World's Best Braised Green Cabbage

By aggiemom220

Ingredients

• 1 medium head cabbage (about 2 lbs)
• 1 large yellow onion (about 8 oz) thickly sliced
• 1 large carrott cut into 1/4 inch rounds
• 1/4 cup extra-virgin olive oil
• 1/4 cup chicken stock
• Coarse sea salt or kosher salt
• Freshly Ground Pepper to taste
• 1/8 tsp crushed red pepper flakes or to taste

Details

Servings 8
Preparation time 20mins
Cooking time 22mins

Preparation

Step 1

>Preheat oven to 325 degrees. LIghtly oil a large gratin dish or baking dish (9 x 13 works well)
>Peel off and discard any bruised or ragged outer leaves from the cabbage, If the cabbage weighs more than 2 lbs, cut away a wedge of cabbage to trim it down to size, and save the leftover wedge from slaw or salad. (If you dont do this to oversize cabbage head, the wedges wont fint in the baking dish and wont braise as beautifully)Cut the cabbage into 8 wedges. Arrange the wedges in the baking dish; tehy may overlap some but, but do you best to make single layer.
>Scatter in the onion and carrot. Drizzle the cabbage with the oil and chicken stock. Season with salt, pepper and pepper flakes. Cover tightly with foil and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. Dont worry if the wedges want to fall apart as you turn them; just do your best to keep them intact. If the dish is drying out at all, add a few tbs of water.
>Once cabbage is completely tender,k remove foil and increase temp to 400. Continue roasting until the vegatables are brown, another 15 minutes or so. Serve warm or at room temperature. Sprinkle with sea salt.

Balsamic vinegar variation: BAlsamic vinegar makes this dish even sweeter. After removing foil, drizzle cabbage with 1 1/2 tbs balsamic vinegar, thruning the cabbage with tongs to distribute the vinegar and roast another 15 minutes as directed.

Note: This dish is even better made a day ahead.