My d.h. HATES cabbage, but I just had to try this. It lives up to it's title! Luscious! AND healthy. He even agrees. Yee ha! It originates, I believe, from Molly Stevens' "All About Braising..." by way of the Atlanta Journal Constitution. There is nothing to it and after you make it once you don't need the recipe.
- Heat oven to 325'. Oil a large baking dish (9"x13"). Discard ragged outer leaves from cabbage and cut into 1/8s, removing most of core. Arrange wedges in dish with no- or minimum overlapping.
- Thickly slice onion and cut carrot into 1/4" rounds.
- Scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers. Cover tightly with foil and bake till tender, about 2 hours May turn the cabbage after an hour. At this point you can add a bit of water if dish seems too dry.
- When tender, remove foil, raise temp to 400' and roast another 15 minute or so till veggies are beginning to brown. Serve warm or at room temperature.
A great, easy dish that cooked right along with the leg of lamb sharing its oven space. Both were done in two hours, and didn't go with the extra 15 minutes, because the veggies were already just right. I threw a couple of Yukon gold potatoes, halved, on top of the cabbage and carrots and it worked out just fine. Lovely, delicious dish! Many thanks.
A healthy,and inexpensive side dish that cooks itself! What more could anyone want? Cabbage, from the Cruciferae family doesn't get all the accolades it deserves in terms a wonderfully healthy food. It is low in calories, high in fiber and some studies are looking at it's benefits toward protecting us from certain cancers. Did you know that it is extremely high in Vitamin C? I've made this twice and thoroughly enjoyed it. Last night I had to rescue it, hiding it from my son who stopped over and popped a wedge into his mouth every time he passed it cooling on the counter! I followed the directions except I used a little less olive oil only because I wanted a few less calories. The only negative point and it's minor was the long cooking time. However, I waited until I had several other dished to bake so it wasn't an issue, I would hate to have to heat the oven for two hours just for this. The Food Police writes you a ticket of merit for this, Mary Lou, thanks!
Very good! I wish there were guidelines on how much red pepper flakes to use, however. I used too much and it turned out very spicy, but still tasty. I will make this again!