Best Braised Cabbage

This recipe was published in Issue 14 of Cherry Bombe (okay, flex) with a personal essay about why I love cabbage. When we were fact-checking the magazine, it said that you needed 12 Tbsp of Coconut Oil LMAO.

INGREDIENTS

1/2 Red* Cabbage, roughly chopped

1 Tbsp of Coconut Oil

1/2 Tbsp of Soy Suace

1/2 Tbsp of Vinegar, whichever kind I like all vinegars and think it’s fun to mix it up

Juice from 1 Lemon

Salt & Pepper to taste

STEPS

1. Melt coconut oil in a large pot/dutch oven over medium-high heat until liquidy

2. Add cabbage, stir fry for 2-3 minutes

3. Add all of the liquids and the salt & pep, stir to combine and lower heat to low, cover

4. Cook for 30-40 min, stirring occasionally to make sure nothing sticks and you’ll know it’s done when the cabbage is tender and like, “wow, this is cabbage? it’s so meaty yet amazing?”