Back to Basics: Braised Purple Cabbage
I know what you’re thinking…”Juli, literally ALL I’ve been craving this summer is hot.braised.cabbage. You are a goddess who has answered my prayers.” And I’m here to tell you, you’re welcome and I’m here for you. I understand that everyone craves braised cabbage on a weekly basis, especially when it’s 90 degrees out and the sun is trying to melt us from the inside-out. No? Is that just me? Coolcoolcool. Well here’s the thing – I’m always trying to find new ways to get extra veggies in. I make my roasted cauliflower, roasted brussels sprouts, and roasted carrots multiple times per week just because that means I’ll have tons of veggies in the fridge to choose from when I build my bowls for breakfast, lunch, and dinner. So when I recently had leftover purple cabbage in the fridge after making my Fish Taco Bowls so I had to figure out what to do with it before it went bad. And since I’m extremely creative and one-of-a-kind, I braised it! Easiest veggie side dish ever!
But as sexy and exciting as cabbage is to talk about, let’s move on. I’m getting too hot and bothered by all this vegetable talk. Instead, let’s talk about concerts. If you’ve been listening to my podcast lately, you know I’ve been booking every concert possible. So far, I have 6 concerts from now until October. And more artists are coming in November so I may book even more. There is something about music, especially during tough times in life (meaning the world), that brings communities and people together. Just last week a bunch of my friends and I all got together at our house for snacks and drinks, took a party bus up to Red Rocks, and danced the night away to Rüfüs Du Sol. I talked to strangers, complimented at least 32 men and women, and danced until my white shoes were completely red from the dirt. Then everyone came back to our house and we all laid on the couch until 3am, listening to music. It was magical.
After being in lockdown for so long and losing that human connection because of masks, the energy at this concert was palpable. You could feel the joy, you could feel the excitement, and you could see crowd simply in love with that moment in time. Sure, this feeling may have all been enhanced by my extracurricular activities, but I think it was mostly just the fact that every person at that concert missed that feeling. We all missed singing with strangers, hearing laughter, listening to the person next to you sing the words of each song. It was beautiful. Almost as beautiful as braised cabbage. Almost.
Braised Purple Cabbage
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Total Time: 47 minutes
- Yield: 6-8 servings 1x
- Place a large dutch oven over medium heat. Add avocado oil and garlic cloves. Sauté garlic for 2 minutes, until it becomes fragrant, then add the purple cabbage. Toss cabbage with tongs to coat in the avocado oil and garlic. Add bone broth, salt, Italian seasonings, garlic powder, and black pepper. Toss to combined then cover to let the cabbage steam and braise for 25 minutes, tossing every 5 minutes to ensure nothing sticks to the bottom of the dutch oven.
- After 25 minutes, half of the liquid should have cooked off. Remove lid and let cook for 10 more minutes, stirring every couple minutes, until no liquid remains.
- Top with fresh parsley (this is totally optional, it just makes the cabbage look less like tobacco and gives it some freshness to it) then serve up, boo!
What I Used to Make This Recipe:
You May Also Like:
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!
Oh, Hi! I’m Juli.
DON’T MISS A BITE
discounts, and stories straight to your inbox for FREE!