Napa cabbage sauteed with onion and caraway seeds, braised in wine and broth, and finished with cream and mustard.
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4.67 from 3 votes

Best Ever Braised Cabbage

Braised cabbage sautéed with onions and caraway seeds, braised in broth, white wine, and a little cream and mustard at the end. Recipe modified from the Thyme for Cooking blog.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: Braised cabbage
Servings: 4
Calories: 119kcal
Author: Susan Pridmore


  • 2 tablespoons unsalted butter
  • 1 cup finely diced yellow onion
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon kosher salt
  • 6 cups thinly sliced + coarsely chopped Savoy cabbage, divided
  • 1/4 cup vegetable stock
  • 2 tablespoons white wine
  • 2 tablespoons cream
  • 1 teaspoon dijon mustard


  • 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.


Adapted from Thyme for Cooking blog.
Calories were calculated using the VeryWell Fit nutrition calculator for 4 servings.


Calories: 119kcal