This one takes a long time to cook (two hours), but the prep time is minimal and outcome delicious!
2 tbsp melted lard, ghee, or bacon grease
large red onion, peeled and thickly sliced
2-3 large carrots, peeled and chopped
1/4 cup water or chicken broth
1/4 cup melted lard, ghee, or bacon grease
Coarse salt and freshly ground pepper
Balsamic vinegar (aged is better)
1.) Preheat the oven to 325 degrees with the rack in the middle. Coat a 13 X 9 inch baking dish with the melted fat.
2.) Chop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact for the long cooking time.
3.) Place the cabbage pieces in a single layer in the greased dish (a little overlap is ok). Toss the onions and carrots and drizzle with broth and melted 1/4 cup fat. Liberally season with salt and pepper.
4.) Cover tightly with foil and place in the oven.
5.) Cook the cabbage undisturbed for 1 hour.
6.) After an hour flip the wedges, re-seal the dish tightly and braise for another hour or until the fork is tender.
7.) Remove the cabbage to cool and store in the refrigerator until you are ready to eat it, but only up to four days.
8.) When you are ready to serve, heat the oven at 425 degrees, and bake for 15 minutes or until brown.
9.) Optional: Drizzle with balsamic vinegar (aged is best) and serve immediately.
Yields: 4-6 people
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