Braised Cabbage Recipe from Nom Nom PaleoI 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 :)


  • 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
  • Preheat oven to 325° F (rack in middle of oven)
  • Grease 13×9″ 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!

This braised cabbage recipe is truly one of my favorite fall dishes! I hope you enjoy :)


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