I love having leftover cooked protein in my fridge. My sister’s brisket is super delicious. I’m even more stoked that I also have a 3-pound portion of it frozen in my freezer.
I decided to serve the leftover brisket with some stove-top braised cabbage.
Time to make Stovetop Braised Cabbage!
- ½ onion, thinly sliced
- 1 napa cabbage, thinly sliced
- ¼ cup chicken broth
- 2 tablespoons coconut vinegar
- Diamond Crystal kosher salt
- Freshly ground black pepper
- All of my recommended kitchen tools are listed here.
I sautéed half a sliced onion in some ghee.
Then I added a whole, sliced cabbage and ¼ cup of chicken broth. I covered the pan and let it simmer on low for 8 minutes.
When the cabbage finished cooking…
…I took out my new bottle of coconut vinegar…
…and I added ~ 2 tablespoons and some salt and pepper.
I nuked the leftover brisket and then I plated some on top of the cabbage and some shredded carrots.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Stovetop Braised Cabbage
- Heat up your cast iron skillet over medium-high heat and add the ghee. Once the pan is hot and ghee is melted, add in the onions and stir.
- Once the onions are browned and softened, add the cabbage and the chicken broth. Cover the pan and let everything simmer on low for 8 minutes.
- When the cabbage is finished cooking, add in the coconut vinegar, salt, and pepper to taste. Top with your emergency protein and eat!
Nutrition information is automatically calculated, so should only be used as an approximation.