Ingredients
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1
-
1
-
1
-
1/4
-
1/4
-
-
-
-
-
-
-
-
-
-
Directions
World’s Best Braised Green Cabbage,I’m sorry but I’ve been making this dish for over 45 years and my Mom made it even before the 50s. Our Aunts would take credit for this recipe since they put it together prior to WWII. I’m sure a lot of people have similar ideas so if this person is taking credit I have no problem with it. So why would Molly Stevens have an issue with it since she is younger than me and not the original thought behind it. I don’t have an issue of Molly either, she benefited from it by putting it in a cookbook and I say “Great job”. We have a family cookbook we don’t profit from but we have been passing it down for many centuries. Another thought, we have before family trees were a thought had a family tree together since the 1700s. Should we take credit for that to? Its just all ridiculous,This recipe is wonderful, however it was created by Molly Stevens’ and published in her book All About Braising. Please give credit where it is due.
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Steps
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1
Done
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Heat Oven to 325'. Oil a Large Baking Dish (9"x13"). Discard Ragged Outer Leaves from Cabbage and Cut Into 1/8s, Removing Most of Core. Arrange Wedges in Dish With No- or Minimum Overlapping. |
|
2
Done
|
Thickly Slice Onion and Cut Carrot Into 1/4" Rounds. |
|
3
Done
|
Scatter Onions and Carrot Over Cabbage; Drizzle With Oil and Stock, Salt and Peppers. Cover Tightly With Foil and Bake Till Tender, About 2 Hours May Turn the Cabbage After an Hour. at This Point You Can Add a Bit of Water If Dish Seems Too Dry. |
|
4
Done
|
When Tender, Remove Foil, Raise Temp to 400' and Roast Another 15 Minute or So Till Veggies Are Beginning to Brown. Serve Warm or at Room Temperature. |
