Braised Green Cabbage

Submitted by John on Sun, 09/06/2015 - 21:03

Braised Green CabbageThis is an easy recipe, good for when you have a cabbage from your CSA and you really don't want any more cole slaw...

It's a savory dish, good with homey fare like meatloaf or hamburgers. The flavors mingle over two hours of slow cooking to become something unexpected and delicious.

I did this in a heavy Le Creuset braising pan. If you do not have one of those expensive kitchen luxuries, don't worry! You can do this just as well in a glass or enameled baking dish covered tightly with aluminum foil; the secret is to confine all the flavors in a small volume with enough area to spread out.

8 Servings
Preparation time
2 hours, 30 minutes
  1. Preheat the oven to 325.
  2. Slice the onions and carrots thinly and arrange in the bottom of a braising pan or shallow baking dish.
  3. Crush the juniper berries and spread them over the onions and carrots.
  4. Remove any tough or unsightly outer leaves from the cabbage. Core the cabbage and cut it into 8 wedges. Lay them over the onion mixture.
  5. Pour the chicken stock over everything.
  6. Chop the bacon and arrange it over the cabbage wedges.
  7. Cover the pan tightly and bake for 2 hours. Uncover the pan for the last 15 minutes of so.
This would also be good with ham stock.