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    Home » SIDES

    Best Ever French Braised Cabbage

    Modified: Jan 4, 2025 by Susan Pridmore · This post may contain affiliate links · 44 Comments

    This is not your average braised cabbage recipe. It's a movie star with French roots, with butter, onion, white wine, mustard and a little cream. My best advice is to double whatever you think you'll need. And it still might not be enough. It's that good.

    I typically make this with Savoy and Napa cabbages, but traditional green cabbage (or white cabbage) will work too. You may need to simmer it a little longer though.

    Jump to Recipe
    Braised cabbage on a plate with two small forks.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🫕 What is braising?
    • 👩‍⚕️ Is cabbage good for you?
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 👩‍🍳 What is a braiser?
    • 📝 Instructions Overview
    • 👩‍🍳 Cooking Tips
    • 🤷‍♀️ French Braised Cabbage FAQ
    • Best Ever French Braised Cabbage Recipe

    Cabbage is super healthy (see below), and there are lots of ways to prepare it. Raw cabbage is perfect for a crunchy coleslaw or salad, such as this tostada. Or ferment with salt and other spices to make kimchi or sauerkraut, or one of my favorite preparations, roasted cabbage steaks with garlic and simple seasoning. And if you're looking for ideas for St. Patrick's Day dinners, cabbage is one of the first things we think about.

    But when we move our lives into autumn, we think about braised vegetables.

    Cabbage is a great vegetable for braising, and if you're looking for something that's perfect for a family dinner and fancy enough for a dinner party, you need to try this French braised version. It's one of my very favorite side dishes.

    This is a useful guide on the 5 major different types of cabbage that includes tips for purchasing the best cabbage at your market, how to store it for a longer life, and how to use the various types.

    🫕 What is braising?

    Braising is a form of slow cooking without the slow cooker. You may be familiar with braising tough meats. They're seasoned, seared with a little oil, and then cooked for a long time until the meat begins to fall from the bone in tender pieces.

    Braising is also a perfect way to cook tough or firm vegetables, such as collard greens, fennel, cauliflower, Brussels sprouts and cabbage. It allows them to soften and melt into a sauce that's full of flavor.  

    When braising vegetables, simply put seasoned, prepped vegetables into a deep pan, with at least a little fat, and enough liquid to come about one-third of the way up their sides. Simmer until they soften to where you want them.

    The amount of liquid added is what makes braising different from a sauté, which requires only a little oil, and a stew, where vegetables are submerged in a liquid. In braising vegetables, never add more liquid to the vegetables than reaches one-third up their volume in the pan.

    👩‍⚕️ Is cabbage good for you?

    Yes. We often think of vibrantly colored vegetables as being the most healthy. But those tight balls of pale-colored cabbage are actually packed with lots of nutrients, and is one of the low-carb vegetables we should be eating.

    • It's loaded with Vitamin C (who knew??), with ½ cup cooked cabbage satisfying about ⅓ of the Vitamin C you need all day. And it provides some good fiber, helping you feel fuller longer.
    • Unsurprisingly, red cabbage gives you the best nutritional boost per serving.
    • It's loaded with antioxidants, and is good for both inflammation and digestion.
    • With 2 grams of net carbs per 1 cup shredded cabbage, it's considered very keto friendly.

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.

    For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.

    • Cabbage - look for Savoy cabbage or Napa cabbage. Otherwise use white cabbage or green cabbage. Don't use red cabbage in this recipe.
    • Yellow onions - don't use white onions, sweet onions or red onions.
    • Vegetable stock - I use Better Than Bouillon Paste, Roasted Vegetable
    • White wine - any dry white wine works great.
    • Cream - either heavy cream or half and half.
    • Mustard - use any kind of Dijon mustard.
    • Caraway seeds

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    Sharp chef's knife
    Braiser with a lid
    Whisk

    👩‍🍳 What is a braiser?

    A braiser is typically a heavy bottomed pan, often enameled cast iron for even heating at low temperatures. It's broad across its width, has a lid, and usually handles on either side. The sides are taller than a skillet, but not as tall as a Dutch oven. If you don't have a pan fitting this description, use a Dutch oven or any large pan with sides that are at least 2 inches high.

    📝 Instructions Overview

    Detailed instructions for making this braised cabbage recipe are in the recipe card below, but here's an overview!

    Step 1

    Prep. Dice the onion and thinly slice the cabbage using a sharp chef's knife.

    Step 2

    Sauté. Sauté the onion, caraway seeds, salt and pepper in melted butter over medium heat until the onion is completely softened. Add two-thirds of the cabbage, and toss to coat. Place the lid on the braising pan, and continue to cook until the cabbage wilts.

    Step 3

    Simmer. Add the broth and wine. Cover the pan and bring to a simmer, and simmer for ten minutes over low heat. Add the remaining cabbage, toss to coat, and replace the lid. Continue to simmer until the second addition of cabbage is softened. Remove the lid and continue to simmer until almost all of the braising liquid is cooked off, about 5 minutes.

    Step 4

    Whisk. Whisk together the cream and mustard with a fork, and stir into the cabbage. This is the step that gives this braised cabbage dish such fabulous extra flavor.

    Correct for any seasoning.

    Step 5

    Serve: Serve warm.

    👩‍🍳 Cooking Tips

    • I highly recommend adding the cabbage in separate batches. This way, the braised cabbage has different textures since some of it will be more wilted.
    • Stir only occasionally! Stirring tends to cool food down, and it's important to maintain a consistent low temperature for a great braising.

    🤷‍♀️ French Braised Cabbage FAQ

    Can I use red cabbage in this recipe?

    No. Red cabbage is excellent for braising, but is a little sweeter than other cabbages. It goes better with apple cider vinegar than cream.

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    Braised cabbage on a plate with two small forks.
    4.61 from 88 votes

    Best Ever French Braised Cabbage Recipe

    This braised cabbage recipe has a French twist to it that separates it from other braised cabbage. It's first sautéed with onions and caraway seeds, and then braised in broth and white wine. A little cream and mustard is stirred in at the end.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Side Dish
    Cuisine: French
    Keyword: Braised cabbage
    Servings: 4
    Calories: 128.5kcal
    Author: Susan Pridmore
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 cup finely diced yellow onion about ½ of an onion
    • ½ teaspoon caraway seeds
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 6 cups thinly sliced + coarsely chopped Savoy cabbage, divided
    • ¼ cup vegetable stock
    • 2 tablespoons white wine any dry white wine is fine
    • 2 tablespoons heavy cream
    • 1 teaspoon Dijon mustard

    Instructions

    • Prep. Dice the onion. Remove any tough outer leaves of the cabbage head that may be damaged, and thinly cut ¼" slices of cabbage using a sharp chef's knife.
    • Sauté. Melt the butter in a pan suitable for braising over medium heat, and add the onion, caraway seeds, salt and pepper. If you don't have a pan specifically designed for braising, you can use a large pan with sides at least 2" high, a large Dutch oven, or deep sauté pan.
      Sauté until the onion is completely softened and almost melting into the butter.
      Add 4 cups of the cabbage, and toss to coat. Place a lid on the braising pan (or pot), and continue to cook over low heat until the cabbage wilts.
    • Simmer. Add the stock and wine. Cover and simmer over low heat for 10 minutes, and then add the remaining 2 cups of cabbage.
      Replace the lid, and continue to simmer until the second addition of cabbage is softened. Remove the lid and continue to cook, if needed, until almost all of the liquid is cooked off.
    • Whisk. Whisk together the cream and mustard with a fork, and stir into the cabbage. This is the step that brings fabulous extra flavor to this braised cabbage dish.
      Correct for any seasoning
    • Serve. Serve warm.

    Nutrition

    Calories: 128.5kcal | Carbohydrates: 10.9g | Protein: 2.9g | Fat: 8.6g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 23.5mg | Sodium: 688.1mg | Potassium: 319.4mg | Fiber: 4.1g | Sugar: 4.5g | Vitamin A: 1369.1IU | Vitamin C: 35.6mg | Calcium: 56.1mg | Iron: 0.6mg
    « Sicilian Pasta with Eggplant, Tomatoes and Capers
    Best Spiced Pumpkin Muffins with Applesauce »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Karen

      October 02, 2016 at 10:33 pm

      5 stars
      Thank you for the geography lesson. Love Katie's blog, and am totally jealous of her world travels! And your photo is beautiful.

      Reply
      • The Wimpy Vegetarian

        October 02, 2016 at 10:57 pm

        5 stars
        Thanks so much!! This recipe was absolutely wonderful!!! And yes, I'd love to trade lives with Katie for a month 🙂

        Reply
    2. Karen

      October 03, 2016 at 1:44 am

      5 stars
      I LOVE the humble cabbage and feel it need to be promoted more, which is just what you have done here! A wonderful recipe and one that is perfect for Autumn!

      Reply
    3. Erin @ The Spiffy Cookie

      October 03, 2016 at 5:12 am

      5 stars
      I used to dislike cabbage in any form but I've been warming up to it the older I get. I'm tempted to try this!

      Reply
    4. Cheese with Noodles

      October 03, 2016 at 3:12 pm

      5 stars
      You're totally right, poor cabbage has such a bad image. I think people instantly imagine stinkiness, limpness, and abject poverty. Didn't Charlie Bucket's family eat a lot of really sad cabbage soup? But cabbage is so good! This recipe looks like a great way to highlight such an underappreciated veggie.

      Reply
    5. Marla

      October 03, 2016 at 5:43 pm

      5 stars
      You've done it! You made me drool over cabbage!! This will definitely make its way into my kitchen before too long. Thanks for posting.

      Happy Reveal Day!!

      Reply
    6. Gin

      October 04, 2016 at 10:28 am

      Okay, I'm lost. The recipe calls for 6 cups of cabbage DIVIDED, but only 4 cups are accounted for in the directions. Help!

      Reply
      • The Wimpy Vegetarian

        October 04, 2016 at 12:01 pm

        Ack!!! You're correct! Thanks for letting know. The other 2 cups are added 10 minutes after the first 4 cups. That way there are different levels of crunchiness in the dish. I will make that change as soon as I'm back on the computer!

        Reply
    7. Katie

      October 04, 2016 at 11:32 am

      5 stars
      So glad you like the recipe! We love the green Savoy cabbage and it will be showing up again in a few months. Little Andorra is often overlooked in geography lessons LOL

      Reply
    8. Anna

      October 04, 2016 at 7:45 pm

      5 stars
      I used to think I didn't like cabbage, but any more I tend to use in in all kinds of things - soups, stir frys, salads, etc. I never thought of letting the cabbage itself be the star. Yours, however, looks absolutely lovely and demands to be a star. Except for the caraway seeds. I still don't like those.

      Reply
    9. Dorothy at Shockingly Delicious

      October 09, 2016 at 4:42 pm

      5 stars
      It is the simple, unassuming recipes, like this one, that can really sing, eh? Great SRC recipe!

      Reply
    10. Sid @ Sid's Sea Palm Cooking

      October 10, 2016 at 8:42 am

      5 stars
      Just one word, YUM! I just saw a Savoy Cabbage last week in the store, guess I need to go back and get one now. Great choice.

      Reply
    11. Cheryl

      October 25, 2021 at 5:13 pm

      5 stars
      This is the first recipe I have made from your blog. DELICIOUS!!! I look forward to trying more. 🙂

      Reply
      • The Wimpy Vegetarian

        October 25, 2021 at 5:38 pm

        5 stars
        I'm so thrilled you liked it so much!!!

        Reply
    12. Mandy

      June 03, 2022 at 11:40 am

      Can you freeze this?

      Reply
      • The Wimpy Vegetarian

        June 03, 2022 at 12:14 pm

        5 stars
        You can freeze cooked cabbage very successfully up to around 3 months. But I wouldn't freeze after the cream and mustard are added. I'm concerned they might separate through the freezing and thawing process. I suggest braising it all the way through the "Simmer" stage in the recipe. Let it completely cool, and freeze in an air-tight container. When you're ready to serve it, thaw and reheat. At that point, perform the "Whisk" stage and add the cream and mustard. That should work very well.

        Reply
    13. Liz

      December 04, 2022 at 6:10 pm

      5 stars
      This recipe was so easy and absolutely delicious! Its my new go to recipe for cabbage!

      Reply
    14. Heidi Skopowski

      March 19, 2023 at 2:46 pm

      5 stars
      Just made this recipe for dinner. Both my husband and I loved it. I will plan on keeping this recipe.

      Reply
      • The Wimpy Vegetarian

        March 19, 2023 at 3:38 pm

        I’m so happy to hear that!! Thanks for letting me know!

        Reply
    15. Mikayla

      September 07, 2023 at 10:15 am

      5 stars
      What a delicious savory dish I had it with a roast, but it would go with anything I chose to serve for a meal!

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:43 pm

        I'm so glad you liked it!

        Reply
    16. Colleen

      September 07, 2023 at 10:17 am

      5 stars
      I love cabbage and this recipe took it from humble to gourmet. It was delicious, thank you!

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:44 pm

        I'm glad you enjoyed it! Thanks for letting me know!

        Reply
    17. Kim

      September 09, 2023 at 11:38 am

      5 stars
      Such a great side dish! Love how budget friendly it is and it cooks up so well. It is easy to control how crispy or soft you want the cabbage to be.

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:45 pm

        You're right! Sometimes I make it more crunchy than other times.

        Reply
    18. Carrie Robinson

      September 09, 2023 at 5:20 pm

      5 stars
      Oh wow! What absolutely delicious way to prepare cabbage. Usually I just fry up my cabbage with a little bacon, but I am going to have to try this recipe next time instead. 🙂

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:46 pm

        I hope you give it a try!

        Reply
    19. Tristin

      September 09, 2023 at 9:26 pm

      5 stars
      I am a huge fan of cabbage, I just don't think to make it very often. You have definitely inspired me to try out this cabbage dish. Sounds too good to pass up.

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:47 pm

        I hope you give it a go!

        Reply
    20. Katie Crenshaw

      September 10, 2023 at 8:16 am

      5 stars
      The butter, cream, and wine added a nice flavor to this braised cabbage. It was so different from the usual way I make cabbage. We loved it.

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:48 pm

        I'm glad you liked it!

        Reply
    21. MSD

      September 10, 2023 at 10:40 am

      5 stars
      Such a great way to prepare cabbage! Love the gorgeous flavors from the white wine. Yum!

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:49 pm

        Lots of flavor in this dish - I'm so glad you liked it!

        Reply
    22. Erin

      September 10, 2023 at 11:06 am

      5 stars
      Ooh, I love that this uses caraway seeds! That's something I almost never use but would like to use up. 🙂 And thanks for the tips on different types of cabbage one can use!

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:50 pm

        Caraway seeds and cabbage are so great together!

        Reply
    23. Ann

      September 10, 2023 at 6:19 pm

      5 stars
      I have only eaten this, have never made it at home before 😉 Sounds simple and delicious!

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:51 pm

        I hope you give it a try!

        Reply
    24. Hayley

      September 11, 2023 at 12:39 am

      5 stars
      I’ve always liked cabbage but with your recipe, I now LOVE it! The flavours are delicious and the recipe is easy to follow

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:53 pm

        That makes me so happy!

        Reply
    25. CJ

      October 27, 2023 at 3:17 am

      5 stars
      SO delicious. I'm the only one in my house who will eat cabbage in a meaningful way so I had this three nights in a row and I loved it.

      Reply
      • The Wimpy Vegetarian

        November 02, 2023 at 8:55 pm

        Fabulous!!! This makes me so happy that you liked it that much! It's a favorite of ours too! Thanks for letting me know!

        Reply
    26. MT Becca

      January 14, 2024 at 6:54 am

      5 stars
      This is a great recipe. I found it when I didn't have time to go to the store, so I made a few substitutions. I used coconut oil for butter; for the caraway seeds, I substituted 1/4 tsp cumin seeds + 1/4 tsp dillweed; I used Japanese cooking wine; and yogurt rather than heavy cream. It turned out very nice (even my 8-y.o. went back for 2nds!). I also found that this cabbage is very good cold; I didn't try it, but I think it would be great on sandwiches.

      Reply
      • Susan Pridmore

        January 17, 2024 at 9:39 am

        I'm so happy you (and your 8 y.o.) loved this! It's a very flexible recipe, as you've proven. I think this would be great cold on sloppy joes in place of coleslaw!

        Reply
    27. Lee

      January 25, 2025 at 8:54 am

      5 stars
      This is a terrific winter recipe. Very flavorful and easy to prepare. Will definitely make this again!

      Reply
    4.61 from 88 votes (60 ratings without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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