Oven braised cabbage is crazy easy, chop up your vegetables, season, add water or stock, cover with foil, place in a 350° oven for about 45 minutes. That’s it.
I’m going to explain it because I know you’re shaking your head going “nooo, that’s it?”
I allot one quarter of a cabbage per person. Carefully slice each quarter into two pieces by placing the flat side on the cutting board, flatten your hand and press down on the cabbage to keep it in place, take your sharp chef knife and begin cutting from the back or largest part of the vegetable to the smallest or to the point. Cut off the core. Lay the wedges in your roasting pan in neat layers. Peel and slice a yellow onion, layer on the cabbage. Take as many carrots as you’d like (I’m a big fan so I put four carrots for me!), peel, rough chop as big or as small as you like, layer with the rest. Season this dish, add salt, pepper, thyme, a bay leaf, and anything else you like. To the bottom of the pan add 1 cup stock or water.
Cover the pan with aluminum foil, place in a 350° oven for about an hour. At the 45 minute mark, I remove the foil to give the cabbage a little direct heat so that it might crisp up a bit.
The cabbage and carrots should be tender but not mushy. You will want to add salt before serving but I’m going to suggest a dash of vinegar or lemon juice instead. Yes, salt is super important but let’s see if we can make small changes to level up both the flavor and good gut bacteria.
I will make this as an accompaniment to roasted chicken legs because they have the same cook time. If I’m feeling fancy I’ll take a box cake mix, add some things to make it more interesting, throw it in the oven at the same time so it has time to cool and ice before this supper hits the table.