Step 1

Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish with 2 tablespoons olive oil or melted fat.

Step 2

Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. Don’t worry: The tough core will get super tender, too.

Step 3

Place the cabbage pieces in a single layer in the greased dish – a little overlap is okay. Toss on the onion and carrots and drizzle with broth and ¼ cup of olive oil. Season well with salt, pepper and crushed red pepper (if using).

Step 4

Cover tightly with foil and place in the oven.

Step 5

Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.

Step 6

At this point, you can remove the cabbage to cool and store in the fridge until you’re ready to eat it (up to 4 days). When you’re ready to serve, crank the oven up to 425°F / 218°C and bake until browned (about 15 minutes).

Step 7

Drizzle with aged balsamic vinegar and serve.