This Braised Cabbage recipe is meltingly tender and flavorful. Serve it as a side dish, or as a vegetarian main, you’ll love the savory flavor and succulent texture. Vegan.
Here is one of my favorite vegetarian meals for fall. Tender braised cabbage served over a bowl of creamy polenta. It is delicious as is, or spoon a little gremolata over the top for a burst of bright herby flavor. It’s a cozy fall dinner that both my husband and I just crave! It’s also delcious over our garlic mashed potatoes, or skip the starch and serve it with your favorite protein.
Why you’ll love this braised cabbage recipe
As a chef, I’ve always enjoyed taking humble ingredients and transforming them into something swoon-worthy. This is something my immigrant parents taught me growing up- when money was tight. Cabbage is one of those ingredients that’s often overlooked, but with the right technique, it becomes meltingly tender, deeply savory, and incredibly comforting. I’ve been making this recipe for years, first at my restaurant, and now it’s a go-to at home. Braising the cabbage allows the natural sweetness to shine, while layering in aromatic flavors from broth, wine, and herbs. It reminds me of a roast!
Braised Cabbage Recipe Ingredients
- Cabbage: For best results, find a large, round purple or red raw cabbage. I prefer dark purple cabbage, but green cabbage will work too. If using green cabbage, make sure to use white wine instead of red.
- Chili flakes: Add a generous pinch of red pepper flakes for a hint of spice and complexity.
- Onion and garlic cloves: Use half a red onion or substitute with two shallots. Onions and garlic add savory depth and aromatic flavor.
- Broth and wine: Use veggie broth for vegetarian or chicken stock. White wine adds acidity and aromatic flavor, or you can substitute red wine if using red cabbage.
- Herbs: Bay leaves and dried thyme add warm, earthy flavor. You can substitute fresh thyme, dried Herbs de Provence, or dried Italian herbs for the dried thyme if desired.
- Sherry vinegar: Optional, but adds even more depth and aroma.
- Gremolata: This zesty Italian herb sauce makes a lovely garnish.
See the recipe card for a full ingredient list and measurements.
How to make Braised Cabbage
1. Prep the cabbage. Preheat the oven to 375F. Remove the wilted outer leaves of the cabbage. Slice it in half, core it, then cut it into quarters, then eighths. Aim for 8 equal-sized wedges.
2. Sear the cabbage. In a 12-inch oven-proof large skillet, dutch oven, or braiser pot, warm oil over medium-high heat. Sprinkle 1/2 teaspoon each of salt and pepper, and a pinch of chili flakes to the oil and swirl. Sear the cabbage wedges in batches, transferring each to a plate once lightly browned.
3. Add aromatics, herbs, and broth. Add a little more olive oil to the pan and reduce to medium heat. Add onions and garlic and sauté until fragrant, about 2 minutes. Add the wine and bring to a simmer, scraping up any browned bits. Add the remaining salt, along with the bay leaves and thyme. Nestle in the cabbage and pour broth halfway up the cabbage.
4. Bake the cabbage. Drizzle the cabbage with vinegar if desired. Bring to a simmer, then cover tightly, and place in the oven for 30-35 minutes. Cook until fork-tender. Spoon some of the pan juices over the cabbage before serving.
5. Make the gremolata (optional). If using gremolata, prepare according to the recipe and spoon over the top of the cabbage.
Chef’s Tips
- Choosing your cabbage: Red (purple) cabbage holds up well to braising and develops a stunning color. Green cabbage works well, too, but be sure to use white wine instead of red.
- Sear before braising. Browning the edges of the cabbage before braising adds caramelized flavor and depth.
- Don’t overcrowd the pan when searing. Sear the cabbage in batches to prevent steaming.
- Adjust the amount of liquid as needed. The broth should come halfway up the cabbage. Too much liquid will cause boiling, while too little may scorch the cabbage.
- Make it ahead. Braised cabbage tastes even better the next day! The flavors have a chance to meld.
StoraGe
Store leftover braised cabbage in an airtight container for up to 4 days. Reheat on the stovetop with a splash of broth until warm. Braised cabbage also freezes well- for up to 3 months.
What to serve with Braised Cabbage?
- Spoon over polenta, mashed potatoes, or mashed cauliflower
- Pair this cabbage side dish with a protein like roasted chicken or turkey, grilled salmon, corned beef, lion’s mane steak, or baked tofu
- Serve with braised French lentils, wild rice pilaf, baked potato, vegan meatloaf, carrot ginger soup, or truffle mac and cheese
- Add texture with toasted nuts like hazelnuts or walnuts
- Pair with bread like sourdough, baguette, or rolls to soak up the delicious pan juices
FAQs
Cut the cabbage into eight wedges, sear in oil and seasoning over the stovetop, then cover and place in the oven with wine, herbs, and broth to braise for 30-35 minutes until fork-tender.
Red or purple cabbage is sturdy and holds up well to braising, but green cabbage can be used, too!
Yes, we braise the cabbage in a 375°F oven after searing.
I hope you enjoy this Braised Cabbage as much as we have, please leave your comments below! Happy Weekend, xoxo Sylvia
More Favorite Cabbage Recipes
Braised Cabbage Recipe
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 8 1x
- Category: Side, vegan side,
- Method: Braised
- Cuisine: American
- Diet: Vegan
Description
Braised Cabbage – slow-cooked in the oven until meltingly tender, topped with Gremolata. Vegan and Gluten-free.
Ingredients
- one large round cabbage- purple or red
- 4 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon fresh pepper
- generous pinch chili flakes
- 1/2 red onion or 2 shallots, sliced
- 4–8 garlic cloves, roughly chopped
- 1–2 cups veggie broth or chicken stock
- 1/2 cup white wine ( or sub red wine with red cabbage if you prefer)
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh) or sub Herbs de Provence or Italian herbs
- optional: 2 teaspoons sherry vinegar
Garnish: Gremolata – Zesty Italian Herb Sauce
Instructions
- Preheat oven to 375F
- Cut cabbage in half, core, then cut into quarters, then eighths- so you have 8 equal-sized wedges.
- Heat oil in an extra-large (12-inch) oven-proof skillet or braiser (you'll need a lid). Sprinkle ½ teaspoon salt, and ½ teaspoon pepper to the oil. Add a pinch of chili flakes, and swirl over medium-high heat. Sear the wedges of cabbage in batches, setting to the side on a plate, when lightly browned.
- Add a little more olive oil, and lower the heat to medium. Add the onions and garlic to the empty pan and stir, then sauté until fragrant, about 2 minutes. Add the wine and bring to a simmer, scraping up any browned bits. Stir the remaining salt, bay leaves, & thyme. Nestle in the cabbage and add the broth- you want it to come halfway up the cabbage.
- Drizzle the cabbage with the optional vinegar. Bring to a simmer, cover tightly and place in the oven for 30-35 minutes. Check to see if it is fork-tender, and continue cooking covered until it is. Spoon some of the flavorful pan juices over the cabbage before serving.
- Make the optional Gremolata, and set it aside. Spoon the Gremolata over the top.
Notes
Letovers will keep up to 4 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: With out gremolata
- Calories: 114
- Sugar: 5.9 g
- Sodium: 544 mg
- Fat: 7.3 g
- Saturated Fat: 1 g
- Carbohydrates: 12.5 g
- Fiber: 3.3 g
- Protein: 2.3 g
- Cholesterol: 0 mg
How is it with green cabbage?
My assumption would be just fine but curious what you think.
Hi Linda, it is just as delicious!
Yay, that’s what’s in the garden, will be making this soon.
Perfect!
This was great! It would be a great addition to Christmas dinner. It looks and tastes fancy, with minimal prep time and full of flavor! Thanks for this recipe, I’ll be making it often during the fall and winter.
Great to hear Ali!
I’m another “holy cow” reviewer! My goodness, this is absolutely divine. So easy and really flavoursome. As soon as we had finished eating this, we were planning the next time we could do it again! Thanks so much Sylvia, we appreciate all you do.
Thanks Christine, really appreciate this!