Chabbage of charred salt and vinegar – Kitchen struck

ahsan65@gmail.comApril 25, 2025

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Chabbage of charred salt and vinegar – Kitchen struck

Note: Deliciously (for me and perhaps for you too), it works better with green cabbage, this cheap and robust battle horse that you can find everywhere and often in the back of my refrigerator, neglected. This recipe was initially published in my third kitchen book, Smitten Kitchen Keepers, a kind of recipe for a strange man to which I did not expect anyone else

2 pounds (905 grams, or about 1 medium) green cabbage, divided in half, square, then cut into pieces of 1 to 2 inches
2 tablespoons (25 grams) olive oil
1 teaspoon (3 grams) Cosher salt
1/2 teaspoon of freshly ground black pepper
2 tablespoons (30 grams) Unical butter
4 garlic cloves, slightly broken
1/3 cup (80 grams) Vegetable broth
1/3 cup (80 grams) White vinegar
Sea salt, to finish

Heat your oven at 475 ° F (245 ° C).

On a 9 x 13 inch baking sheet, throw the cabbage with olive oil, salt and pepper to coat evenly, but leaving intact pieces-that is, it is not necessary to separate the leafy layers. Sprinkle the butter on top – it will melt in the oven. Road for 15 minutes, until the cabbage is black in places.

Use a spatula to turn over the cabbage and disperse the garlic cloves in the pan.

Go back to the oven and roast for an additional 15 minutes, until the cabbage seems worrying (but it will be perfect, I promise). Carefully pour the broth and vinegar into the pan and return it to the oven one last time, to roast for another 15 minutes, or until the garlic cloves are tender and the liquids have been reduced to a thin (or nonexistent) puddle. Finish with a pinch of sea salt and good luck not to eat the crunchy pieces directly from the pan.

ahsan65@gmail.comApril 25, 2025

0 0 1 minute read