World's Best Braised Green Cabbage

1 medium head green cabbage (about 2 pounds)
1/4 cup chicken stock or water
1 large yellow onion, about 8 ounces, thickly sliced
1 large carrot, cut into 1/4-inch rounds
1/4 cup extra-virgin olive oil
Coarse salt
Freshly ground black pepper
1/8 teaspoon crushed red pepper flakes

Heat oven to 325F.
Lightly oil large gratin dish or 9 x 13-inch baking dish.

To trim cabbage, peel off and discard bruised or ragged outer leaves. Cut the cabbage into 8 wedges. Arrange in a single layer in the dish.

Scatter in onion and carrot. Drizzle with oil and stock. Season with salt, pepper and pepper flakes.

Cover tightly with foil and slide into the middle of the oven to braise until vegetables are completely tender, about 2 hours. Turn the wedges with tongs after an hour.* Try to keep them intact. If the dish is drying out, add a few tablespoons of water.

*At this point you may want to sprinkle on about 1 1/2 T balsamic vinegar to enhance the sweetness of the cabbage.

Once the cabbage is completely tender, remove foil, increase oven heat to 400 and roast until the vegetables begin to brown, about 15 minutes.

Serve warm or at room temperature, sprinkled with coarse salt.

Makes 6 to 8 servings.

Source of recipe: From "All About Braising" by Molly Stevens