The best cabbage I ever made

While strictly speaking the title of this post is accurate, it's also a misnomer since it's also the only cabbage I have ever made. I don't know if I'll be making this recipe again, but who knows? Weighing in at almost 4 lb and ringing up for $1.29, it seems like you can't hardly go wrong.

Now, cabbage doesn't happen to be a vegetable that exists in my repertoire because it isn't a vegetable that ever entered my home as a kid. I sometimes exaggerate that the only vegetables that came in the front door were either frozen or canned, but it's pretty darned near the truth. Cabbage, rutabaga, parsnip...in my world, these are the exotics. I'm having fun getting to know them. I've officially added cabbage rolls to my to do list, having seen that they aren't as scary as I thought.

The recipe? ("The Best Braised Cabbage Ever" is also care of the lovely Miss Molly Stevens and her braising wonderland) (I'm approximating here)

1 2-lb cabbage, cut into 8 wedges
1 carrot, in 1/4-in rounds
1 onion in chunks
Some olive oil (3 T?)
1/4 c stock
1/4 t chili flakes (this is me doubling her amount)
s and p

Could this be easier? It's ridiculous, really.
Throw the veggies in an oiled baking dish (9x12). Drizzle the oil. Add the stock. Sprinkle the chili flakes s and p. Cover with foil. Slide in the oven (350 degrees). After an hour, grab some tongs to flip the cabbage. (I wonder if this step is necessary). After another hour, tear off the foil, crank up the heat (she says 400, but I broiled it for a bit because I really do like things black) and let everything get all nice and photo-worthy.

I served with those amazing potatoes I made the other time (new this time, rather than fingerling) (the fingerlings were better, but these were still amazing) (I think this may be the only way I make potatoes from now on).