"World's Best Braised Green Cabbage"
- 1 medium head green cabbage, about two pounds
- 1 large yellow onion, thickly sliced, about 8 oz.
- 1 large carrot, sliced in quarter-inch rounds
- 1/4 cup chicken stock or water (I used vegetable stock)
- 1/4 cup extra virgin olive oil
- coarse salt and freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes, or to taste
- fleur de sel or coarse sea salt
- 1 1/2 Tablespoons balsamic vinegar
Heat oven to 325 degrees F. Lightly oil a large baking dish or gratin dish (9 by 13 inch works).
The cabbage should weigh close to two pounds - if it's much bigger than this, set some of it aside for another use, or the dish will not braise properly. Trim off damaged outer leaves, core, and slice cabbage into 8 wedges. Arrange the wedges in a single layer, although a small bit of overlap is fine.
Scatter in the onions and the carrot. Drizzle over the oil, and the stock (or water). Season with salt, pepper, and red pepper flakes. Cover tightly with foil and slide into the middle of the oven until the vegetables are very tender, about two hours. After an hour, gently turn the cabbage wedges using tongs. Try to keep the wedges together, but don't worry if they start to come apart. If the braise looks like it is drying out, add a few tablespoons of water.
Once the cabbage is completely tender, remove from the oven and then remove the foil (carefully, a lot of steam will escape). Increase the oven temperature to 400 F. Sprinkle on the balsamic vinegar, and turn the cabbage with tongs to distribute the vinegar. Return to the oven and roast for another 15 minutes until the vegetables begin to brown. Serve sprinkled with coarse salt or fleur de sel.