
Braised Cabbage
I can’t believe how good this is! What is braising anyway? See here.
Ingredients
- Coconut oil spray or other cooking fat
- 1 medium head green cabbage
- 1 large red or yellow onion, thinly sliced
- 1/4 cup bone broth or water
- 1/4 cup melted lard or other cooking fat
- salt and pepper to taste
Directions
- Preheat oven to 325°. Generously coat dutch oven with coconut oil spray.
- Cut off the tough stem of the cabbage and divide into 6 to 8 wedges.
- Place cabbage pieces into the dutch oven, overlapping is fine. Add carrots and onions.
- Drizzle with broth and melted fat (the excess liquid and fat from Ropa Vieja works well) and season.
- Cook covered for 1 hour. Carefully turn over cabbage and continue cooking for 1 hour.
- At this point, you can either cool the cabbage and refrigerate until you are ready to heat and eat it, or you can raise the heat to 425° and bake 10 to 15 minutes until brown.
- Drizzle with balsamic vinegar (optional) and serve.