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Fruits and Vegetables - World’s Best Braised Green Cabbage

  • 1 medium cabbage head (about 2 pounds)
  • 1 large onion, peeled and thickly sliced
  • 1 large carrot, peeled and cut into ½-inch slices
  • ¼ cup chicken stock or water
  • ¼ cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper to taste
  • 1/8 teaspoon crushed red
  • pepper flakes

Heat oven to 325°. Lighly oil a large baking dish. Peel off and discard any bruised or ragged outer leaves from the cabbage. Cut cabbage into eight wedges, without trimming away the heart.
Arrange wedges on their sides in the baking dish, trying for a single layer. Scatter onion and carrot slices over cabbage. Drizzle with stock or water and then oil. Season with salt, pepper, and red pepper flakes. Cover tightly with foil and put in oven.
Braise for one hour. Uncover and gently turn the wedges with tongs, keeping them as intact as possible. Add a little water if pan is drying out. Cover pan and return to oven. Bake one hour longer.
Remove foil, increase heat to 400°, and roast until vegetables begin to brown, about 15 minutes. Serve warm or at room temperature.
Yield: Six servings.
Submitted By: Kay Williams
Number of Servings: 6
Print 3x5 recipe cards
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