Thursday, November 20, 2008
I know that braised cabbage doesn't sound incredibly appealing. Believe me, I know. It took me over two years of having this bookmarked from Orangette before finally feeling the urge to actually... make it. But I promise, it really is very good.
For a special touch, I bet you can add a splash of white wine rather than water, I just didn't happen to have any at the moment. I will make sure of it next time. And do serve this with something nice and salty - I chose (not surprisingly) crispy bacon. And while Orangette served it with a great poached egg, my poaching skills sucked and after waiting for the cabbage for more than two hours I didn't want to waste more eggs, so I simply fried mine. That was good, too.
1/2 small cabbage head
2 small carrots
1 yellow onion
3-4 tbsp water
2-3 tbsp olive oil
salt, black pepper and/or crushed chili flakes
Preheat the oven to 160°C.
Cut the cabbage into four wedges, and make sure that they still hold together. Place in an oven-proof dish, preferrably one that fits them quite snugly in one layer. Slice the onion and carrots and place on top. Drizzle with water and olive oil, and season with salt, black pepper and some crushed chili if you're feeling spicy.
Cover the pan with foil, and make sure it's nice and tight. Bake in the oven for an hour. After that, remove it and flip the wedges. Add more water if it looks dry. Re-cover with foil, and bake for one more hour.
Then, remove the foil, heat the oven to 200°C and bake the cabbage uncovered until the edges start to go brown - about 15 minutes. Then serve right away.
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