worlds best braised green cabbage

this can be used as a side dish or a vegetarian supper with beans or mashed potatoes.

1 medium head green cabbage (about 2 lbs)
1 large yellow onion (about 8 ounces), thickly sliced
1 large carrot, cut into 1/4 inch rounds
1/4 cup chicken stock, homemade or store-bought, or water
1/4 cup olive oil or vegetable oil
coarse salt and freshly ground black pepper
1/8 tsp crushed red pepper flakes or to taste

1. heat the oven to 325 degrees. lightly oil a large gratin dish or baking dish, 9 x 13

2. trim the cabbage - peel off and discard any bruised or ragged outer leaves from the cabbage. the cabbage should weigh close to 2 pounds. if the cabbage weighs more than 2 lbs. it won't fit in the dish. to remedy this, cut away a wedge of the cabbage to trim, it down to size, then cut the cabbage into 8 wedges and arrange the wedges in the baking dish. they may overlap some but do your best to make a single layer.

3. the braise - scatter in the onion and carrot. drizzle over the oil and stock or water. season with salt and pepper and the pepper flakes. cover tightly with foil, and slide into the ,middle of the oven to braise until the vegetables are completely tender, about 2 hours.

turn the cabage wedges after an hour. don't worry if the wedges want to fall apart as you turn them, just do your best to keep them intact. if the dish is drying out at all, add a few tablespoon of water.

4. the finish - once the cabbage is completely tender, remove the foil, increase the oven heat to 400 and roast until the vegetables begin to brown, another 15 minutes or so. serve warm or at room temperature, sprinkled with coarse salt.

if you wish, you can add a splash of balsamic vinegar which enhances its sweetness. in step four, after you remove the foil, sprinkle on 1 1/2 tbls balsamic and turn the cabbage to distribute the vinegar, then roast for another 15 minutes. uncovered as directed.

i have already made this dish a few times and it is great.