Braised Cabbage
Tender, caramelized cabbage wedges slowly braised with onion, carrots, olive oil, and a splash of balsamic for bright, savory-sweet flavor. A cozy, budget-friendly side that reheats beautifully.
Ingredients
- 1 medium green cabbage (about 2 pounds), cut into 8 wedges, core intact
- 1 large onion, thickly sliced
- 2 large carrots, peeled and sliced into 1/4-inch coins
- 1/4 cup vegetable broth or water
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons aged balsamic vinegar
Instructions
- Preheat the oven to 325°F (165°C).
- Remove any discolored outer leaves. Cut cabbage into 8 wedges, keeping the core intact so the wedges hold together.
- Arrange cabbage wedges in a single layer in a large baking dish. Scatter the sliced onions and carrots around the cabbage.
- Drizzle olive oil over the vegetables and pour the broth or water into the dish. Season with salt, black pepper, and red pepper flakes (if using).
- Cover the dish tightly with aluminum foil and bake for 1 hour.
- Carefully uncover and turn each cabbage wedge with tongs. Re-cover and bake 60 to 90 minutes more, until very tender with caramelized edges.
- Uncover, drizzle the balsamic vinegar over the cabbage, and return to the oven for 15 minutes to reduce and glaze.
- Rest 5 minutes. Spoon pan juices over the cabbage and serve warm.
Nutrition
Serving: 1cupCalories: 170kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 2gSodium: 580mgFiber: 5gSugar: 7g
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