This little braised cabbage recipe is a huge winner you'll want in your back pocket as we roll into the comfort food months of the year.
Cabbage is an unsung hero. And braised cabbage is a star.
First of all, cabbage marries well with a wide range of ingredients. If you think about it, it's popular in both German and Asian dishes, which are extremely different from each other. Second, it fits into any budget. And lastly, it's can be eaten raw in slaws and salads, and also lends itself to a lot of cooking methods. For example, I often roast it – like these Garlicky Roasted Cabbage Steaks, but braised cabbage is probably my favorite cooking method in the fall and winter months.
Serving Ideas for Braised Cabbage
Serve this braised cabbage as a comforting side dish, stir it in your next batch of soup, or (best of all) scoop a heap on top of mashed potatoes. You'll be surprised what a great combination that is.
If you can't find savoy cabbage, don't sweat it. Opt instead for Napa cabbage. I added some caraway seeds, so it's reminiscent of sauerkraut without the sourness of vinegar. But if you're not a fan of caraway, this is also killer with just salt and pepper. But whatever you do, don't forget stirring in a little cream and mustard at the end to soften the texture. It's what makes this recipe special.
Best Ever Braised Cabbage
- 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 4 cups of the cabbage, and toss to coat. Continue to cook until the cabbage wilts.
- Add the stock and wine, and simmer uncovered for 10 minutes, and then add the remaining 2 cups of cabbage. Cook until the cabbage is softened, and almost all of the liquid is cooked off, about 5 minutes. Stir only occasionally!
- Whisk together the cream and mustard with a fork, and stir into the cabbage.
- Correct the seasoning, as desired. Serve warm.