World’s Best Braised Cabbage
4 Servings
Prep Time: 15 minutes
Cook Time: 2 hours &
15 minutesTotal Time: 2 hours & 30 minutes
Adapted from nom nom paleo
This braised cabbage recipe is an amazing paleo vegetable side dish that makes sometimes underestimated cabbage the star of the show! It reheats beautifully so can be prepared ahead of time.
Ingredients
For greasing the baking dish
2 tablespoons extra virgin olive oil melted lard, duck fat, ghee, or coconut oil
For the cabbage dish
1 medium green cabbage about 2 pounds
1 large red onion or yellow onion, peeled and thickly sliced
2 large carrots peeled and cut in ¼-inch coins
¼ cup bone broth or vegetable broth
¼ cup extra virgin olive oil Melted lard, duck fat, ghee, or coconut oil also work.
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper optional
2 tablespoons balsamic vinegar
Instructions
Heat oven to 325°F with the rack in the middle. Coat a 13-by-9-inch baking dish with 2 tablespoons olive oil or melted fat.
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.
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).
Cover tightly with foil and place in the oven.
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.
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 and bake until browned (about 15 minutes).
Drizzle with balsamic vinegar and serve.
