Braised Purple Cabbage
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Total Time: 47 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 1 large purple cabbage, thinly sliced
- 16oz ginger turmeric chicken bone broth
- 1 teaspoon salt
- 1 teaspoon Italian seasonings
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- fresh parsley, for garnish
Instructions
- 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!
Find it online: https://paleomg.com/back-to-basics-braised-purple-cabbage/