Braising—a method of cooking gently in a bit of liquid—brings out the best in so many veggies and this Braised Cabbage recipe is no exception! It’s seared to build flavor, then simmered in broth to make it supremely tender. Parmesan, fresh herbs, and walnuts add some flair!
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Cabbage that’s worth getting excited about.
You know how Brussels sprouts skyrocketed to popularity and fame? I feel like now we need that moment for cabbage.
To do my part, I’m sharing this recipe for braised cabbage. It’s essentially a big Brussels sprout (it’s true, they are related!) so if you love Brussels sprouts, you’ll like cabbage too.
And let me tell you, if any recipe’s going to make cabbage a THING, it’s this one. (Maybe Cabbage Casserole and Roasted Cabbage too—see? Cabbage is pretty great!)
While raw cabbage has crunch and pungent flavor, when it’s braised it becomes meltingly tender and the flavor mellows from bitter all the way to sweet and subtly nutty. Braised cabbage is the side dish that unexpectedly steals the show!
5 Star Review
“This was a genuinely comforting side dish. It felt like the kind of food my grandma would make, in a good, unpretentious way. Not overly fancy, but definitely satisfying and wholesome.”
— Becca —
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
- Cabbage. You can use a standard green cabbage, which is probably your least expensive option (cabbage is delightfully budget-friendly). Savoy (the cabbage with the ruffly leaves!) or braised red cabbage is perfectly fine too.
- Onion and Garlic. Yellow or red onion and garlic; they’ll infuse the cabbage with savory flavor as it cooks.
- Broth. You can use vegetable broth if you want your braised cabbage to be vegetarian, or chicken broth. I wouldn’t use beef broth; the flavor will compete too much with the cabbage.
- Lemon Juice. The addition of lemon juice brightens things up. For extra brightness, you can garnish with a little sprinkle-sprankle of lemon zest too.
- Parmesan Cheese. Use freshly grated, please! Store-bought grated Parm is not a good melter, but if you grate it yourself, it will melt onto the cabbage and stick.
- Walnuts. Toasted walnuts underline and put an exclamation point on the subtle nuttiness of the braised cabbage. They’re optional, but I really love the crunch they add too, which is a nice foil to the tender cabbage.
- Fresh Herbs. I like parsley or dill, but I think thyme or even sage would also work here.
Tips for Braising Cabbage
- Prep the Cabbage (photo 1). Cut cabbage into wedges.
- Brown the Wedges (photo 2). Add the cabbage wedges to a hot pot with the oil and cook until browned.
- Flip (photo 3). Turn the cabbage wedges and brown the other side. Transfer to a plate.
- Cook the Onions (photo 4). Add the butter and onion to the pot and cook until softened. Stir in the garlic and salt.
- Add the Broth (photo 5). Pour in the broth and bring to a boil.
- Add the Cabbage Back (photo 6). Return the cabbage to the pot and cover. Cook for 15 minutes, flipping the cabbage wedges halfway through. Add the lemon juice and half the Parm, turn the cabbage a few times, then add the remaining cheese, walnuts, and parsley. ENJOY!
What to Serve With Braised Cabbage
Cabbage is one of those all-purpose side dishes that goes from dinner party to weeknight to holiday meal; from meatless main to stalwart side dish. Here are some ideas to get you started!
- Chicken. Try serving your braised cabbage with Braised Chicken Thighs. Double the braising!
- Pork. Fried Pork Chops would pair beautifully with this cabbage too.
- Polenta. For a vegetarian dinner, serve the cabbage atop a bowl of Creamy Polenta.
- Risotto. This hearty Farro Risotto is another excellent accompaniment to rustic cabbage.
Braised Cabbage
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Ingredients
- 3 tablespoon canola oil or similar neutral cooking oil, divided
- 1 tablespoon unsalted butter
- 1 medium head cabbage green, red, or savoy all work! about 2 pounds
- 1 small yellow or red onion thinly sliced
- 2 cloves garlic minced
- ½ teaspoon kosher salt plus a few pinches
- 1 ½ cups vegetable broth or chicken broth
- 2 tablespoons freshly squeezed lemon juice
- ½ cup freshly grated Parmesan divided
- ½ cup chopped toasted walnuts optional
- 2 tablespoons chopped fresh parsley or dill
Instructions
- Cut cabbage into wedges that are 1 1/2- to 2-inches wide. For a medium head, that’s about 8 wedges. Leave the stem intact so that the wedges hold together.
- Heat a Dutch oven or similar deep, heavy bottom pot over medium high heat. Add 1 1/2 tablespoons of the oil. Once the oil is hot and shimmering, add half the wedges so one of their wide, cut sides is touching the bottom of the pot. Brown on both sides until lightly charred, about 4 minutes per side (I find it easiest to flip the cabbage with a set of tongs). Remove to a plate. Add the remaining 1 1/2 tablespoons oil, then repeat with the remaining wedges, transferring the second batch to the same plate.
- Reduce the heat to medium. Add the butter and onion. Cook, stirring occasionally, until the onion softens, about 4 minutes.
- Add the garlic and salt. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
- Pour in the broth, then increase the heat to bring the liquid to a boil.
- Snuggle the cabbage wedges into the pot. Cover, reduce the heat back to medium and cook for 15 minutes, flipping the cabbage once halfway through. The cabbage should be melting and tender. Squeeze the lemon juice over the top, then sprinkle with 1/4 cup of the Parmesan. Turn the cabbage a few times so the Parmesan mixes with the broth. Sprinkle on the remaining 1/4 cup Parmesan, walnuts, and parsley. Serve hot, with as much or as little of the broth spooned over the top as you like.
Notes
- TO STORE: Refrigerate leftover braised cabbage in an airtight container for up to 3 days.
- TO REHEAT: Warm up leftovers with the braising liquid in a pan on the stovetop set over medium heat, or use the microwave.
- TO FREEZE: Freezing isn’t the best idea for this recipe because it will dull the flavor of the fresh lemon and herbs, but if you do need to freeze it, it will keep in an airtight container or zip-top freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
You know, I have to admit, I usually pass on cabbage dishes. They tend to be bland or overcooked, but this braised version was surprisingly good. Thank you so much for sharing this recipe.
So pleased to hear it!!
This was a genuinely comforting side dish. It felt like the kind of food my grandma would make, in a good, unpretentious way. Not overly fancy, but definitely satisfying and wholesome. I think the broth was a good foundation for all the flavors to meld together. Thank you!
So glad you enjoyed it, Becca! Thank you!
Wow, I like that the cabbage was cooked perfectly, tender but still with a little bit of bite. I really liked the subtle hint of lemon, it brightened the dish up and prevented it from being too one-note. I think I might personally add a touch more salt next time, just to bring out the sweetness of the cabbage a bit more. But that’s just my personal preference. Overall, I enjoyed making this dish. Thanks for sharing!
So glad to hear you enjoyed it, Jaymie! Thank you!
This recipe sounds delicious. I will try it
Let me know how it goes, Elizabeth!
I love cabbage. This is going to be a new favorite!
Thanks.
Thank you Jeannie!
wow! so delicious….ty for sharing. my new favorite way to have cabbage! amazing!
So glad to hear, Brandy!