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Rec: World's Best Braised Green Cabbage ...This is delicious if you want to braise it>>

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Joined: Dec 9, 2005


Posted to Thread #1115 at 6:40 pm on Mar 13, 2006

I'm corning a brisket for Friday, have had it in the brine for more than a week. I may do the cabbage this way, however, it's the best cabbage I've ever made.

World's Best Braised Green Cabbage
Makes 6 to 8 servings

1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces), thickly sliced
1 large carrot, cut into 1/4-inch rounds
1/4 cup extra-virgin olive oil
1/4 cup homemade chicken stock, canned broth or water
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
Fleur de sel or coarse sea salt

1. Heat the oven to 325 degrees. Lightly oil a large gratin dish or baking dish (9-by-13-inch works well).

2. Peel off and discard any ragged outer leaves from the cabbage. Cut the cabbage into 8 wedges. Arrange the wedges in the baking dish in a single layer; they may overlap some, but not too much. If all the cabbage doesn't fit (if the cabbage weighs more than 2 pounds, it probably won't), remove a wedge and use for something else.

3. 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 vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after 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.

4. Once the cabbage is completely tender, remove the foil, increase the oven heat to 400 degrees, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt. (The cabbage is excellent the next day, too, either at room temperature or warmed in a moderate oven for about 20 minutes.)

-- From "All About Braising: The Art of Uncomplicated Cooking," by Molly Stevens

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