WORLD'S BEST BRAISED GREEN CABBAGE
1 medium head green cabbage (about 2 pounds)
1/4 cup chicken stock or water
1 large yellow onion, about 8 ounces, thickly sliced
1 large carrot, cut into 1/4-inch rounds
1/4 cup extra-virgin olive oil
Coarse salt
Freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
Heat oven to 325 degrees F. Lightly oil large gratin dish or 9x13-inch baking dish.
To trim cabbage, peel off and discard bruised or ragged outer leaves. Cut the cabbage into 8 wedges. Arrange in a single layer in the dish.
Scatter in onion and carrot. Drizzle with oil and stock. Season with salt, pepper and pepper flakes.
Cover tightly with foil and slide into the middle of the oven to braise until vegetables are completely tender, about 2 hours. Turn the wedges with tongs after an hour. Try to keep them intact. If the dish is drying out, add a few tablespoons of water.
Once the cabbage is completely tender, remove foil, increase oven heat to 400 degrees F and roast until the vegetables begin to brown, about 15 minutes.
Serve warm or at room temperature, sprinkled with coarse salt.
Yields 6-8 servings
Source: All About Braising: the Art of Uncomplicated Cooking by Molly Stevens
1 medium head green cabbage (about 2 pounds)
1/4 cup chicken stock or water
1 large yellow onion, about 8 ounces, thickly sliced
1 large carrot, cut into 1/4-inch rounds
1/4 cup extra-virgin olive oil
Coarse salt
Freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
Heat oven to 325 degrees F. Lightly oil large gratin dish or 9x13-inch baking dish.
To trim cabbage, peel off and discard bruised or ragged outer leaves. Cut the cabbage into 8 wedges. Arrange in a single layer in the dish.
Scatter in onion and carrot. Drizzle with oil and stock. Season with salt, pepper and pepper flakes.
Cover tightly with foil and slide into the middle of the oven to braise until vegetables are completely tender, about 2 hours. Turn the wedges with tongs after an hour. Try to keep them intact. If the dish is drying out, add a few tablespoons of water.
Once the cabbage is completely tender, remove foil, increase oven heat to 400 degrees F and roast until the vegetables begin to brown, about 15 minutes.
Serve warm or at room temperature, sprinkled with coarse salt.
Yields 6-8 servings
Source: All About Braising: the Art of Uncomplicated Cooking by Molly Stevens
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Green Beans with Roasted Garlic Butter
- Snow Peas with Three Peppers
- Brussels Sprouts with Bacon (using garlic, onion, and white wine)
- Creamed Spinach - Check this one out.
- Corn and Tomato Saute
- 5-Minute Saucy Broccoli
- Red Cabbage Stewed with Apples and Wine
- Wilted Red Cabbage with Mint and Goat Feta or Tahini-Yogurt Sauce
- Balsamic Roasted Beets (with red onion and rosemary)
- Corn Oysters (Corn Fritters) (1970)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute