Crisp Roasted Cabbage
- 1 cup duck skin and fat
- Kosher salt
- 1 large head savoy cabbage, cut into 8 wedges
- 1 to 2 tablespoons balsamic vinegar
- Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water.
- Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour.
- Scoop out the duck-skin cracklings, drain on paper towels and season with salt.
- Reserve the duck fat.
- Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat.
- Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish.
- Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss.
- Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes.
- Sprinkle with the duck-skin cracklings and roast 2 more minutes.
- Drizzle with the vinegar.
- Photograph by Anna Williams
kosher salt, head savoy cabbage, balsamic vinegar
Taken from www.foodnetwork.com/recipes/food-network-kitchens/crisp-roasted-cabbage-recipe.html (may not work)