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 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 :)
