Traditional recipes

Braised Cabbage recipe

Braised Cabbage recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A simply irresistable cabbage recipe. It's the perfect side dish to any meal. Enjoy during the cold winter months.

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365 people made this

IngredientsMakes: 6

  • 2 teaspoons butter
  • 425ml chicken stock
  • 1 head cabbage, cored and coarsely chopped
  • salt and pepper to taste

MethodPrep:5min ›Cook:45min ›Ready in:50min

  1. Bring the butter and chicken stock to the boil in a large frying pan. Reduce heat to low and add the cabbage.
  2. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently or until cabbage is tender and sweet. Season with salt and pepper and serve.

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Reviews & ratingsAverage global rating:(352)

Reviews in English (260)

I've always made cabbage this way although tend to use ham stock cubes. Really tasty.-30 Jan 2013

by MSGYPSYLEE

This is a quick version. Put some butter in a wok or large skillet. Slice up the cabbage and add to butter. Stir it around to coat with butter and salt the cabbage lightly. Stir from time to time moving the bottom to the top. Whe you see some nice brown edges and the cabbage become translucent its done. Takes about 10 min. Sprinkle with some Parmesan cheese. Even my 18 month old loves this veggie!!-01 Feb 2008

by SUNSHINE6420

I make this all time...minus the butter, you don't need it. I always cook my cabbage in chicken broth. I also use the leftover broth as a base in vegetable and chicken soups (Freeze in ice cube trays for future use with cooking veggies too). Not to mention that the broth tastes wonderful on its own (especially when you are sickk)!-21 Apr 2006


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Are There Benefits To Eating Cabbage?

Cabbage is VERY healthy for you and your body in many ways. While it is low in calories, its nutrient profile speaks for itself! With it being exceptionally high in vitamins C and K, it is also very good for fighting off inflammation. 

Cabbage is high in fibre, which will help improve your digestive system. The large amount of fibre helps create healthy bacteria for your body, WOW! What an amazing creation the human body truly is!

The benefits from vitamin C alone can be remarkable! Did you know that the vitamin C in cabbage can be good for your skin? That's right. This vitamin can help nourish and cleanse the skin while making it appear clean and smooth. 

Vitamin K is also very beneficial to you and cabbage is an excellent source of it! It is important to include this vitamin into your diet to help keep your blood healthy and your bones strong as well. Vitamin K is great for creating healthy bone tissue and keeping your teeth strong.

 I can't forget to mention the greatest benefits of all. it is oh-so tasty, inexpensive, and good for you! That's what makes cabbage so Wunderbar. Has this veggie earned its spot on your plate yet?


Easy Recipe: Yummy Braised Cabbage

Braised Cabbage. Add the vinegar, and then the cabbage and boil over high heat until the. When it comes to cabbage, braising is the same idea -- the cabbage is lightly browned in a little fat, then liquid is added and the cabbage continues to cook.

Full Circle - Recipe: Easy Braised Red Cabbage (Franklin Baldwin) After the first hour or so, turn the cabbage wedges with tongs. Oma's Bavarian Braised Cabbage Recipe by Oma Gerhild Fulson. Cabbage: The best cabbage to use for this dish is an inexpensive green cabbage.

The cabbage gets braised in broth until tender, with a good glug of apple cider vinegar to finish.

Plus, this braised cabbage side dish makes your house smell irresistibly yummy.

Sweet and Sour Braised Cabbage

Freestyle Cookery: Recipe - Braised Red Cabbage

Braised Red Cabbage Recipe | ChefDeHome.com

Braised Cabbage : Recipes : Cooking Channel Recipe | Cooking Channel

love is in the details: Braised Red Cabbage

Braised Cabbage : Recipes : Cooking Channel Recipe | Michael Symon | Cooking Channel

Pair it with chicken, fish or pork for a weeknight meal you'll love. Or make it to go with Corned Beef for a classic St. When I'm looking for a simple yet satisfying veggie dish to go along with a meal, I turn to glazed carrots , parmesan zucchini or this succulent braised cabbage.

Cabbage: The best cabbage to use for this dish is an inexpensive green cabbage. Or make it to go with Corned Beef for a classic St. Reduce heat to low and add the cabbage.

Add the vinegar, and then the cabbage and boil over high heat until the. Looking for an easy braised cabbage recipe? There are loads of variations on this simple recipe.

Remove and discard cloves, curry leaves and bay leaf. Add the cabbage, stirring to mix. Braised cabbage is a tasty side dish with any meal.

This recipe is a beautiful blend of Southern cooking and comfort techniques, but it's straightforward enough to be the dish you eat any day of the week. Spicy, slightly sweet and tangy, it's great with pork or duck. Remove and discard cloves, curry leaves and bay leaf.

This recipe is a beautiful blend of Southern cooking and comfort techniques, but it's straightforward enough to be the dish you eat any day of the week. Taking the foil off at the end and upping the heat produces nicely browned edges. Click Play to See This Easy Braised Cabbage and Onions Recipe Come Together.

Don't stick your nose up at the humble cabbage because braised cabbage, with carrots and onion, deserves high praise. You can also learn all about how to prepare, cook and store cabbage at the Vegepedia! When I'm looking for a simple yet satisfying veggie dish to go along with a meal, I turn to glazed carrots , parmesan zucchini or this succulent braised cabbage.

Braised cabbage is a tasty side dish with any meal. When I'm looking for a simple yet satisfying veggie dish to go along with a meal, I turn to glazed carrots , parmesan zucchini or this succulent braised cabbage. Using a slotted spoon or spatula, transfer the cabbage to a.

Spicy, slightly sweet and tangy, it's great with pork or duck. Add the cabbage, stirring to mix. When it comes to cabbage, braising is the same idea -- the cabbage is lightly browned in a little fat, then liquid is added and the cabbage continues to cook.

When it comes to cabbage, braising is the same idea -- the cabbage is lightly browned in a little fat, then liquid is added and the cabbage continues to cook. The cabbage cooks slowly, covered, in a base of oil, garlic, and chili flakes, and just a touch of water until nice and tender. Ras el hanout, garam masala, and even curry powder are good options for interesting and unexpected flavor. Sprinkle in some fresh herbs such as parsley or thyme right at the end.


Braised Cabbage Recipe

Rinse the cabbage under cool water and dry it lightly. Peel off and discard any bruised or messy outer leaves. Cut the cabbage into 8 wedges, and trim away some of the woody core, leaving just enough to hold each wedge intact. Place the 8 wedges in a single layer in a 9x13 baking dish.

Place the onion and carrot all over the cabbage. Combine the stock with the olive oil and pour over the vegetables. Season with salt, pepper and garlic powder. Cover the dish tightly with foil, and place it on the middle rack of the oven to bake.

Cook it for 1 hour then remove the dish from the oven and gently turn the cabbage wedges. If the dish seems at all dry, add a couple tablespoons of chicken or vegetable stock, or water. Cover the dish again, and return it to the oven to cook until the vegetables are very tender, about an hour more.

When the cabbage is completely tender, remove the foil from the baking dish, then turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes.

Serve warm. This also makes a great side for roasted chicken, corned beef or sausage.


Recipe: Braised Cabbage

I love getting recipes from friends. Why? Well first off I believe when someone is willing to share a recipe with you it’s significant. After all, it comes from a very special place&mdashtheir family kitchen. Second, usually recipes that friends share are proven winners and have stood the test of time with their families. And that’s certainly true about today’s recipe for braised cabbage from my friend, Nona.

I met Nona through a mutual friend on a trip to New Orleans. As I got to know Nona better, I learned she is an amazing cook. And when she and her daughter, Joy, hosted an adoption party for a friend of ours, Nona and I talked and talked about food. And that’s when she shared this incredible recipe for braised cabbage.

What I love about this recipe is how simple it is yet how delicious it tastes. It really is my absolute favorite way to cook cabbage. In fact, I love it so much I sometimes make this dish and eat it as a meal.

So thanks, Nona. You’re an amazing lady, a great cook, and a special friend. Thank you for letting me share this recipe on my blog!


6 slices bacon, diced
1 yellow onion, thinly sliced
kosher salt, to taste
1 head cabbage, cored and shredded
2 tablespoons brown mustard
1 bottle (12 ounce size) IPA or other full flavored beer
1 tablespoon apple cider vinegar

Cook the bacon in a Dutch oven over medium-high heat for about 5 minutes or until almost crisp. Add the onion and salt and cook, stirring frequently, for 3-5 more minutes or until the onion is tender.

Add the cabbage, mustard, and beer. Mix well. Cover the pot and reduce the heat to medium-low. Let simmer, stirring often, until the cabbage starts to wilt and caramelizes, about 20 minutes. Add a little water if needed to keep the cabbage from sticking.

When the cabbage is soft, add the vinegar and adjust the seasoning as needed. Mix well then serve.


Braised Cabbage

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Braised Cabbage is a simple and flavorful, tender dish made with red cabbage, onions, and just a little salt and pepper. Easily made in one pot.

This easy cabbage recipe makes a great Side Dish to serve with your favorite dinners. Just like Coleslaw, it’s the perfect dish to make with just about any meal.

BRAISED CABBAGE

This cabbage recipe is great to serve with your favorite weeknight dinners or as a savory holiday side dish. Make it your go-to side for simple recipes like Baked Rosemary Chicken on any day of the week. Or make it to go with Corned Beef for a classic St. Patrick’s Day feast.

This recipe is a great way to bring a healthy dish to any meal. Cabbage is low-carb and is rich in Vitamin C and K. Cabbage has also been found to contain cancer-fighting agents so it’s great to work into your diet.

Along with being healthy and versatile, this recipe is also delicious. So, you shouldn’t have a problem getting your family to enjoy this nutritous recipe. After braising the cabbage it has a distinct sweet and tart taste that highlights the flavors of your main dish. It’s a simple recipe that will take your whole dinner up a notch. Plus the vibrant purple and red of the cabbage brings a nice color to any meal.

BRAISED CABBAGE SALAD

If there’s any leftover braised cabbage after dinner, I like to store it in the fridge and use it for a simple salad for lunch. Here are some ingredients you can add in for an easy salad recipe.


Recipe Summary

  • 2 tablespoons butter
  • 1 small head red cabbage, cored and thinly sliced
  • salt to taste
  • ⅓ cup water
  • ¼ cup red wine
  • 2 tablespoons red wine vinegar, or to taste
  • 2 tablespoons white sugar
  • 1 pinch caraway seeds

Melt butter in a large skillet over medium heat cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.

Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.


Recipe Summary

  • 1 large head red cabbage (about 1 pound)
  • 1 tablespoon unsalted butter
  • 1/2 large red onion, julienned
  • 1/2 cup red-wine vinegar, or cider vinegar
  • 1/3 cup firmly packed light-brown sugar
  • 3/4 teaspoon cumin seeds, toasted and ground
  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon freshly ground pepper

Cut cabbage in half lengthwise and cut out the core. Cut each half in half again lengthwise, then cut each quarter crosswise into 1/2- to 3/4-inch cubes.

Melt butter in a large saucepan over medium heat. Add onion, and cook, stirring occasionally, for 10 to 15 minutes, until soft and golden brown. Add cabbage and saute, stirring occasionally, until tender, about 25 minutes. Add vinegar, sugar, and cumin. Mix well, lower the heat to medium-low, and simmer until the juices are syrupy and the cabbage appears shiny, about 20 minutes. The cabbage should be tender but not mushy.