Ingredients

The following ingredients have 4 Servings
  • 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 (optional)
  • 2 tablespoons aged balsamic vinegar

Instruction

  • Heat 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.
  • Place the cabbage pieces in a single layer in the greased dish – a little overlap is okay. Toss on the onion and carrots and drizzle with broth and ¼ cup of olive oil. Season well with salt, pepper and crushed red pepper (if using).
  • Cover tightly with foil and place in the oven.
  • 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.
  • 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).
  • Drizzle with aged balsamic vinegar and serve.