Braised Cabbage

Braised Cabbage

Wedges of cabbage turn tender and sweet after a slow simmer in seasoned broth.

Total 1 hr Makes 6 servings Calories 175/serving

Dietary

Wheat free, Nut free

Allergens

Dairy

This braised cabbage cooks low and slow in butter, broth, and a splash of vinegar until silky and deeply savory. Bacon adds a smoky backbone, while a touch of sugar balances the cabbage's natural sharpness. It pairs well with roasted pork, sausages, or a simple weeknight dinner.

Ingredients

  • 4 slices bacon, chopped
  • 1 medium head green cabbage, cored and cut into wedges
  • 1 yellow onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 cups chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon caraway seeds
  • 2 bay leaves

Method

  1. In a 9-inch skillet or wide sauté pan, cook the chopped bacon over medium heat until crisp and browned, 6 to 8 minutes.

  2. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

  3. Add the butter to the pan and let it melt, then add the sliced onion and cook, stirring occasionally, until softened, about 4 minutes.

  4. Nestle the cabbage wedges into the pan in a single layer, turning to coat lightly in the butter and onions.

  5. Pour in the chicken broth and apple cider vinegar, then sprinkle in the brown sugar, salt, pepper, caraway seeds, and bay leaves.

  6. Bring the liquid to a simmer, then cover the pan and reduce heat to low. Braise until the cabbage is fork-tender, 35 to 40 minutes, turning the wedges once halfway through.

  7. Uncover and increase heat to medium-high, simmering for 5 minutes to reduce the liquid slightly.

  8. Discard the bay leaves, scatter the reserved bacon over the cabbage, and serve warm with pan juices spooned over top.

Rate this recipe

★ 4.8 (1)

Braised Cabbage

This braised cabbage cooks low and slow in butter, broth, and a splash of vinegar until silky and deeply savory. Bacon adds a smoky backbone, while a touch of sugar balances the cabbage's natural sharpness. It pairs well with roasted pork, sausages, or a simple weeknight dinner.

1 hr 6 servings 175 cal

Ingredients

  • 4 slices bacon, chopped
  • 1 medium head green cabbage, cored and cut into wedges
  • 1 yellow onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 cups chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon caraway seeds
  • 2 bay leaves

Method

  1. 1

    In a 9-inch skillet or wide sauté pan, cook the chopped bacon over medium heat until crisp and browned, 6 to 8 minutes.

  2. 2

    Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

  3. 3

    Add the butter to the pan and let it melt, then add the sliced onion and cook, stirring occasionally, until softened, about 4 minutes.

  4. 4

    Nestle the cabbage wedges into the pan in a single layer, turning to coat lightly in the butter and onions.

  5. 5

    Pour in the chicken broth and apple cider vinegar, then sprinkle in the brown sugar, salt, pepper, caraway seeds, and bay leaves.

  6. 6

    Bring the liquid to a simmer, then cover the pan and reduce heat to low. Braise until the cabbage is fork-tender, 35 to 40 minutes, turning the wedges once halfway through.

  7. 7

    Uncover and increase heat to medium-high, simmering for 5 minutes to reduce the liquid slightly.

  8. 8

    Discard the bay leaves, scatter the reserved bacon over the cabbage, and serve warm with pan juices spooned over top.