Charred Salt and Vinegar Cabbage Recipe | Easy Flavor-Packed Side
Crispy Charred Salt & Vinegar Cabbage Wedges
Transform everyday green cabbage into crispy, charred wedges brightened with a tangy vinegar splash and buttery garlic—perfect as a snack or side.
Ingredients
Method
- Preheat oven to 475°F (245°C). In a large bowl, toss cabbage wedges with olive oil, kosher salt, and pepper until evenly coated. Arrange them in a single layer on a rimmed baking sheet and dot with butter pieces. Roast for 12–15 minutes or until edges develop deep brown spots.
- Using a spatula, turn each wedge, tuck smashed garlic cloves among the cabbage, and return the pan to the oven. Roast for another 12 minutes, until both sides are richly charred.
- For extra crisp, switch to broil for 2–3 minutes, watching closely to prevent burning. Alternatively, place the sheet pan on medium-high stovetop heat.
- Carefully pour in vegetable broth and white vinegar. Stir gently to coat cabbage and garlic. Return to oven or keep on stovetop for 5–7 minutes, until the vinegar-broth mixture is nearly evaporated and flavorful juices cling to the cabbage.
- Transfer to a serving dish, sprinkle with flaky sea salt, and enjoy immediately so the edges remain crunchy.
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Crispy Charred Salt & Vinegar Cabbage Wedges
Transform everyday green cabbage into crispy, charred wedges brightened with a tangy vinegar splash and buttery garlic—perfect as a snack or side.
Ingredients
- 2 lbs (≈1 medium) green cabbage, halved, cored, and cut into 1–2-inch wedges
- 2 Tbsp olive oil
- 1 tsp kosher salt
- ¼–½ tsp freshly ground black pepper
- 2 Tbsp unsalted butter, cut into small pieces
- 4 garlic cloves, lightly smashed
- ⅓ cup vegetable broth
- ⅓ cup white vinegar
- Flaky sea salt, for finishing
Instructions
- Preheat your oven to 475°F (245°C). Toss cabbage with olive oil, salt, and pepper. Spread on a rimmed sheet, dot with butter, and roast 12–15 minutes until charred.
- Flip wedges and scatter garlic. Roast another 12 minutes, aiming for a deep, even char.
- Optionally switch to broil for 2–3 minutes, or transfer the pan to a medium-high burner on your stovetop.
- Pour in broth and vinegar, stir to coat. Roast or simmer 5–7 minutes until the liquid has almost evaporated and coats the cabbage.
- Transfer to a platter, finish with flaky sea salt, and serve immediately for maximum crunch.
Special Tips
For a smoky depth, sprinkle ¼ tsp smoked paprika along with the salt. If you like heat, a few red pepper flakes tossed in with the vinegar and broth add a pleasant kick.
