Be aware: Delightfully (to me and maybe to you, too), this works finest with inexperienced cabbage, that cheap, sturdy workhorse yow will discover in every single place and infrequently at the back of my fridge, uncared for. This recipe was initially printed in my third cookbook, Smitten Kitchen Keepers, a form of odd man out recipe I didn’t anticipate anybody however me to like, and was delighted to be confirmed incorrect.
- 2 kilos (905 grams, or roughly 1 medium) inexperienced cabbage, halved, cored, then lower into 1-to-2-inch chunks
- 2 tablespoons (25 grams) olive oil
- 1 teaspoon (3 grams) kosher salt
- 1/2 teaspoon freshly floor black pepper
- 2 tablespoons (30 grams) unsalted butter
- 4 garlic cloves, calmly smashed
- 1/3 cup (80 grams) vegetable broth
- 1/3 cup (80 grams) white vinegar
- Sea salt, to complete
On a rimmed 9-by-13-inch baking sheet, toss the cabbage with the olive oil, salt, and pepper to coat evenly, however leaving any chunks intact-that is, there’s no have to separate the leafy layers. Dot the butter excessive — it can soften within the oven. Roast for quarter-hour, till the cabbage is black in spots.
Use a spatula to show the cabbage over and scatter the garlic cloves within the pan.
Return to the oven and roast for one more quarter-hour, till the cabbage appears to be like worrisomely charred (however will probably be good, I promise). Pour the broth and vinegar fastidiously into the pan, and return it to the oven a ultimate time, to roast for yet one more quarter-hour, or till the garlic cloves are tender and the liquids have been diminished to a skinny (or nonexistent) puddle. End with a sprinkling of sea salt, and good luck not consuming the crunchy bits proper from the pan.
