Braised Cabbage

For the longest time, my experience with cabbage was limited to making coleslaw and adding a few handfuls of it to my minestrone. One day, I picked up a head of red cabbage and wanted to make a dish that would show off its vibrant color. That’s what led me to braised cabbage.

Braised cabbage may seem like a humble, old-fashioned side dish, but have one taste and I bet you’ll understand, too—grandma was onto something! When cabbage is braised, it has a rich flavor and a luxuriously silky texture. There are plenty of ways to season cabbage, but this recipe calls for sauteing green cabbage in oil or butter, and then slow-cooking it in chicken broth with a bit of sugar, a splash of vinegar and a pinch of red pepper flakes. The result is tender, sweet, and tangy with subtle heat.

What does it mean to braise cabbage?

To braise cabbage means to cook it first with dry heat (saute it), and then with moist heat (simmer it slowly with liquid), either on the stovetop or in the oven. This combination develops a rich flavor and a tender texture.

Braised cabbage starts with a saute in cooking fat like olive oil or butter, which develops caramelization. A liquid—like broth, water or even juice—is then added to the pan, and the cabbage simmers over low heat for 20 to 30 minutes.

Ingredients for Braised Cabbage

• Cooking fat: You can saute cabbage in any cooking fat. Olive oil, salted or unsalted butter, ghee, coconut oil or bacon fat will all taste delicious here.
• Cabbage: This cabbage recipe works with either green or red cabbage. For the best texture, we recommend starting with a medium head of cabbage and chopping it yourself instead of using preshredded cabbage. To chop cabbage, follow our guide to shredding cabbage, but cut it into larger pieces instead of skinny ribbons.
• Onion and carrots: These veggies add natural sweetness and enhance the overall flavor profile of the braised cabbage. You can use red or yellow onions, or shallots for a milder flavor.
• Chicken broth: We recommend reduced-sodium chicken broth to control the salt level, but you could also use vegetable broth as a vegetarian-friendly option.
• Cider vinegar: A splash of acid brightens the earthiness of the vegetables. If you don’t have apple cider vinegar, swap in white or red wine vinegar.
• Sugar: Just a teaspoon of sugar helps balance the tang of the vinegar and the heat of the red pepper flakes.
• Seasoning: A pinch of crushed red pepper flakes adds subtle heat, but you can leave it out if you’re not a spice lover. Also optional are caraway seeds, which have a nutty, licorice-like flavor. Caraway is used in many traditional cabbage and rye bread recipes.

Directions

Step 1: Saute the vegetables

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Heat the oil or butter in a Dutch oven over medium heat. Add the cabbage, onion and carrots, and stir to coat them in the cooking fat. Cook them for four to five minutes or until they begin to soften.

Step 2: Add the braising liquid

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Stir in the chicken broth, cider vinegar, salt and pepper to the cabbage. Bring the mixture to a simmer, cover the pot and reduce the heat to medium-low. Simmer until the vegetables are tender, 20 to 25 minutes.

Step 3: Season the cabbage

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Stir in the sugar, red pepper flakes and, if desired, caraway seeds.

Editor’s Tip: Taste the cabbage and adjust the seasoning. Add an extra pinch of sugar if it’s too tangy or a splash of vinegar and a dash of salt if it needs more punch. Serve the braised cabbage warm.

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Braised Cabbage Variations

• Add bacon: Cook chopped bacon, then cook the cabbage in the bacon fat for a rich, smoky flavor.
• Make it garlicky: Saute minced garlic cloves with the cabbage, onion and carrots. Two or three cloves will add a mild garlic flavor, but you can use more if you want it bolder. You can also stir in garlic powder for an extra garlicky taste.
• Mix and match seasonings: Make herby cabbage by adding dried or fresh thyme, dill, parsley or bay leaves. To add a smoky taste without meat, stir in smoked paprika. For a more savory dish, swap crushed fennel seeds and celery salt for the red pepper flakes and caraway seeds.
• Braise cabbage wedges: For a more elegant presentation, braise cabbage wedges instead of chopped cabbage. Cut the cabbage in half and slice each half into four to six wedges. Then, sear both sides of the wedges in the cooking fat until golden brown and proceed with the braising steps.
• Make sweet-and-sour braised cabbage: Fruit with cabbage may sound strange, but some natural sweetness perfectly balances the sour tang of the vinegar. Instead of carrots, add a finely chopped apple and 1/2 cup of dark or golden raisins to slow-cook with the cabbage for a delicious contrast of flavors.

How to Store Braised Cabbage

Cool the braised cabbage to room temperature, transfer it to an airtight container and refrigerate it for up to four days. Reheat leftovers in a saucepan set over medium-low heat, or in a covered baking dish in a 350°F oven until they’re warm. You can also microwave individual portions.

Can you freeze braised cabbage?

Yes, you can store braised cabbage in the freezer for up to three months. Reheat the cabbage from frozen for an easy vegetable side any night of the week; it’s an easy and healthy meal-prep option! Once cooled, transfer the braised cabbage to a freezer-safe container or resealable bag and freeze it. You could also portion the cabbage into individual servings.

Can you make braised cabbage ahead of time?

Braised cabbage keeps well in the fridge, so you can cook it in advance and reheat it when you’re ready to serve it.

Braised Cabbage Tips

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What’s the difference between braised and sauteed cabbage?

The main differences between braised and sauteed cabbage are the cooking time and the amount of liquid added to the cabbage. Braised cabbage cooks in liquid for 20 to 30 minutes over low heat, while sauteed cabbage cooks in oil or butter for about five minutes over medium-high heat. Braising results in cabbage with a soft, silky texture, while sauteed cabbage is crisp-tender.

Can you use red cabbage?

You can make braised cabbage with red or green cabbage. For a more vibrant dish, substitute a head of red cabbage for the green cabbage in this recipe.

What goes well with braised cabbage?

I love braised cabbage with meatloaf and mashed potatoes, but it goes perfectly with any rich, meaty main dish. Corned beef and cabbage are a classic pairing, but braised cabbage would be delicious with a pork roast, slow-cooker brisket or roast chicken.