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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Ben
I love cabbage, but I’ve never had it braised before. I actually had a head that I was going to make homemade sauerkraut with, but I made this instead. It’s delicious!
Kory
Cabbage is my favorite and this recipe did not disappoint. Thanks for the fabulous recipe. It will be on regular rotation at our house now.
Edgar
This is the kind of stuff I wanna eat, on a Friday night with a serving of beans and matooke. Thanks for sharing the recipe.
Erin | Dinners, Dishes and Dessert
This was incredibly delicious and a nice change from the usual side dishes. I will make this again!
Rosey
We simply do not serve cabbage enough over here. It’s such a good dish to make too.
Amanda
This is so full of flavor and everyone could not get enough of it!
Mel
The braised cabbage is delicious and is a great accompaniment to a wide range of dishes. We had it with some grilled sausage but it would be great with pork tenderloin. .
Olga
Mmm, it looks like it is a great warm dish for fall and winter. I try to cut meat from my family’s diet and look for easy and tasty veggie meals. Thank you for sharing this recipe.
Sandra
Nice one; I wouldn’t mind having this as a side dish for steak dinner. It would be delicious.
Mary
This looks wonderful – so easy to make and so flavorful as well. I haven’t made much with cabbage and it is nice to have some ideas on how to prepare it.
Beth Pierce
Thanks, Mary! Enjoy!
Kimberly
Oddly enough I quite like cabbage and I am quite fond of this vegetable dish. Thanks for sharing the recipe and I decided to try something new in my kitchen for a change.
Ebony
I tried this recipe today for the first and it was AMAZING! This is such a wonderful, tasty and savory recipe to make that’s easy and perfect with a nice country ham! Can’t wait to make this again for my family, your recipes are the best!
Beth Pierce
Thanks, Ebony! I am so glad that you liked the braised cabbage recipe and thanks for your support.
Stephanie
This is the perfect side dish for so many of my recipes and my kids actually ate some of this! We really like the balsamic vinegar on it.
Deb
This braised cabbage recipe was so delicious and easy to make. I served it with some grilled kielbasa sausage and it was a great meal. Thanks for sharing.
Stephanie
I don’t cook much with cabbage but this recipe sounded so good I had to try it. Such delicious braised cabbage and one of those recipes I will make again soon!
Beth Pierce
Thanks, Stephanie! So glad that you liked the braised cabbage.
Maureen
Ooo what a great cabbage recipe! My dad usually makes a version of this and we love it. Not only is it filling but makes for a perfect side dish.