Charred Salt and Vinegar Cabbage Recipe | Easy Roasted Cabbage

Charred Salt and Vinegar Cabbage: A Bold Twist on a Classic Vegetable

A deeply caramelized, tangy dish that turns humble cabbage into an unforgettable side.

As spring blossoms in full swing and the season's early produce beckons, we offer a final salute to hearty winter vegetables with a show-stopping recipe: Charred Salt and Vinegar Cabbage. Inspired by the bold flavor of salt-and-vinegar potato chips, this simple yet spectacular dish transforms humble green cabbage into a deeply savory, tangy, and beautifully caramelized centerpiece.

If you have a neglected cabbage lurking in your fridge, this is your sign to give it new life. Trust us—this is a side dish that disappears from the pan before it even reaches the table.

Why You’ll Love This Charred Cabbage

• Bold Flavor: The smoky char, buttery garlic, and sharp vinegar create a perfect balance of richness and tang.

• Simple Ingredients: With just a few pantry staples, this recipe delivers big results.

• Minimal Prep: Just 10 minutes of hands-on time and a few simple steps.

• Crowd-Pleaser: Even cabbage skeptics have been known to devour it straight from the pan.

Ingredients You’ll Need

• 2 pounds (905 grams) green cabbage, halved, cored, and cut into 1–2-inch chunks

• 2 tablespoons (25 grams) olive oil

• 1 teaspoon (3 grams) kosher salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons (30 grams) unsalted butter

• 4 garlic cloves, lightly smashed

• ⅓ cup (80 grams) vegetable broth

• ⅓ cup (80 grams) white vinegar

• Sea salt, for finishing

How to Make Charred Salt and Vinegar Cabbage

1. Preheat the Oven

Set your oven to 475°F (245°C).

2. Prepare the Cabbage

Place the cabbage chunks on a rimmed 9x13-inch baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss to coat, keeping the cabbage chunks mostly intact. Dot the top with butter.

3. Roast and Char

Roast for 15 minutes, until the cabbage is blistered and blackened in spots. Flip the cabbage with a spatula and scatter the smashed garlic cloves around the pan. Roast for another 15 minutes.

4. Add the Vinegar and Broth

Carefully pour the vegetable broth and white vinegar into the pan. Return the cabbage to the oven for a final 15 minutes, allowing the liquid to reduce almost completely.

5. Finish and Serve

Sprinkle with flaky sea salt. Serve immediately—or risk eating it all straight from the sheet pan!

Recipe Tips

• Don't fear the char: The dark, blistered spots are where the flavor magic happens.

• Leave the cabbage chunky: Keeping the layers together results in tender interiors and crispy edges.

• Adjust vinegar to taste: For a slightly less tangy version, reduce the amount of vinegar by a tablespoon.

Serving Suggestions

Charred Salt and Vinegar Cabbage pairs perfectly with roasted meats, grilled seafood, or a hearty grain bowl. It's also a standout side for spring gatherings and casual cookouts, offering a zesty contrast to richer dishes.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat under the broiler for a few minutes to re-crisp the edges.

• Note: This dish is best enjoyed fresh when the cabbage is at its crispiest.

Smoky, vinegary, tender, and crisp, this is a recipe that breathes new life into the often-underestimated cabbage. Try it once, and it might just become your new go-to side.

Stay tuned to The Horizons Times for more inventive ways to celebrate seasonal vegetables and elevate everyday meals.