World’s Best Braised Cabbage

Saying this is the world’s best braised cabbage is not a stretch. It makes the best tasting cabbage you will ever have.

World’s Best Braised Cabbage

INGREDIENTS:

  • 1 medium head of green cabbage, about 2 pounds, cut into 8 wedges. (I used a mix: 1/2 from Kilpatrick Family Farm as lose leaves and half grocery store organic.)
  • 1 large (or 2 medium) yellow onions, thickly sliced (KFF)
  • 1 large (or 2 medium) carrots, cut into 1/4‚Ä? rounds (KFF)
  • 1/4 cup chicken stock, or water ( I used homemade chicken stock)
  • 1/4 cup of extra-virgin olive oil
  • Course salt & freshly ground black pepper
  • 1/4 teaspoon of crushed red pepper flakes
  • Fleur de sel or course sea salt to finish (I did not use- forgot)

METHOD:

  1. Heat oven to 325 degrees. lightly oil a large gratin dish or 9×13 baking dish (I used the baking dish).

  2. Trimming the cabbage: Peel off & discard any bruised or ragged outer leaves. The cabbage should weigh close to 2 pounds. If cabbage weighs more, save some for a batch of cole slaw (that’s what I did). Cut the cabbage into 8 wedges. Arrange wedges in the baking dish as a single layer as best as you can.

  3. The braise: Scatter onions and carrots. Drizzle oil & stock/water. Season with S&P & pepper flakes. Cover tightly with foil, and slide into middle of the oven. Turn the cabbage wedges at 1 hour, trying to keep wedges together. Cook for another 2 hours or until you see that the vegetables are tender.

  4. The Finish: Once the cabbage is completely tender, remove the foil, increase the oven temp to 400 (this is where I did her variation and drizzled splashes of balsamic vinegar onto the wedges) and roast until the vegetables JUST begin to brown, another 15 minutes or so. Serve at warm or room temp, sprinkle with sea salt.

Spare Rib Vegetable Soup

I made Spare Rib Vegetable Soup

INGREDIENTS:

  • 3 lbs. of beef short ribs
  • Olive oil for browning meat
  • 1/4 cup apple cider vinegar and more for flavoring at the end
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 beets, peeled and cut into 1-inch chunks. Cut off the beet greens and save on the side.
  • 1 large turnip, peeled and cut into 1-inch chunks
  • 1 14.5 ounce can diced tomatoes in juice
  • 2 stalks of celery, chopped
  • 3 carrots, peeled and chopped
  • 1/4 ‚Äì1/ 2 cup roughly chopped fresh dill
  • 1/2 a head of cabbage, shredded

METHOD:

  1. Lightly salt the short ribs. Heat one tablespoon of oil in a stockpot on high heat, and brown the short ribs in batches on all sides. If the pot begins to smoke, turn the heat down to medium.

  2. Remove the browned ribs from the pot.

  3. Add vinegar and stir it around to loosen up any bits on the bottom of the pot. With the heat on medium, add onions and garlic. Brown the onions and garlic then return the meat to the pot and add 10 cups of water, or just enough to cover the ribs. Partially cover and simmer for 2.5 – 3 hours. If needed, add a little extra water to the pot while simmering to keep ribs covered in liquid.

  4. Remove the meat from the pot and cut it off the bone – the meat should be tender and easily pull apart. If there is excess fat or gristle, return what you want to the pot and discard the rest.

  5. Return the meat to the soup pot and add beets, turnip and canned tomatoes.

  6. Simmer with the lid on for 30 minutes. Add the celery, carrots, dill and cabbage. Simmer ten minutes more. Chop the beet greens up and add during the last five minutes of cooking.

  7. Adjust the flavor of the soup with salt and pepper if needed. Drizzle a little apple cider vinegar into the broth to heighten the flavor. The soup will have even richer flavor the day after it is made.

Braised Cabbage

Braised Cabbage

INGREDIENTS:

  • 1 head green cabbage
  • 1 medium yellow onion, coarsely chopped
  • 1-2 large carrots, cut into 1/4 inch rounds
  • 1/4 cup chicken stock, or water
  • 1/4 cup extra virgin olive oil, or other fat
  • 1/8 teaspoon crushed red pepper

METHOD:

Preheat the oven to 325º. Cut the Cabbage into 8 wedges and place in a 9×13 greased dish. Add onions, carrots, chicken stock, and fat. Season with salt and pepper, and red pepper. Cover with foil or a lid.

After an 1 hour flip the wedges. Try to keep them in tact as much as possible.

Cook an additional hour or until the vegetables are very tender.

Crank the oven up to 400º, uncover, and cook an additional 10 minutes or so, until the vegetables start to brown.

Transylvanian Stockpot

For dinner, I made the Transylvanian Stockpot from The Primal Blueprint Cookbook. The recipe is on page 44.

I made a few changes to the recipe. First, I used uncooked polish kielbasa and just fried them up in lard (and left the lard in the pot). Second, I love cabbage so I put more in than the recipe called for. Finally, because of all the cabbage, I used a little more liquid. I added an extra cup of chicken broth, and about 2 cups of water. I wanted the make sure that the liquid completely covered all the meat and vegetables.

Like most traditional stews/soups, this one has everything that makes these recipes so good, and it’s dead simple to make. Lots of fat and protein, and just the right amount of vegetables to round out the flavors. I will definitely be making this again.