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Braising

Aim for 275F to 350F to hold the material in some sort of covered pot (a dutch oven would be typical) at somewhere close to 200F.

Besides the browning, the stock might also be raised to a near boil before the pot goes into the oven.

Taters and Red Cabbage

This is for a small Dutch Oven.

1 russet potato, scrubbed clean, cut into chunks
enough cabbage chunks to fill the remaning free space in the Dutch Oven
chicken stock (no more that a third up the side of the potatoes). perhaps 1/2 cup? 1 cup resulted in something like a stew
some olive oil
a little bit of apple cider vinegar
no more than five black peppercorns, ground
no salt, on the assumption the chicken stock provides that
a splash of apple cider vingear

Leave the skin on the potato, that's where most of the vitamins and minerals are. Unless there are guests who might dislike such?

Other sources say the stock should be no higher than 2/3rds up the side of the material. More testing is doubtless required.

Bring everything to a near boil on the stovetop, then cover the Dutch Oven and cook in the oven at 300F for maybe two hours, if you want the food to be falling apart.

Probably needs some more spices or other adjustments. And garlic. Lots of garlic.

Maybe something else?