Thursday, February 19, 2015

Easy Dutch Oven Braised Cabbage

I love cabbage, in all forms. But my favorite is definitely sweet, tender, roasted cabbage. This dish was incredibly easily and it was really good under a nice meat with some sauce! It is equally as delicious and stands up well as a side dish. Go crazy---cabbage is cheap, healthy, and awesome!

1) 1 large head of cabbage
2) 1 medium onion, diced
3) 2 tablespoons cooking oil (ghee, coconut oil, tallow, etc)
4) 1 cup of chicken or beef stock
5) 1/2 tablespoon of salt

1) Preheat oven to 375 degrees. Put your dutch oven on the stove and turn on heat to medium-high.
2) Chop your onion, then add your cooking oil to the pan. Throw in your onions, and stir.
3) Add half of your salt to your onions and cook for 8-10 minutes, until starting to be translucent and soft.
4) While your onions are cooking, chop up your cabbage. It's easiest if you chop into quarters, take out the core, and then slice into ribbons, but you could throw in the food processor if you prefer.
5) After the onions have cooked, add in your cabbage. It will be very full at this point! Drizzle your 1 cup of stock on top, and your remaining salt.
6) Put the lid on and pop in the oven for 60 minutes, stirring at the half way point and taking the lid off for the last 30 minutes.


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