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,
Easy and Delicious Braised Cabbage
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 each and 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 coclannon, corned beef and cabbage, cabbage steaks, and cabbage roll soup.
Braised Cabbage Ingredients
For this recipe, you will need green cabbage, sweet onion, carrots, chicken or vegetable broth, kosher salt, freshly ground black pepper, butter, and balsamic vinegar or apple cider vinegar.
How to Braise Cabbage
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.
Recipe 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,
- A splash of balsamic vinegar, sherry vinegar, garlic vinegar, or apple cider vinegar complements this dish.
What to Eat with Braised Cabbage
- 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
- Don’t remove the core from the cabbage. It will help keep the cabbage wedges together through the cooking process.
- 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.
- If you like fennel seed, add a teaspoon.
- A splash or two of balsamic vinegar or apple cider vinegar really complements this dish.
- 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 little broth or water.
- To freeze, first 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 little broth or water. The braised cabbage will be softer, but it will still be delicious.
Nutrition
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Mary Louise
We loved this braised cabbage. It goes with so many main courses but one of our favorites is grilled brats. I think we make it at least once every three weeks! Delicious!
Beth Pierce
I like to serve it with grilled Polska Kielbasa!
River L
Thanks for the recipe. It was delicious and easy to make. I omitted the carrots to make it more low carb but it was still yummy!
Beth Pierce
Thanks, River! I am happy that you liked it!
Brian Summers
It’s got the necessary ingredients to make it healthy, that is for sure. The challenge would be finding the best main course to pair it with.
Beth Pierce
Try these 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
Lily Sampson
One of my favorite dishes to make! It is delicious and filling. So glad that you shared this with you!
Beth Pierce
Me too, Lilly!
Lisa V
We love cabbage but I have never cooked it this way before now. My daughter just started cooking cabbage too now I need to share this recipe with her also. This was so good and easy to make.
Emily
I’m a huge fan of cabbage! This recipe was easy, delicious, and the perfect side for grilled bratwurst. I can’t wait to make it with your pan fried pork chops.
Beth Pierce
Thanks, Emily! Enjoy!
angie
thank you for sharing this recipe and idea. We are looking to change up the way we eat and our meal plans and I believe this would fit right in as a side dish. This week we were able to get good buys on roast, loin and pork meat so I believe we will serve your recipe right up along sde.
Beth Pierce
Thanks, Angie! I hope you enjoy it as much as we do!
Olivia Tucker
I love cabbage, so I gave this recipe a try. It was delicious, easy, and original. Thanks for sharing this recipe.
Beth Pierce
You are most welcome, Olivia!
Jeremiah
This was a delicious cabbage recipe. I am printing it and adding it to my recipe binder. The binder is predominantly your recipes! They are just that good!
Beth Pierce
Thank you, Jeremiah!
Jupiter
Cabbage has such a bad rep, but this recipe was super delicious and easy. Thank you so much for sharing.
Lavanda
This sounds delicious. Your explanation of storing and freezing leftovers is a lifesaver, as it ensures we can enjoy this delectable cabbage even on the busiest of days.
Beth Pierce
Thanks, Lavanda. I hope you enjoy it as much as we do!