Braised Cabbage


Prep time: 5 minutes

cook time: 2 hours 15 minutes

Yield: 4 servings


1 medium head purple or green cabbage

¼ cup diced yellow onion

½ teaspoon stevia glycerite (optional)

¼ cup beef or chicken bone broth (page 42)

¼ cup bacon fat, melted, plus more for greasing the pan

2 teaspoons fine sea salt

1 teaspoon fresh ground black pepper


  1. Preheat the oven to 325°F. Liberally grease a 9-by-13-inch baking dish with bacon fat.
  2. Cut the cabbage into 6 wedges, keeping the core attached so the leaves stay intact after cooking. Lay the wedges in the greased dish in a single layer. Add the diced onion.
  3. If using the stevia, add it to the broth and mix well. Pour the broth and melted bacon fat over the cabbage. Season with the salt and pepper. Seal tightly with a cover or aluminum foil and place in the oven. Cook for 1 hour.
  4. After 1 hour, uncover and gently flip the wedges. Place the cover back on and return to the oven. Cook for another hour.
  5. Just before serving, remove the cover, increase the heat to 425°F, and bake for 15 minutes, or until browned.

BUSY FAMILY TIP: Make extra wedges of cabbage for the week. Make sure you let the braised cabbage cool before storing in the fridge. It will keep for up to 3 or 4 days.


Nutritional Info (per serving)


Calories 191

fat1 4.2 g

protein 3.1 g

carbs 13 g

fiber 5.8 g

Thanks to Jimmy Moore , Maria Emmerich and Victory Belt Publishing

For more great recipes like these check out this book!