Notice: Delightfully (to me and maybe to you, too), this works greatest with inexperienced cabbage, that cheap, sturdy workhorse yow will discover in every single place and infrequently behind my fridge, uncared for. This recipe was initially printed in my third cookbook, Smitten Kitchen Keepers, a type of odd man out recipe I didn’t anticipate anybody however me to like, and was delighted to be confirmed unsuitable.
- 2 kilos (905 grams, or roughly 1 medium) inexperienced cabbage, halved, cored, then minimize 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, frivolously 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 must separate the leafy layers. Dot the butter excessive — it should 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 worrisomely charred (however will probably be excellent, I promise). Pour the broth and vinegar rigorously into the pan, and return it to the oven a last time, to roast for one more quarter-hour, or till the garlic cloves are tender and the liquids have been lowered 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.
