Charred Salt and Vinegar Cabbage

The cookbook I use the most so far in 2023 has been “Smitten Kitchen” and the two recipes I cook on a weekly basis are the broccoli rabe with burrata and the charred salt and vinegar cabbage. I COULD EAT BUCKETS OF CABBAGE because this recipe is to die for. This is absolutely amazing and I highly suggest making it (even if it sounds weird) — I promise you will love it.





* 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




* Preheat the oven to 475 degrees


Cut the cabbage into chunks and then place the cabbage onto a baking sheat, tossing it with olive oil, salt and pepper and coat it evenly.

Then dot the butter over the top.

Roast it for 15 minutes, until the cabbage is black in sports. Turn the cabbage over, scatter the garlic cloves in the pan and roast for another 15 minutes.


* Then, pout the broth and vinegar into the pan, and return it to the oven for a final 15 minute roasting time (15 minutes – 3 times!). Finish with some sprinkling of seat salt and EAT! I promise you it will be a hit and everyone will love it so much — and if not — more for you!


Delicious warmed up or cool for leftovers.


I hope you are having a great week.

Anika Yael Natori, aka, The Josie Girl

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