This Braised Cabbage Recipe is a warming one-pot main course or side dish that tastes like you spend hours cooking when it only took an hour. Rich in caramelized flavor, it’s a vegetable dish that will be a new family favorite.
This braised cabbage recipe is adapted from an old Jackson Hole Junior League cookbook (sadly now out of print) where the original dish, called Company Cabbage, was described as “unusually good.” I kept the heart of that recipe but transformed it into braised cabbage wedges cooked slowly in the oven instead of shredded cabbage on the stovetop.
It’s now one of my favorite (and my husband’s favorite!) easy side dishes or even a light vegetarian main, and it pairs beautifully with comfort-food classics like Broccoli Cauliflower Casserole or Scalloped Ham and Potatoes. If you love cabbage, you’ll also want to check out my Roasted Cabbage Recipe, too!
When I tested this version, I used my 3.5-quart Staub braiser, which fit everything beautifully. And when I served it to my hubby the first time? He immediately asked that I make it again, and often. That’s how I knew this braised cabbage recipe was a keeper!
Why You’ll Love This Recipe
- Elegant but approachable. This braised cabbage is refined enough for company, yet simple and filling enough for a weeknight dinner!
- Deep, developed flavor. Browning the cabbage first and then slow-braising it builds layers of savory flavor! It’s all about the technique!
- Flexible for different diets. Easy to adapt for vegetarian or vegan diets with a few simple swaps.
- Even better the next day! Like many braised dishes, the flavors deepen beautifully overnight. It’s a great make ahead meal!
- One-pot cabbage recipe. Minimal cleanup, maximum payoff.
Ingredients
- Green Cabbage: Look for a medium-to-large head so the wedges stay intact while braising.
- Olive Oil: To sear the cabbage wedges before braising!
- Butter: Adds richness and rounds out the flavor!
- Yellow Onion: Builds a savory, slightly sweet base.
- Carrots: Add subtle sweetness and texture.
- Dry White Wine: Add a depth of flavor and deglazes the pan.
- Dijon Mustard: Adds depth and gentle tang!
- Broth: Beef, chicken, or vegetable broth all work well here.
- Kosher Salt & Black Pepper: Season with salt and pepper to taste.
- Chopped Pecans: Toasted for crunch and nuttiness!
- Smoked Paprika: A final garnish for subtle smoky warmth.
Get the full recipe in the recipe card below.
How to Make Braised Cabbage
Step 1 – Sear the Wedges
Preheat oven to 325℉ (165℃).
Remove any damaged outer leaves from the cabbage. Cut into 8 wedges, making sure each cut goes through the core so the leaves stay intact, but don’t worry if they fall apart a bit, it will still be delicious. Season generously with salt and pepper, especially on the cut sides.
Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add cabbage wedges cut-side down and cook until lightly charred, about 3–4 minutes per side. Transfer cabbage to a plate.
Step 2 – Sauté the Onion & Carrots
Reduce heat to medium and add butter to the skillet. Once melted, add onion and carrots. Cook, stirring occasionally, until onions are soft and lightly golden and carrots begin to soften, about 6–8 minutes.
Stir in Dijon mustard, then pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer 1–2 minutes to reduce slightly.
Add broth and bring to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed.
Step 3 – Braise the Cabbage
Return cabbage wedges to the skillet, cut-side down, spooning some of the liquid over the top. Cover tightly with a lid and transfer to the oven.
Braise for 35–45 minutes, or until cabbage is tender when pierced with a knife. For deeper color, uncover during the last 5–10 minutes or briefly place briefly under the broiler. Watch closely so it doesn’t burn.
Step 4 – Garnish & Serve
Over medium heat, in a skillet shake around the pecans to toast. Just a few minutes, just until they start smelling fragrant.
Remove from oven, sprinkle with chopped pecans, and garnish lightly with smoked paprika before serving.
Stovetop Variation
- Prepare and brown the cabbage wedges as directed above.
- Build the onion, carrot, wine, Dijon, and broth base in the same skillet.
- Return cabbage wedges to the pan, cut-side down, spooning liquid over the top.
- Reduce heat to low, cover tightly, and simmer gently for 30–35 minutes, turning the cabbage once halfway through, until tender.
- Remove the lid for the last 5 minutes if you’d like the sauce to reduce slightly.
- Finish with pecans and smoked paprika before serving.
Variations
- Extra Cozy: Add a pinch of caraway seed or fennel seed to the onions for subtle warmth.
- Sweeter Finish: Swap carrots for parsnips or add one thinly sliced apple.
- Nut-Free: Skip the pecans and finish with a drizzle of olive oil and extra smoked paprika.
- In place of broth, dissolve 1½ teaspoons Better Than Bouillon (beef, chicken, or vegetable) in ¾ cup hot water.
- If your wedges fall apart easily (especially with smaller cabbages), either:
- Cut the cabbage into 4 larger wedges, or
- Use a larger cabbage when cutting into 8 wedges.
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop over low heat or covered in a 300℉ oven until warmed through.
- Air Fryer: Preheat the air fryer to 325℉. Arrange the cabbage in a single layer in the basket, avoiding stacking, and lightly brush or spray with olive oil to keep it from drying out. Heat for 5–7 minutes, checking halfway through. If the wedges are thick or very cold from the refrigerator, gently flip them and continue heating for an additional 2–3 minutes, until warmed through with lightly crisped edges. If the cabbage is especially tender, you can loosely tent it with a small piece of foil for the first few minutes, then remove the foil to finish reheating.
- The flavors deepen beautifully after a day—this is one of those dishes that gets even better.
Expert Tips
- Use a heavy, oven-safe skillet. Even heat ensures proper browning and gentle braising.
- Don’t rush the browning. This step builds the foundation of flavor for the entire dish!
- Choose a larger cabbage for company. Bigger wedges hold together better for serving.
- Let it rest. Like many braised dishes, this cabbage recipe tastes even better after sitting.
FAQs
Braised cabbage can turn mushy if it’s overcooked or simmered too aggressively. Keep the braise gentle and check for doneness early, the cabbage should be tender but still hold its shape.
Yes, browning the cabbage first is key to building deep, savory flavor. This step caramelizes the cut sides and adds richness that carries through the entire braised cabbage recipe.
Cabbage can taste bitter if it’s under-seasoned or if an older head of cabbage is used. Generous seasoning and proper browning help balance and mellow any bitterness as the cabbage braises.
More Vegetable-Forward Recipes
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Ingredients
- 1 medium green cabbage about 2 pounds
- ¼ cup olive oil or ghee or coconut oil
- 2 tablespoons butter
- 1 medium yellow onion minced
- 3 large carrots peeled and sliced into ¼-inch coins
- ¼ cup dry white wine
- 2 teaspoons Dijon mustard
- ¾ cup broth your choice (I used Beef broth)
- 1 teaspoon kosher salt
- Black pepper to taste
- ⅓ cup pecans toasted & chopped
- Smoked paprika for garnish
Instructions
- Preheat oven to 325℉ (165℃).
- Remove any damaged outer leaves from the cabbage. Cut into 8 wedges, making sure each cut goes through the core so the leaves stay intact, but don’t worry if they fall apart a bit, it will still be delicious. Season generously with salt and pepper, especially on the cut sides.1 medium green cabbage
- Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add cabbage wedges cut-side down and cook until lightly charred, about 3–4 minutes per side. Transfer cabbage to a plate.¼ cup olive oil
- Reduce heat to medium and add butter to the skillet. Once melted, add onion and carrots. Cook, stirring occasionally, until onions are soft and lightly golden and carrots begin to soften, about 6–8 minutes.2 tablespoons butter, 1 medium yellow onion, 3 large carrots
- Stir in Dijon mustard, then pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer 1–2 minutes to reduce slightly.¼ cup dry white wine, 2 teaspoons Dijon mustard
- Add broth and bring to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed.
- Return cabbage wedges to the skillet, cut-side down, spooning some of the liquid over the top. Cover tightly with a lid and transfer to the oven.
- Braise for 35–45 minutes, or until cabbage is tender when pierced with a knife. For deeper color, uncover during the last 5–10 minutes or briefly place briefly under the broiler. Watch closely so it doesn’t burn.
- Over medium heat, in a skillet shake around the pecans to toast. Just a few minutes, just until they start smelling fragrant.⅓ cup pecans
- Remove from oven, sprinkle with chopped pecans, and garnish lightly with smoked paprika before serving.Smoked paprika
Notes
- Prepare and brown the cabbage wedges as directed above.
- Build the onion, carrot, wine, Dijon, and broth base in the same skillet.
- Return cabbage wedges to the pan, cut-side down, spooning liquid over the top.
- Reduce heat to low, cover tightly, and simmer gently for 30–35 minutes, turning the cabbage once halfway through, until tender.
- Remove the lid for the last 5 minutes if you’d like the sauce to reduce slightly.
- Finish with pecans and smoked paprika before serving.
- Use olive oil or coconut oil in place of butter.
- Use vegetable broth or Vegetable Better Than Bouillon instead of beef.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over low heat or covered in a 300℉ oven until warmed through.
- Air Fryer: Preheat the air fryer to 325℉. Arrange the cabbage in a single layer in the basket, avoiding stacking, and lightly brush or spray with olive oil to keep it from drying out. Heat for 5–7 minutes, checking halfway through. If the wedges are thick or very cold from the refrigerator, gently flip them and continue heating for an additional 2–3 minutes, until warmed through with lightly crisped edges. If the cabbage is especially tender, you can loosely tent it with a small piece of foil for the first few minutes, then remove the foil to finish reheating.
- The flavors deepen beautifully after a day—this is one of those dishes that gets even better.
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