A deliciously easy Braised Cabbage Recipe with carrots and onions, seasoned simply with kosher salt and freshly ground black pepper, and a splash of vinegar for a little tang. I love to serve this tasty side with grilled kielbasa, smoked ham, or bratwurst,
Looking for a quick and delicious side dish? Try this easy braised cabbage recipe, perfect for a weeknight meal or a hearty addition to your holiday feast. Get ready to savor every bite.
We are huge cabbage lovers and have many great recipes to complement the vegetable. If you like cabbage as much as we do, try Irish colcannon, corned beef and cabbage, cabbage steaks, and cabbage roll soup.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Green cabbage: If using red cabbage you may need to add a few minutes of cooking time.
- Broth: Low-sodium chicken or vegetable
- Vinegar: A splash of balsamic vinegar, sherry vinegar, garlic vinegar, or apple cider vinegar complements this dish.
How to Braise Cabbage
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, remove and discard the outer leaves of the cabbage. Rinse, dry, and cut your cabbage into eight wedges, keeping the core attached so the cabbage does not separate. Grease a 9×13-inch baking dish for easy cleanup. Lay the wedges in the dish as flat as possible to absorb the braising liquid. Sprinkle the cabbage with carrots and onions.
Pour the chicken broth over the vegetables and season with a healthy amount of kosher salt and freshly ground black pepper. Scatter the pats of butter over the veggies and cover the dish with aluminum foil. I like to use my heavy-duty aluminum foil for this recipe for a good seal.
Place the dish in the oven and cook for about 1 hour. Remove the dish from the oven and carefully flip the cabbages using tongs. Cover and bake for another hour or until fork tender. Increase the heat in the range, carefully remove the foil from the dish, and bake for 15-20 minutes or until the cabbage lightly browns. Drizzle with balsamic vinegar or apple cider vinegar.
Preparation Tips
- Don’t remove the core from the cabbage. It will help keep the cabbage wedges together through the cooking process. Red cabbage and savoy cabbage also work well with this recipe.
- Use low-sodium chicken broth, chicken stock, or vegetable broth.
- Peel the carrots so they look more aesthetically appealing.
- If you prefer, you can use olive oil instead of butter.
- Season with a generous amount of kosher salt and freshly ground black pepper.
- Add a teaspoon if you like the flavor of fennel seeds or caraway seeds.
Serving Suggestions
- Country style ribs
- Chicken fried chicken
- Grilled Polska Kielbasa or any smoked sausage
- Slow cooker pot roast
- Bratwurst
- Pork chops
- Sloppy Joes
- Ham steak
- Roasted chicken
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in a saucepan over low heat with a bit of broth or water.
To freeze, cool completely, then place it in a sturdy freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or in a saucepan over low heat with a bit of broth or water. The braised cabbage will be softer, but it will still be delicious.
More Cabbage Recipes
Braised Cabbage
Ingredients
- 1 medium head green cabbage cut in 8 wedges
- 1 medium to large sweet onion thickly sliced
- 4 large carrots peeled and sliced in ¼ to ½ iinch slices
- ½ cup low-sodium chicken broth or vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter sliced in thin pats
- 2 tablespoons balsamic vinegar or apple cider vinegar
Instructions
- Preheat oven to 325 degrees. Grease a 9×13-inch casserole pan.
- Lay the cabbage wedges in the dish as flat as you can so they absorb the braising liquid. Sprinkle the cabbage with carrots and onions.
- Drizzle the dish with chicken broth and season with a healthy amount of kosher salt and freshly ground black pepper. Scatter the pats of butter over the vegetables and cover the dish with aluminum foil.
- Place the dish in the oven and cook for about 1 hour. Remove the dish from the oven and carefully flip the cabbages using tongs. Cover and bake for another hour or until fork tender.
- Increase oven temperature to 425 degrees, carefully remove the foil from the dish, and bake for 15-20 minutes or until the cabbage lightly browns. Drizzle with balsamic vinegar or apple cider vinegar.
Notes
- I prefer to mash the mixture well with a fork versus blending it with a mixer or food processor, especially if piping it. The consistency is much better for piping and spooning.
- Use lime or lemon juice to prolong the bright green color of the avocado. These deviled eggs are best served within an hour of adding the mixture to the egg white halves.
- You can prepare the mixture up to one day in advance, but spoon it into a plastic seal bag and squeeze as much of the air out as possible. Place the mixture in the fridge and use it within 24 hours.
- For a variety of flavors, garnish these eggs with chopped cilantro, paprika, chopped chives, sliced green onions, sliced olives, radish slivers, minced red onion, bacon crumbles, capers, jalapeno rings, or smoked salmon.
Nutrition
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Khloe
I enjoyed the braised cabbage recipe. Thanks for the step-by-step instructions (which were clear) – love the tips on seasoning. It’s a simple yet flavorful dish to try at home.