Ingredients

Serves 6.

• 1 medium head green cabbage (about 2 pounds)
• 1 large yellow onion (about 8 ounces), thickly sliced
• 1 large carrot, cut into 1/4-inch rounds
• 1/4 cup chicken stock, homemade (page 448) or store-bought, or water
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground black pepper
• 1/8 teaspoon crushed red pepper flakes, or to taste
• Fleur de sel or coarse sea salt

Method

Prep

• Heat oven to 325°F.
• Oil a baking pan.
• Discard outer leaves from the cabbage and cut into wedges (each wedge is a serving).

Braise

1. Put the cabbage, onion, and carrot in the baking pan.
2. Add the stock and drizzle the oil over the ingredients.
3. Cover the pan (with foil if necessary) and put in the oven.
4. Flip the cabbage after an hour.
5. Bake until the ingredients are very tender, about 2 hours total.
6. Remove the cover, increase oven to 400°F and brown the ingredients for around 15 minutes.

Sprinkle with salt and serve immediately.

Inspirations

• All About Braising