Prepare for a melt-in-your-mouth experience with this braised cabbage—tender, caramelized, and full of flavour. A simple blend of cabbage, carrots, onions, and rich broth slowly comes together in the oven to create the perfect balance of sweetness and savouriness, finished with a splash of aged balsamic vinegar. Whether as a side or a main, it's a dish that's both comforting and impressive!
World's Best Braised Cabbage
1 medium green cabbage
1 large red onion or yellow onion, peeled & thickly sliced
2 large carrots, peeled & cut in ¼-inch coins
1/4 cup bone broth or vegetable broth
1/4 cup extra virgin olive oil
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper, optional
2 Tbsp aged balsamic vinegar
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Heat oven to 325°F with rack in the middle. Coat a 13-by-9-inch baking dish with 2 tablespoons olive oil.
Lop off the tough stem end of cabbage & divide it into 6-8 wedges. Keep core attached so the wedges stay intact after the long cooking time.
Place cabbage pieces in a single layer in the greased dish. Toss on onion, carrots, drizzle with broth & 1/4 cup of olive oil. Season well with salt, pepper & crushed red pepper (if using).
Cover tightly with foil & place in the oven.
Cook the cabbage undisturbed for 1 hour. Crack open foil cover & carefully flip wedges over. Reseal dish tightly & braise for another hour or until fork-tender.
Remove cabbage to cool & 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 & bake until browned (about 15 minutes).
Drizzle with aged balsamic vinegar & serve!
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