World's Best Braised Cabbage
Molly Steven's recipe for the World's Best Braised Cabbage, is an amazing Whole30-friendly vegetable side dish that makes the lowly cabbage a star in its own right. It reheats great so make it ahead!
Ingredients
- 2 tablespoonsextra virgin olive oil (melted lard, duck fat, ghee, or coconut oil )
- 1 mediumgreen cabbage (about 2 pounds)
- 1 largered onion (or yellow onion, peeled and thickly sliced)
- 2 largecarrots (peeled and cut in ¼-inch coins)
- ¼ cupbone broth (or vegetable broth)
- ¼ cupextra virgin olive oil (melted lard, duck fat, ghee, or coconut oil also work.)
- 1 teaspoondiamond crystal kosher salt
- ¼ teaspoonfreshly ground black pepper
- ¼ teaspooncrushed red pepper (optional)
- 2 tablespoonsaged balsamic vinegar
Directions
- 1
Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish with 2 tablespoons olive oil or melted fat.
- 2
Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. Don’t worry: The tough core will get super tender, too.
- 3
Place the cabbage pieces in a single layer in the greased dish – a little overlap is okay. Toss on the onion and carrots and drizzle with broth and ¼ cup of olive oil. Season well with salt, pepper and crushed red pepper (if using).
- 4
Cover tightly with foil and place in the oven.
- 5
Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.
- 6
At this point, you can remove the cabbage to cool and store in the fridge until you’re ready to eat it (up to 4 days). When you’re ready to serve, crank the oven up to 425°F / 218°C and bake until browned (about 15 minutes).
- 7
Drizzle with aged balsamic vinegar and serve.