Braised Cabbage

This is a winner. And it's easy. I make it at least once a week. Molly Stevens, whose book 'All About Braising' I have exhorted time and again, calls it the World's Best Braised Cabbage. It really is. It's healthy. It's delicious. It's easy. And it goes with all types of food, whether you are serving Chinese or a Pot Roast. We had it for dinner last night with Kung Pao prawns! We're eating it with Pulled Pork tonight. Try it to believe it!


RECIPE: MOLLY STEVEN'S BRAISED CABBAGE
Cooking time: 2 hrs 15 mins
Serves: 8

Equipment -
1 saute pan
Aluminium foil

A -
1 cabbage (approx. 2 lbs, so that it fits into the saute pan)

B -
2 carrots, chopped into small rounds
1 onion, sliced
3 dried red chilis OR Chili flakes

C -
1/2 cup olive oil
1/2 cup water

D -
Splash of red vinegar

*****

Heat oven at 325 F / 163 C.

A - Chop the cabbage into 8 parts and arrange around the saute pan in a single layer. It's very important that it's in a single layer.

B - Scatter the onions, carrots and chili flakes around. Season with salt and pepper to taste.

C - Add olive oil and water into the pan, and cover tightly with aluminium foil. Braise in oven for 1 hour. Molly Stevens advises to turn the cabbage halfway, but that's messy so I usually leave it.

After an hour, turn heat up to 400 F / 205 C and remove aluminium foil. Braise for another 15 mins.

D - Before serving, splash a little red vinegar around - this brings out the sweetness of the cabbage.

Serve warm.