Best Best Braised Cabbage Recipes

WORLD'S BEST BRAISED GREEN CABBAGE

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.

BEST BRAISED CABBAGE

Steps:

• 1-Heat the oven to 325. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well). 2-Trimming the cabbage: Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds (if you don't have a kitchen scale, consult the grocery store receipt). If the cabbage weighs more than 2 pounds, it won't fit in the baking dish and won't braise as beautifully. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut teh cabbage into 8 wedges. Arrange the wedges in teh baking dish, they may overlap some, but do your best to make a single layer. 3-The Braise: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-The finish: Once the cabbage is completely tender, remove the foil, increase the oven heat to 400, 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.

WORLD'S BEST BRAISED CABBAGE

Steps:

• Heat oven to 325 degrees. Lightly oil a large gratin dish or baking dish (9x13-inches works well) Trimming the cabbage: Peel off and discard any bruised leaves from the cabbage. The cabbage should weigh close to two pounds. If it weighs more, it won't fit in the baking dish and won't braise beautifully. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut the cabbage into eight wedges. Arrange the wedges in the baking dish; they may overlap some, but do your best to make a single layer. The braise: 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 two 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, add a few tablespoons of water. The finish: Once the cabbage is completely tnder, remove the foil, increase the oven heat to 400, 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.

WORLD'S BEST BRAISED GREEN CABBAGE

Steps:

• HEAT THE OVENTO TO 325 DEGREES. Lightly oil a large gratin dish or baking dish (9X13 inch works well). TRIM THE CABBAGE: Peel off and discard any bruised or ragged outer leaves from the cabbage. Then cut the cabbage into 8 wedges (so not core). Arrange the wedges in the baking dish: they may overlap some but do your best to make a single layer. THE BRAISE: Scatter in the onion and carrot. Drizzle over the oil and stock. 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. THE FINISH: One the cabbage is completely tender, remove the foil, increase the oven heat to 400, 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. (I sometimes add a splash of balsamic vinegar to the cabbage to enhance its sweetness before serving).

WORLD'S BEST BRAISED GREEN CABBAGE - NOM NOM PALEO®

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.