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
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
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.