Cabbage season is in full-swing, which may leave you wondering what to do with all the cabbage that’s now sitting in your fridge from your garden or CSA box.
You may be surprised to learn that there are many different things you can do with cabbage!
Things To Make Using Cabbage
You can make stuffed cabbage rolls. You can chop it up and add it to salads raw or make coleslaw. Soup is always good or you can even combine the raw cabbage in a mason jar between layers of sea salt and ferment it to make homemade sauerkraut. We actually have a batch going on the counter right now.
If you’d rather serve your cabbage cooked instead of raw, you can also braise cabbage.
What It Means To Braise
Braising is a cooking technique that requires a combination of both dry and moist heat. The first step is to sear your main ingredient at a high temperature and then that ingredient is finished by simmering on low heat in a covered pot with some type of liquid.
In this case first I browned the cabbage and onion in coconut oil (but lard works fabulous as well!) and then simmered the ingredients in water. If you have chicken or beef stock on hand, that works great too!
This dish can be served alongside any meal.
Not only is it easy to make, it’s also easy to change up the flavors. With this basic recipe at your finger tips, there are any number of things you can add to it to give it your own flair.
Here are a few ways I’ve enhanced this basic braised cabbage recipe.
Recommendations To Change Up Braised Cabbage
- Braise in chicken or beef stock
- Add baked bacon to the final braised cabbage
- Add fresh or dried herbs for a new flavor enhancer
- Use a seasoning you’ve never tried before, such as Za’atar
- Add a second or third vegetable to beef up the thickness. I would recommend carrots, garlic, zucchini or eggplant.
A Tasty & Quick Side Dish
The combination of bone broth and cabbage makes this dish a nutrient powerhouse!
Cabbage is a sulfur-rich vegetable that also comes loaded with fiber and a host of vitamins and minerals. Bone broth has all sorts of nutrients that are lacking in most peoples’ diets, including gelatin and collagen.
The result is a simple, easy-to-make side dish that may not seem like much, but if you add it to your Paleo breakfast, it’ll keep you feeling full and strong all day long! At least that’s what we’ve been doing with our big batch of leftover braised cabbage we have in the fridge. :)