Braised Green Cabbage with Balsamic

¼ cup extra-virgin olive oil, plus more for the baking dish

1 small to medium head green cabbage (about 2 pounds), trimmed and cut into 8 equal wedges

1 large yellow onion (about 8 ounces), cut into thick slices

1 large carrot, scrubbed well and cut into ¼-inch rounds

¼ cup no-salt-added chicken broth

Scant 1 teaspoon kosher salt

Freshly ground black pepper

⅛ teaspoon crushed red pepper flakes, or more as needed

Water, optional

1½ tablespoons balsamic vinegar

Fleur de sel or coarse sea salt, for serving

Heat the oven to 325 degrees. Lightly grease a large gratin dish or 9-by-13-inch baking dish with a little oil.

Arrange the cabbage wedges in the baking dish. Scatter the onion and carrot around the cabbage. Drizzle with the ¼ cup of oil and the broth, then season with the salt, a good pinch of the black pepper and the crushed red pepper flakes. Cover tightly with aluminum foil; slow-roast (middle rack) for about 2 hours, until the vegetables are completely tender. Use tongs to turn over the cabbage wedges after the first hour. Don't worry if the wedges want to fall apart as you turn them; just do your best to keep them intact. If the dish is drying out at all, add a few tablespoons of water.

Once the cabbage is completely tender, remove the dish from the oven; increase the oven temperature to 400 degrees.

Uncover the cabbage; sprinkle on the balsamic vinegar, carefully turning the wedges to distribute. Return to the oven uncovered and roast for 15 minutes or so, until the vegetables begin to brown. Taste, and add black pepper or crushed red pepper flakes as needed. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt.

Serves six to eight.

Cook's note: The dish can be refrigerated for up to 1 day.

Nutrition values per serving (based on 8): 110 calories, 2 g protein, 11 g carbohydrates, 7 g fat (1 g saturated), 0 cholesterol, 270 mg sodium, 4 g fiber, 6 g sugar.

Adapted from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens (W.W. Norton, 2004)