Braised Cabbage Recipe
American · Side dish · 45 min total
A comforting side dish of tender cabbage slowly cooked with onions and garlic until sweet and buttery, perfect alongside roasted meats or sausages.
10
min prep
min prep
35
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 medium head green cabbage (about 2 lbs)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
Instructions
- Remove any wilted outer leaves from the cabbage. Cut the cabbage in half through the core, then cut each half into 1-inch thick wedges, leaving the core intact to hold the wedges together.
- In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Place the cabbage wedges in the skillet in a single layer (they can overlap slightly). Pour in the broth, and season with salt and pepper.
- Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, until the cabbage is tender when pierced with a fork.
- Uncover, increase the heat to medium-high, and cook for 2-3 minutes to reduce any remaining liquid. Drizzle with apple cider vinegar, toss gently, and adjust seasoning to taste.
- Serve warm.
Tips
- For extra flavor, add a pinch of caraway seeds or red pepper flakes with the garlic.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave.
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