braised cabbage

This Braised Cabbage uses garlic breadcrumbs and mushrooms to add depth and flavor to a vegetarian winter classic.

Braised Cabbage

olive oil

cabbage,

butter

mushrooms,

shallots, thinly sliced

carrot,

garlic,

caraway seeds

thyme,

dijon mustard

tbsp. all-purpose flour

beer,

vegetable stock

apple cider vinegar

Kosher salt

black pepper

white beard, crusts removed, cut into ½” cubes

garlic powder

Make the Cabbage and Braising Liquid: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil until it starts to shimmer. Working in batches if necessary, add cabbage wedges in one even layer and cook, turning once, until thoroughly browned on each side, about 6 minutes. Transfer to a plate and set aside.

Wipe out the pot, melt butter over medium heat until foamy. Add mushrooms and cook until they begin to become golden brown, 6 to 7 minutes. Stir in shallots and carrots, and cook until softened, about 5 minutes more.

Add garlic, caraway seeds, and thyme, and cook until just fragrant, about 1 minute. Add Dijon and cook for about 1 minute more. Sprinkle the flour over the mixture, mix thoroughly, and cook until the smell of raw flour dissipates, about 1 to 2 minutes.

Pour in the beer, vegetable stock, and apple cider vinegar, making sure to scrape any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a simmer, allowing the liquid to cook down until reduced by about one-third, about 8 minutes.

Season the braising liquid to taste with salt and pepper, then add the cabbage back to the pot. Cover and cook, flipping the cabbage once halfway through, for about 40 minutes.

Meanwhile, Make the Croutons: Adjust oven rack to center position, and preheat oven to 350ºF. On a baking sheet, tosscubed white bread, oil, garlic powder and salt. Transfer to the oven and bake for about 15 to 17 minutes, or until golden brown and crispy. Remove from the oven and set aside.

To serve, add cabbage to a bowl and top with braising mixture and a few croutons.

Cabbage, bacon, onion, chiles and potatoes braised until tender and flavors have melded. Delicious and addictive, great with breakfast, lunch or dinner.

Braised Cabbage and Potatoes

yellow onion, diced

jalapeño, finely chopped

bacon, diced

½ pound very small fingerling potatoes, cut in half length-wise

carrots,

salt

chicken broth

In a large cast iron skillet over medium high heat, heat oil until shimmering.&nbsp; Add bacon, onion and jalapeños, stir and cook until the bacon and onions start to brown, about 5 minutes.

Push bacon/onion mixture to the side and add halved potatoes in the center of the pan.&nbsp; Let cook a minute or two and then stir and combine with other ingredients.&nbsp; Continue cooking and stirring for another 3 or 4 minutes until just starting to brown and get tender.

Add cabbage, carrots and salt.&nbsp; Stir to combine and pour chicken stock into pan, reduce heat and simmer and cook, stirring often until cabbage is wilted and potatoes are tender, about 20 more minutes.&nbsp; Careful not to burn, adding more stock or water if needed.&nbsp; Taste for salt and serve.

These cabbage wedges braised in a delicious tamari-sesame sauce mixture and drizzled with creamy homemade tahini dressing are seasoned with umami and savory goodness from the sauce and creamy nuttiness of the tahini is just out-of-this-world delicious!

Braised Cabbage in Tamari sauce and Tahini Dressing

green cabbage (about 2 lb)

canola oil or vegetable oil

garlic (minced)

sesame oil

San-J Tamari Soy Sauce

red pepper flakes

water

tahini

maple syrup

garlic (minced; optional)

parsley

white sesame seeds (toasted*)

Preheat the oven to 350°F.

Peel the outer layer of the cabbage off if it looks dirty. Cut the cabbage down the core and into 6-7 wedges.

Heat a large oven-safe skillet (with high sides) with the canola or vegetable oil over medium heat. Carefully place the cabbage pieces into the skillet and sear on each side for 3-5 minutes until caramelized, then turn off the heat. If your pan is on the smaller side, sear the cabbage wedges in batches and then return all the cabbage wedges to the pan once all batches are seared.

While the cabbage is cooking, make the sauce. In a medium bowl, whisk together the minced garlic, sesame oil, tamari soy sauce, salt, red pepper flakes, pepper, and water. Pour the tamari-sesame sauce mixture over the cooked cabbage pieces in the skillet. Carefully tilt the skillet and using a spoon, spoon the sauce a few times over any areas of the cabbage that didn’t get well coated.

Cover the skillet with an oven-safe lid or foil and bake for 30 minutes in the center rack of the oven. Then, carefully remove the lid/foil and bake at 425°F for 15 minutes.

Remove the pan from the oven and set it on a wire cooling rack. Carefully, spoon the remaining hot liquid from the bottom of the pan onto the cabbage wedges a few times. Let it cool for at least 10 minutes before serving.

While the cabbage cools, make the tahini dressing by whisking all the ingredients together in a medium bowl. Add more water as needed until you’ve reached a creamy drizzle consistency.

When ready to serve, spoon any remaining liquid over the cabbage a few times. Then, drizzle the tahini dressing over the cabbage and sprinkle with chopped parsley and toasted sesame seeds. Enjoy!

This German inspired Sweet and Sour Red Cabbage with Apples is the the perfect side dish for a plant-based roast or vegan pot pie!

Sweet and Sour Red Cabbage with Apples

red cabbage, quartered, cored, and finely shredded with a knife

peeled,

Tablespoons of neutral (canola, vegetable, etc.) oil

all-purpose flour

brown sugar

caraway seeds (optional)

Put the cabbage and apples in a large covered pot over medium heat. Add boiling water, cover, and cook for 10 minutes, until cabbage is slightly softened.

Combine remaining ingredients and add to cabbage. Cook uncovered for 20 minutes to allow the flavors to meld together.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661527393/iFhqDsbeK.mp4

You might be surprised to see cabbage and apples together in one side dish but the truth is they go so well together. They complement each other’s sweetness and pair beautifully with a plant-based roast or any other meat substitute. Have you ever tried it?

SWEET AND SOUR RED CABBAGE WITH APPLES

Braised cabbage elevated to new heights of deliciousness - cooked in wine and cream with salty bacon. Use bright Savoy cabbage, or even cavolo nero!

Braised cabbage with bacon

Savoy cabbage,

110 grams/4 ounces smoked streaky bacon, derinded and chopped

85 milliliters/3fl oz dry white wine

fennel seeds

tbsp crème fraîche

salt and pepper

Braised red cabbage goes with almost any winter dish. It takes minutes to prepare, then two hours of gentle cooking - you need do nothing except have a glass of wine and relax.

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Braised Cabbage and Potatoes

Braised Cabbage in Tamari sauce and...

Sweet and Sour Red Cabbage with App...

Braised cabbage with bacon

Braised red cabbage with apples

Top 6 braised cabbage recipes from across the web

The most viewed braised cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Braised Cabbage

Braised Cabbage and Potatoes

Braised Cabbage in Tamari sauce and...

Sweet and Sour Red Cabbage with App...

Braised cabbage with bacon

Braised red cabbage with apples

The most viewed braised cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine