Friday, April 25, 2014

Braised Cabbage

Cabbage is a vegetable that I continually try to include in our produce rotation, but I frequently find myself in a rut. Slaw and cabbage rolls are a stand by. I frequently roast thick slices of cabbage at 450 with copious amount of garlic. And I have also been known to shred it, fry it up with bacon and top the mess off with eggs, sunny side up. That, by the way, makes a fine breakfast.

And who can forget boiled with corned beef.

Yet I am always on the prowl for new twists and flavors. This dish may make our regular rotation, especially when paired with roasts or hams that also require a lengthy oven time.

Adapted from Michelle's recipe at Nomnompaleo

serves 6

The Ingredients:
2 Tbsp bacon fat (or butter, but bacon fat is far better)
1 medium cabbage, cut into 6-8 wedges
1 yellow onion, peeled and sliced
1/2 cup vegetable, chicken or beef stock
2 carrots, cut in a thick julienne
4 Tbsp unsalted butter, cubed
3-4 sprigs fresh thyme
salt and pepper
1-2 Tbsp Balsamic vinegar

The Process:
Preheat the oven to 350

Grease a 9 x 13 baking dish with the bacon fat. Layer the cabbage in a single layer, overlapping if necessary. Top with onions and carrots. Sprinkle with thyme and generously season with salt and pepper. Pour liquor over the top and dot with butter.

Cover and bake 1 hour. Carefully flip the cabbage wedges over, recover and bake an additional hour. Raise the oven temp to 450, uncover the cabbage and bake an additional 15-20 minutes, or until the cabbage begins to brown

Drizzle with balsamic vinegar and serve hot.

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