Braised Cabbage

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'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 broth, then placed in the oven to braise.  When it comes out, it is meltingly tender and flavorful.  It is delcious as is, or spoon a little Gremolata  (zesty Italian herb sauce) over the top for a bright burst of flavor.

Hearty and succulent, serve it up with creamy polenta, mashed potatoes, or even mashed cauliflower for a vegetarian meal, or skip the starch altogether and serve it as a side dish with a lean protein.

How to make Braised Cabbage

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.

Heat olive oil in an extra large oven proof skillet or braiser. Season the oil with salt and pepper.

Working in batches, pan-sear the cabbage and set aside. In the same pan, add the shallots ( or red onion)  and garlic.

Sauté shallots and garlic, then add the wine, broth and herbs.

Then nestle the pan-seared cabbage wedges into the braising liquid. Bring to a simmer, cover, and place in a 375°F oven for 30-40 minutes.

While it is braising, make the optional Gremolata to spoon over the top.

I hope you enjoy this Braised Cabbage as much as we have, please leave your comments below! Happy Weekend, xoxo Sylvia

RELATED: 20 VEGETARIAN SIDE DISHES,  Warm Red Cabbage Slaw

Braised Cabbage Recipe

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• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 30
• Cook Time: 30
• Total Time: 1 hour
• Yield: 8
• Category: Side, vegan side,
• Method: Braised
• Cuisine: American
• Diet: Vegan

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Description

Braised Cabbage – slow-cooked in the oven until meltingly tender, topped with Gremolata. Vegan and Gluten-free.

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Ingredients

Units USM Scale 1/2x1x2x

• 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

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Instructions

1. Preheat oven to 375F
2. Cut cabbage in half, core, then cut into quarters, then eighths- so you have 8 equal-sized wedges.
3. 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.
4. 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.
5.  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.
6. Make the optional  Gremolata, and set it aside. Spoon the Gremolata over the top.

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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