# Celebrating the Overlooked Cabbage: Charred Salt and Vinegar Cabbage Recipe
As the seasons change and the hint of spring arrives, many of us are left with a sizable, overlooked cabbage resting in the refrigerator. While the vivid hues of blooming flowers and the debut of fresh produce such as ramps and asparagus indicate winter’s end, this resilient vegetable merits a moment in the limelight. If you’re seeking ideas to elevate that cabbage into a delectable dish, your search ends with the Charred Salt and Vinegar Cabbage recipe, a delightful variation of a traditional flavor pairing.
## The Inspiration for the Dish
This dish draws its inspiration from the cherished salt-and-vinegar potato chips, which represent an exemplary mix of tang and savoriness. Initially, the recipe featured thick potato slices, marinated in vinegar and salt, but an adventurous addition of cabbage uncovered a surprising revelation: the cabbage outshined the potatoes. The outcome was a dish that not only uplifted the humble cabbage but also crafted an irresistible flavor experience that is difficult to resist.
## Why Choose Cabbage?
Cabbage is frequently disregarded in the produce section, yet it is a nutritional gem. Packed with vitamins C and K, fiber, and antioxidants, this adaptable vegetable fits seamlessly into an array of dishes. Its robust texture enables it to withstand high-heat cooking techniques, making it ideal for roasting. The Charred Salt and Vinegar Cabbage recipe capitalizes on these attributes, transforming cabbage into an incredibly flavorful side dish that complements numerous meals.
## The Recipe: Charred Salt and Vinegar Cabbage
### Ingredients
– 2 pounds (905 grams, or about 1 medium) green cabbage, halved, cored, and chopped into 1-to-2-inch pieces
– 2 tablespoons (25 grams) olive oil
– 1 teaspoon (3 grams) kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons (30 grams) unsalted butter
– 4 garlic cloves, gently smashed
– 1/3 cup (80 grams) vegetable broth
– 1/3 cup (80 grams) white vinegar
– Sea salt, for finishing
### Directions
1. **Preheat the Oven**: Set your oven to 475°F (245°C).
2. **Prepare the Cabbage**: On a rimmed 9-by-13-inch baking sheet, combine the cabbage pieces with olive oil, kosher salt, and black pepper, ensuring they are well-coated. There’s no need to break apart the leafy layers; keep the pieces intact for a fulfilling texture.
3. **Incorporate Butter**: Distribute small pieces of unsalted butter over the cabbage, which will melt and enrich the flavor during roasting.
4. **Initial Roast**: Roast the cabbage in the preheated oven for 15 minutes, until it begins to blacken in areas.
5. **Turn and Add Garlic**: With a spatula, flip the cabbage and spread the smashed garlic cloves around the baking sheet.
6. **Second Roast**: Return the sheet to the oven and roast for an additional 15 minutes. The cabbage should appear charred, but trust the process; it will turn out perfectly.
7. **Add Broth and Vinegar**: Carefully pour the vegetable broth and white vinegar into the baking sheet, then place it back in the oven for a last 15 minutes. This allows the garlic to soften and the liquids to reduce into a delicious glaze.
8. **Finish and Serve**: Once finished, sprinkle with sea salt and get ready for the delightful flavors that await. Good luck resisting the temptation to nibble on the crispy bits directly from the pan!
## Conclusion
The Charred Salt and Vinegar Cabbage transcends being merely a side dish; it celebrates the often-ignored cabbage, transforming it into the centerpiece of the meal. With its dynamic flavors and satisfying texture, this recipe is perfect for those eager to savor winter vegetables one last time before the lighter offerings of spring take the stage. Whether enjoyed alongside grilled meats, roasted fish, or as a stand-alone dish, this cabbage recipe is sure to delight and motivate. So, retrieve that neglected cabbage from your fridge and give it the culinary attention it rightfully deserves!