Braised Cabbage
Adapted from Molly Stevens’ All about Braising
Cabbage Ready to Braise
1 medium head green cabbage, 1 and 3/4 – 2 pounds
4 whole cloves peeled garlic
1 large yellow onion (about 8 ounces) — thickly sliced
1 large carrot — cut into 1/4-inch rounds, or 4 baby carrots
1/4 cup chicken stock
1/4 cup extra-virgin olive oil
I had a little pepper oil from fried, dried chips so I used that as well
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes — or to taste
Coarse sea salt
1. Heat the oven to 325 degrees. Lightly oil a large baking dish (9-by-13-inch works well).
2. Trimming the cabbage: Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds If the cabbage weighs more than 2 pounds, it won’t fit in the baking dish and won’t braise as beautifully. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut the cabbage into 8 wedges. Arrange the wedges in the baking dish; they may overlap some, but do your best to make a single layer.
3. The braise: Scatter in the onion and carrot. Drizzle over the oil and stock or water. Season with salt, pepper, and the pepper flakes. Cover tightly with heavy-duty foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 1 hour and 40 minutes. Turn the cabbage wedges with tongs after 40 minutes, add a little more stock if the pan is to dry. Don’t worry if the wedges want to fall apart as you turn them; just do your best to keep them intact.
4. The finish: Once the cabbage is completely tender, remove the foil, increase the oven heat to 400°, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt.
Braised Cabbage
Cucina Magia 