised veg — the result is textured, tangy, and a little bit addictive. Serve it alongside roast chicken, shove it onto toast, or eat it straight from the pan while you pretend you’re only taking “little tastes.” It’s hands-off, transformative, and the last hurrah for winter brassicas before spring green takes over.
Serves: 4 (perhaps)
Time: 10 min prep, 45 min roast (total ≈ 55 min)
Notes: Works best with green cabbage (sturdy, inexpensive).
Ingredient | Amount |
|---|---|
Green cabbage | 2 lb (≈ 905 g), halved, cored, cut into 1–2" chunks |
Olive oil | 2 tbsp (≈ 25 g) |
Kosher salt | 1 tsp (≈ 3 g) |
Freshly ground black pepper | ½ tsp |
Unsalted butter | 2 tbsp (≈ 30 g), dotted on top |
Garlic cloves | 4, lightly smashed |
Vegetable broth | 1/3 cup (80 g) |
White vinegar | 1/3 cup (80 g) |
Sea salt | For finishing |
Step | Action |
|---|---|
1 — Preheat | Heat oven to 475°F (245°C). |
2 — Toss | On a rimmed 9×13" baking sheet, toss cabbage chunks with olive oil, kosher salt, and pepper; leave pieces intact (no need to separate leaves). |
3 — Butter | Dot butter over the cabbage; it will melt in the oven. |
4 — Roast 1 | Roast 15 minutes until cabbage shows blackened spots. |
5 — Turn & add garlic | Use a spatula to turn cabbage; scatter smashed garlic in the pan. |
6 — Roast 2 | Return to oven and roast another 15 minutes—the cabbage may look very charred (that’s good). |
7 — Deglaze & braise | Carefully pour in broth and vinegar; return to oven and roast a final 15 minutes, until garlic is tender and liquids have mostly reduced. |
8 — Finish | Sprinkle with flaky sea salt; serve hot — try to resist eating the crunchy bits straight from the pan. |
Char is good. Don’t be alarmed if the cabbage seems over-charred; those blackened edges deliver flavor and crisp texture.
Chunk size. Keep chunks ~1–2" so interior softens while edges caramelize.
Oven temp. A hot oven is essential to get blistered, charred edges; 475°F / 245°C is ideal.
Vinegar splash. Add the broth + vinegar at the end so the cabbage first chars, then braises briefly to pick up that signature tang.
Garlic handling. Smash, don’t mince; roasted whole cloves go soft and spreadable.
Make-ahead: Roast fully, cool, and refrigerate up to 3 days. Reheat in a hot oven or under a broiler to revive char.
Freezing: Not recommended—texture suffers.
Reheat: Oven 375°F (190°C) until hot and crisp at edges (10–15 minutes).
Serve hot as a side with roast chicken, pork, or grilled sausages.
Spoon warm over toasted bread or polenta for an easy vegetarian main.
Finish with a scattering of chopped fresh herbs (parsley, chives) or shaved Parmesan for extra savory lift.
Wine pairing: an acidic dry white (e.g., Sauvignon Blanc) complements the vinegar tang.
Brown butter finish: Swap butter for browned butter for nutty depth.
Anchovy or caper add-ins: Stir in a few chopped anchovies or capers with the vinegar for briny complexity.
Spicy: Add a pinch of red pepper flakes with the salt/pepper.
Different vinegars: Try apple cider vinegar for a fruitier note; reduce slightly if too assertive.
Item | Qty |
|---|---|
Green cabbage | 1 medium (≈ 2 lb) |
Olive oil | 2 tbsp |
Unsalted butter | 2 tbsp |
Garlic cloves | 4 |
Vegetable broth | 1/3 cup |
White vinegar | 1/3 cup |
Kosher salt, black pepper, sea salt | — |
