Re: Eating his way around our town, Jan. 28
Adam Richman faced down Jack-n-Grill’s 7-pound breakfast burrito in January while filming “Man v. Food” in Denver. See who won at 8 tonight on the Travel Channel.
Re: Cabbage for St. Pat’s
I am looking for a wonderful baked cabbage dish from a couple of years ago.
Arline Yinger, Berthoud
Braised Green Cabbage
From “All About Braising,” by Molly Stevens, this recipe serves 6.
Ingredients
1 medium head green cabbage (about 2 pounds)
1 large yellow onion, thickly sliced
1 large carrot, peeled and cut in 1/4-inch coins
1/4 cup chicken stock or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/8 teaspoon crushed red pepper flakes
Directions
Heat oven to 325 degrees. Lightly oil a large baking dish. Peel off and discard bruised or ragged outer leaves from cabbage. Cut cabbage in half, then into 8 wedges. (Don’t trim away the heart.) Arrange wedges in baking dish on their sides, overlapping a little but trying for a single layer. Scatter onion and carrots over cabbage. Drizzle with stock or water and oil. Season with salt, pepper and pepper flakes. Cover tightly with foil and slide into oven for 1 hour. Uncover and gently turn wedges with tongs. Add a little water or stock if dry. Cover, return to oven for 1 hour more. Remove foil, increase heat to 400 degrees, and roast until vegetables begin to brown, about 15 minutes. Serve warm or at room temperature.
