charred salt and vinegar cabbage

[watersword]

from Smitten Kitchen Keepers, Deb Perelman.

• 1 medium green cabbage halved, cored and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 4 garlic cloves, smashed
• 1/3 cup of vegetable broth
• 1/3 cup of white vinegar Heat oven to 475°.

Toss cabbage with olive oil, salt, and pepper in a sheet pan. Keep chunks intact. Dot butter over the top. Roast for 15 minutes. Turn cabbage over, add the garlic cloves. Roast 15 minutes until thoroughly charred.

Pour broth and vinegar into pan, roast 15 minutes. Serve immediately.

The headnotes say it will "seem too charred" when you take it out, and Deb, it did not seem charred, it was freaking burnt, I lost a solid third of the half-cabbage I made to ash and dust. I don't think making the whole cabbage would've saved much of it. (At least it didn't set off the smoke alarm?) Next time I will cut each of the cooking times by at least five minutes. Generally, this was fine, I don't know that I'd write home about it but I'll try it again with a shorter cooking time.

Comments

[oracne]

It sounds intriguing - I've made a mental note about the burning.