Braised Heirloom Cabbage
Braising cabbage is a game-changer when it comes to eating this leafy green - the cabbage becomes tender and rich with plenty of good fats. And combining this crucifer with high-quality of fats allows for optimal nutrient uptake! Look for heirloom cabbage varieties at your local market - like savoy!
Braised heirloom cabbage
total time: 1 hour 30 minutes
ingredients
- 1 large heirloom cabbage, cut into 1/8 wedges
- 1 yellow onion, thinly sliced
- 3 cloves of garlic, crushed
- 2 tbsp roasted bone marrow, optional
- ¼ cup lard or bacon drippings, melted
- ¼ cup grass-fed butter, melted
- ⅓ cup white wine
- ¾ cup bone broth
- sea salt
- freshly ground pepper
- Balsamic vinegar
method
Preheat oven to 300°F. Place cabbage wedges in the bottom of a dutch oven and cover with onions. Combine marrow, lard, butter, wine, stock, salt & pepper and pour over cabbage/onion mixture. Cover tightly with lid and braise for one hour.
After one hour, remove the pot from the oven and rotate cabbage. Braise for another hour. After two hours, remove lid and increase temperature to 400°F. Pour balsamic over cabbage and return to oven, cooking uncovered for 20 more minutes.
