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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Khush
This was a brand new way to cook cabbage for me but I must say that I really enjoyed it. Ths braised cabbage is going to be on regular rotation at our house. Next time I am going to make it with pan fried polish sausage and pan fried potatoes with onions.
Claudia
This is my new favorite way to make cabbage! I did not know that braised cabbage was so easy to make and that it tastes so good.
Sienna
Great cabbage recipe and quite different from the usual fare. Wonderful with pork chops and homemade applesauce.
Cindy
I love cabbage and make a lot of recipes with it. But knowing and trying more different varieties of cooking and prepping the cabbage is always a welcome thing in my kitchen!
Monica
Your cabbage recipe totally hit the spot! It was super easy to follow, and even for someone like me who isn’t much of a cook, it turned out great. Thanks for sharing this!
Beth Pierce
The pleasure is all mine, Monica!
Jennifer
Ooh! I love cabbage. This was a fun and different way to make it. I served it with some knockwurst. It was a delicious meal.
Tammy
Cabbage is such a hearty dish for the winter months. Looks and sounds absolutely delicious and easy to make in a pinch too!
Catie
I love this cabbage recipe so much! It is nice to have a different way to prepare cabbage. Thank you!
Beth Pierce
Thanks, Catie! So glad that you enjoyed it!
Sandra
This is such a great recipe for cabbage! Thanks for sharing!
Sue-Tanya
These helpful recipe tips for preparing cabbage wedges are a great addition to the post. The advice on keeping the core intact, using low-sodium broth, and adding a splash of balsamic vinegar or apple cider vinegar for extra flavor is practical and ensures a delicious outcome. Plus, the tips on storing and reheating leftovers make this a well-rounded guide for those wanting to make the most of their cabbage dish.
Rachel
Great way to make cabbage. I never knew it would taste this good braised. Thanks for sharing the recipe.
Marie
Great BRAISED CABBAGE recipe. Cabbage is one of my favorite vegetables. A new family favorite.
Samantha
I did not know that braised cabbage was so yummy. Thanks for sharing yet another great recipe. The family really enjoyed it.
Yeah Lifestyle
I tried the braised cabbage recipe and it was lovely. I love cabbage anyway so it was nice to try it cooked in a different way.
Fransic
We loved the braised cabbage. It was an interesting and new experience. Thank you for sharing!
katerina
My family love this cabbage. It was so delicious and easy. Thanks for sharing the recipe.