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.”
2hrs 15mins

Ingredients Nutrition


  1. 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.
  2. Thickly slice onion and cut carrot into 1/4" rounds.
  3. 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.
  4. 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.

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