WORLD'S BEST BRAISED GREEN CABBAGE
My d.h. HATES cabbage, but I just had to try this. It lives up to it's title! Luscious! AND healthy. He even agrees. Yee ha! It originates, I believe, from Molly Stevens' "All About Braising..." by way of the Atlanta Journal Constitution. There is nothing to it and after you make it once you don't need the recipe.
Provided by Marietta Mary Lou
Categories Vegetable
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325'. Oil a large baking dish (9"x13"). Discard ragged outer leaves from cabbage and cut into 1/8s, removing most of core. Arrange wedges in dish with no- or minimum overlapping.
- Thickly slice onion and cut carrot into 1/4" rounds.
- Scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers. Cover tightly with foil and bake till tender, about 2 hours May turn the cabbage after an hour. At this point you can add a bit of water if dish seems too dry.
- When tender, remove foil, raise temp to 400' and roast another 15 minute or so till veggies are beginning to brown. Serve warm or at room temperature.
Nutrition Facts : Calories 202.3, Fat 14, SaturatedFat 2, Cholesterol 0.5, Sodium 76.1, Carbohydrate 18.7, Fiber 6.2, Sugar 10.8, Protein 4.2
WORLD'S BEST BRAISED CABBAGE
Molly Steven's recipe for the World's Best Braised Cabbage, is an amazing Whole30-friendly vegetable side dish that makes the lowly cabbage a star in its own right. It reheats great so make it ahead!
Provided by Michelle Tam
Categories Side Dish
Time 2h30m
Number Of Ingredients 10
Steps:
- Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish with the olive oil or melted fat.
- Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. Don't worry: The tough core will get super tender, too.
- Place the cabbage pieces in a single layer in the greased dish - a little overlap is okay. Toss on the onion and carrots and drizzle with broth and the olive oil. Season well with salt, pepper and crushed red pepper (if using).
- Cover tightly with foil and place in the oven.
- Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.
- At this point, you can remove the cabbage to cool and store in the fridge until you're ready to eat it (up to 4 days). When you're ready to serve, crank the oven up to 425°F / 218°C and bake until browned (about 15 minutes).
- Drizzle with aged balsamic vinegar and serve.
Nutrition Facts : Calories 271 kcal, Carbohydrate 20 g, Protein 4 g, Fat 21 g, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
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