Braised Cabbage and Carrots


This is a great no-fuss long braising way to get winter vegetables to the table. The only way cabbage gets more comforting than this is steamed and stuffed with ground meat filling then smothered in sweet and sour tomato sauce. And that’s not no-fuss.

Based on a recipe from Molly Steven’s All About Braising: The Art of Uncomplicated Cooking. This book rocks for those slow winter afternoons when you just want to throw a few simple ingredients into a Dutch oven and come back a few hours later to a magical transformation just waiting to be plated up. True one pot cooking at it’s best.

World’s Best Braised Cabbage

1 medium head of organic green cabbage
1 large onion, sliced into crescents
1 large organic carrot (I use 3 or 4), cut into 1/4 inch rounds
1/4 cup chicken stock
1/4 cup extra virgin olive oil
Course sea salt and black pepper

Preheat the oven to 325 F and lightly oil a large gratin dish or dutch oven.

Peel the outer leaves from the cabbage and cut it into 8 wedges. Arrange the wedges in a single layer in the gratin dish. Scatter the onions and carrots over the cabbage wedges. Drizzle the stock and oil over the veggies then season with salt and pepper. Cover tightly with foil or the pan lid and braise in the oven for about 1 hour, turn the cabbage wedges with tongs and then braise for an additional hour.

Remove the lid or foil, turn the oven temperature up to 400 and roast just until the vegetables begin to caramelize.

3 Responses to Braised Cabbage and Carrots

  1. Pingback: Dark Days Week 7

  2. Braising is likely my fav way to cook cabbage I think. I love it cooked with potatoes. How do the carrots blend in? More sweetness?

  3. I love kale cooked with potatoes that same way. I think it might be called colcannon? The carrots melt right in. They get that yummy slow roasted flavor like they do in a pot roast. Especially winter carrots love that kind of treatment.

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