I own a lot of cookbooks, so it takes quite a bit for me to become so enamored with a cookbook that I make several recipes from it within the span of a few months. But that’s exactly what happened when I purchased All About Braising by Molly Stevens a couple years ago. The fact that I haven’t written more about it here is partly due to “blogger backlog” and partly because I made some of the recipes before I started blogging. Please believe me when I say, though, that this cookbook ranks in my top 5 for many reasons, not least of which is this cabbage. I first made it for a St. Patrick’s Day potluck, partly because cabbage is traditional but also because I was kind of broke and cabbage is really cheap! To my surprise, the dish went over like gangbusters- who knew?! I had never heard cabbage described as “amazing” before; I even had a professed cabbage-hater tell me they liked it. Long braising makes the cabbage melt-in-your-mouth tender, and a blast of heat at the end of cooking caramelizes the dish and brings out all its mellow sweetness.
I’ll go on a little bit of a tangent here to tell you about the other reasons I love All About Braising, since I probably won’t ever get around to giving this book its own separate “review” entry. First of all, the recipes are solid. I have made five or six of them and not had any duds or problems whatsoever. Secondly, it’s very eclectic- there’s a great variety of recipes inspired from all over the world. I’ve made the Chicken Do-Piaza, Chicken with Star Anise, and Goan Chicken, and all were stellar. (Yes, I do eat meats other than chicken; I also used Molly’s recipe as a guide when making these oxtails.) The only recipe I didn’t absolutely love was an Indian-style braised cauliflower (I found it to be a little lean), but that could also have something to do with the fact that cauliflower is not a favorite of mine.
Back to our cabbage- this is one of those dishes that you make and think to yourself “Why have I not been cooking this for years?” I made a roast chicken the other day and, along with some leftover butternut squash & sage risotto, this was a perfect rustic side dish. If you’re having a big holiday spread, this would be a great addition since it only takes a few minutes active prep, yields a lot, and works out to about 25¢ per serving (take that, Wal-Mart!). I wanted to post it before Thanksgiving and didn’t have time, but really it’s a good side dish for any winter meal.
The only deviation I have made from Molly’s recipe is that I don’t bother turning the cabbage over halfway through the cooking time like she does. The first time I made it, I forgot to do it, and found that it made no difference whatsoever; the cabbage was still perfectly cooked throughout. Seasoning on both sides prior to cooking also eliminates the need to flip.
1 green cabbage, approx. 2 lbs (ok if it’s over)
1 medium to large onion (about 8 oz.)
¼ cup olive oil
¼ cup chicken stock (use vegetable stock or water for vegan version)
sea salt, pepper, & dried red pepper flakes
Preheat oven to 325°. Core your cabbage; if it weighs over 2 lbs, remove a wedge or two and reserve for another use. Cut the remainder into 8 wedges. Peel carrot and cut it into coins. Peel and slice the onion into ¼-inch-thick rings.
Brush a 9 x 13 baking dish with a little of the olive oil. Season the cabbage wedges with salt & pepper on both sides and place into the baking dish, overlapping them slightly. Scatter the carrots and onions over the top. Sprinkle with red pepper flakes. Drizzle the remainder of the olive oil over the vegetables, and pour the ¼ cup stock or water into the bottom of the dish, tilting slightly to distribute. Cover tightly with foil and bake for 2 hours. Check after an hour or so to make sure the pan is not dry; if it is, add a small amount of water or stock.
After 2 hours, remove the foil and increase the heat to 425°. Bake for an additional 15 minutes or until the cabbage begins to caramelize and brown a little on top. Sprinkle a little sea salt on top (I like to use the chunky kind) and serve.