I love cabbage, and it's cheap and healthy. I made this braised cabbage, inspired by both the Amateur Gourmet and the same book that he has, Molly's braising book. I left out the carrots but kept the onions in. I was also a bit liberal with the crushed red pepper. It is so simple, just a bit of stock and some onions, along with seasonings, and in the oven it goes. I have served this twice now, this time I put some heat-n-eat turkey kielbasa on top of the cabbage for the last 20 minutes (after the foil comes off) . I'll stick to the first version I did a few weeks ago though: I cooked up some "Lincolnshire" sausages from the Tesco Fresh & Easy, a much better choice. Turkey kielbasa is just so meh. Not enough fat, which is what sausages are all about. Note to self: I have a grinder, need to get busy and use it!! 2nd note - the turkey kielbasa looks bad in this photo, doesn't it?
The cabbages come out all tender and melty, I just can't get enough. I had leftovers but as usual forgot all about them until they were past their prime. This is a "heavy rotation" meal, it's so simple and fits the "cheap ass" (thank you Thursday Night Smackdown) mold.