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

  • carrots
  • chicken stock
  • green cabbage
  • dried red pepper flakes

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

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

  • 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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