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Braised Cabbage, Carrots And Potatoes

Braised Cabbage, Carrots And Potatoes
Mike Petrucelli for NPR /

I used the simple braised cabbage recipe found in Molly Stevens' most excellent All About Braising (W.W. Norton 2004) as a jumping off point.

Makes 6 to 8 servings

1 head cabbage, cut into eight wedges

4 medium potatoes, peeled and cut into bite-size pieces

4 carrots, peeled and cut into bite-size pieces

1 leek, cleaned, white and light green parts only, sliced (optional)

1/4 cup beef broth

1/4 cup flavorful lager or ale

1/4 cup vegetable or canola oil

Salt and black pepper to taste

Preheat oven to 325 degrees.

Place cabbage in single layer in large baking dish or roasting pan. Scatter potatoes, carrots and leek, if using. Pour broth, beer and oil over all. Season with salt and pepper. There is still two-thirds of a beer left. Drink that, too. This is the best dinner ever.

Braise vegetables in oven until cabbage is fully tender, about 2 hours, turning cabbage wedges halfway through cooking time and adding water, broth or beer if it's getting dry.

Uncover, increase heat to 400 degrees, and cook until vegetables begin to brown, about 10 to 15 minutes.

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