Braised Cabbage

Braised Cabbage

I can’t believe how good this is! What is braising anyway? See here.


  • 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


  1. Preheat oven to 325°. Generously coat dutch oven with coconut oil spray.
  2. Cut off the tough stem of the cabbage and divide into 6 to 8 wedges.
  3. Place cabbage pieces into the dutch oven, overlapping is fine. Add carrots and onions.
  4. Drizzle with broth and melted fat (the excess liquid and fat from Ropa Vieja works well) and season.
  5. Cook covered for 1 hour. Carefully turn over cabbage and continue cooking for 1 hour.
  6. 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.
  7. Drizzle with balsamic vinegar (optional) and serve.


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