Ingredients
14 cup olive oil
1 medium green cabbage head (about 2 lbs.)
1 large yellow onion
1 large carrot
14 cup chicken stock or 14 cup water
salt
black pepper
Method
Sources
📖
Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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heat oven to 325'. oil a large baking dish (9"x13"). discard ragged outer leaves from cabbage and cut into 1/8s, removing most of core. arrange wedges in dish with no- or minimum overlapping. thickly slice onion and cut carrot into 1/4" rounds. scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers. cover tightly with foil and bake till tender, about 2 hours may turn the cabbage after an hour. at this point you can add a bit of water if dish seems too dry. when tender, remove foil, raise temp to 400' and roast another 15 minute or so till veggies are beginning to brown. serve warm or at room temperature.