World's best braised green cabbage from All About Braising: The Art of Uncomplicated Cooking (page 59) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caribbean pork shoulder

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coarse sea salt for fleur de sel. You may use the Chicken stock recipe on p. 448.

  • silent_kaye on January 13, 2025

    Very easy to make and very tasty.

  • fultre on July 18, 2023

    Agree with all, it is not pretty, but so delicious and simple to make, the small amount of pepper flakes add the perfect zing. Works well as leftovers.

  • chawkins on June 29, 2023

    Very good and quite easy even though it did take some time because of the low temperature it was cooked at. I made half a recipe using half of a garden cabbage and it was excellent.

  • hillsboroks on November 05, 2021

    This is not a lovely looking cabbage dish but the flavor is definitely lovely. You do have to plan ahead to give it the full amount of time in the oven. I used a 9" by 9" Le Creuset pan with a lid to make a half batch of this for two people. It was very easy to throw together and my husband loved it.

  • hillsboroks on November 05, 2021

    This is not a lovely looking cabbage dish but the flavor is definitely lovely. You do have to plan ahead to give it the full amount of time in the oven. I used a 9" by 9" Le Creuset pan with a lid to make a half batch of this for two people. It was very easy to throw together and my husband loved it.

  • rionafaith on November 16, 2016

    p. 59 -- I've made this several times. Tasty, healthy, and very easy -- though it does take a couple hours to braise. It's also almost foolproof, though much better when you actually follow the directions... I've both overcrowded the pan with too much cabbage and once was forced to bake it uncovered when I realized after assembly that I was out of foil. It was actually okay both times, though not quite as tender/moist/delicious as it can be when made as written. The red pepper flakes are important!

  • TrishaCP on January 16, 2016

    Agree this is a tasty and easy side dish. I really loved the red pepper flakes here-mine are smoky more than hot, which was very nice.

  • Laura on November 27, 2013

    Pg. 59. This was great! Very little prep time. Cooking time is long (2+ hours), but it's almost all hands off. My husband and I really enjoyed it this evening and we're happy there are leftovers for tomorrow. I will say that it's not a pretty dish, so I don't think I'd serve it to guests, despite how delicious it is.

  • tui on October 07, 2012

    Very good the next day. A little lemon juice added just before serving worked well.

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