Description
1 medium green cabbage, sliced
2 tbsp olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup vegetable broth
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp caraway seeds (optional)
½ tsp salt
¼ tsp black pepper
1 bay leaf
Directions:
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Add the sliced cabbage to the pan and cook for another 5 minutes, stirring occasionally, until the cabbage begins to wilt.
Pour in the vegetable broth, apple cider vinegar, and honey. Stir to combine and season with caraway seeds, salt, and black pepper.
Add the bay leaf, cover the pan, and reduce the heat to low. Let the cabbage braise for 40-45 minutes, stirring occasionally, until tender.
Remove the bay leaf and adjust seasoning if needed. Serve warm.
Prep Time: 10 minutes Cooking Time: 45 minutes Total Time: 55 minutes Kcal: 110 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect braised cabbage every time.
- Prep the Vegetables: Thoroughly wash the cabbage. Remove the tough outer leaves and core, then slice it into 1/4-inch thick strips. Thinly slice the onion and mince the garlic.
- Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until fragrant and translucent. Avoid browning them.
- Wilt the Cabbage: Add all the sliced cabbage to the pot. It will seem like a lot, but it will shrink. Cook for 5 minutes, stirring occasionally, until it begins to soften and wilt down.
- Create the Braising Liquid: Pour in the vegetable broth, apple cider vinegar, and honey. Stir well to ensure the honey dissolves and the ingredients are combined.
- Season and Simmer: Add the caraway seeds (if using), salt, pepper, and the bay leaf. Stir, then cover the pot with a tight-fitting lid. Reduce the heat to low.
- Braise to Tenderness: Let the cabbage braise gently for 40-45 minutes. Stir it every 10-15 minutes to prevent sticking and ensure even cooking. It’s done when the cabbage is very tender and has absorbed most of the flavorful liquid.
- Final Adjustments: Carefully remove and discard the bay leaf. Taste the cabbage and adjust the seasoning with more salt or pepper if desired.
Serving Suggestions
This versatile braised cabbage is a fantastic side dish. Serve it warm alongside roasted pork chops, sausages, or a hearty meatloaf. For a vegetarian meal, it pairs beautifully with mashed potatoes, lentil loaf, or stuffed bell peppers. The tangy, sweet-savory juices are excellent sopped up with crusty bread.
How-to Summary
In summary, this dish involves sautéing onion and garlic, wilting the cabbage, then simmering it in a mixture of vegetable broth, apple cider vinegar, and honey with seasonings until meltingly tender. The key is low, slow cooking covered for 40-45 minutes.
Frequently Asked Questions
Can I use a different type of cabbage?
Yes. Red cabbage works wonderfully, though it will turn the dish a vibrant purple color. Savoy cabbage is also a great, more tender option.
What can I substitute for honey?
Maple syrup or brown sugar are excellent vegan-friendly substitutes. Use the same quantity for a similar touch of sweetness.
How should I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Can I make this in a slow cooker?
Absolutely. Sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Why is my cabbage still crunchy?
This means it hasn’t braised long enough. Ensure your pot is covered tightly and the heat is low enough for a gentle simmer. Continue cooking until it reaches your desired tenderness.
Common Mistakes to Avoid
- Overcrowding the Pan: Use a pot large enough to initially hold all the raw cabbage. Crowding will steam it unevenly.
- Browning the Aromatics: Sauté the onion and garlic until soft, not brown, to avoid a bitter flavor.
- Boiling Instead of Braising: After adding the liquid, reduce the heat to low. A vigorous boil will make the cabbage mushy and waterlogged.
- Skipping the Acid: The apple cider vinegar is crucial for balancing the sweetness. Don’t omit it.
- Forgetting to Stir: Stir occasionally during the braising time to prevent the bottom from burning and to ensure even cooking.
Conclusion
This simple braised cabbage recipe transforms a humble vegetable into a deeply flavorful, comforting side dish. With its perfect balance of sweet, tangy, and savory notes, it’s a healthy and affordable addition to any meal. Mastering this easy technique opens the door to countless variations, making it a reliable staple in your culinary repertoire.
