World’s Best Braised Green Cabbage

World’s Best Braised Green Cabbage

  • Yield 6 servings

Wedges of fresh cabbage are oven-braised alongside  carrots and onions in a savory broth.


1 medium head  green cabbage, trimmed and cut into 8 wedges
1 large yellow  onion, sliced 1/4-inch thick
1 large carrot,  cut into 1/4-inch rounds
1/4 cup vegetable  broth or water
1/4 cup extra-virgin olive oil
— Coarse salt  and freshly ground black pepper, to taste
1/8 teaspoon crushed dried red chili flakes
— Good quality  aged balsamic vinegar, for serving, optional



  1. Heat oven to 325F.  Lightly oil a large  gratin dish or 13 x 9-inch baking dish.
  2. Trim cabbage. Peel off and discard outer  leaves. Cut cabbage into 8 wedges. Arrange wedges in baking pan; they can  overlap some but try to make a single layer.
  3. Scatter onions and carrots over all. Drizzle  with broth or water and oil. Season with salt, pepper and pepper flakes. Cover  tightly with foil and slide into middle of oven to braise 2 hours until  vegetables are completely tender. Turn cabbage wedges with tongs after about an  hour. If dish seems to be drying out, add a few tablespoons water.
  4. Once cabbage is completely tender, remove foil,  increase oven temperature to 400F and roast 15 minutes until vegetables begin to  brown. Serve warm or at room temperature sprinkled with coarse salt. Add a  splash of balsamic vinegar to enhance sweetness.
Recipe adapted from All About Braising: The Art  of Uncomplicated Cooking (W.W. Norton, 2004) by Molly Stevens.

No Comments Yet.

Leave a Reply

You must be logged in to post a comment.