World's Best Braised Green Cabbage

Name: World's Best Braised Green Cabbage
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 medium green cabbage head (about 2 lbs.); 1 large yellow onion; 1 large carrot; 1/4 cup olive oil; 1/4 cup chicken stock or 1/4 cup water; salt; black pepper; red pepper flakes

Submitted by Marietta Mary Lou

"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."

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photo by Food Police

Ready In:: 2hrs 15mins
Ingredients:: 8
Serves:: 4-6

ingredients

1 medium green cabbage head (about 2 lbs.)
1 large yellow onion
1 large carrot
¹⁄₄ cup olive oil
¹⁄₄ cup chicken stock or 1/4 cup water
salt
black pepper
red pepper flakes

directions

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.

Questions & Replies

Please ... How much red pepper flakes would you suggest? I am totally unfamiliar with using them and hope to not make it so spicy I can't eat it. Yikes!

VicksterSS
My favorite way to make cabbage!! I like extra carrots, don't skip on the olive oil or chicken stock. The onion and carrots get sweeter too! Love this with corned beef. So much flavor!

kqzucc
I'm sorry but I've been making this dish for over 45 years and my Mom made it even before the 50s. Our Aunts would take credit for this recipe since they put it together prior to WWII. I'm sure a lot of people have similar ideas so if this person is taking credit I have no problem with it. So why would Molly Stevens have an issue with it since she is younger than me and not the original thought behind it. I don't have an issue of Molly either, she benefited from it by putting it in a cookbook and I say "Great job". We have a family cookbook we don't profit from but we have been passing it down for many centuries. Another thought, we have before family trees were a thought had a family tree together since the 1700s. Should we take credit for that to? Its just all ridiculous

Penny C.

Reviews

A healthy,and inexpensive side dish that cooks itself! What more could anyone want? Cabbage, from the Cruciferae family doesn't get all the accolades it deserves in terms a wonderfully healthy food. It is low in calories, high in fiber and some studies are looking at it's benefits toward protecting us from certain cancers. Did you know that it is extremely high in Vitamin C? I've made this twice and thoroughly enjoyed it. Last night I had to rescue it, hiding it from my son who stopped over and popped a wedge into his mouth every time he passed it cooling on the counter! I followed the directions except I used a little less olive oil only because I wanted a few less calories. The only negative point and it's minor was the long cooking time. However, I waited until I had several other dished to bake so it wasn't an issue, I would hate to have to heat the oven for two hours just for this. The Food Police writes you a ticket of merit for this, Mary Lou, thanks!

Food Police
Very good! I wish there were guidelines on how much red pepper flakes to use, however. I used too much and it turned out very spicy, but still tasty. I will make this again!

Kate J
A great, easy dish that cooked right along with the leg of lamb sharing its oven space. Both were done in two hours, and didn't go with the extra 15 minutes, because the veggies were already just right. I threw a couple of Yukon gold potatoes, halved, on top of the cabbage and carrots and it worked out just fine. Lovely, delicious dish! Many thanks.

Paula5
This recipe is wonderful, however it was created by Molly Stevens' and published in her book All About Braising. Please give credit where it is due.

Tanya P.
This sounded so good. But I wanted an entire meal that I could make in one pan. I followed the recipe but added thin slices of granny smith apples and chicken thighs. Covered it the entire cooking period and it was heavenly.

KOSHER KOOK