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World's Best Braised Cabbage Recipe

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4.1 from 10 reviews

This hearty and flavorful braised cabbage recipe transforms a simple green cabbage into a tender, caramelized dish perfect as a side or main vegetable. Slow-cooked in the oven with onions, carrots, and rich bone broth, then finished with aged balsamic vinegar for a touch of acidity and depth, this dish is truly comforting and delicious.

Ingredients

Vegetables

  • 1 medium green cabbage (about 2 pounds)
  • 1 large red onion (or yellow onion), peeled and thickly sliced
  • 2 large carrots, peeled and cut into ¼-inch coins

Liquids and Fats

  • 2 tablespoons extra virgin olive oil (or melted duck fat, ghee, or coconut oil)
  • ¼ cup bone broth (or vegetable broth)
  • ¼ cup extra virgin olive oil (or melted duck fat, ghee, or coconut oil)

Seasonings

  • 1 teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper (optional)
  • 2 tablespoons aged balsamic vinegar

Instructions

  1. Heat the oven and grease the casserole dish: Preheat your oven to 325°F (163°C) placing the rack in the middle position. Generously coat a 13-by-9-inch baking dish with 2 tablespoons of olive oil or your choice of melted fat to prevent sticking.
  2. Cut the cabbage into wedges: Remove the tough stem end of the cabbage and cut it into 6 to 8 wedges, keeping the core attached to ensure the wedges hold together during cooking. The core will become tender with braising.
  3. Assemble the braised cabbage ingredients in the casserole dish: Arrange the cabbage wedges in a single layer in the greased dish, allowing a slight overlap if necessary. Scatter the sliced onion and carrot coins evenly over the cabbage. Drizzle with ¼ cup bone broth and ¼ cup olive oil. Season generously with kosher salt, freshly ground black pepper, and crushed red pepper if using.
  4. Cover the casserole tightly with foil: Seal the dish well with aluminum foil to lock in moisture for braising.
  5. Braise the cabbage in the oven: Place the foil-covered dish in the oven and cook undisturbed for 1 hour. Afterward, carefully remove the foil and flip the cabbage wedges over to ensure even cooking. Reseal the dish tightly with foil and braise for an additional hour, or until the cabbage is fork-tender.
  6. Uncover the braised cabbage and bake at high heat until browned: Once tender, you can either remove the cabbage to cool and refrigerate it for up to 4 days or continue immediately by increasing the oven temperature to 425°F (218°C). Bake uncovered for about 15 minutes until the cabbage develops a beautifully browned and slightly caramelized surface.
  7. Add balsamic vinegar and serve: Drizzle the braised cabbage with 2 tablespoons of aged balsamic vinegar to add a depth of tangy sweetness. Serve warm as a delicious side dish or a main vegetable component.

Notes

  • Keeping the cabbage wedges intact by leaving the core attached helps them retain shape during long braising.
  • Strong-flavored fats like duck fat or ghee can add depth to the dish but olive oil works perfectly well.
  • The optional crushed red pepper adds a mild heat; omit if you prefer no spice.
  • You can prepare the braised cabbage up to 4 days in advance and reheat it by roasting at high heat to refresh the caramelized texture.
  • Bone broth adds richness and umami, but vegetable broth is an excellent vegetarian substitution.

Find it online: https://recipefeastful.com/worlds-best-braised-cabbage-recipe/