Paleo Braised Cabbage
After a recent inquiry on how to make a Paleo-friendly version of Braised Cabbage (and by the way- I invite all readers to post requests like this any time!), I felt up to the challenge and came up with the following version:
Wash a head of cabbage (use red or green or both) and slice thinly, after discarding the core. Slice a yellow onion into similarly sized pieces. Steam both in a cast iron skillet in a cup of chicken or beef broth until tender.
Add a few tablespoons of cold-pressed, extra virgin olive oil, the juice from 1/2 of a lemon and a tablespoon of raisins.
Cover the skillet and reduce heat to low; continue to cook until the liquid has evaporated. Stir occasionally, and, right before serving, sprinkle with coarsely ground black pepper and- for those athletes out there- don't be shy about adding a pinch of salt, too!