World’s Best Braised Cabbage

Saying this is the world’s best braised cabbage is not a stretch. It makes the best tasting cabbage you will ever have.

World’s Best Braised Cabbage

INGREDIENTS:

  • 1 medium head of green cabbage, about 2 pounds, cut into 8 wedges. (I used a mix: 1/2 from Kilpatrick Family Farm as lose leaves and half grocery store organic.)
  • 1 large (or 2 medium) yellow onions, thickly sliced (KFF)
  • 1 large (or 2 medium) carrots, cut into 1/4‚Ä? rounds (KFF)
  • 1/4 cup chicken stock, or water ( I used homemade chicken stock)
  • 1/4 cup of extra-virgin olive oil
  • Course salt & freshly ground black pepper
  • 1/4 teaspoon of crushed red pepper flakes
  • Fleur de sel or course sea salt to finish (I did not use- forgot)

METHOD:

  1. Heat oven to 325 degrees. lightly oil a large gratin dish or 9×13 baking dish (I used the baking dish).

  2. Trimming the cabbage: Peel off & discard any bruised or ragged outer leaves. The cabbage should weigh close to 2 pounds. If cabbage weighs more, save some for a batch of cole slaw (that’s what I did). Cut the cabbage into 8 wedges. Arrange wedges in the baking dish as a single layer as best as you can.

  3. The braise: Scatter onions and carrots. Drizzle oil & stock/water. Season with S&P & pepper flakes. Cover tightly with foil, and slide into middle of the oven. Turn the cabbage wedges at 1 hour, trying to keep wedges together. Cook for another 2 hours or until you see that the vegetables are tender.

  4. The Finish: Once the cabbage is completely tender, remove the foil, increase the oven temp to 400 (this is where I did her variation and drizzled splashes of balsamic vinegar onto the wedges) and roast until the vegetables JUST begin to brown, another 15 minutes or so. Serve at warm or room temp, sprinkle with sea salt.

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