1 medium head green cabbage, about 2 lbs
1 large yellow onion, sliced into 1/3-inch slices
1 large carrot, sliced into 1/4-inch rounds
1/4 cup chicken or vegetable stock, or water
1/4 cup extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste
1/8 tsp crushed red pepper flakes

1. Preheat the oven to 325 degrees, and position a rack in the middle of the oven.

2. Peel off and discard outer leaves from the cabbage. Rinse cabbage under cool water and dry it lightly. Cut into 8 wedges and trim away some of the woody core, leaving enough to hold each wedge intact. In a large baking dish, arrange the wedges so that they lie in a single layer.

3. Scatter the onion and carrot over the cabbage, then pour on the stock and oil. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and red pepper flakes. Cover tightly with foil, and slide it into the oven. Cook 1 hour. Remove the dish from the oven and gently turn the cabbage wedges. If the cabbage seems dry, add a couple tablespoons of water. Cover in foil again, and return it to the oven to cook until the vegetables are tender, about 1 hour more.

4. When cabbage is completely tender, remove the foil, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 minutes or so. Serve warm, sprinkled with plenty of good salt and freshly ground black pepper.

Makes 6 to 8 servings

Preparation time: 10 minutes
Total time: 2 hours 30 minutes

Adapted from Molly Wizenberg (aka Orangette), who in turn adapted it from Molly Stevens’ “All About Braising.”

Photo by Leah Harb