I'm making stuffed cabbage and the recipe says to simmer it on the stovetop for 1.5 hours. I want to braise it in the oven instead. For how long and at what temp? Also, should I use the "bake" setting (lower heating element only), or the "roast" setting (upper and lower heating elements) in my oven?
(I'm still trying to "make friends" with my relatively new oven. I have a long way to go. I'm not even going to ask about convection vs. traditional)