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World's Best Braised Green Cabbage




Source of Recipe


"All About Braising" by Molly Stevens


List of Ingredients




1 medium head green cabbage (about 2 pounds)

1 large yellow onion, peeled and thickly sliced

1 large carrot, peeled and cut in 1/4-inch coins

1/4 cup chicken stock or water

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

1/8 teaspoon crushed red pepper flakes

Recipe



Preheat oven to 325 degrees. Lightly oil a large gratin dish or baking dish (13-by-9-inch works well).

Peel off and discard any bruised or ragged outer leaves from the cabbage. Cut cabbage in half, then into 8 wedges. (Don't trim away the cabbage heart.) Arrange the wedges in the baking dish on their sides, overlapping a little but trying for a single layer. Scatter the onion and carrot over the cabbage. Drizzle with stock or water and oil. Season with salt, pepper and pepper flakes. Cover tightly with foil and transfer to the oven.

Braise for 1 hour. Uncover and gently turn the wedges with tongs, keeping them as intact as possible. Add a little water if pan is drying out. Cover pan and return to oven. Bake 1 hour.

Remove the foil, increase the heat to 400 and roast until vegetables begin to brown, about 15 minutes. Serve warm or at room temperature.