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There are 47 results for the braised cabbage recipe

food.com

Add the cabbage and carrot; saute 4 minutes or until crisp-tender. Stir in the salt and pepper. Submit a Recipe Correction

weightwatchers.com

Instructions. In large skillet, heat oil over medium-high. Add onions and cook, stirring often, until beginning to wilt, 2 to 3 minutes. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Mix in cabbage, carrots, potatoes, 1 tsp salt, and 1⁄2 tsp black pepper.

cookingwithcocktailrings.com

Instructions: Heat oven to 375ºF (190ºC). Heat a large cast iron pan over medium heat. Add the oil and heat through. Add the cabbage to the pan with one of the... Set the cabbage aside on a plate and return the pan to heat. Add the butter and allow to melt, then add the shallots and... Stir in the ...

emerils.com

Stir in the bay leaves, beer, and mustard and simmer, folding the ingredients through the cabbage, for 3 minutes. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 10 minutes.

therecipes.info

Slow Cooker Short Ribs and Cabbage | MrFood.com top www.mrfood.com. In a large skillet over medium-high heat, heat oil until hot. Add ribs in batches and brown on all sides. In a 6-quart or larger slow cooker, combine crushed tomatoes, tomato paste, lemon juice, brown sugar, caraway seeds, and salt; mix well. Place ribs over tomato mixture, then top with cabbage.

primaledgehealth.com

Instructions Trim off any connective tissue or gristle around the heart. Leave the fat on. Roll into a roast and tie in place with... Add butter or oil to the Dutch oven and sear the beef heart over high heat on the stovetop. Rub seasoning herbs, salt, and pepper over the meat. Add onion, cabbage, ...

myorganizedchaos.net

Add wedges of cabbage to the pot and continue to cook while you mix the vinegar, cup water, and brown sugar in a bowl. Immediately add the bowl ingredients to the pot and bring to a boil. Reduce heat and simmer on medium heat for a cooking time of 1.5 hrs, stirring occasionally. Add pepper and a teaspoon salt, if desired.

bhg.com

Directions. In an 8-qt. Dutch oven heat olive oil over medium-high. Add onion and garlic; cook 1 minute or until fragrant and soft. Add cabbages, carrots, stock, thyme, paprika, and cumin. Bring to boiling; reduce heat to medium-low. Cook, covered, 20 …

petersfoodadventures.com

Add the shredded cabbage and another tablespoon of butter, cover and cook for about 10-15 minutes on low heat. Set aside. If the cabbage is old and not fresh, add 3-4 tablespoons of water to make it more juicier. Stir in 1 tablespoon of ketchup, and stew for another 5 minutes. Serve as a side with your meal.

allrecipes.com

Stir and let the spices bloom in the hot butter to create an excellent flavor base -I sautéed the (red) onion for a good 10 minutes prior to adding the cabbage -Took time to soften down the veg mixture before adding the water, vinegar, sugar and salt With the extra vinegar, it turned out almost like a rich soup/borscht, and was absolutely ...

foodnetwork.com

1 large head cabbage, cored and thinly sliced or shredded. 1 bottle beer. Add to Shopping List View Shopping List. Directions. In a large pot, add the oil and cook the bacon until browned and ...

Simple, Delicious Butter-Braised Cabbage Recipe

Chop the cabbage into roughly bite-sized pieces. Melt the butter in a large saucepan or sauté pan over medium-high heat. Once the butter stops foaming, add the cabbage, sprinkle it with salt, and add 3 tablespoons of water, stirring to combine. Cover and reduce the heat to medium-low.

  1. Gather the ingredients.

    The Spruce
  2. Remove and discard any beat-up, wilted, or browning leaves from the exterior of the cabbage. Cut the cabbage into quarters, cutting out the thick, solid core at the center. You can either discard the core or thinly slice it and include it in the mix.

    The Spruce
  3. Chop the cabbage into roughly bite-sized pieces.

    The Spruce
  4. Melt the butter in a large saucepan or sauté pan over medium-high heat.

    The Spruce 
  5. Once the butter stops foaming, add the cabbage, sprinkle it with salt, and add 3 tablespoons of water, stirring to combine.

    The Spruce
  6. Cover and reduce the heat to medium-low. Cook, stirring the cabbage now and again as needed until the cabbage absorbs all of the liquid, about 20 minutes.

    The Spruce
  7. Test the cabbage for tenderness. If necessary, add another 2 tablespoons of water and continue cooking, with the pan covered, adding a tablespoon of water at a time until the cabbage softens to your liking.

    The Spruce
  8. Season the cabbage to taste with additional salt, if you wish, and serve it hot or warm.

    The Spruce

Leftover braised cabbage should be allowed to cool to room temperature and refrigerated within two hours of cooking. Store it in a shallow, airtight container and eat within three to five days.

  • Add extra flavor by using chicken stock, white wine, or sherry vinegar instead of water as the braising liquid.
  • Stir 1/4 to 1/2 teaspoon of your favorite spice mix into the melted butter before you add the cabbage. 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. The French mixes of herbes de Provence or fines herbes both make a good choice. Rosemary tastes lovely, too, but start with just a little, finely chopped, since its strong flavor can easily overwhelm this more delicately flavored dish.
  • Grate some hard cheese, such as Parmesan or aged Gouda, onto the hot cabbage just before serving.
  • Chop some flat-leaf parsley and fresh chives to sprinkle over the cabbage.

Generally, it is best to rinse cabbage under running water before cooking. Though you'll remove and discard the outer leaves that protect the inner parts of the cabbage, there is a chance that worms or debris are inside the head. When you quarter the cabbage, place it in a colander and rinse it thoroughly, then let it dry as much as possible before cutting.

foodnetwork.com

Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the ...

World’s Best Braised Cabbage

If you have leftovers, clap loudly. Because this, the world’s best braised cabbage, is even better the next day.

head green cabbage (about 2 pounds)
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yellow onion (about 8 ounces), sliced thick
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carrot, cut into ¼-inch rounds
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chicken stock, vegetable stock, or water
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Freshly ground black pepper
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Crushed red pepper flakes
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Adapted from All About Braising by Molly Stevens

Cabbage heads come in a range of sizes. If yours weighs more than 2 pounds—check your grocery receipt for its weight if you don’t have a kitchen scale—lob off part of it and use that portion for another purpose. This approach is a tip from the original author of this recipe. That is how thorough Molly Stevens is with her recipe-writing. If you don’t have a carrot on hand, leave it out. The recipe is better with it, but I have made a great version without a carrot.

  1. Set one oven rack in the middle of the oven, and preheat the oven to 325℉.
  2. Trim the cabbage head of bruised or discolored outer leaves. Cut the cabbage through the core into 8 wedges. Arrange the wedges in a large baking dish, such as a 9-by-13 dish. (Or in two 8-by-8 square baking dishes, if that is all you happen to have.) The wedges may overlap a bit, but your goal is to lay them in a single layer.
  3. Scatter the onion and carrot across the dish. Drizzle over the stock or water and the oil. Season with salt, pepper, and red pepper flakes. Cover tightly with foil, set on the middle rack and cook until the vegetables are completely tender, about 2 hours total. After the first hour or so, turn the cabbage wedges with tongs. If the wedges fall apart, that’s just fine. If the dish begins to dry out, add a tablespoon or two of water.
  4. When the cabbage is completely tender, discard the foil, increase the heat to 400℉, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, garnished with flaky salt, if you like. Should you have leftovers, they are even tastier the next day. Eat at room temperature or reheat for 20 minutes in a moderate oven.

Best German Braised Cabbage Recipe ~ Oma’s Bavarian Weisskraut

The seasonings make this dish a traditional German food. If you like your cabbage a bit tangy, add a touch of vinegar at the end for extra flavor. The resulting sweet-sour taste is one I just love - I remember it so well from my Mutti's kitchen. This braised cabbage, …

➤ by Oma Gerhild Fulson

Looking for an easy braised cabbage recipe? Bayrisches Weisskraut, aka Bavarian white cabbage, is a great recipe that has simple ingredients.

Although sauerkraut is probably the most common cabbage recipe associated with Germany, this easy braised cabbage side dish is a long time favorite among locals in the southern part of Germany.

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

Not only is this a super simple recipe, but it's a great way to use a head of cabbage, the main ingredient. Usually made with green variety (though in German, it's called white) it can also be made using savoy cabbage, with the end result being a milder taste.

Either way, it's one of the favorite ways to use the humble cabbage.

Make the BEST Bavarian braised cabbage recipe just that’s perfect for Oktoberfest or anytime you’re wanting a traditional German side dish. It’s Weisskraut, just like Oma makes it.

There's a certain sweet/sourness to this braised cabbage dish that's just like eating candy! It really does taste great with almost anything. The seasonings make this dish a traditional German food.

If you like your cabbage a bit tangy, add a touch of vinegar at the end for extra flavor. The resulting sweet-sour taste is one I just love - I remember it so well from my Mutti's kitchen. 

This braised cabbage, stemming from the Bavarian region is one that is also loved during the Oktoberfest celebrations. If you're planning on creating your own Oktoberfest party, then include this cabbage dish as one of your sides.

It's a good thing to make it the day ahead, since it really does taste better the next day.

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! It's exceptionally high in vitamin K, vitamin A and vitamin C. It's high in fibre, folate, magnesium and potassium.

When it is fermented, think sauerkraut, it even has natural probiotics. Of course, fresh cabbage is super healthy, think coleslaw! 

I can't forget to mention the greatest benefit of all...it is oh-so tasty and inexpensive (a large cabbage goes a long way!), besides being good for you! That's what makes cabbage so wunderbar.

Has this veggie earned its spot on your plate yet?

What is Braising?

Braising, known as schmoren in German, is the method whereby meat or vegetables are first browned over high heat. A small amount of flavorful liquid, such as chicken stock, is added, the pot is covered, and then it's slowly simmered until the meat or vegetables are tender.

In the dish below, browning (or caramelizing) the onions gives such a delicious flavor. Add the cabbage to these browned onions and continue browning the cabbage for a little while. The caramelized cabbage will add such delicious flavors, you'll be absolutely amazed.

How to cut cabbage?

  • After washing the cabbage, remove any loose outer leaves.
  • Cut the bottom part of the stem off.
  • Cut the cabbage in half from top to bottom.
  • Cut the cabbage pieces into into several wedges, again from top to bottom.
  • Cut off the stem and the center core from each piece.
  • Cut the cabbage wedges by placing them cut side down and slicing as thinly or as thickly as desired

For this Weisskraut dish, I don't slice the wedges of cabbage too thinly. We like to have a bit more body to the final dish, as you can see in the photo above.

Lydia Remembers...

I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional recipes, like this braised cabbage. 

Though this braised green cabbage side dish is not my favorite things (I absolutely LOVE red cabbage though), I still enjoyed making it with Oma from time to time. This recipe is VERY German and very much loved by the rest of my family.

Cabbage is so versatile. It can be served on it's own, served over bratwurst, and even in a salad! Oh, and don't forget to try Oma's red cabbage. It's my absolute fav!

Oma's red cabbage with apples

But first, try Oma's super German braised cabbage recipe below, add your own little flare to it and enjoy!

 Learn a little bit about me, Lydia, and my kitchen adventures with Oma!

What to serve with braised cabbage?

There's very little that doesn't go with braised cabbage, but below are my favorite meats. If you're not wanting meat with this, perhaps making Krautflecken with the cabbage would be an interesting alternative.

  • Roast chicken
  • Pork hocks
  • Meat loaf
  • Sausages
  • Pork roast

Oma's Fun Fact:

The caraway seed isn't just in there for flavor! 

Did you know that adding caraway seed is a very natural way for helping to reduce the 'gas' problem that seems to follow some people when eating cabbage!

Ready to make this braised cabbage?

Best German Braised Cabbage Recipe ~ Oma’s Bayrisches Weisskraut

Looking for an easy braised cabbage recipe? Bayrisches Weisskraut, aka Bavarian white cabbage, stems from Bavaria, the home of Oktoberfest in Munich. Although sauerkraut is probably the most commonly associated with Germany, this easy side dish is a long time favorite recipe with locals in the southern part of Germany,

Usually made with green cabbage (though in German, it's called white) it can also be made using savoy cabbage, with the end result being a milder taste. If you're wanting the northern version, try this braised cabbage. It's the one I grew up with.

10 minutes

45 minutes

55 minutes

Servings:

Makes 4 servings

Ingredients:

Ingredients:

  • 2 - 3 tablespoons olive oil or bacon fat
  • 1 onion, sliced
  • 3 tablespoons sugar
  • 1 garlic clove, crushed
  • ½ large green (white) cabbage, coarsely shredded
  • salt, freshly ground black pepper
  • 1 teaspoon caraway seeds
  • 1 cup chicken broth
  • 1 tablespoon white wine vinegar (to taste, optional)

Instructions:

  1. In large skillet or dutch oven, heat oil over medium-high heat. Add onions and brown slightly.
  2. Stir sugar and some of the shredded cabbage. Continue to saute over medium heat until some of the cabbage is browned as well.
  3. Add garlic, caraway seeds, and broth. Stir to scrap up any browned bits at the bottom of the pan. Season with salt and pepper.
  4. Bring to boil and lower temperature. Cover and simmer on low heat for about ½ hour or until cabbage is tender, stirring occasionally and adding extra broth or water if needed.
  5. Season with salt, pepper, and vinegar.

Notes/Hints:

  • To thicken sauce, dissolve 1 to 2 tablespoons cornstarch in a bit of cold water. Slowly add just enough to boiling liquid until thickened.
  • Use vegetable broth if you're making this vegan. Water can also be substituted for this.
  • You can substitute with apple cider vinegar, if you wish.
  • You can decrease or increase the cooking time depending on how 'tender' you like the cabbage.
  • Add a bay leaf, if desired.
  • For another great side dish that's from northern Germany, braised cabbage recipe.
  • If you've got a purple cabbage lying around, then here's the absolute best way to make that.

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

08.11.2021 revision update

  • Oma's cabbage rolls recipe is SO traditionally German. Stuffed with meat and served with a brown gravy, this is not just another cabbage roll! This is THE BEST!

  • This German red cabbage recipe uses apples to enhance the flavor. Super easy to make and tastes even better when reheated the next day. Definitely a favorite!

  • Homemade sauerkraut recipe. There's nothing quite like it. Amazingly delicious and wonderfully healthy. You'll be amazed how easy this is to make with Oma's tips.

Follow Oma on Social Media:

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Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

  1. It's soup season! This Sauerkraut Soup recipe, aka Sauerkrautsuppe, is perfect this time of year because there's nothing like a warm bowl of soup on a cold winter day,

    Go to the recipe

  2. Traditional German Cucumber Salad recipe that brings back memories of Mutti's cooking. Creamy, tart, sweet, yummy! Just like it's made in northern Germany! OH. SO. GOOD.

    Go to the recipe

  3. German potato dumplings, aka Kartoffelklöße and Kartoffelknödel, invoke great memories of my Mutti's Sunday dinners. Using cooked potatoes, she created these scrumptious traditional dumplings!

    Go to the recipe

*  *  *  *  *

By Oma Gerhild Fulson
Best German Braised Cabbage Recipe ~ Oma’s Bayrisches Weisskraut
Make the BEST Bavarian braised cabbage recipe just that’s perfect for Oktoberfest or anytime you’re wanting a traditional German side dish. It’s Weisskraut, just like Oma makes it.

Ingredients: oil, onion, garlic, green cabbage, seasonings, broth, vinegar,

For the full recipe, scroll up ...

Words to the Wise

"People with understanding control their anger; a hot temper shows great foolishness."

Proverbs 14:29 (NLT)

food.com

Scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers. Cover tightly with foil and bake till tender, about 2 hours May turn the …

Recipe: One-Pot Braised Cabbage with Bacon, Southern-Style ...

This recipe is rooted in the Southern tradition of cooking fresh cabbage in bacon fat for an easy side dish that delivers pure, vegetable comfort. It starts with …

Cabbage is pretty simple, as vegetables go. It’s a beautiful, tightly bound ball of green-yellow leaves with a distinct pungent scent and taste. But when chopped up and left to melt and brown in salty, savory bacon fat, cabbage transforms into a pot of soft, mellow vegetable magic that soothes the soul.

Southern cooks know this magic well. Here’s how to bring all of that cabbage magic into your own kitchen.

This recipe is rooted in the Southern tradition of cooking fresh cabbage in bacon fat for an easy side dish that delivers pure, vegetable comfort. It starts with cooking lardons, otherwise known as thick-cut bacon bits, until they’re crispy. They get set aside and wedges of cabbage go into the pan.

Rather than chopping the cabbage into pieces, I like to keep the cabbage attached to the core, making for soft, tender hunks of cabbage to spoon onto each plate. This creates soft cabbage “fans” on the plate once they are cooked down and ready to eat. The cabbage gets braised in broth until tender, with a good glug of apple cider vinegar to finish.

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.

Comments
The South knows the best way to eat cabbage: braised with bacon, made in just one pot, and so satisfying to the body and soul.
  • alcohol-free
  • egg-free
  • paleo
  • dairy-free
  • low-carb
  • fish-free
  • peanut-free
  • shellfish-free
  • gluten-free
  • tree-nut-free
  • soy-free
  • wheat-free
Per serving, based on 6 servings. (% daily value)
  • Calories 171
  • Fat 13.0 g (20.0%)
  • Saturated 3.8 g (18.8%)
  • Carbs 9.2 g (3.1%)
  • Fiber 3.3 g (13.1%)
  • Sugars 4.2 g
  • Protein 5.6 g (11.3%)
  • Sodium 524.1 mg (21.8%)
  • 5

    thick-cut slices bacon, cut crosswise into 1/3-inch-thick pieces

  • 5 cloves
  • 1

    medium green cabbage (about 2 pounds), cut through the core into 1/4-inch-thick wedges

  • 1 cup
  • 1
  • 1 1/2 teaspoons
  • 1 1/2 tablespoons
  • Freshly ground black pepper

  1. Heat a 5-quart or larger Dutch oven on medium-high heat. Add the bacon and cook, stirring occasionally, until crispy and most of the fat is rendered, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Take the pot off the heat and let cool a few minutes. If you have less than 3 tablespoons of grease in the pot, add olive oil to make up the difference.

  2. Place the Dutch oven back over medium-high heat; add the garlic and stir. Place the cabbage wedges cut-side down in the pot (they will not sit in one layer). Cook undisturbed until the cabbage pieces on the bottom begin to slightly brown, 4 to 5 minutes. Using a wooden spoon, bring up the cabbage sitting on the bottom to rotate the pieces on the top to the bottom of the pot. Continue cooking until the cabbage slightly wilts and more pieces brown on the edges, 7 to 8 minutes.

  3. Reduce the heat to medium. Add the broth, bay leaf, and salt. Simmer, stirring every few minutes, until the cabbage is tender and all the liquid is evaporated, 20 to 25 minutes.

  4. Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed. Scatter the crispy bacon on top and serve immediately.

Bacon substitute: Black pepper pastrami can be substituted for the bacon.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Chadwick Boyd

Contributor

Chadwick is a food and lifestyle expert and TV host with test kitchens in New York City and Atlanta. He helps organize the International Biscuit Festival and Southern Food Writing Conference held in Knoxville, Tennessee, every May.

SaveCommentsJump to Recipe
eatsomethingvegan.com

1. Cut the cabbage in half, and then cut that half into 3-4 wedges. 2. Place those cabbage wedges on a large baking dish and arrange the potatoes and carrots all around them. 3. Season the vegetables with garlic powder, paprika, oregano, salt, and pepper. 4.

foodandwine.com

Add the cider and bring to a boil. Nestle the cabbage wedges in the skillet, cover and braise over moderately low heat, turning once, until tender, about 20 minutes. Using a slotted spoon or ...

Savory Braised Cabbage and Onions Recipe

When the oil is hot, add the onions, sprinkle them with the salt, and cook until the onions soften and wilt, about 3 minutes. Add the cabbage and stir to combine. Reduce the heat to low, cover, and cook until the vegetables are extremely tender about 30 minutes.

Molly Watson

Thinly slicing and slowly cooking the cabbage and onions bring out their essential sweet nature, and makes a mellow, warming side dish for cold weather roasts (including, we must admit, a nice twist to take the place of plain cabbage alongside corned beef). It's a fun thing to serve with sausages, or offer at a cook-out, as a cooked, slightly sweet substitute for sauerkraut.

Use green cabbage or Savoy cabbage, as are both excellent choices, It's also a nice item to have with a vegetarian dinner of beans, rice, or quinoa, and a crispy green salad.

  • 1 head cabbage

  • 2 medium onions

  • 2 tablespoons oil, or butter

  • 1/2 teaspoon fine sea salt, plus more to taste

  1. Gather the ingredients.

  2. Remove and discard and wilting, browned, or damaged leaves from the outside of the cabbage. Quarter the cabbage, then cut out and discard the core.

  3. Slice the cabbage as thinly as possible and set it aside. You can use a food processor or kitchen mandoline to do this if you like, but a sharp knife does the job just fine.

  4. Halve, peel, and slice the onions. They should also be sliced as thinly as possible.

  5. Heat a large pot or deep saute pan over medium-high heat. Add the oil or butter.

  6. When the oil is hot, add the onions, sprinkle them with the salt, and cook until the onions soften and wilt, about 3 minutes.

  7. Add the cabbage and stir to combine. Reduce the heat to low, cover, and cook until the vegetables are extremely tender about 30 minutes.

  8. Uncover and stir occasionally—every 5 minutes or so—and add a tablespoon or two of water to keep the vegetables from sticking, if necessary.

  9. The low and slow cooking will start to caramelize the onions so the mixture will take on a slightly browned appearance, even if they don't brown against the pan. That's what's going to bring out the sweetness in these otherwise sharp vegetables, so don't try and rush it!

  10. Salt to taste before serving. Freshly ground black pepper is pretty tasty on this, too, although you may want to let diners add that themselves.

  • Add a clove or two of peeled and thinly sliced garlic along with the onions for a hit of garlic pungency
  • Pump up the flavor with a teaspoon of caraway seeds, cumin seeds, or fenugreek seeds (or a combination thereof) to the oil, cover, and let the seeds "pop" before adding the onions
  • Use leeks instead of onions for an even sweeter end result
  • Include another vegetable with the cabbage: thinly sliced fennel is a good choice, as are thinly sliced or grated carrots to parsnips

  • Braised cabbage will keep in the fridge in an airtight container for three days.

Rate This Recipe

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

marthastewart.com

Step 1. Bring broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add cabbage and leek. Cover; reduce heat to medium. Simmer until cabbage is tender, 12 to 15 minutes. Transfer cabbage and some of the broth to a serving platter. Advertisement.

dinneratthezoo.com

Cover the dish with foil, and bake for 2 hours. Uncover the dish halfway through the bake time and use tongs to carefully flip the cabbage wedges over. Increase the oven temperature to 425 degrees F. Uncover the dish and bake for 15-20 minutes or until cabbage starts to brown at the edges. Sprinkle with parsley, then serve.

delish.com

Cover and cook, flipping the cabbage once halfway through, for about 40 minutes. Meanwhile, Make the Croutons: Adjust oven rack to center position, and preheat oven to 350ºF. On a baking sheet ...

jamesbeard.org

Method. Cook the bacon over medium heat until the fat has no color. Add the onions and carrots and cook for 10 minutes. Add the cabbage and cook until tender, about 10 minutes. Finish with the vinegar, salt, and pepper.

marthastewart.com

Swirl 1 tablespoon oil, shallot, and chiles in skillet. Cook, stirring, until softened, 2 to 3 minutes. Stir in tomato sauce and 1 cup water; bring to a boil.

thewimpyvegetarian.com

Serving Ideas for Braised Cabbage. Serve this braised cabbage as a comforting side dish, stir it in your next batch of soup, or (best of all) scoop a heap on top of mashed …

simplyrecipes.com

Heat the bacon fat (or butter or olive oil) in a large sauté pan over medium-high heat. Add the onion and sauté, stirring only occasionally, until the edges of the onions begin to brown, about 5 minutes. Sprinkle salt over the …

feastingathome.com

Turn heat to medium. Add the shallots and garlic to the empty pan and give a stir, and sauté until fragrant, about 2 minutes. Add the broth and wine and 1/4 teaspoon salt, bring to a simmer, scraping up any browned bits. Add bay leaves, & thyme. Turn heat off and arrange cabbage, overlapping in a circle.

primaledgehealth.com

This Braised Cabbage Recipe is an easy to make, low-carb vegetable side dish that might just be the absolute best way to eat cabbage! Not only is it affordable, but also great for meal prep and can be paired with such a wide variety of entrees. With a simple ingredient list, this recipe is approved for keto, whole30, paleo, and dairy-free diets too!

cooking.nytimes.com

Preheat oven to 375 degrees. Saute bacon in a heavy casserole over medium heat until very lightly browned. Remove bacon from casserole, draining as much of the fat as possible back into the pan. Saute onion and garlic in the bacon fat over low …

Braised Red Cabbage - Spend With Pennies

13-12-2018 · How to Cook Red Cabbage. Most purple cabbage recipes call for it chopped or sliced and served cold in salads or slaws. Sauteed red cabbage is usually lightly cooked in oil or bacon grease …

13-12-2018

Braised Red Cabbage is one of my favorite easy side dishes! Serve this colorful dish alongside stuffed pork tenderloin for a healthy and easy weeknight dinner!

Red cabbage recipes go back as far as the Great Depression and still appear frequently on tables across the country all year round.  Who doesn’t have fond memories of our grandmother’s cooking red cabbage on the stove while the rest of the dinner was being prepared?

cabbage in white dish

This easy red cabbage recipe is a snap to put together because it requires so few ingredients and so little real prep. Braised Red Cabbage is a traditional recipe often found served alongside German main dishes.

Some braised cabbage recipes call for coarsely chopped red cabbage or thinly sliced. This cabbage cooks for a long time so I chop it about 1/2″ thick.  In this recipe, the apples are peeled and thinly sliced as apple peels can be a bit tough and chewy. Any way you slice it, the final result is a nutritious, filling, and surprisingly low carb side dish.

cabbage in pot

How to Cook Red Cabbage

Most purple cabbage recipes call for it chopped or sliced and served cold in salads or slaws. Sauteed red cabbage is usually lightly cooked in oil or bacon grease and so that it stays a little bit crunchy.

But this easy braised cabbage recipe is simmered down slowly so the sweetness of the apple and the tartness of the vinegar soak into the cabbage to create a colorfully fragrant dish! The flavor is a light sweet and sour, and the longer cook time makes a big  difference in the flavor of the dish.

Apple cider vinegar helps maintain the bright color of the cabbage as well as marinates the apple and cabbage flavors together resulting in a side dish that can be served hot or cold. You can top this braised cabbage with apple with a dollop of sour cream or serve alongside pork chops or meatloaf. Served cold, it can be a tangy and crunchy substitute for lettuce in a sandwich or wrap or served as a side salad with a hot bowl of chicken noodle soup!

Braised red cabbage can even be frozen for future use. Just be sure it is completely chilled and then portion into freezer bags and lie flat on a cookie sheet. Once frozen, stack horizontally or vertically. When you are ready to use, simply thaw, drain and re-adjust the seasonings!

cabbage with other vegetables in pot

More Amazing Vegetable Side Dishes You’ll Love

Braised red cabbage is one of my favorite easy side dishes! Easy, healthy, and colorful, this braised cabbage recipe goes with just about everything!

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  • Combine all ingredients in a large saucepan.
  • Bring to a boil, reduce heat to a low simmer and cover.
  • Cook covered for 90 minutes stirring occasionally. Add more water if needed.
  • Season to taste with salt and pepper and serve warm.

Calories: 54, Carbohydrates: 13g, Protein: 1g, Sodium: 19mg, Potassium: 202mg, Fiber: 2g, Sugar: 9g, Vitamin A: 755IU, Vitamin C: 39.6mg, Calcium: 33mg, Iron: 0.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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cooking.nytimes.com

Add 1/4 cup oil and heat until it shimmers. Add the cabbage, and cook, turning once, until browned on both sides, 2 to 3 minutes a side. Transfer to a plate, and set aside. Reduce heat to medium-low, add remaining 1 tablespoon oil, and heat until it shimmers. Add cloves, mustard seeds, curry leaves, bay leaf, shallot and garlic, and cook ...

dinnerthendessert.com

Instructions. Add the olive oil, water, red cabbage, onion, salt, and pepper to a large pot on medium-high heat. Stir well, bring liquid in the pot to a boil. Reduce heat to medium-low and cover. Cook for 90 minutes, stirring occasionally until cabbage is soft and tender.

bbc.co.uk

Braised cabbage is a vibrant side dish, perfect for Christmas or a roast dinner at any time of year. Spicy, slightly sweet and tangy, it's great with pork or duck.

melissassouthernstylekitchen.com

This braised cabbage skillet is the kind of dish that my Mom and Gramma's would make. They would certainly have started with homegrown cabbage braised with their favorite seasoning of choice, smoked bacon.It makes a great main dish accompaniment to a pan of buttered cornbread or a bowl of pinto beans, or both.It's filled with the comforting downhome …

How to make braised cabbage | Features

Put a good lug of olive oil into a saucepan, get it hot and add two rashers of chopped bacon and a teaspoon of fennel seeds. Cook until golden. Add a sliced onion, give it a good stir and pop the lid on the saucepan. Continue to cook until it’s all golden and sticky. Throw in two apples chopped into chunks and one roughly chopped red cabbage.

Christmas dinner isn’t complete without brilliantly bright and comforting braised red cabbage. This ever-favourite festive veggie side can be prepared in advance, too, saving you precious time on the big day.

Braising is a technique that requires sautéeing in fat over a high heat, then simmering slowly in liquid over a low heat in a covered pot. By braising red cabbage, you’re packing it full of lovely rich flavours and taking this humble veg to the next level.

It’s super-simple to make beautiful braised red cabbage that’s sure to go down a storm at Christmas. This Jamie magazine recipe makes enough for four people as a side dish. Find the full ingredient list here, and follow our step-by-step instructions to learn how to make braised cabbage that’s sure to go down a treat. 

You’ll need a large flat-bottomed pan with a lid or a pressure cooker for this recipe.

  1. Put a good lug of olive oil into a saucepan, get it hot and add two rashers of chopped bacon and a teaspoon of fennel seeds. Cook until golden.
    braisedcabbage1
  2. Add a sliced onion, give it a good stir and pop the lid on the saucepan. Continue to cook until it’s all golden and sticky.
    braisedcabbage2
  3. Throw in two apples chopped into chunks and one roughly chopped red cabbage.
    braisedcabbage3
  4. Season with salt and pepper and add 150ml of balsamic vinegar. Mix it all together with a wooden spoon, put the lid back on and leave it to cook on a low heat for an hour, stirring occasionally.
    braisedcabbage5
  5. Once cooked, stir in a small knob of butter.
    braisedcabbage6
  6. You’ll end up with a gorgeously sticky, sweet cabbage dish. You can store it in the fridge for a few days before Christmas, or even in the freezer if you really want to get ahead!

If you want to try making your own braised red cabbage, here’s a video you might find useful:

There are loads of variations on this simple recipe. Check out our recipe for braised white cabbage with bacon and thyme, or for an alternative veggie side dish, try these braised greens.

You can also learn all about how to prepare, cook and store cabbage at the Vegepedia! 

Russian Braised Cabbage Тушеная капуста - Natasha's Kitchen

20-01-2011 · Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture and set the heat to medium. Add 2 bay leaves. 8. Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.

20-01-2011

A white plate of Russian braised cabbage

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This braised cabbage is a classic comfort food made in nearly every Russian or Ukrainian home and our 3 year old loves it. I received several requests for this braised cabbage recipe in the past week and Vadim just thought it needed to get done. He combined two recipes – one from his Mama and one from my sister, Tanya.

Then he set off to make it (without my help, mind you). He took the pictures and even wrote up the recipe. We just finished up the leftovers which he sautéed up while I studied for pharmacology. Great job Vadim, it was delicious!!

Ingredients for Braised cabbage:

1 Cabbage head 1/2 lb or up to 1 lb of pork 1 medium onion 2 large carrots 2 Tbsp of sour cream 4 Tbsp of ketchup 1 Tbsp of brown sugar 2 bay leaves 2 tsp of salt, divided 1/2 tsp of pepper

6 Tbsp of olive oil

How to Make Braised Cabbage:

1. Shred the cabbage into thin slices using a mandolin or by cutting it in half or into quarters  then finely shredding each piece with the flat end of the cabbage against the counter. Place sliced cabbage into a large mixing bowl. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it.

Russian Braised Cabbage-4

2. Dice the onion and grate both carrots. Preheat a large skillet or dutch oven over medium-high heat. Add 2 Tbsp of olive oil. Saute onions and carrots for 5 min, mixing frequently. When almost done, mix in 2 Tbsp of sour cream. Empty contents of the skillet into mixing bowl with the cabbage.

Russian Braised Cabbage-5

4. Cut pork into small cubes. Using the same skillet, add 2 Tbsp of olive oil and cook pork for 5 min over medium-high heat, stirring occasionally. When cooked through, add it to the mixing bowl with cabbage, carrots and onion.

Russian Braised Cabbage-6

6. Add 1 Tbsp of brown sugar, 1 tsp of salt, 1/2 tsp of pepper, 4 Tbsp of ketchup and mix all contents of the bowl together.

Russian Braised Cabbage-7

7. Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture  and set the heat to medium. Add 2 bay leaves.

Russian Braised Cabbage-2

8. Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.

Russian Braised Cabbage-3

Notes:

Cooking time may vary – if not using a dutch oven, you may need to add an extra 5 minutes if cabbage is not soft enough.

Braised Cabbage-13

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

A white plate of Russian braised cabbage

  • 1 med - large Cabbage head
  • 1/2 lb or up to 1 lb of pork
  • 1 medium onion
  • 2 large carrots
  • 2 Tbsp of sour cream
  • 4 Tbsp of ketchup
  • 1 Tbsp of brown sugar
  • 2 bay leaves
  • 2 tsp salt
  • 1/2 tsp of pepper
  • 6 Tbsp of olive oil

  1. Shred the cabbage into thin slices using mandolin or by cutting it in half or into quarters, then finely shredding each piece with the flat end of the cabbage against the counter. Place sliced cabbage into a large mixing bowl. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it.
  2. Dice the onion and grate both carrots.
  3. Preheat a large skillet or dutch oven over medium-high heat. Add 2 Tbsp of olive oil. Saute onions and carrots for 5 min, mixing frequently. When almost done, mix in 2 Tbsp of sour cream. Empty contents of the skillet into mixing bowl with the cabbage.
  4. Cut pork into small cubes.
  5. Using the same skillet, add 2 Tbsp of olive oil and cook pork for 5 min over medium-high heat, stirring occasionally. When cooked through, add it to the mixing bowl with cabbage, carrots and onion.
  6. Add 1 Tbsp of brown sugar, 1 tsp of salt, 1/2 tsp of pepper, 4 Tbsp of ketchup and mix all contents of the bowl together.
  7. Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture and set the heat to medium. Add 2 bay leaves.
  8. Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.

Cooking time may vary - if not using a dutch oven, you may need to add an extra 5 minutes if cabbage is not soft enough.

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thenourishinggourmet.com

Today I did the World’s Best Braised Cabbage EVER and the came out Awesome tender and juicy . thanks who ever posted this . Reply. rebecca. September 21, 2014 at 8:24 am. Making corned beef and cabbage for a crowd and didn’t have room for everything in my 2 crackpots which is how I usually cook it. I am planning on doing the carrots, cabbage, and onion in the oven using this recipe. It ...

Oven Braised Cabbage - Fresh Fork Market

 ½ head cabbage

 2-3 TBS butter, lard or oil

 2 cups thinly sliced onion (1 large onion)

 ½ cup stock or water

 1 tsp dried thyme

 2 tbsp minced flat leaf parsley

 Salt and pepper

1

Choose a deep sauté pan that you can cover with foil, or a large pan with a lid that can be moved from the stove top to the oven.

2

Cut the head of cabbage in half and then cut one of the halves into quarters. Remove the core and shred both quarters of cabbage. Save the other half of the cabbage for another use.

3

Slice a thin piece from the top of the onion. Lay the onion on this cut surface and slice it in half from root to top. Peel each half and then slice the halves into thin half-circles.

4

Cook the onions in the butter or oil until they color slightly and soften. Add the dried thyme and the cabbage. Stir the cabbage and onion together. Season with salt and pepper and add the stock or water.

5

Cover the pan and move to a 300 degree oven. Braise for about 45 minutes.

6

Remove the cabbage from the oven. Taste and add more salt and pepper to your preference.

7

Optional: Fry boiled potatoes, cut into thick slices or wedges, in butter or lard and add them to the cabbage for the last 10 minutes of the cooking time.

CategoryChef Parker Bosley, Sides, Vegan, VegetarianTags#cabbage, #greencabbage

 ½ head cabbage

 2-3 TBS butter, lard or oil

 2 cups thinly sliced onion (1 large onion)

 ½ cup stock or water

 1 tsp dried thyme

 2 tbsp minced flat leaf parsley

 Salt and pepper

1

Choose a deep sauté pan that you can cover with foil, or a large pan with a lid that can be moved from the stove top to the oven.

2

Cut the head of cabbage in half and then cut one of the halves into quarters. Remove the core and shred both quarters of cabbage. Save the other half of the cabbage for another use.

3

Slice a thin piece from the top of the onion. Lay the onion on this cut surface and slice it in half from root to top. Peel each half and then slice the halves into thin half-circles.

4

Cook the onions in the butter or oil until they color slightly and soften. Add the dried thyme and the cabbage. Stir the cabbage and onion together. Season with salt and pepper and add the stock or water.

5

Cover the pan and move to a 300 degree oven. Braise for about 45 minutes.

6

Remove the cabbage from the oven. Taste and add more salt and pepper to your preference.

7

Optional: Fry boiled potatoes, cut into thick slices or wedges, in butter or lard and add them to the cabbage for the last 10 minutes of the cooking time.

ruled.me

1. Melt the butter in a large skillet. Be sure to use a skillet or frying pan with a lid to properly braise! 2. Add chopped onion and garlic to the butter and sauté on medium heat until the onion is translucent and the garlic is fragrant. 3. Add stock and bring to a simmer. 4.

savorynothings.com

How to make braised cabbage. Start by slicing an washing the cabbage: Remove the outermost leaves, then cut your head of cabbage into quarters. Cut away the firm stem in the middle. Now roughly dice your cabbage. Wash it to remove any debris and drain it well. Next, brown the bacon in butter in a large skillet.

momsdish.com

Cut chicken into 2-inch pieces. Place chicken into a deep pot with a tablespoon of butter. Saute until the chicken turns white. Add mushrooms into the pot and cook until they are softened. Add onions and carrots and cook until softened. Stir …

germanfoods.org

Instructions. Heat a large sauté pan or Dutch oven over medium-high heat. Add the bacon grease and heat. Add the cabbage, onions and apples and stir to coat. Add the remaining ingredients and stir well to combine. Bring to a boil; reduce heat to medium-low and simmer, covered, until cabbage is tender, about 40 minutes.

grandbaby-cakes.com

While kale and cabbage are cooking, start on apples. In a small skillet melt butter, vinegar, sugar over medium high heat. Add apples. Give a good toss so apples are coated. …

epicurious.com

3 tablespoons dry red wine or hard cider 1 tablespoon red wine vinegar or apple cider vinegar Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 …