I really love cabbage. It’s so versatile, healthy, hearty and delicious. I wanted to make something extra special with this one to go with an extra special Osso Buco I was making. My go to, caramelized cabbage an onions, whilst delicious, doesn’t look so pretty plated. What to do? Something where the cabbage would keep it’s shape…Braised cabbage wedges!
These have a lovely sweet & savory thing going on with hints of spice, serious depth. Ginger aides in digestion & turmeric has fantastic anti-inflammatory properties- but it is best absorbed warm and with fat. Making this dish the perfect vessel!
What you’ll need:
Yields serves 6
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 1 large head green cabbage
- 4 tbsp melted beef fat (you can also use bacon fat)
- 2 tbsp apple cider vinegar
- 3 tsp turmeric
- 3 tsp ground ginger
- 2 tsp coarse sea salt
- 1 tbsp dried basil
- 1/2 cup bone broth
- bay leaf
- Pre-heat oven to 350F
- Line baking sheet with parchment paper, leaving enough on each side so you can fold it over the cabbage.
- If your fat is solidified, melt it now on low heat.
- With a sharp knife, carefully cut your cabbage in half, then continue to halve it until you have 6 wedges.
- Keep the core intact so they stay together.
- Lay your cabbage on the lined baking sheet and coat with 2 tbsp fat, you can drizzle it all over then turning the wedges over spread it a over.
- Sprinkle with salt & the rest of the seasoning- try to coat the wedges as evenly as possible.
- Fold parchment paper over the cabbage and put in the oven.
- Bake for 45 minutes.
- In the meantime, simmer apple cider vinegar, bone broth, remaining fat & bay leaf an bring to a boil.
- Remove from heat and at 30 minutes pour over cabbage evenly.
- Cook uncovered for another 30 minutes.
- You can serve immediately or store for another day, these hold really well.
Although the seasoning isn’t traditional for the holiday seasoning- they come together in a way that just reminds me of spiced tea, pine & cold weather. They also compliment meat so well. This cabbage will definitely be on my holiday table this season!