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).
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