World's Best Braised Cabbage

Everyone I know makes the same thing on St. Patricks Day...Corned Beef and Cabbage with a side of Potatoes. It's a great dinner...and everyone loves turning the leftovers into Corned Beef Hash the next morning.

But it is NOT, strictly speaking, a traditional Irish dinner.

It's an American dinner...served on St. Patricks Day.

I'm not knocking it...I've made it PLENTY of times for St. Pat's. And I believe that you can make your own traditions...so why not make Corned Beef traditional?

There are many other absolutely WONDERFUL things to make for St. Patricks Day...a truly traditional dish would be Shepherd's Pie.

If you're looking for something a little more simple, you could go with Potato-Leek Soup. It's great when served with Irish Soda Bread.

But, if you're dead set at serving Corned Beef and Cabbage this year, that's more than okay. After all...I did.

Yup...that's right...I can preach about "real" food and "authentic" recipes all I want...but when it came down to choosing my St. Patricks Day dinner this year...I went with Corned Beef and Cabbage, too...

Now...I don't have to tell you how to cook a Corned Beef Brisket. The instructions are written on the blessed package, and all the seasonings are included in a little packet inside.

What I want to share with you is the BEST cabbage recipe ever.

I know, I know...you're saying: "But Shannan, it says to just add the cabbage and potatoes in with the corned beef the last 30 minutes of cooking. That's the way I've always done it>'

Yeah, yeah...I know...but we're gonna' branch out today, people. I promise you won't regret it!! Have I ever steered you wrong?

Now. most recipes I share on here are not mine. They are recipes that other, and more accomplished, chefs have created and perfected. My goal isn't to share my OWN cooking...but rather to share stuff I've tried and has proven successful with a large family.

This recipe is no different...it is from a cookbook called All About Braising: The Art of Uncomplicated Cooking by Molly Stevens.

Braising isn't complicated...in fact, it usually requires only a few simple ingredients. What it lacks in complexity, though, it makes up for in TIME...although many chefs "braise" in a pan on the stove in 30 minutes or less...I personally feel that there is nothing better than a meal slow-cooked for hours in the oven...and that's the style of cooking Ms. Stevens book focuses on.

World's Best Braised Cabbage

• 1 medium head green cabbage (about 2 pounds)
• 1 large yellow onion (about 8 ounces)
• 1 large carrot, cut into 1/4 inch slices (now see...I was OUT of carrots, and too busy to run to the store...so I used a couple handfuls of matchstick carrots I had in the fridge. It worked...but was not the same...as I usually add 2 or 3 carrots because I like the way they taste when they're done braising. The lesson, boys and girls, is this: don't be like Shannan. Go to the store, and buy a few damn carrots)
• 1/4 cup chicken stock or substitute Vegetable Stock to make this vegetarian...I do)
• 1/4 cup extra-virgin olive oil
• coarse salt and freshly ground black pepper
• 1/8 tsp crushed red pepper flakes, or to taste (I use more...for a bit of a kick)
• Coarse sea salt

1. Heat oven to 325. Lightly oil a large gratin dish or baking dish (9x13 works well).

2. Peel off and discard and bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds...any bigger and it won't fit in the dish and won't braise beautifully. If your cabbage is too big, cut away a wedge and save it for salad. Cut the cabbage (or what's remaining if you had to trim it) into 8 wedges. Arrange the wedges in a baking dish in a single layer. They may overlap a little...but do your best to get them all to fit flat.

3. Scatter onion and carrot over the cabbage. Drizzle over the oil and the stock. Season with salt, pepper, and red pepper. Cover tightly with foil, and cook in the middle of the oven for an hour. After an hour, uncover and turn cabbage with tongs...re-cover and cook for another hour. It's okay of the cabbage tries to fall apart when you turn it...it's to be expected. If it's drying out, add a few TBS stock.

4. Once the cabbage is completely tender, remove the foil, increase the oven heat to 400, and roast until vegetables begin to brown. It should take another 15 minutes. Serve warm and sprinkled with sea salt.

You will never...

...ever...

...EVER...

boil your cabbage again.

courtesy Molly Stevens in All About Braising: The Art of Uncomplicated Cooking