This is not your average braised cabbage side dish 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.
I typically make this with Savoy and Napa cabbages, but traditional green / white cabbage will work too. You may need to simmer it a little longer though.
Updated June 2, 2022
Braising is a perfect way to cook tougher vegetables. It allows them to soften and melt into a liquid party of flavor. This braised cabbage recipe is a great example.
Cabbage has crunch. Some types more than others. But when it's braised in a delicious soup of butter, wine, mustard and cream, it softens into a dish you can't get enough of.
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.
- 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.
Ways to prepare cabbage
Cabbage works great in most any cooking method.
- Steam, boil, sauté, stir-fry, or roast it. These roasted cabbage steaks of mine have been pinned over 120,000 times, and are a hit anytime I make them.
- Ferment it and make your own kimchi or sauerkraut.
- Chop it raw for coleslaw and other salads, or use whole leaves as a heart-healthy substitute for tortillas or sandwich bread.
Ingredients for French Braised Cabbage
- Cabbage - look for Savoy cabbage. Otherwise use Napa cabbage or regular cabbage that's light green.
- Onions - yellow onions are what you want.
- Vegetable stock - I use Better Than Bouillon Paste, Roasted Vegetable
- White wine - any dry white wine will work great.
- Cream - you can use either heavy cream or half and half
- Mustard - use a Dijon mustard
- Unsalted butter
- Caraway seeds
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Step 1 (10 minutes)
Prep. Dice the onion and thinly slice the cabbage using a sharp chef's knife.
Step 2 (15-20 minutes)
Sauté. Melt the butter in a sauté pan over medium-high heat, and add the onion, caraway seeds, and salt. Sauté until the onion is completely softened and just starting to caramelize. Add some of the cabbage, and toss to coat. Continue to cook until the cabbage wilts.
Step 3 (15 minutes)
Simmer. Add the stock and wine. Simmer uncovered for 10 minutes, and then add the remaining cabbage. Continue to simmer until the second addition of cabbage is softened, and almost all of the liquid is cooked off, about 5 minutes.
Stir only occasionally!
Step 4 (2 minutes)
Whisk. Whisk together the cream and mustard with a fork, and stir into the cabbage. This is the step that makes this braised cabbage dish so special.
Correct for any seasoning.
Serve: Serve warm.
French Braised Cabbage FAQ
Can I use red cabbage in this recipe?
I don't recommend it. Red cabbage is great for braising, but is a little sweeter than other cabbages. It goes better with apple cider vinegar than cream.
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.
Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Vegetarian Recipes, 2) Vegetarian Meal Plans, and 3) Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.
Best Ever French Braised Cabbage Recipe
- 2 tablespoons unsalted butter
- 1 cup finely diced yellow onion about ½ of an onion
- ½ teaspoon caraway seeds
- 1 teaspoon kosher salt
- 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
- Prep. Dice the onion and thinly slice the cabbage using a sharp chef's knife.
- Sauté. Melt the butter in a sauté pan over medium-high heat, and add the diced onion, caraway seeds, and salt. Sauté until the onion is completely softened and just starting to caramelize. Add 4 cups of the cabbage, and toss to coat. Continue to cook until the cabbage wilts.
- Simmer. Add the stock and wine. Simmer uncovered for 10 minutes, and then add the remaining 2 cups of cabbage. Continue to simmer until the second addition of cabbage is softened, and almost all of the liquid is cooked off, about 5 minutes. Stir only occasionally!
- Whisk. Whisk together the cream and mustard with a fork, and stir into the cabbage. This is the step that makes this braised cabbage dish so special. Correct for any seasoning
- Serve. Serve warm.