Category: Side Dish; Vegetables
Time: 2 hours
-1 Medium head green cabbage (about 2 lbs.)
-1 large yellow onion (about 8 oz.)
-1/4 cup low sodium chicken stock (homemade/organic)
-1/4 cup extra virgin olive oil
-Course sea salt & freshly ground pepper
-1/8 tsp crushed red pepper flakes
Heat oven to 325. Lightly oil a large gratin dish or baking dish. Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 lbs. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut the cabbage into 8 wedges. Arrange the wedges in the baking dish, they may overlap some, but do your best to make a single layer. Scatter in the onion. Drizzle over the oil and stock.
Season with salt, pepper, and red pepper flakes then cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. Don’t worry if the wedges want to fall apart as you turn them: just do your best to keep them intact. If the dish is drying out at all, add a few tablespoons of water. Once the cabbage is completely tender, remove the foil and increase the oven heat to 400. Roast until the vegetables begin to brown, another 15 minutes. Serve warm or at room temperature, sprinkled with coarse sea salt. Note: Can add balsamic vinegar to the recipe.
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