Braised Cabbage

Braised cabbage is one of those dishes that I make and then forget about it for a long time until I remember again. This recipe was introduced to me by my dear newest sister :)
It does cook for two hours, so plan ahead.

Braised Cabbage from nomnompaleo
2 tbls butter, oil, lard, or bacon grease for coating the baking dish
1 medium head green cabbage (about 2 pounds)
1 large red or yellow onion, peeled and thinly sliced
2 large carrots, peeled and cut into 1/4-inch coins (or throw baby carrots in)
1/4 cup broth or water
1/4 cup melted butter, lard, or your choice of grease
salt and pepper
Aged balsamic vinegar

1. Preheat oven to 325. Grease 9x13 baking dish
2. Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. The core will get super tender.
3. Place cabbage wedges in a single layer in the greased dish - a little overlap is ok. Toss the onions and carrots on the top. Drizzle with broth and melted fat. season well with salt and pepper. Cover tightly with foil and place in the oven.
4. Cook for and hour, then carefully flip the wedges over. reseal foil and cook for another hour.
6. Drizzle with balsamic vinegar and serve immediately.

I made this last night but didn't take a picture, so I this is the one from the website.