I found this recipe for braised cabbage on simmer down! (a food lover’s blog), and I knew I had to make it. I know, it is strange that I would go gaga over cabbage, but it’s true. Imagine, cabbage so tender and buttery that it just melts in your mouth, onions and carrots so sweet you forget that they are good for you, and then the heat of the red and black pepper making sure that your taste buds are still paying attention.
I grew up eating cabbage around holiday times in the form of halupki (stuffed cabbage roll), haluski (cabbage and noodles), and sauerkraut. My mother’s side of the family is Ukrainian with some Polish influences. For Christmas Eve, every year, my mother makes traditional perogies from scratch!
There are a variety of cabbage types: Savoy, Napa, Chinese (Bok Choy), Red, and of course Green. The green cabbage is quite dense and compact, and the cabbage of choice in my family. The green cabbage is a gorgeous shade of green, but when cooked, transforms into buttery yellow, and becomes almost translucent.
Braising is a wonderful way to display cabbage in all of its glory, and the carrots and onions balance out the flavors. It would be great as a side dish to any meal. I served mine mid-week with an easy grilled chicken breast and a glass of white wine. Enjoy!Braised Cabbage from simmer down! (a food lover’s blog) (adapted from Molly Stevens’ All About Braising) Printable Recipe
1 green cabbage, approx. 2 lbs (ok if it’s over)
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.