Weeknight World's Braised Cabbage
- Yield 4 people
- Prep 15 minutes
- Cook 2 hours 15 minutes
- Total 2 hours 30 minutes
Weeknight World's Braised Cabbage sits in the Vegetables section of Regbie. The card serves 4 people. Plan on 2 hours 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 2 tablespoons extra virgin olive oil, melted lard, duck fat, ghee, or coconut oil
- 1 medium green cabbage, about 2 pounds
- 1 large red onion, or yellow onion, peeled and thickly sliced
- 2 large carrots, peeled and cut in ¼-inch coins
- ¼ cup bone broth, or vegetable broth
- ¼ cup extra virgin olive oil, Melted lard, duck fat, ghee, or coconut oil also work.
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper, skippable
- 2 tablespoons aged balsamic vinegar
Method
Warm 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.
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.
Set the cabbage pieces in a single layer in the greased dish – a little overlap is okay. Turn on the onion and carrots and drizzle with broth and ¼ cup of olive oil. Salt well with salt, pepper and crushed red pepper (if using).
Lid tightly with foil and place in the oven.
Leave 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.
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).
Spoon with aged balsamic vinegar and serve.
Kitchen notes
- You can definitely cook this dish ahead of time, store it in the fridge, and reheat it when you’re going to serve it.
- You can braise the cabbage for two hours in the oven and then take it out before the final step where the cabbage gets browned, uncovered, at a higher heat.
- At this point, you can keep the braised cabbage in the fridge for up to 4 days.
