Favorite Recipe this Month is Molly Steven’s Elemental Braised Cabbage. Seriously, who knew! I never thought that I would truly like cabbage. But i do! I love this stuff. To be fair, I also use carrots, parsnips and onions in this recipe. It take a while to cook but it’s so darn good. The recipe is following the image.
It’s amazing how I could never lose 5lbs when I wanted to before my diagnosis and now that I have a laser focus on fueling my body for health, I am not only more energetic but I have lost 10lbs!
WHAT YOU NEED
3 tablespoons extra-virgin olive oil, plus 1½ tablespoons for the dish
2 pounds green cabbage, cut into 6 wedges
Salt and black pepper
2 medium carrots, peeled and cut into thick coins
1 large onion, sliced thick
Pinch crushed red pepper flakes, or more, to taste
2/3 cup low-sodium chicken broth, plus 3 tablespoons, if needed
1/3 cup thinly sliced scallions, whites and greens
Lemon wedges, for serving, optional
PS: I added parsnips as well bc I had them in my fridge!
With the rack in the middle position, heat the oven to 325 degrees. Smear a large baking dish with 1½ tablespoons of oil. Add the cabbage, turn to coat with oil, and arrange in a single layer (if necessary, overlap thin sides). Sprinkle with ¼ teaspoon salt and black pepper to taste.
In a medium bowl, toss the carrots, onion, 3 tablespoons oil, ¼ teaspoon salt, and black pepper to taste, then scatter evenly over the cabbage. Sprinkle with red pepper flakes, add the 2/3 cup broth, cover the dish tightly with foil, and braise until very tender, about 1¾ hours, turning the cabbage after 50 minutes. Remove the foil, adjust oven temperature to 450 degrees, and roast until the vegetables brown a little, 15 to 20 minutes (if the pan begins to look too dry, add the extra broth). Serve hot, warm, or at room temperature. Sprinkle with scallions just before serving with the lemon wedges, if using.
This is totally worth the wait! Hope you enjoy as much as I have. Bon appétit!