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.
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!
Jump straight to what you want to know, or continue reading the whole post for more information about cabbage.
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.
IngredientsThe full list of ingredients and measurements can be found in the braised cabbage recipe card. (click here to jump straight to it)
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
InstructionsGo 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.
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.
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!
This braised cabbage recipe is a delicious and versatile side dish that goes well with all sorts of roast dinners.
📖 Step by Step Recipe
Braised Cabbage (White Cabbage Recipe)
- 1 head White Cabbage or Green Cabbage
- 1 Onion cut in thin strips
- 2 tablespoon Butter
- 175 ml Vegetable Stock or chicken stock
- 2 Pinches Salt & Black Pepper
- Cut onion in half and slice into thin half-moons. Finely dice the garlic. Cut cabbage into quarters through the core,1 Onion, Garlic
- Cut diagonally to remove the thick core from each quarter. Discard the core.1 head White Cabbage
- Now slice cabbage leaves into thick slices
- Melt butter in a pan and saute the onions for about 5 minutes.1 Onion, 2 tablespoon Butter
- Stir in the garlic for a couple of minutes.Garlic
- Add the cabbage and saute whilst stirring for about 8 minutes.1 head White Cabbage
- 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
- Cover pan with a lid and cook on low for about 30-40 minutes.
- 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.
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.
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.
Other Vegetable Side Dish Recipes
Looking for new vegetable side dish recipes to try? Check out these great recipe ideas.
Many different types of cabbages can be used for braised cabbage. You could use green or white cabbage, savoy or red 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.
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.