Description
Crispy, tangy, and incredibly simple, this charred salt and vinegar cabbage turns a humble vegetable into a flavor-packed side dish. Perfectly roasted with golden edges and a splash of sharp vinegar, it’s a game-changing way to enjoy cabbage.
Ingredients
Scale
- 1 large head green cabbage, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper.
- In a small bowl, mix olive oil with sea salt and red pepper flakes if using.
- Arrange cabbage wedges on the baking sheet, ensuring they’re not touching.
- Brush or drizzle the olive oil mixture over the cabbage wedges, coating all sides.
- Roast for 20 to 25 minutes, flipping the wedges halfway through, until browned and crispy on the edges.
- Remove from the oven and immediately splash with white vinegar.
- Transfer to a serving platter and enjoy warm.
Notes
- Use convection mode if available for extra crispiness.
- Add vinegar right after roasting to soak in the flavor.
- Grill the cabbage instead of roasting for an outdoor version.
Nutrition
- Serving Size: 1 portion
- Calories: 110
- Sugar: 4g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted cabbage, vegan side dish, salt and vinegar cabbage, easy vegetable recipe