I have to admit, I am not much of cabbage fan, never have been. Until recently. Well sorta recently. I lived in Texas for a few years, and the fam is still there, so I go back a couple times a year. Coleslaw is staple on any barbeque menu, but honestly oftentimes it's a glop of mayo in cabbage and carrots, gross. So after learning some basic grilling and smoking techniques, I also went on an adventure to find a good coleslaw recipe (hint, it's in the dressing), but I digress. Anyway, my coleslaw recipe (linked here) was my gateway to appreciating this lowly and affordable vegetable. This recipe is my foray into finding ways to use this beautiful vegetable.
Preheat oven to 425.
On a rimmed baking sheet toss the cabbage, oil, salt and pepper, trying not to break up the cabbage chunks. Scatter the butter over the top. Roast for 15 minutes or until the cabbage is charred in spots. Toss cabbage gently and add garlic cloves
Return oven the pan to the oven and roast for another 15 minutes, it will be very dark, but that's what you're looking for. If using napa or savoy start keeping a close eye on it. You want it very charred, but not burned. Remove from oven, pour the stock or broth over the cabbage and roast 10 - 15 minutes more, or until the liquid is almost or completely absorbed. Finish with a sprinkling of flaky sea salt.
Borrowing a trick from Smitten Kitchen, reduce stock or broth to 1/3 cup and add a 1/3 cup of cider vinegar at the last stage. The sweetness of the roasted cabbage and sour of the vinegar play so well together you'll want to try this.
