Braised Cabbage

Preheat the oven to 350F with a rack in the middle.

Cut down the stem(s). Cut the cabbage(s) into a wedge for each serving.

Set a pan with the biggest surface area that you have (ideally at least a 12 inch wide brazier) over high heat.

Add enough oil to lightly coat the pan. When the oil is hot, add the cabbage wedges and brown them on both sides very thoroughly.

If some leaves fall off before the cabbage goes into the pan, reserve them and chop into small pieces to cook with the onions later.

Remove the cabbage from the pan and set aside.

Reduce the heat to medium-low. Add oil, onions, chopped up remaining cabbage leaves (if any), and a pinch of salt.

Cook, stirring occasionally, until completely tender and golden brown. Add the garlic and cook until aromatic, a couple of minutes.

Add the wine and the porcini liquid. Add the mushrooms. Bring to a gentle simmer.

In a small bowl, mix the sour cream with the flour and tomato paste until completely lump free. Add a cup of porcini sauce from the pan into the sour cream and whisk thoroughly.

Stir this sour cream mixture into the porcini sauce in the pan. Add the bayleaf and some pepper, adjust the salt.

Place the wedges in the pan with the sauce.

Scatter the thyme sprigs between the cabbage wedges. Turn off the heat and cover. Move to the oven and cook for 1 1/2 hours, or until the cabbage is very tender when pierced with a fork. Check the cabbage at 1 hour and flip it over.

When the cabbage is done, if you have other things to prepare, just leave it in the oven until you are done. It won't hurt the cabbage at all.

Serve cabbage wedges. Add a splash of vinegar, taste the sauce, and adjust salt, pepper, and vinegar as needed.

Spoon sauce over.