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!
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
Whether you’re making braised cabbage, Braised Beef, or Braised Short Ribs the idea behind the method is the same: it uses a combination of dry and wet heat to cook vegetables and meats that are normally tough—first quickly, with a sear in fat, and then slowly in liquid to coax out that tenderness.
Here are some tips to help you make sure your braised cabbage turns out perfect:
- Cut the Cabbage Into Even Wedges. They don’t have to be perfect, but you do want them roughly the same width so they all finish cooking at the same time.
- Don’t Crowd the Pan. When you’re searing the cabbage, you need some room between each wedge for air to circulate. You’ll need to do at least two batches but, depending on the size of your pan, you may even need to do three. If you try cooking the wedges all at once, they won’t all get that nice browning and caramelization.
- Add Some Parmesan Rind. If your Parm came with the rind, cut a piece from it and add it to the liquid in the pot. I would not add the whole rind or the liquid may end up being a little too salty, but an inch or two of rind will infuse some extra nutty, cheesy flavor into your braised cabbage.
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.
Nutrition
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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!