The Sun Oven’s gentle heat transforms boring every day green cabbage into a side dish that just might steal the show. Braised cabbage is even better the next day and can be served at room temperature or gently reheated.
Sun Oven Braised Cabbage
(adapted for the Sun Oven from All About Braising by Molly Stevens)
1 head green cabbage, about 2 pounds
1 large yellow onion, sliced
1 large carrot, cut into 1/4-inch rounds
1/4 cup water
1/4 cup olive oil
1/8 teaspoon red pepper flakes
salt and pepper to taste
Set Sun Oven out to preheat.
Trim any bruised outer leaves from the cabbage. Cut into 8 wedges. Arrange wedges in a single layer in a baking or roasting pan (it’s ok if they overlap slightly). Scatter the onion and carrot slices over the cabbage. Drizzle the water and oil over the vegetables. Season with red pepper flakes and salt and pepper to taste. Cover with tin foil and a tea towel or the lid of the roasting pan. Braise in the Sun Oven until very tender, about 2 hours.