World's Best Braised Green Cabbage by NomNomPaleo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 head, medium (about 5-3/4" dia Cabbage, fresh 1.5 large Onions, raw 3 carrot (7-1/2") Carrots, raw 1 cup Vegetable Broth 1 tbsp Coconut Oil
1. Preheat oven to 325°F with the rack in the middle. Coat a 13-by-9-inch baking dish with the 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 onions and carrots and drizzle with broth and the melted fat. Season well with salt, pepper and Aleppo pepper (if using). Cover tightly with foil and place in the oven.
4. 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.
5. 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 and bake until browned (about 15 minutes).
6. Drizzle with aged balsamic vinegar and serve immediately.
Serving Size: Makes 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user ISABELLE84.
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 onions and carrots and drizzle with broth and the melted fat. Season well with salt, pepper and Aleppo pepper (if using). Cover tightly with foil and place in the oven.
4. 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.
5. 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 and bake until browned (about 15 minutes).
6. Drizzle with aged balsamic vinegar and serve immediately.
Serving Size: Makes 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user ISABELLE84.
Nutritional Info Amount Per Serving
- Calories: 88.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 209.8 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 5.2 g
- Protein: 3.0 g
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