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Slow Braised Cabbage – cooked low and slow in the oven until meltingly tender, topped with Gremolata. Vegan and Gluten-free, this Tuscan-inspired side dish takes 1 ½ hours of baking time.
Here’s how to take a humble head of cabbage and transform it into something swoon worthy. Wedges of cabbage are pan-seared until golden before being nestled into a flavorful red wine-infused broth-then into the oven it goes for a low and slow braise.
When it comes out, it is meltingly tender and oh so tasty. To finish, spoon a little Gremolata (zesty Italian herb sauce) overtop for a bright burst of flavor.
Make this slow braised cabbage on a lazy Sunday when time is abundant. It’s easy to put together but takes a good 1 ½ hours of baking time.
I guess technically this is a side dish, but somehow it feels robust and hearty, almost like a roast.
Serve it up with creamy polenta, or mashed potatoes, or even mashed cauliflower. Or skip the starch altogether and serve it with a lean protein.
It’s starts with a head of cabbage. I prefer using dark purple cabbage for this recipe, but green cabbage will work too. If using a green cabbage, just make sure to use white wine, instead of red.
Cut the cabbage in half, and cut out the core.
Cut into fourths and then into eighths.
Working in batches, pan-sear the cabbage and set aside.
In the same pan add the shallots and garlic.
Sauté shallots and garlic, then add red wine, broth and herbs.
Then nestle the pan-seared cabbage wedges into the braising liquid. Bring to a simmer, cover and place in a 350F oven.
While it is braising, make flavorful the Gremolata to spoon over top.
After 1 ½ hours the cabbage will be deliciously tender.
I hope you enjoy this Red Wine Braised Cabbage as much as we have! Such a cozy Sunday recipe.
Slow Braised Cabbage – slow cooked in the oven until meltingly tender, topped with Gremolata. Vegan and Gluten-free. Allow 1 ½ hours baking time.
- one large round cabbage- purple or red
- 4 tablespoons olive oil
- 1 1/4 teaspoon salt, divided
- 1/2 teaspoon fresh pepper
- pinch chili flakes
- 2 shallots, sliced
- 4–8 garlic cloves, rough chopped
- 1 cup veggie or chicken stock
- 1/2 cup wine ( red for purple cabbage, white for green cabbage)
- 2 bay leaves
- 1 teaspoon dried thyme ( or 1 tablespoon fresh) or sub Herbs de Provence or Italian herbs
- 1 tablespoon vinegar – apple cider or sherry vinegar
Garnish: Gremolata – Zesty Italian Herb Sauce
Preheat oven to 350F
Cut cabbage in half, core, then cut into quarters, then eights-so you have 8 equal sized wedges.
Heat oil in an extra large, wide oven-proof skillet or (you’ll need a lid). Sprinkle 1 teaspoon salt, and ½ teaspoon pepper to the oil. Ad 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.
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. Drizzle the cabbage with 1 tablespoon vinegar. Bring to a simmer, cover tightly and place in the oven for 1 ½ hours.
Mak the Gremolata, set aside.
Check cabbage with a fork, they should be meltingly tender.
Spoon Gremolata over top.
- 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
Keywords: Braised cabbage, melted cabbage, baked cabbage, roasted cabbage