This Braised Cabbage recipe will make you fall in love with cabbage!
Cabbage wedges braised in chicken broth with garlic, onions, and carrots, topped with crumbled bacon and a squeeze of lemon—perfect as a side to any meal.
In this braised cabbage recipe, the raw cabbage develops delicious flavors during the long cooking time in the oven, which is the absolute best way to prepare it.
Ingredients
- Cabbage - Cut the head of cabbage, either green or red, into 6 wedges.
- Onion - Use a small onion sliced into half moons. A white, yellow, or red onion will all work.
- Carrots - are optional but give a nice sweet flavor.
- Chicken broth - Choose a low-sodium chicken broth for braising. For a vegetarian cabbage dish use vegetable broth or vegetable stock.
- Garlic cloves - Fresh garlic cloves, minced, add the best flavor.
- Olive oil - Extra virgin olive oil is best but any kind will work. Melted butter is another option.
- Bay leaves - Bay leaves add flavor.
For Serving
- Parsley - Sprinkle the cabbage wedges with fresh chopped parsley, rosemary or thyme.
- Bacon - Cooked and crumbled bacon. For a vegetarian option use plant-based bacon or leave it out completely, the cabbage will taste great without it too!
- Lemon juice - Freshly squeezed tastes best.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make It
Preheat the oven to 325 degrees Fahrenheit and grease a baking dish with cooking spray.
Add the vegetables to the dish. Arrange the cabbage wedges in the prepared baking dish in a single layer, then scatter the carrots, onions, and garlic around the cabbage.
Add the broth, oil, and seasonings. Pour the chicken broth over the dish's contents and add the bay leaves.
Drizzle olive oil over all the vegetables and season everything with salt and pepper to your taste.
Bake. Cover the dish with aluminum foil and place it in the middle of the oven.
Bake for 1 hour and 45 minutes or until the vegetables are tender.
Flip. Halfway through the baking time, carefully use tongs to flip the cabbage wedges over.
If they're falling apart slightly; it's normal. If the mixture appears dry, add more water or broth.
Bake uncovered. Remove the foil once the cabbage is tender and increase the oven temperature to 425 degrees Fahrenheit.
Bake uncovered for 15 minutes to allow the vegetables to brown slightly.
Discard the bay leaves before serving.
For added flavor, serve with a drizzle of lemon juice, chopped parsley, and crispy bacon.
Like this recipe? Try our caramelized cabbage next!
📋 FLAVOR & TEXTURE: Soft and tender with a savory and salty flavor.
Tips
- Don’t cut the cabbage head off its core; leave the wedges attached, which will help them stay in place.
- Place the cut sides of the cabbages face down in the bottom of the pan. This will allow them to absorb the braising liquid.
- Ensure the cabbage wedges are the same size so they cook up at the same pace.
- Here are some tips and tricks on how to store cabbage.
- Instead of braising in the oven, you can place the ingredients in a Dutch oven or large skillet over the stove and on medium-high heat and let the cabbage simmer. A slow cooker would also work well.
For extra flavor sprinkle red pepper flakes, caraway seeds, or fennel seeds over the cabbage before serving.
Serving Suggestions
Serve this braised cabbage alongside these Air Fryer Fried Chicken Thighs, Rump Roast, this Lemon Caper Chicken, this Tuna Steak, or this Baked Trout.
- Related: What To Eat With Cabbage Steaks?
Freezing And Storing Instructions
- Storage. Leftover braised cabbage will keep well in the fridge for up to 4 days in an airtight container. Allow the cabbage to come to room temperature before storing.
- Make ahead. If you want to prepare the cabbage a few days before serving, it will be in the fridge for up to 4 days. You can also prep the cabbage, store it for up to 2 days, and then bake it just before serving it.
- Freezer. Braised cabbage will freeze well for up to 3 months. Note that it may not have the same texture once thawed and reheated, but it will still taste good.
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Recipe Card
Braised Cabbage Recipe
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INGREDIENTS
For Cabbage
- 1 ½ head cabbage cut into 6 wedges
- 1 smaller onion, sliced into half moons
- 2 medium carrots, cut into circles about ¼ inches thick
- ½ cup chicken broth
- 2 garlic cloves, minced
- 3 tablespoon olive oil
- 1-2 bay leaves
- salt and pepper to taste
For Serving
- 2 tablespoons chopped parsley
- 2 tablespoon cooked crumbled bacon
- 1 tablespoon freshly squeezed lemon juice
INSTRUCTIONS
- Preheat the oven to 325 degrees Fahrenheit and grease a baking dish with cooking spray.
- Add the vegetables. Arrange the cabbage wedges in the prepared baking dish in a single layer, then scatter the carrots, onions, and garlic around the cabbage.
- Add the broth, oil and seasonings. Pour the chicken broth over the contents of the dish and add bay leaves. Drizzle olive oil over all the vegetables and season everything with salt and pepper to your taste.
- Bake. Cover the dish with aluminum foil and place it in the middle of the oven. Bake for 1 hour and 45 minutes or until the vegetables are tender. Halfway through the baking time, carefully use tongs to flip the cabbage wedges over. If they're falling apart slightly; it's normal. If the mixture appears dry, add more water or broth.
- Bake uncovered. Once the cabbage is tender, remove the foil and increase the oven temperature to 425 degrees Fahrenheit. Bake uncovered for an additional 15 minutes to allow the vegetables to brown slightly. Discard the bay leaves before serving.
- Serve with a drizzle of lemon juice, chopped parsley, and crispy bacon for added flavor.
NOTES
- Storage. Leftover braised cabbage will keep well in the fridge for up to 4 days in an airtight container. Allow the cabbage to come to room temperature before storing.
- Freezer. Braised cabbage will freeze well for up to 3 months. Note it may not have the same texture once thawed and reheated but it will still taste good.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
FAQs
Braising cabbage means it is cooked in liquid along with some fat until it is soft and tender.
Slice the cabbage into wedges but make sure to leave the stem intact so the cabbage sits as one piece in the liquid.
The older the cabbage gets the more bitter it becomes. Make sure to use a fresh cabbage and remove the outer leaves.
Any type of cabbage will work in this recipe though the taste and texture may be slightly different.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Looking for more cabbage recipes?
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This recipe was inspired and adapted from Dinner At The Zoo.
Julia | The Yummy Bowl
easy way to enjoy cabbage side dish!