Molly Stevens' legendary braised cabbage — wedges slow-cooked with onions and carrots until meltingly tender, then caramelized and finished with aged balsamic.
Ingredients
2 tablespoons olive oil (for greasing dish)
1 medium green cabbage (about 2 pounds)
1 large red onion, thickly sliced
2 large carrots, cut into 1/4-inch coins
1/4 cup chicken or vegetable broth
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)
2 tablespoons aged balsamic vinegar
Instructions
Heat oven to 325 degrees F. Coat a 13-by-9-inch baking dish with 2 tablespoons olive oil. Cut cabbage into 6 to 8 wedges, keeping the core attached.
Arrange cabbage wedges in a single layer in the dish. Add onion and carrots, drizzle with broth and olive oil, and season with salt, pepper, and crushed red pepper.
Cover tightly with foil and braise undisturbed for 1 hour. Flip wedges, reseal, and braise another hour until fork-tender.
Crank oven to 425 degrees F and bake until browned, about 15 minutes. Drizzle with aged balsamic vinegar and serve.
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