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Braised cabbage on a plate with two small forks.
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4.60 from 86 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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: French
Keyword: Braised cabbage
Servings: 4
Calories: 128.5kcal
Author: Susan Pridmore


  • 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


  • 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.


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