World's best braised green cabbage

November 6, 2010

World’s best braised green cabbage, in All About Braising, by Molly Stevens, pg 59

I love this recipe. It’s wonderful! I add the balsamic vinegar at the end, but you can omit that if you prefer.

1 medium head of green cabbage
1 large yellow onion (about 8 oz), thickly sliced
1 large carrot, cut into ¼ inch rounds
¼ cup chicken stock, preferably home made
¼ cup extra virgin olive oil
coarse salt and freshly ground pepper
1/8 tsp red pepper flakes or to taste
sea salt
2 T balsamic vinegar (optional)

cut the head of cabbage in half and remove the core. Slice into 8 wedges. Layer the wedges in a baking pan in one layer. If you can’t fit it all, keep the extra for salads or slaw. Add the onions and carrots, drizzle with olive oil, add the broth and season with salt and pepper. Cover tightly with foil.

Bake at 350° until tender, about 2 hours. Turn the cabbage over about half way through. Use tongs and try to keep the wedges together. During the last 10 minutes, add the vinegar. Raise the heat to 400° and roast uncovered until browned.

How I did it: I slivered the onion, which wasn’t such a good idea as it turns out. I love roasted carrots, so I used more and cut them into bigger chunks. I omitted the red pepper flakes.

Seriously love this recipe. It’s my favorite thing to make with cabbage, only down side is it takes 2 hours or so.