...And what a beauty, weighing in at 1lb 13 oz
Not too bad, eh? :)
My cabbage has done extremely well this year and I've managed to keep the cabbage loppers at bay (so far). Instead of the usual cabbage dishes (think coleslaw), I wanted to try some new ways to prepare this nutritious green.
I've had my eye on this braised cabbage recipe in my favorite fall cookbook, All About Braising, by Molly Stevens that I've been waiting to try. Well I cooked this dish, World's Best Braised Green Cabbage, this weekend and I'm totally hooked. It may sound strange to cook cabbage this way, but it is absolutely delicious. And E.A.S.Y. After you make this dish once, you won't need the recipe...it's that simple and in keeping with my usual MO in cooking, it is made with basic pantry staples. The long slow cook time brings out the natural, sweet flavors of the cabbage, onion and carrots.
World's Best Braised Green Cabbage
Adapted from All About Braising, by Molly Stevens
1 medium head green cabbage (about 2 pounds)
1 large yellow onion, thickly sliced
1-2 carrots, cut into 1/4 inch rounds
1/4 cup chicken stock
1/4 cup extra virgin olive oil
Coarse salt & freshly ground black pepper
1/2 teaspoon crushed red pepper flakes (more if you like it a bit hotter)
Splash of balsamic vinegar
Heat oven to 325. Lightly oil a large gratin dish or baking dish (9x13 inch Pyrex works well).
Peel off and discard any bruised or ragged outer cabbage leaves. 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. Save any leftover wedges for salad or coleslaw.
Scatter the onion and carrot over the top. Drizzle the olive oil and stock over the entire dish. Season with salt, pepper and red 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 about an hour. Don't 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 tablespoons of water.
Once the cabbage is completely tender, remove the foil and increase the oven temperature to 400. Add the balsamic vinegar, turn the cabbage to distribute the vinegar, return braise to oven and roast until the vegetables begin to brown, another 10-15 minutes or so.
Serve warm or at room temperature. To guild the lily, add a sprinkle of fleur de sel.