My recipe for Braised Cabbage turns ordinary, humble cabbage into a tender and savory side that goes with everything. Try the best cabbage seasoned with salt and pepper, and just a tab of butter. It’s a great way to get your vegetables in.
I am always looking for creative side dishes, like my recipe for creamed peas or my baked beans with molasses.
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Why this Braised Cabbage Recipe is a Keeper
I love this recipe for braised cabbage dish because it really goes with everything. It’s a great way to get in your veggies, and it’s the best way to eat cabbage.
- Transforms a Humble Vegetable: Braising elevates cabbage from a simple, often overlooked vegetable into a flavorful and satisfying side dish.
- Develops Sweetness: The slow cooking process brings out the natural sweetness of the cabbage, mellowing any bitterness.
- Tender Texture: Braising results in a wonderfully tender texture, making it much more palatable than raw or quickly cooked cabbage for many.
- Versatile Flavor Base: Braised cabbage readily absorbs the flavors of the liquids, fats, and aromatics it’s cooked with.
- Budget-Friendly: Cabbage is generally an inexpensive vegetable, making this an economical way to feed a crowd.
- Hearty and Comforting: It’s a warm and substantial side dish, perfect for cooler weather.
Why is my Braiser Cabbage Bitter?
Overcooking can sometimes enhance bitterness. Using a touch of sweetness or acidity can also help balance it such as sherry vinegar. Older cabbages tend to be more bitter.
Pro Tip for Braised Green Cabbage
Don’t Be Afraid to Brown: A little browning at the beginning or end can add depth of flavor.
Ingredient Notes and Variation Suggestions for this Side Dish
Braised cabbage is super versatile. Try making this vegetable side dish with different flavors and including different vegetables.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Types of Cabbage: While green cabbage is most common, you can braise red cabbage (which often includes vinegar or apple for color retention), Savoy cabbage (which is more tender), or even Napa cabbage (which cooks much faster). Adjust cooking times accordingly.
- Vegetables: Incorporate other vegetables like carrots, celery, apples, potatoes, mushrooms, or peas.
- Fat: Use butter, olive oil, bacon fat, duck fat, or even plant-based alternatives. The type of fat will influence the final flavor.
- Aromatics: Experiment with different onions (yellow, red, shallots), garlic, leeks. Add fresh or dried herbs like thyme, rosemary, bay leaf, caraway seeds, fennel seeds.
- Braising Liquids: Braise with water, chicken broth, vegetable broth, beef bone broth, white wine, red wine braised cabbage, beer, apple cider, or even a touch of balsamic vinegar.
- Sweetness: Add a touch of brown sugar, maple syrup, honey, or even a grated apple for sweetness.
- Acidity: A splash of apple cider vinegar or red wine vinegar, lemon juice, or even sauerkraut can add a pleasant tang.
- Meat: Add cooked bacon, sausage (kielbasa is a popular choice), or even leftover shredded meat.
- Spices: Experiment with paprika (sweet, smoked, or hot), cumin, red pepper flakes, nutmeg, cloves, or chili flakes in addition to the salt and pepper.
- Creaminess: A dollop of sour cream, crème fraîche, or even a splash of heavy cream can be stirred in at the end for richness.
How to Make this Braised Cabbage Side Dish
This easy braised cabbage recipe comes together in 3 easy to follow steps. Savory cabbage wedges are surprisingly so good.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep Cabbage Head: Remove the outer leaves. Cut the cabbage in half and then cut out the core, discarding. Slice the cabbage into ¼ inch slices.
- Add Veggies: Place a skillet over medium-high heat, then add the butter. When butter is melted, add the cabbage and onions and cook until onions are translucent.
- Cook Low and Slow: Add water to the skillet, followed by the vinegar, sugar, carraway seeds and salt. Bring to a simmer over low, then cover and reduce the heat. Stirring occasionally, cook until cabbage is tender.
Make Ahead Suggestions
I prepare ingredients ahead of time to save time and kitchen space when it comes time to make dinner. Here are some prep methods:
- Chop the Cabbage: You can shred or chop the head of cabbage a day or two in advance and store it in an airtight bag in the refrigerator.
- Chop Aromatics: Onions, garlic, and other vegetables like carrots or celery can be chopped ahead of time.
- Measure Spices: Measure out any dried spices you’ll be using.
How to Store, Reheat and Use Leftovers
- Storing: Store the world’s best braised cabbage in an airtight container in the fridge.
- Reheating: To reheat, place the cabbage pieces in a single layer in a dutch oven. Reheat slow in the oven.
- Using Leftovers: Enjoy leftovers with Slow Cooker Mexican Shredded Beef or corned beef.
Common Questions About This Recipe
According to the recipe, cooking the cabbage should take about 20 minutes.
Yes, cook wedges of cabbage on high for about 3 hours.
Cabbage will become tender when it’s done.
You may be able to freeze individual portions, but be aware that the texture may change when reheating.
Expert Tips for Making Cabbage Dish
- Don’t Overcrowd the Pan: If braising on the stovetop, use a large enough pot so the cabbage can cook evenly.
- Start with Sautéing Aromatics: Sautéing onions and garlic in the fat before adding the cabbage builds a flavorful base.
- Deglaze the Pan (Optional): If you sautéed aromatics and there are browned bits on the bottom of the pan, deglaze with a little wine or broth before adding the cabbage.
- Cover the Pot: A tight-fitting lid helps trap moisture and ensures even cooking.
- Stir Occasionally: Stirring helps prevent sticking and ensures all the cabbage is exposed to the liquid and flavors.
- Taste and Adjust Seasoning: Season throughout the cooking process to build layers of flavor.
- What to Serve with this Side: Cuban Mojo Pork, Glazed Instant Pot Carrots, and Snickers Cake.
More Recipes You Might Like
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Braised Cabbage
Equipment
- Sharp Knife
- Large skillet with lid
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Ingredients
- ½ head Cabbage, cored and cut into ¼-inch slices
- 2 tablespoons Butter
- ½ Onion, cut into ¼-inch slices
- 1 cup Water
- 1 tablespoon White vinegar
- 1 tablespoon White sugar
- 2 teaspoons Caraway seeds
- 1 teaspoon Salt
Instructions
- Cut the cabbage in half and then cut out the core, discarding.
- Slice the cabbage into ¼ inch slices.
- Place a skillet over medium heat, then add the butter.
- Once the butter is melted, add the cabbage. Stir occasionally for 2 minutes, then add the onions and cook until onions are translucent, about 5 minutes.
- Add water to the skillet, followed by the vinegar, sugar, carraway seeds and salt.
- Once the water is simmering, cover the skillet and reduce heat to low.
- Cook, stirring occasionally, for 20 to 25 minutes until cabbage is tender.
Christina’s Notes
- Don’t Overcrowd the Pan: If braising on the stovetop, use a large enough pot so the cabbage can cook evenly.
- Start with Sautéing Aromatics: Sautéing onions and garlic in the fat before adding the cabbage builds a flavorful base.
- Deglaze the Pan (Optional): If you sautéed aromatics and there are browned bits on the bottom of the pan, deglaze with a little wine or broth before adding the cabbage.
- Cover the Pot: A tight-fitting lid helps trap moisture and ensures even cooking.
- Stir Occasionally: Stirring helps prevent sticking and ensures all the cabbage is exposed to the liquid and flavors.
- Taste and Adjust Seasoning: Season throughout the cooking process to build layers of flavor.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.