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Not Your Grandma’s Cabbage

I was just in the garden for the last of my winter harvests. The cabbages are ready to pick, but since I’m late for a St. Patrick’s Day boiled dinner, I’ll braise them instead.
Even non cabbage lovers love it cooked like this.
I’m always battling snails, especially with the cruciferous family. I’ve tried everything. My latest attempt to win that war was to line my raised beds with copper tape. It actually seems to be working the best so far. But as you can see from the photos, the bugs still get the outer leaves and I get the rest.
The craziest idea (that didn’t work) was what I like to call the “Wet T-Shirt Contest.”
I put wet t-shirts all over the garden at dusk and then at exactly 2 am I went out with a flashlight expecting to find them frolicking on the t-shirts. Well, that didn’t happen.
Oh…and the beer didn’t work either. They drank it…but partied on.
Braised Cabbage
Ingredients:
1 small head green cabbage
1 onion, sliced
2 carrots sliced into 1/2″ pieces
1 cup sliced mushrooms (optional)
1/2 cup chicken broth
1/4 cup extra virgin olive oil
red pepper flakes
salt and pepper to taste
Preheat oven to 375. Pam the bottom of a 9 x 12 baking dish.
Core cabbage and cut into eight wedges.
Arrange cabbage, onions, carrots and mushrooms in baking dish.
Drizzle olive oil and chicken broth over veggies. Sprinkle with red pepper. Salt and pepper to taste.
Cover tightly with aluminum foil and put in oven.
After one hour, check. Turn cabbages with tongs and continue cooking until cabbage is very soft–another 30-45 minutes or even an hour.
Remove foil and put under broiler until lightly browned on top, about five minutes.
Cooking cabbage this way takes away all the bitterness and it’s actually quite sweet.
Season with salt and pepper.
Serve warm or at room temperature.
Enjoy!
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