Braised Cabbage

This is a great side dish that I must admit sometimes becomes a main for me. I’ll make it on the weekend and then it’s ready to reheat whenever I want to use it…

Ingredients

For greasing the baking dish

• 2 tablespoons olive oil 

For the cabbage dish

• 1 medium green cabbage 
• 1 large red onion or yellow onion, peeled and thickly sliced
• 2 large carrots peeled and cut in ¼-inch rounds
• ¼ cup vegetable broth
• ¼ cup extra virgin olive oil
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper optional
• 2 tablespoons aged balsamic vinegar

Instructions

1. Heat oven to 160°C with the rack in the middle. Coat a 13-by-9-inch baking dish with 2 tablespoons olive oil.
   
   
2. Cut 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.
   
   
3. 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 the stock and ¼ cup of olive oil. Season well with salt, pepper and crushed red pepper (if using). 
   
   
4. Cover tightly with foil and place in the oven.
   
   
5. Cook the cabbage undisturbed for 1 hour. Open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.
   
   
6. 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, pre heat the oven to 200°C and bake until browned (about 15 minutes).
   
   
7. Drizzle with aged balsamic vinegar and serve.

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