It’s a happy day in the kitchen when health food and comfort food can cook up in the same pot. With this easy, oven-braised dish, you get all the health benefits of cabbage with very little added oil, yet the long cooking time results in tender-sweet, indulgent-tasting vegetables. This would make a perfect side dish for a St. Patrick’s Day feast, served with corned beef or pan-grilled sausages.
EASY BRAISED CABBAGE WITH ROOT VEGETABLES
Serves 6-8 as a side dish
Heat oven to 325F. Coat bottom of a heavy duty 9”x13” baking dish with 1 tablespoon olive oil or a few sprays of olive oil cooking spray. Remove outside layer of leaves from cabbage and cut into 8 even wedges. Cut out core. Arrange wedges in baking dish in one layer. (A little crowding is OK.)
Cut ends off onion, peel, and slice into ½” slices. Scatter over cabbage. Peel carrot and parsnip and cut into ¼” – ½” rounds and add to pan. Pour stock over vegetables, sprinkle with kosher salt and pepper, and spray with ShopRite olive oil cooking spray to coat. (Or, drizzle with another tablespoon of olive oil.) Cover pan tightly with foil and bake for 2 hours until tender.
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Remove foil and increase oven temperature to 400F. Roast for another 15 minutes until cabbage begins to brown.
Serve hot or at room temperature. Sprinkle with additional kosher salt before serving, if desired. Can be made a day ahead.
Adapted from All About Braising by Molly Stevens.
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