Braised Cabbage & Carrots

Braised Cabbage & Carrots

Serves 6

• 1 small green cabbage (1 to 1 1/2 pounds), quartered, cored, and sliced into bite-size strips
• 1 large sweet onion, cut into bite-size strips
• 2 very large or 3 medium carrots, sliced 1/4-inch on the bias
• Extra-virgin olive oil
• Salt to taste
• Ground black pepper to taste
• Cayenne to taste
• 1/2 vegetable bouillon cube or 1 teaspoon vegetable bouillon powder 
• 1/4 cup water

Preheat oven to 325 degrees F.  Set out a large deep baking pan or lasagna pan, at least 9 x 13-inches/3 quarts. In a very large mixing bowl combine cabbage, onion, and carrot. Toss with olive oil to coat. Season with salt, pepper and cayenne to taste. If using bouillon cube, heat the 1/4 cup water, dissolve cube, toss with veggies, and place veggies in baking pan. If using powdered bouillon, toss with veggies, place veggies in pan, and add 1/4 cup water to bottom of pan. Cover tightly with foil and bake 1 hour. Remove foil and increase oven to 425 degrees F. Bake until cabbage begins to caramelize and brown, about 15 minutes.