4 - 6 servings
Chef Tom Fraker
2 tablespoons extra virgin olive oil
1 Melissa’s Perfect Sweet Onion, peeled, then sliced thin
½ bag Melissa’s Organic Cut Sweet Baby Carrots, halved lengthwise
2 heads cabbage, quartered lengthwise
½ cup chicken broth
Sea salt and freshly ground pepper to taste
¼ cup red wine
Preheat the oven to 350ºF.
In a large oven-safe sauté pan, heat the oil over medium-high heat. Add the onions and carrots and sauté until lightly browned.
Add the cabbage, cut side down and cook, undisturbed, for 1 minute. Add the broth and season with the salt and pepper.
Cover tightly with foil and place in the oven. Braise in the oven for 20 minutes then turn the cabbage over, increase the oven temperature to 400ºF, remove the foil, add the red wine and cook 10 minutes longer to brown.