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World's Best Braised Green Cabbage

     from Deborah.  A succulent, scrumptious winter comfort dish

Total time: 2 1/2 hours

Ingredients

1 medium head green cabbage (about 2 pounds)

1 large yellow onion, peeled and thickly sliced

1 large carrot, cut in 1/4-inch coins

1/4 cup chicken stock or water

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

1/8 teaspoon crushed red pepper flakes (or to taste)

Fleur de sel or coarse sea salt

Directions

1.  Heat oven to 325 degrees. Lightly oil a large gratin dish or baking dish (13-by-9-inch works well).

2.  Peel off and discard any bruised or ragged outer leaves from the cabbage. Cut cabbage in half, then into 8 wedges. (Don't trim away the cabbage heart.)  Arrange the wedges in the baking dish on their sides, overlapping a little but trying for a single layer.

3.  Scatter the onion and carrot over the cabbage. Drizzle with stock or water and oil. Season with salt, pepper and pepper flakes. Cover tightly with foil and slide into the middle of the oven to braise until the vegetables are completely tender (total will be about 2 hours).  First braise for 1 hour. Uncover and gently turn the wedges with tongs, keeping them as intact as possible. Add a little water if dish is drying out. Cover pan and return to oven. Cook 1 more hour.

4.  Once the cabbage is completely tender, remove the foil, increase the heat to 400 and roast until vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt.  (The cabbage is excellent the next day, too, either at room temperature or warmed in a moderate oven for about 20 minutes.)

originally from All About Braising: The Art of Uncomplicated Cooking by Molly Stevens