Braised Cabbage

from Romancing the Stove

1 green cabbage, approx. 2 lbs (ok if it’s over)
1 carrot
1 medium to large onion (about 8 oz.)
¼ cup olive oil
¼ cup chicken stock (use vegetable stock or water for vegan version)
sea salt, pepper, & dried red pepper flakes

Preheat oven to 325° F.  Core your cabbage; if it weighs over 2 lbs, remove a wedge or two and reserve for another use.  Cut the remainder into 8 wedges.  Peel carrot and cut it into coins.  Peel and slice the onion into ¼-inch-thick rings.

Brush a 9 x 13 baking dish with a little of the olive oil.  Season the cabbage wedges with salt & pepper on both sides and place into the baking dish, overlapping them slightly.  Scatter the carrots and onions over the top.  Sprinkle with red pepper flakes.  Drizzle the remainder of the olive oil over the vegetables, and pour the ¼ cup stock or water into the bottom of the dish, tilting slightly to distribute.  Cover tightly with foil and bake for 2 hours.  Check after an hour or so to make sure the pan is not dry; if it is, add a small amount of water or stock.

After 2 hours, remove the foil and increase the heat to 425°.  Bake for an additional 15 minutes or until the cabbage begins to caramelize and brown a little on top.  Sprinkle a little sea salt on top and serve.

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