Braise some tender pieces of cabbage in a blend of sweet and savory flavors.
When I had just begun learning how to cook, I completely underestimated how dynamic cabbage could be. Prior to discovering braised cabbage, I mainly ate the leafy green raw in coleslaw or as a topping for tacos. But this easy recipe blew my mind and inspired me to make it again and again. In just three simple steps, I’m now able to transform the humble crunchy leaves into a tender, well-seasoned dish for all manner of different meals.
Although raw cabbage tastes bitter and crunchy, it wilts beautifully when cooked, sweetened by aromatic seasonings. Mixed together with delicate onion slices and minced garlic, braised cabbage is the ideal savory companion dish for all kinds of mains. As a succulent side, it shines bright next to steak and potatoes. As a topping, it goes great on pasta. I’ve also seen people top their braised cabbage with smoky bacon bits to enliven the whole dish. However you choose to play with it, braised cabbage is a dazzling little dish that every chef ought to have up his or her sleeve.
An Indian-inspired variation
Although braised cabbage originally came from Europe, I first learned to make it at a vegetarian Indian restaurant. While it was almost identical to this recipe, there was one major difference—the spices. As my Hindu friend taught me, spices are an integral part of both Indian cuisine and the culture as a whole. Each ingredient even has its own mythical story behind it. When she added caraway seeds, she also stirred in a teaspoon each of cumin, cayenne pepper, and garam masala. This made the dish explode with warm and aromatic flavors that still make my mouth water when I think of them. I highly recommend trying this variation if you’re a fan of Indian food and culture.
How do I store leftovers?
Make sure your leftover braised cabbage is completely cool before placing it in an airtight container and refrigerating it. In the fridge, it will last for 3-4 days. Heat it up in a pot on the stove with a splash of broth. Stir occasionally until warmed through, and then enjoy!
Similar recipes to try
While braised cabbage is an elegant, European-inspired way to enjoy the cooked green, Southern Cabbage is an American culinary icon that tastes similar but with a buttery finish. Plus, it has those bacon bits we mentioned earlier! And if you’re craving more color and diversity in your meal, then craft Healthy Cabbage Soup—a cozy and delightful way to get in your veggies. On the other hand, if cabbage isn’t your cruciferous veggie of choice, then try Air-Fryer Brussels Sprouts—tender, flaky, and bursting with garlic.
Braised Cabbage
Ingredients
- 2 tablespoons unsalted butter
- 1/2 head cabbage cored and sliced (1/4-inch slices)
- 1 small onion thinly sliced
- 1 cup water
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons caraway seeds
- 1 teaspoon salt
- 1 teaspoon minced garlic
- Aged balsamic vinegar for drizzling (optional)
- Fresh parsley chopped (for garnish, optional)
Instructions
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Melt the butter in a large skillet over medium heat. Add the cabbage and onion, and cook until the onion is soft, about 5 minutes.
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Stir in water, vinegar, sugar, caraway seeds, and salt. Reduce the heat to low, cover the skillet, and cook, stirring occasionally, until the cabbage is tender, about 20-25 minutes.
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During the last couple of minutes, increase the heat to medium and add the garlic. Remove from heat when garlic is cooked. If desired, drizzle with aged balsamic vinegar and sprinkle with parsley when serving.
Nutrition
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