This recipe is from All About Braising, by Molly Stevens. I make it fairly often in the winter. I love that it’s quick and easy, and except for the fact that your house will smell like a Polish grandmother’s apartment (in a good way), it’s exceptionally tasty. This is the “World’s Best Braised Green Cabbage.” The following is my bastardized version.
1 medium head green cabbage (about 2 pounds trimmed and cut into 8 wedges)
1 large yellow onion (I cut in big wedges)
Carrots (recipe calls for 1 but I use 3 or 4 because Immie will eat them–cut on diagonals in large chunks)
1/4 cup chicken stock
1/4 cup extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
Preheat oven to 325 degrees. I used this gorgeous Alessi cocette that I got at Moss but it looks like they no longer carry them. You can use a 13×19 pyrex and cover with foil. I just love having pots that can come to the table and don’t need a serving dish.
Arrange cabbage wedges in pan and try to overlap as little as possible. Scatter with onion and carrots and drizzle oil and stock. Sprinkle with salt and pepper. Cover and place in oven for 2 hours. After about 1 hour, turn the cabbage over with tongs (if you don’t, its not the end of the world- it’s hit or miss if I get to this!).
Finish by taking off cover and sprinkling with balsamic vinegar (about 1 1/2 tablespoons). Turn up oven to 400 degrees and roast for another 15 minutes uncovered.
YUM! I served this with some butternut raviolis sauteed in butter and some maple chicken sausages.