Worlds Best Braised Cabbage Recipes

WORLD'S BEST BRAISED GREEN CABBAGE

Steps:

• 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.

BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

TANGY BRAISED CABBAGE

Steps:

• In a heavy saucepan, heat the sunflower oil over medium heat.
• Add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
• Stir in the sugar and cook to caramelize the cabbage lightly.
• Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
• Season with salt and pepper and serve immediately.

WORLD'S BEST BRAISED CABBAGE

Steps:

• Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish with the olive oil or melted fat.
• Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. Don't worry: The tough core will get super tender, too.
• Place the cabbage pieces in a single layer in the greased dish - a little overlap is okay. Toss on the onion and carrots and drizzle with broth and the olive oil. Season well with salt, pepper and crushed red pepper (if using).
• Cover tightly with foil and place in the oven.
• Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.
• At this point, you can remove the cabbage to cool and store in the fridge until you're ready to eat it (up to 4 days). When you're ready to serve, crank the oven up to 425°F / 218°C and bake until browned (about 15 minutes).
• Drizzle with aged balsamic vinegar and serve.