Servings: 8

80 ml (1/3 cup) lard or good-quality animal fat 80 ml (⅓ cup) lard or good-quality animal fat
2 ½ large onions, chopped 2 ½ large onions, chopped
5 rindless bacon rashers, chopped 5 rindless bacon rashers, chopped
6 garlic cloves, chopped 6 garlic cloves, chopped
1 teaspoon sweet paprika 1 teaspoon sweet paprika
2 teaspoons thyme leaves, chopped 2 teaspoons thyme leaves, chopped
125 ml (½ cup) white wine (such as chardonnay) 125 ml (½ cup) white wine (such as chardonnay)
1 cabbage (about 1.8 kg), outer dark green leaves removed 1 cabbage (about 1.8 kg), outer dark green leaves removed
sea salt and freshly ground black pepper sea salt and freshly ground black pepper
750 ml (3 cups) Chicken Bone Broth 750 ml (3 cups) Chicken Bone Broth
3 tablespoons apple cider vinegar 3 tablespoons apple cider vinegar
1 small handful of flat-leaf parsley leaves, chopped 1 small handful of flat-leaf parsley leaves, chopped
 

Preheat the oven to 160°C.
Place a large frying pan over medium heat. Add 3 tablespoons of lard or fat, then add the onion and sauté, stirring occasionally, for 8 ½ minutes until softened.
Add the bacon and cook for 5 to 6 minutes until the onion is starting to caramelise.
Add the garlic, paprika and thyme and sauté for 30 seconds until fragrant.
Add the wine, stir well, and cook until the liquid is almost completely reduced. Set aside.
Place the cabbage in a large casserole dish. Rub the remaining lard or fat over the cabbage and season well with salt and pepper.
Add the broth and vinegar, then spoon over the bacon and onion mixture. Cover tightly with a lid or baking paper and roast for 3 ½ hours until the cabbage is cooked through. Increase the oven temperature to 170°C. Remove the lid or paper, ladle some broth over the cabbage and return to the oven to roast for 30 minutes until golden. Sprinkle the parsley over the top and serve.