Braised Cabbage with Mole Negro

This Braised Cabbage with Mole Negro is a perfect example of a high impact meal that requires very little overhead. It transforms one of the most affordable, liver-loving vegetables into a sophisticated dish. By braising rather than boiling, the cabbage steaks stay intact while allowing it to soak up the smoky, complex layers of the mole. Prep time is 5 minute only, because all you have to do is cut the cabbage!

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Prep Time:5

Cook Time:45

Course: Dinner

Cuisine: Latin, Mexican

Keyword: cabbage, cabbage recipes, Dinner Ideas, mole, mole negro, Vegetarian

Servings: steaks

Calories: 230kcal

Ingredients

1 small caraflex cabbage
½ tsp salt
spray avocado oil
1 jar Ya Oaxaca Mole Negro
1 cup vegetable broth
queso fresco, cilantro, and shaved red onion for garnish

Instructions

Preheat the oven to 325% (160C). Cut the cabbage into 4 wedges, keeping the core intact.
Spray a large oven safe skillet or Dutch oven with avocado oil and heat over medium heat. Add the cabbage wedges so that they are lying flat against the bottom of the pan.
Increase the heat to medium high and cook the cabbage wedges with the salt until slightly caramelized. Work in batches if needed. Remove cabbage the pan from heat and set aside.
Pour the mole negro and vegetable broth into the pan and mix to combine.
Arrange the cabbage steaks back into the mole sauce and place the pan into the oven.
Bake the cabbage uncovered for 45-60 minutes at 325F (160C) or until the cabbage is soft and caramelized. If the mole sauce looks like it's drying up, add a little more vegetable broth to keep it saucy but not watery.
To serve, sprinkle on some queso fresco, fresh cilantro and sliced red onion if desired. Serve hot.

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