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Braised Cabbage And Carrots

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Braised Cabbage And Carrots
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Makes: 6 servings adjust
A wonderful example of how a cooking method can produce superior results. Super easy to put together and really good with some roasted small potatoes and Guinness Slow Cooker Corned Beef (see separate recipe).

NOTE: Be sure to follow the directions for the size of cabbage to use. If you use too big of one, it won't cook correctly.



Step 1

Preheat oven to 325 degrees. Lightly oil a 9x13 baking dish.


  • 1 medium Green Cabbage, about 2 pounds

Step 2

Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds. If it weighs more than that, it won't fit in the baking dish and won't braise as beautifully. Cut the cabbage into 8 wedges. Arrange the wedges in the oiled baking dish, they may overlap some, but do your best to make it a single layer.


  • 5 large Carrot
  • 1 medium Onion, about 8 ounces

Step 3

Peel carrots. Cut into quarters lengthwise (in half if smaller carrots) and slice into 1 - 1 1/2 inch pieces. Cut onion in half and slice into half round slices about 1/4 inch thick. Scatter the carrots and onion slices over the top of the cabbage.


  • 14 cup Chicken Stock
  • 14 cup Olive Oil
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 18 teaspoon Crushed Red Pepper Flakes, or to taste

Step 4

Drizzle the olive oil and chicken stock over the vegetables in the baking dish. Season with salt, pepper and red pepper flake.

Step 5

Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Check it about half way through and if it is drying out at all, add a few tablespoons of water or chicken stock.


  • Sea Salt, to taste (optional)

Step 6

Once the cabbage is completely tender, remove the foil, increase the oven heat to 400 degrees and roast until the vegetables begin to brown, another 15 minutes or so. Keep an eye on it so that it doesn't burn. Serve warm or at room temperature, sprinkled with a little sea salt, if desired.

Step 7

If serving with the Guinness Slow Cooker Corned Beef, you can ladle a bit of the cooking liquid from the corned beef over the vegetables for added flavor.
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