1-2 small to medium heads of cabbage (about 2 lbs)1-2 carrots chopped1 small onion chopped1/4 cup broth or water1 tbsp olive oil
Kosher Salt and Pepper
Preheat the oven to 375 degrees. Cut the cabbage in wedges removing the stem in each wedge. Depending on the size of your cabbage head you should get at least 8 wedges. You don’t want them too thick.
Lay the wedges in a casserole dish in a single layer. Top with the chopped carrots and onion. Drizzle the broth and olive oil on top and sprinkle with a healthy dose of salt and pepper (to taste of course). Cover the dish tight with aluminum foil. And place in the oven for 1 hour.
After the hour, remove from the oven and uncover. Turn the oven up to 425 degrees. Return the cabbage to the oven and cook uncovered for 15 minutes.
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This recipe was most recently featured in
Boston Organics Newsletter No. 14 of 2012.