Braised cabbage

This braised cabbage will literally melt in your mouth. So good.


2 tablespoons melted lard, ghee, or bacon grease for coating the baking dish
1 medium head green cabbage (about 2 pounds)
1 large red or yellow onion, peeled and thickly sliced
2 large carrots, peeled and cut in ¼-inch coins
¼ cup bone broth or water
¼ cup melted lard, ghee, or bacon grease
Coarse salt and freshly ground pepper
Aleppo pepper (optional)
Aged balsamic vinegar

Here’s what to do:

  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.

My modifications: used bacon grease, onion powder, garlic powder, and turmeric