Have you ever tried braised cabbage? If not, you’re missing out on a deliciously simple and comforting dish.
Cooking white cabbage with stock, onion and garlic for extra flavor is also incredibly easy to do – all you need is a bit of time and patience.
Trust me, with little effort, but a long cooking time will be rewarded with tender, melt-in-your-mouth cabbage that pairs perfectly with almost any main course.
Prep: 10 min. Cook: 30 min. + standing
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
- 2 large onions, chopped
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 tablespoons minced fresh chives
- 3 tablespoons minced fresh tarragon
- 2 tablespoons white balsamic vinegar or white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway.
- Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.
3/4 cup: 183 calories, 14g fat (2g saturated fat), 0 cholesterol, 636mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 2g protein.
Bacon makes everything better! Smoky, savory, and a little salty, it’s the perfect accent to just about everything. Bacon and White Cabbage Gratin combines the classic duo in an easy and elegant dish that is sure to become a favorite side.
There’s something just warm and cozy about cabbage that is perfect this time of year. Whether it’s a main like Sheet Pan Orange Glazed Chicken with Cabbage, or this hearty and comforting side, it’s an easily accessible ingredient that is a canvas for flavor.
When you start with bacon, you already know you’re in for a delicious meal. Bacon and cabbage in general are a traditional pairing. Bacan and White Cabbage Gratin elevates that combination yet only requires a handful of simple ingredients.
- Kayem Small Batch Maplewood Smoked Bacon – For over 100 years and four generations, Kayem Meats has been focusing on recipes with quality meat and ingredients. Based in Chelsea, MA, they’re the official frankfurter of the Boston Red Sox and Fenway Park. They’re thick cut bacon is smoked over Maplewood and given a touch of single sourced maple syrup.
- White Cabbage – Slightly bitter but becomes nutty and a little sweet as it roasts. It gives texture to every bite and its natural flavors balance the rich ingredients.
- Heavy Cream – Gives richness to this dish and thickens as it bakes.
- Gruyere – Nutty, savory, and a little salty, Gruyere is a classic cheese for gratin style dishes.
- Salt and Pepper – With the salty flavors in the bacon and the cheese, it doesn’t take much to accent the ingredients and highlight their natural flavors.
- Thyme – Gives an herbaceous pop of freshness. Thyme has a slightly lemony flavor that wakes up this dish with freshness.
How to Make Bacon and White Cabbage Gratin
Armed with a cast iron skillet and less than 40 minutes, this decadent and delicious side goes from oven to table with ease. Creamy yet a little charred and crispy, savory, and completely irresistible, this side is easy enough for any night of the week yet special enough to serve for an occasion.
Charred cabbage is combined with bacon and baked with heavy cream for a simple side with bold flavors.
- Mise en PlacePreheat your oven to 400 degrees. Cut bacon into bite sized pieces and your cabbage into wedges.
- BaconSaute your bacon until the fat is rendered, but it isn’t over cooked. Remove it from the pan, allowing drippings to remain.
- SaucyPour the heavy cream into the pan. Season with salt and pepper. Add the bacon back into the pan, scattering it all over the top. Add the fresh time and sprinkle the Gruyere cheese all over the top.
- BakeAllow the cabbage and bacon to bake for 20 minutes or until the cream is bubbly and thickened and the cabbage is fork tender.
Gruyere cheese is an ideal melting cheese and a classic component for gratins. However, you can use other types of melting cheeses for this dish. Emmental, Fontina combined with parmesan cheese, Jarlsberg, and cheddar are other options. The flavor won’t be quite the same but they are all great choices for melting.
Using a cast iron pan for this cabbage and bacon recipe allows you to not only char the cabbage, giving it even more flavor and texture, but also easily transfer the skillet from the stovetop to the oven.
Portions of this dish can be prepared in advance. The bacon can be cooked off and kept stored in the refrigerator until ready to use. The cabbage can be charred in the cast iron skillet earlier in the day, cooled, covered, and stored in the refrigerator until ready to bake. Allow to come to room temperature before adding in your remaining ingredients and baking.
Leftovers can be stored for up to three days in the refrigerator. Either transfer to an airtight container or allow your cast iron skillet to cool and then cover. The leftovers can be gently reheated in the microwave.
Top Tip for Bacon and White Cabbage Gratin
This recipe for cabbage gratin is as much about the texture as it is the flavors. After removing your bacon from the pan allow your skillet to come back up to temperature before adding in the cabbage. You want the pan to be hot so you get some char on both sides of the cabbage wedges.
Charred cabbage and bacon are baked in decadent cream and Gruyere for an easy and elegant side.
- Maplewood smoked bacon, chopped
- Gruyere cheese, grated
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- Add chopped bacon to a cast iron skillet over medium heat. Allow it to cook until the fat has rendered but the bacon hasn’t overcooked. Remove from the pan, leaving the drippings.
- Pour the heavy cream over the cabbage. Evenly sprinkle the bacon over the tops. Season with salt and pepper. Add the thyme, and finally sprinkle the Gruyere over the top.
- Allow the cabbage to bake for 20 minutes, or the cabbage is fork tender and the cream has thickened and is bubbly. Enjoy!
The most amazing crispy roasted cabbage that’s ready in less than 20 minutes. You will never want to eat cabbage any other way after trying this!
Crispy Roasted Cabbage Recipe
Roasted cabbage will make you reevaluate your relationship with this often overlooked vegetable. It turns out crispy, addictively tasty, and makes one amazing side dish. It’s right up there with Roasted Broccoli, Brussels Sprouts, and Carrots.
If you aren’t roasting your cabbage, I am here to convince you it’s time to start. It comes out browned and nutty and super delicious. So push out your memories of sad, soggy boiled cabbage and get prepared to fall in love with cabbage. It’s seriously a game changer when it comes to cooking cabbage.
Before we start throwing cabbage under the bus, let’s take a minute to reflect on cabbage’s close relative – Brussels sprouts. Up until a few years ago, Brussels sprouts were pretty much the butt of every vegetable joke and thought to be a mushy, bland veggie that no one would choose to eat.
Then everyone started roasting it and all of a sudden Brussels sprouts were on every menu and something people couldn’t get enough of. Me included – I never ate Brussels sprouts before and now they are one of my favorite veggies.
So now let’s talk cabbage. Cabbage and Brussels sprouts come from the same family and have a similar flavor. So if you like roasted Brussels sprouts, you will almost definitely also like roasted cabbage. It is almost like a milder Brussel sprout and super tasty.
The other huge benefit of cabbage – it is so much easier to prepare. You don’t have to clean, trim, and chop a bunch of sprouts. Instead, just a few slices into a head of cabbage, and your prep work is done. Plus cabbage is super affordable and readily available all year long. Are you convinced yet?
One more thing, there are two traditional ways to roast cabbage – in cabbage slices (steaks) or in wedges. Today I am sharing the sliced version since it results in the most crispiness. However, you will find instructions below for roasting cabbage wedges as well.
How to Roast Cabbage Slices
For the crispiest option with the most browned edges, you will want to make cabbage steaks. Here’s how:
- Preheat the oven to 450 degrees.
- Remove the outer leaves from the cabbage if necessary.
- Brush the steaks with olive oil on both sides. Season with salt, pepper, and any other seasonings you like.
- Roast for 14-17 minutes until the cabbage is tender and the edges are browned and almost burnt.
How to Roast Cabbage Wedges
Another option for roasting cabbage is to make wedges. The wedges tend to stay together better than the steaks and are prettier for presentation purposes. They also provide a crispy outside and really tender inside, which some people prefer to the crispier cabbage you get in slices. Here’s what to do:
- Preheat the oven to 450 degrees.
- Remove any browned outer leaves of the cabbage.
- Start by cutting the cabbage in half through the core. Then slice each half into 3-4 wedges. You will have 6-8 total wedges.
- Brush the cabbage wedges with olive oil on both sides and season with salt, pepper, and any other spices.
- Place in a single layer on a baking sheet.
Green Cabbage or Red Cabbage?
Both green and red cabbage can be used as the main ingredient in this recipe. Green cabbage has a milder flavor with more natural sweetness. It tends to have more moisture as well. It gets slightly sweet and nutty when it’s roasted. It gets charred on the edges but will also get tender.
On the other hand, red cabbage has a slightly peppery flavor and less moisture. It’s a denser vegetable. This means it will get a bit crispier when it is roasted and won’t be as tender. The peppery flavor is stronger after roasting.
Pro tip: No matter which type of cabbage you are cooking, make sure to let it really brown and caramelize. That is where the magic happens and the cabbage transforms into a truly delicious side dish.
Roasted Cabbage Recipe Ideas
- Balsamic: In addition to the olive oil, brush the cabbage with balsamic vinegar as well. You can also drizzle balsamic vinegar of balsamic glaze on top before serving.
- Asian: Brush the cabbage with Hoisin sauce before roasting or drizzle with soy sauce when it comes out of the oven.
- Spicy: Sprinkle the cabbage with some roasted red pepper flakes and garlic powder before roasting it.
- With onions: Slice up some red or sweet onions and roast them on the baking sheet with the cabbage.
- Parmesan: Add some grated Parmesan cheese to the cabbage slices right before serving. Consider squeezing some lemon on top as well.
- Bacon: Chop up a few pieces of center-cut bacon and roast it alongside the cabbage. This is super delicious.
- Garlic: Crush a garlic clove using the side of a knife. Then rub the cabbage with the garlic clove before roasting.
- Herbs: Instead of sticking to olive oil, kosher salt, and black pepper, you can add fresh herbs. Consider adding fresh thyme, rosemary, oregano,
Ways to Use Roasted Cabbage Steaks
This cabbage makes the perfect side dish for just about any protein, but there are also lots of other ways to utilize it for meals and meal prep.
- As a pasta replacement: If you get sick of spaghetti squash and zucchini noodles, consider swapping in these roasted cabbage strands. Slice the cabbage in thin steaks and once it is roasted, you can twirl it right up like pasta.
- With pasta: This is one of my favorite things to toss with pasta. Usually, I grab some pasta, cooked turkey or chicken sausage, and roasted cabbage. Toss with olive oil, salt, pepper, and some fresh lemon juice for a super tasty meal.
- Meal prep: This is a great veggie to make for meal prep since it keeps well after a few days in the fridge. Make a batch of brown rice and top it with edamame, carrots, and roasted cabbage. Add some chicken or tofu and top with an Asian dressing.
- As a vegetarian main course: Instead of making cauliflower steak, consider making a cabbage steak instead. Top it with pesto, chimichurri, or some feta cheese and lemon. Or add it to Roasted Vegetable Grain Bowls.
Frequently Asked Questions
Here are the most common questions people have about roasting cabbage.
Is roasted cabbage healthy?
Cabbage is packed with nutrients including vitamin C, vitamin K, folate, fiber, magnesium, and potassium. It’s low in calories and carbohydrates. This roasted cabbage is actually vegan, low carb, keto, gluten-free, paleo, and Whole30 friendly.
What does cabbage taste like?
Roasted cabbage has a slightly sweet, nutty flavor. It is mildly peppery when raw but sweetens up when it is cooked. Many people describe cooked cabbage as having a buttery flavor.
How long does it take to cook cabbage in the oven?
Cabbage steaks take between 14-17 minutes when cooked at 450 degrees. Cabbage wedges will take between 17-22 minutes at 450 degrees. Cooking time fro both depends on the thickness of the cabbage slices or wedges.
More Roasted Vegetable Recipes
Love roasting vegetables? You’ll want to try these tasty recipes as well.
Crispy Roasted Cabbage
PREP TIME: 5 Min
COOK TIME: 20 Min
TOTAL TIME: 25 Min
- cabbage, cut into slices
- Salt and pepper
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Preheat the oven to 450 degrees.
Remove any wilted or dirty outer leaves from the cabbage. Slice into 1/2-1 inch thick slices. You can also cut into wedges.
Place in a single layer on a baking sheet. Brush with olive oil on both sides and sprinkle with salt and pepper.
Roast for 14-17 minutes until the cabbage is tender and the edges are brown and crispy. For cabbage wedges, cook for 17-20 minutes total, flipping halfway through.
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Cabbage can also be chopped into smaller pieces and roasted. The most important thing is to give the cabbage space on the baking sheet and not overcrowd the pan. If needed, spread the cabbage on two baking sheets.
About the author Kristen McCaffrey
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I have a steak of a different sort for you today! Crispy Roasted Cabbage Steaks. A whole head of cabbage that’s thickly sliced, then roasted until it’s tender and caramelized inside, browned and crispy the outside, and pick-it-off-the-pan addictive throughout, this easy side dish takes all of five minutes to prep, you can make it in the oven or on your grill, and it can be served with just about anything.
If you’ve been suspicious of cabbage up until this point, I hear you. And now, I’m going to change your mind.
Eaten raw, cabbage is bland and can even be bitter. Perhaps that’s why we so often douse it with mayo, rename it coleslaw, and shove it next to a pile of baked beans. (This healthy Asian Cabbage Salad is a mayo-free exception.)
It doesn’t (and shouldn’t!) be this way.
Cabbage is related to Brussels sprouts (both are cruciferous vegetables), and they have similar qualities when cooked.
Boiled to death or left raw, they’ll leave you struggling to take a second bite (I’d argue that goopy coleslaw is an even more egregious crime, but we can save that debate for a different day).
Sautéed or roasted, however, cruciferous vegetables like Brussels sprouts and cabbage transform. Just check out the glowing reviews on this Sautéed Cabbage and these Sautéed Brussels Sprouts.
Reasons You’ll Love Cabbage Steaks
Reason 1: Roasted or grilled cabbage steaks are delicious.
- Where raw cabbage can taste bitter, properly cooked cabbage is richly caramelized.
- Roasted or sautéed cabbage tastes most like roasted Brussels sprouts, but cabbage is more mild (it works perfectly in this easy Cabbage Stir Fry).
I make roasted Brussels sprouts at least once a week—these crispy classic oven Roasted Brussels Sprouts and these slightly fancier Roasted Brussels Sprouts with Garlic being two favorites.
It wasn’t until I started my recent mini recipe project to come up with extra fast and easy vegetable side dishes, however, that I got the idea to use a head of cabbage to make cabbage steaks. (Roasted Frozen Broccoli is another tasty output of this no-prep side dish endeavor.)
Reason 2: Cabbage steaks are fast and easy.
- Prepping a head of cabbage for cabbage steaks takes fewer than five minutes.
- You’re likely to have the cabbage ready before the oven is fully preheated.
Like our summer favorite Grilled Cauliflower Steaks (a similar, near zero-prep recipe), you can cook these cabbage steaks in the oven or on your grill. I’ve included ideas for both methods, along with some tasty tips and topping options.
Reason 3: Cabbage is budget-friendly and can last in your refrigerator for WEEKS.
- An uncut head of cabbage can be refrigerated for 3 weeks.
- It’s one of the most economical, nutritious vegetables you can buy.
- There are many ways to use cabbage including soups like my Cabbage Soup and Cabbage Roll Soup.
How to Make Cabbage Steaks
The next time you need a fast, healthy side dish, turn to these cabbage steaks.
You can roast them in the oven, or make cabbage steaks on the grill.
- Green Cabbage. In addition to being undeniably tasty once roasted, cabbage contains numerous health benefits. It’s low in calories and packed with Vitamin-K, Vitamin-C, Vitamin-B6, folate, and fiber.
- Seasoning. Simple olive oil, salt, and pepper are all you need; for an extra punch of flavor, I also add chopped garlic.
- Nuts. An optional addition but HIGHLY recommended. Toasted pecans or walnuts add a wonderful nutty, crunchy element to your steaks.
- Lemon. The lemon is optional, but the acid does help offset some of the inherent bitterness of cruciferous veggies like cabbage, so if you don’t adore cabbage right out of the oven, this is a good way to transform it into something you’ll enjoy. (And if you like cabbage already, you’ll love it with the pop of lemon.)
- Toppings. Freshly grated Parmesan or fresh herbs make this recipe even more wonderful.
- Brush it liberally over both sides.
- Cook the cabbage in the oven or on the grill; see below for tips for each method. Top as desired, and DIG IN!
How to Cut Cabbage for Cabbage Steaks
How to Make Cabbage Steaks in the Oven – Cooking OPTION 1
- I love this method because it’s almost completely hands free!
- Use a high temperature for roasting; I recommend 400 degrees F.
- Rotate the pan 180 degrees halfway through the baking time; ovens are often hotter in the back, so this move promotes even cooking.
- The outside edges of the cabbage will be very dark and crispy. They’re absolutely delish and you should sneak them all off the pan and eat them before anyone notices.
How to Make Cabbage Steaks on the Grill – Cooking OPTION 2
- Prepare the cabbage just as with the oven method.
- Heat your grill to medium-high heat (around 400 to 425 degrees F). Lightly brush the grill with oil.
- Place each cabbage steak directly onto the grill.
- Top as desired, and ENJOY!
How to Keep Cabbage From Tasting Bitter
Because of the organic compounds in cabbage that contain sulfur, it can occasionally have a slightly bitter taste. If you find that your cabbage steaks are a little bitter, here are a few ideas of how to combat it:
- Sugar. Sweetness will help offset the bitter flavors. Try adding a pinch of sugar to your cabbage, topping it with a drizzle of honey, or cooking and serving it alongside some sweet ingredients like garlic, yellow onions or bell peppers.
- Salt. Don’t skip the salt! Salt is essential for flavor and it can help mask the bitterness of cabbage in recipes like this one. If possible, don’t omit the salt.
- Lemon. While optional in this recipe, it plays a role in masking any bitter flavors in the cabbage and brightens it up. I know you’ll love the addition if you try it.
Tasty Recipe Options
- Cabbage Steaks with Cheese. For a nutty, salty note, I topped these baked cabbage steaks with Parmesan, and it was marvelous with the lemon. I suspect some sharp cheddar or Gruyere would also be tasty.
- Cabbage Steaks with Bacon. Sprinkle crumbled baked bacon over the top of your finished cabbage steaks (try swapping bacon with cheddar cheese for a loaded cabbage steak).
- Red Cabbage Steaks. Swap the green cabbage for red cabbage. The roasting times will be the same for green cabbage as for the red cabbage.
- Cabbage Steaks with Balsamic. Try this one with red cabbage! Add 1 tablespoon balsamic vinegar to the mixture with the olive oil. Omit the lemon.
What to Eat with Cabbage Steaks
- Pork. Savory Crock Pot Pork Chops, simply grilled sausages, and Crockpot Ribs are all ideal with the cabbage steaks!
- Chicken. Try Crockpot Chicken and Potatoes or Rosemary Chicken Thighs with Apples and Brussels Sprouts.
- More Veggies. Serve these steaks as a hearty side for a vegetable main like Eggplant Lasagna or Portobello Mushroom Burger. They’re also substantial enough to be a meatless main on their own; try topping them with extra nuts to make them even more filling.
Make Ahead and Storage Tips
- To Make Ahead. Slice your cabbage, and whisk together your olive oil mixture. Store both in separate airtight storage containers in the refrigerator up to 2 days in advance.
- To Store. Place leftover cabbage steaks in an airtight storage container in the refrigerator for up to 1 week.
- To Freeze. Cabbage steaks can be frozen in an airtight freezer-safe storage container for up to 3 months. The texture of the cabbage may change a little, but they will still be tasty!
Recommended Tools to Make This Recipe
If you already know how delicious cabbage can be, then here’s yet another wonderful way to enjoy it.
I hope this fast and easy recipe makes figuring out what to serve with dinner a little bit easier for you.
If you try this recipe, please leave a comment letting me know how it turned out. I love to hear from you!
- small head green cabbage any dark, loose leaves removed
- extra virgin olive oil
- ground black pepper
- raw pecan halves or walnut halves
- halved (optional but very good)
- For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)
- Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
- Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
- Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.
- TO STORE: Place leftover cabbage steaks in an airtight storage container in the refrigerator for up to 1 week.
- TO FREEZE: Cabbage steaks can be frozen in an airtight freezer-safe storage container for up to 3 months. The texture of the cabbage may change a little, but they will still be tasty!
- TO COOK THE CABBAGE STEAKS ON THE GRILL: See above blog post for cooking tips.
cabbage steak (with pecans)
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Hi, I’m Erin Clarke, and I’m fearlessly dedicated to making healthy food that’s affordable, easy-to-make, and best of all DELISH. I’m the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!
Other Vegetable Side Dish Recipes
Looking for new vegetable side dish recipes to try? Check out these great recipe ideas.
📖 Step by Step Recipe
Want to know the best way to cook cabbage?
This Braised Cabbage Recipe is perfect. Fried cabbage with onions and garlic, then braised in vegetable stock until soft and tender.
This vegetable side dish is great served with roast dinners, it has a lovely sweetness and good flavour punch that the whole family will enjoy.
We like to use butter for the richest results, but olive oil can be used instead to keep it healthier or vegan friendly.
Rate this Recipe
Roast Dinner, Side Dish, Sides
- or Green Cabbage
- cut in thin strips
- or chicken stock
- Salt & Black Pepper
- Cut onion in half and slice into thin half-moons. Finely dice the garlic. Cut cabbage into quarters through the core,
- Cut diagonally to remove the thick core from each quarter. Discard the core.1 head White Cabbage
- Now slice cabbage leaves into thick slices
- Stir in the garlic for a couple of minutes.
- Season with salt and black pepper.2 Pinches Salt & Black Pepper
- Add the hot stock, stir through. Bring to a boil, then reduce heat to a low simmer.175 ml Vegetable Stock
- Stir occasionally, during braising, keeping the lid on after stirring.
- Once the cabbage is soft and tender, have a taste test to see if cooked to our liking. Add more salt to taste.
- Ready to serve with your main dish.
braising cabbage, buttered cabbage, fried cabbage, green cabbage, how to cook cabbage, roast dinner side dish, sauteed cabbage, savoy cabbage, slow cooked cabbage, tender cabbage, Vegetable Side Dish, white cabbage
So if you’re looking for a new vegetable side dish to serve with your roast dinner, give this braised cabbage recipe a try – you won’t be disappointed!
However you choose to serve it, this recipe is sure to be a hit.
How to Cook White Cabbage
Check out this quick video to see the basic steps to cook cabbage until it is tender.
It’s delicious, so what are you waiting for? Give this recipe a try tonight!
Braised cabbage needs a long cooking time for soft, tender absolutely delicious results.
Once the onion, garlic, cabbage, seasoning and stock has all been added, reduce heat and cover tightly with a lid.
Cook for about 30-40 minutes.
Only lift the lid when stirring occasionally during cooking.
Time can differ depending on what cabbage used and how crisp or tender you like to eat cabbage.
Have a taste test at any time during cooking to know when it is cooked to your liking.
Braised cabbage is a tasty and easy way to add some green to your plate.
There’s nothing more classic than our braised cabbage. This hearty recipe is the perfect comfort food for a cold winter night.
But where did it come from? Cabbage is thought to have originated in Europe, where it is a popular vegetable in many mains or as a side dish.
Braised or sauteed cabbage can be found on menus worldwide, in restaurants or enjoyed as a home-cooked side dish for your Sunday Roast dinner.
You will need a large cutting board and a sharp knife to cut the cabbage wedges. A large lidded pan for cook cabbage in and a saucepan.
I will go into a bit more detail about each ingredient here.
The main star of this recipe, Cabbage. In the pictures shown here, we have used the most commonly found white cabbage, which has a mild flavour.
However, there are many varieties which can be used to create this braised cabbage recipe, including red, savoy or green cabbage. Each variety has its unique flavour and texture to personalise your fried cabbage dish.
Braised red cabbage has beautiful purple leaves and a slightly sweeter flavour than white cabbage. We also have another red cabbage with apple recipe you can try here.
Savoy cabbage has a firmer textured leaf and is earthier. Green cabbage is a more peppery flavour.
Whatever type of cabbage you choose, it will add a different colour, flavour, and texture to your dish.
Cabbage is a nutritional powerhouse, providing vitamins A, B6, and C and minerals like potassium and manganese.
The creamy richness of butter brings out the best in this braised cabbage recipe.
Of course, if you’re looking for a healthier option, you can always use olive oil instead of butter. Or use other fat substitutes.
Onion is an essential addition for adding sweetness to this braised cabbage recipe.
Sauteing the sliced onion in melted butter until softened to release its natural sugars is crucial for adding a depth of flavour to the white cabbage.
Garlic is another key ingredient to add an extra layer of savoury flavour to your sauteed cabbage
Adding vegetable stock will give the cabbage more depth of flavour than just water. We use a simple stock cube to create the stock.
If you’re looking for a bit of extra flavour in your sauteed cabbage, opt for chicken broth instead.
Salt and Pepper
Finally, don’t be afraid to season cabbage with plenty of salt and black pepper.
There are optional extras that help bring out the natural flavour in cabbage; try adding some fresh or dried herbs, parsley, thyme or rosemary work well or a sprinkle of caraway seeds.
Adding a dash of balsamic vinegar, apple cider vinegar, or sherry vinegar towards the end of cooking your white cabbage dish to give it a tangy, acidic kick. Or a squeeze of lemon will help the cabbage to keep its green colour.
White wine could be used as the braising liquid instead of stock, to add extra richness
What cabbage to use for braised cabbage?
Many different types of cabbages can be used for braised cabbage. You could use green or white cabbage, savoy or red cabbage.
Is there a quicker way to braise cabbage?
Cooking the cabbage slowly over low heat helps to bring out its natural sweetness. You can cook it quicker at a hotter heat, but it won’t have as nice a flavour.
How to sweeten cabbage
Braising cabbage slowly, as we have in this recipe, will bring out a naturally sweet taste.
You have to agree that this is the best way to cook cabbage. Braising in stock with onion and garlic gives it a lovely sweetness and a good flavor punch. Let us know what you served your cabbage recipe with.
Slow cooked cabbage will keep well in the refrigerator for up to 3 days in an airtight container.
Or freeze for up to 3 months. To reheat, simply place the cabbage in a microwave or reheat in a pan until heated through.
Go to the simple recipe card for step-by-step instructions with pictures;
Here are some tips to bear in mind, to make cooking cabbage simple and enjoyable year round.
Make sure to remove any damaged or outer leaves from the cabbage head. These leaves can be bitter and tough, so it’s best to discard them.
Next, cut the cabbage into quarter wedges, with the core attached. Discard the core from each wedge before slicing in even slices, this will help to ensure that it cooks evenly. Chop the onions into thinner slices than the cabbage.
Heat the butter in a large pan, once melted add the onions, cook until soft and slightly brown.
Stir in the garlic, then add cabbage and allow to soften slightly.
Add salt and pepper and any other seasoning you wish to add.
Finally, add in the stock, give a good mix at medium-high heat.
Once your fried cabbage recipe is done cooking, you can serve it in a warmed baking dish straight to the table for a side dish.
You could also cook meat, such as bacon or corned beef, to add to your cabbage dish for a deliciously meaty flavour!
Or, if you’re looking to turn it into a meal, you can add boiled bacon and mash potatoes to the plate, with parsley sauce, for a delicious and hearty meal.
This braised cabbage recipe is a delicious and versatile side dish that goes well with all sorts of roast dinners.
Whether you’re serving roast lamb, roast beef or gammon, this cabbage will complement the flavours perfectly.