Get ready to embark on a unique culinary journey with our rendition of “BRAISED CABBAGE.” This humble side dish is transformed into an extraordinary creation, brimming with flavors and textures that will tantalize your taste buds. By artfully combining cabbage, sweet onions, and carrots, and then adding a hint of tangy vinegar, we’ve created an oven-braised masterpiece that stands out. Whether served as a companion to your favorite main course or as a standalone sensation, this Tangy Oven-Braised Cabbage will leave you craving more.
Ingredients:
- 1 medium head of cabbage, cut into 8 wedges
- 1 medium to large sweet onion, thickly sliced
- 4 large carrots, peeled and sliced into ¼ to ½-inch rounds
- ½ cup low-sodium chicken broth or vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, thinly sliced
- 2 tablespoons balsamic vinegar or apple cider vinegar
Instructions:
- Preheat and Prepare: Begin by preheating your oven to 325 degrees and greasing a 9×13-inch casserole dish to ensure nothing sticks during cooking.
- Lay the Foundation: Arrange the cabbage wedges flat in the casserole dish to optimize their contact with the braising liquid. Generously sprinkle the cabbage with the sliced carrots and sweet onions.
- Liquid Elegance: Drizzle the contents with low-sodium chicken broth, and season the vegetables with a generous pinch of kosher salt and freshly ground black pepper. To infuse a rich flavor, scatter the thinly sliced pats of unsalted butter over the colorful arrangement.
- Slow and Steady: Place the casserole dish in the preheated oven and let it cook for about 1 hour. After this time, carefully remove the dish and use tongs to flip the cabbage wedges. Cover it again and continue baking for another hour or until the cabbage becomes delectably fork-tender.
- The Golden Finish: To add a crisp, golden touch, increase the oven temperature to 425 degrees, gently remove the foil from the dish, and allow the cabbage to bake for an additional 15-20 minutes, or until it boasts a tantalizing light browning. Before serving, don’t forget to drizzle it with balsamic vinegar or apple cider vinegar for that unique tang.
Notes:
- Don’t remove the core from the cabbage; it plays a crucial role in keeping the cabbage wedges together during the cooking process.
- Feel free to use low-sodium chicken broth, chicken stock, or vegetable broth, depending on your preference.
- For a visually appealing touch, peel the carrots.
- If you prefer, you can opt for olive oil as a substitute for butter.
- Season your dish generously with kosher salt and freshly ground black pepper, and for an extra layer of flavor, consider adding a teaspoon of fennel seed.
- A splash or two of balsamic vinegar or apple cider vinegar will elevate the flavors of this dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop with a bit of broth or water.
- To freeze, ensure that the dish cools completely, then transfer it to a sturdy freezer container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight, and when reheating, use reduced power in the microwave or a saucepan over low heat with a splash of broth or water. The braised cabbage may be softer but still retains its deliciousness.
Conclusion:
Elevate your dining experience with “BRAISED CABBAGE: A Tangy Oven Delight.” This unique take on a classic side dish introduces a medley of flavors and textures that will leave you craving more. Whether you savor it alongside your favorite main course or enjoy it on its own, this Tangy Oven-Braised Cabbage promises to be an unforgettable culinary journey.
SOURCE OF THE PICTURE : small town woman
