• Prep Time: 10 mins Cooking Time: 2 hours

• 4 Servings

• 1 medium head green cabbage, approx. 2 pounds
• 1 yellow onion, sliced into rough 1/3-inch slices
• 1 large carrot, sliced into 1/4-inch rounds
• 1/3 cup chicken or vegetable stock
• 1/4 cup olive oil
• 1/2 teaspoon garlic powder
• Coarse salt and freshly ground black pepper, to taste
• salt and pepper to taste

Begin by preheating the oven to 325 degrees F. (170 °C)

Rinse the cabbage under cool water and dry it lightly. Peel off and discard any bruised or messy outer leaves. Cut the cabbage into 8 wedges, and trim away some of the woody core, leaving just enough to hold each wedge intact. Place the 8 wedges in a single layer in a 9×13 baking dish.

Place the onion and carrot all over the cabbage. Combine the stock with the olive oil and pour over the vegetables. Season with salt, pepper and garlic powder. Cover the dish tightly with foil, and place it on the middle rack of the oven to bake.

Cook it for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges. If the dish seems at all dry, add a couple tablespoons of chicken or vegetable stock, or water. Cover the dish again, and return it to the oven to cook until the vegetables are very tender, about an hour more.

When the cabbage is completely tender, remove the foil from the baking dish, then turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes.

Serve warm. This also makes a great side for roasted chicken, corned beef or sausage.