There’s something so addictive about vegetables whose edges have just started to char and burn.
If you’re not as big a fan of “burnt bits” as we are, then just keep an eye on the cabbage and pull out before the edges start to curl and crisp. It would still taste delicious, coated in a slick of butter, olive oil, with the tang of apple cider vinegar. The addition of stock helps it soften.
Serves 4 as a side dish
- - half a large red cabbage, washed, and leaves pulled off
- 0.25 cup - olive oil
- 0.5 cup - chicken or vegetable stock
- 1 tbsp - apple cider vinegar
- 20 g - butter
- Preheat the oven to 180 degrees Celsius.
- Layer the cabbage leaves on top of one another on a baking tray.
- Pour over the olive oil, the stock, and vinegar, and then toss the cabbage leaves to make sure they’re well covered.
- Bake in the oven for 20-30 minutes, turning the leaves halfway through.
- Put into a serving dish and pour over any juices from the pan.