Cabbage is a wonderful vegetable to incorporate into your healthy eating plan. There are so many great nutrients that you get from cabbage, like potassium, folate, vitamin K, calcium, iron, vitamin A & C. I try to incorporate it into at least one meal a week. This recipe was inspired by Dr. Gundry. Of course I had to make a few changes. We love it because it has so much flavor and is super easy to make.
1/4 cup avocado oil
Medium-sized green cabbage head, cut into 6 equal-sized wedges
1 cup chopped prosciutto (optional)
1 medium onion, sliced thin
1/2 cup apple cider vinegar
1/2 cup bone broth
1 tsp iodized sea salt
In a large skillet heat the avocado oil. Add cabbage wedges, cut side down. Cook over medium heat until browned, 6 to 8 minutes, turning every couple minutes to prevent burning. Set aside.
Add the prosciutto and onion to the skillet and cook over medium heat, stirring occasionally, until onions are tender and prosciutto is beginning to get crisp.
Stir in vinegar and simmer over medium-high heat until reduced by half, about 3 minutes. Add the broth and salt and bring to a boil.
Return cabbage wedges to the skillet and cover. Cook over medium-low heat, turning once, until tender, about 20 minutes. Remove from skillet and tent with foil until ready to serve.