Braised Cabbage Deliciousness for your Fall Menu!
I love fall cooking, especially when the house is full of delicious aromas for a few hours while something slow-cooks in the crock pot or in the oven. I also love cabbage - it's incredibly versatile and holds up in both raw dishes - like slaw and sauerkraut, two of my faves - and cooked dishes, like in this oh-so-easy yet oh-so delicious braised cabbage recipe from Nom Nom Paleo.
The original recipe post from Michelle can be found here. She's one of my favorite recipe bloggers because she's totally a real person - one with kids and a night shift job and a life - so her recipe posts are suitable for totally real people :)
Gather:
2 Tbsp butter, ghee, or coconut oil to grease the baking dish
1 head of green cabbage cut into 6-8 wedges (core intact to keep 'em together while cooking)
1 large onion thickly sliced
2-3 large carrots, peeled and cut into 1/4" coins
1/4 cup broth or water
1/4 cup melted fat - ghee, butter, lard, bacon grease, coconut oil, or your cooking fat of choice
Coarse sea salt and fresh ground pepper
Aged balsamic vinegar
Prepare:
Preheat oven to 325° F (rack in middle of oven)
Grease 13x9" baking dish
Place cabbage wedges in a single layer in the greased baking dish - touching and a little overlapping is ok
Toss onions and carrots on top of wedges
Drizzle whole shebang with broth (or water) and the melted fat
Season well with coarse sea salt and pepper
Cover tightly with foil and put in preheated oven for an hour (no peeking!)
After an hour, carefully flip the wedges, recover, and braise for another hour
Right before serving, turn oven up to 425° F and bake until cabbage is browned at the edges (about 15 more minutes)
Drizzle with aged balsamic vinegar and serve up!