Braised Cabbage

Ingredients:

• 1/3 cup, il Fustino Early Harvest EVOO - divided into 1/4 cup and 2 tbsp
• 2 pound, green cabbage
• 1/2, yellow onion
• 1 large, carrot - peeled
• 1/4 cup, vegetable broth
• 1 tsp, kosher salt
• 1/2 tsp, black pepper
• pinch of red pepper flakes
• il Fustino 25 Barrel-Aged Balsamic Vinegar - optional, for finishing

Directions:

Preheat oven to 325 degrees Fahrenheit. Prepare a baking dish by coating it with 2 tbsp of EVOO, set aside.

Chop cabbage into 8 wedges, being mindful to keep the core intact so that the wedges don't fall apart. Place the cabbage wedges in to the prepared baking dish, trying to keep them in a single layer.

Prepare the rest of the vegetables: slice the peeled carrot into thick rounds and cut onion into 1/2 inch slices. Add the sliced vegetables to the cabbage dish.

Pour the broth, 1/4 cup of EVOO over the top and season with salt and pepper (and red pepper flakes, if using). Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.

After an hour, remove the baking dish from the oven remove the aluminum foil and flip the cabbage wedges over. Reseal with another piece of aluminum foil and return to oven for another hour.

Drizzle with 25 Barrel-Aged Balsamic (if using) and serve!