Name: Roasted Brined Cabbage
Total time: 2 h 50 min
Yield: Serves 4 to 6
Ingredients: ⅔ cup (90 grams) kosher salt for brining; 1 large head green cabbage (about 3 pounds); ¼ cup extra-virgin olive oil, divided; 1 teaspoon kosher salt, divided; ½ teaspoon pepper, divided

Why This Recipe Works

Brining then roasting cabbage is the ideal way to produce cabbage that’s tender and sweet at the core and beautifully browned and crisp at the edges. Cabbage is full of water, and brining pulls moisture from the vegetable and seasons it throughout. It also softens the leaves, eliminating the usual step of covering the cabbage first when roasting to let it steam and get tender and then uncovering it to brown. Once in a hot 500-degree oven, the cabbage can start to brown immediately. And with less moisture in the leaves, they brown more readily.

Before You Begin

We developed this recipe using Diamond Crystal kosher salt. If using a different brand or table salt, measure by weight, not volume.

Instructions

Dissolve ⅔ cup (90 grams) kosher salt in 3 quarts water in large container or stockpot. Cut 1 large head green cabbage into 8 equal wedges (about 3 inches each) through core, leaving core intact to hold wedges together. Submerge cabbage in brine, cover, and refrigerate for 2 to 24 hours.

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Drain cabbage and discard brine. Rinse cabbage under cold running water and pat dry with paper towels.

Arrange cabbage on rimmed baking sheet, flat side down. Brush exposed sides with 2 tablespoons extra-virgin olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Flip wedges, brush with remaining 2 tablespoons oil, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper.

Roast until beginning to brown, about 20 minutes. Using tongs and spatula, flip wedges. Continue to roast until edges are deeply browned and some outer leaves are crisp, 5 to 10 minutes longer. Transfer to serving platter, season with salt and pepper to taste, and serve.