Best Ever French Braised Cabbage Recipe

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

4.46 from 44 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

Cook Time40

Total Time50

Course: Side Dish

Cuisine: French

Keyword: Braised cabbage

Servings:

Calories: 128.5kcal

Author: The Wimpy Vegetarian

Ingredients

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

Instructions

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.

Nutrition