This is one of the recipes from the book i bought months ago - All About Braising by Molly Stevens. It is a wonderful cook book , get it if you are into braising. I can't stress enough how much i love this dish, I make this dish over and over again because it is so easy to put together and soooooo delicious. Have a go at this recipe, I am sure you won't regret it !!!
Braising Time : about 2 1/4 hours
1 medium head green cabbage (about 2 pounds)
1 large yellow onion
1 large carrot
1/4 cup chicken stock
1/4 cup extra virgin olive oil
coarse salt and black pepper
1/8 tsp crushed red pepper flakes
- Heat the oven to 325 degrees. Lightly oil a large gratin dish or baking dish.
- Trimming the cabbage: Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weight close to 2 pounds. 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.
-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 foil, and slide into the middle of the oven to braise until the vetegatables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. Don't worry if the wedges want to fall aparts as you turn them; just do your best to keep them intact.. If the dish is drying out at all, add a few tablespoon of water.
- The finish : Once the cabbage is completely tender, remove the foil, increase the oven heat to 400 and roast until vegetables begin to brown, another 15 minutes or so. Serve warm.