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yesterday i was making a side dish for the chicken cutlets my wife was going to make. this side dish is from my "all about braising" cook book.
you take a 2 lb head of cabage and cut it into 8 wedges so that it fits in a 9 x 12 inch baking dish which has been coated with pam. after you layer them in you cut up one large peeled carrot into 1/4 inch slices and then take a medium onion and slice it thick. sprinkle the carrots and onions all over the cabbage. then take 1/4 cup of chicken stock or water and 1/4 cup olive oil and drizzle both over the cabbage, onions and carots. cover tightly with foil and put in a preheated 325 deg oven for two hours. after the first hour turn the cabbage as best you can and if it needs more liquid add a few tbs. of water.. after two hours remove the foil and raise temperatue to 400 degrees and cook until vegetables start to brown just a bit.
as i said, we were planning to have this with chicket cutlets but in the afternoon my wife had a dentish appt and when she was finished the dr. told her to have soft foods for a day or two. we decided to make some whole wheat penna pasta and mix it with the cabbage.
i can't tell you how delicious this meal turned out. after we mixed the pasta with the cabbage my wife sprinkled some balsamic vinegar over everything and that made it even better.
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