I felt so guilty about neglecting the blog for so long that I went right back upstairs and took pics of what I made for dinner tonight, fresh from the oven…

World’s Best Braised Cabbage, from All About Braising: This came out great, even though the grocery delivery guy picked out possibly the world’s smallest cabbage for me. Because it was so small, I left it in the oven for a shorter amount of time than called for, about 1.5 hours. And since I was out of eggs for poaching, I ate my cabbage with a cup of soup and a few pieces of buttered toast.

Update 4/28/14: This recipe can easily be converted to a vegetarian and vegan course if you use olive oil and vegetable stock rather than chicken stock and butter.