Savory Braised Cabbage (Printable)
Tender braised cabbage with onions, carrots, garlic and apple cider vinegar, seasoned with smoked paprika and caraway.
# What You’ll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), cored and sliced
02 - 1 large yellow onion, thinly sliced
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, minced
→ Liquids
05 - 1 cup vegetable broth
06 - 2 tablespoons apple cider vinegar
07 - 2 tablespoons olive oil
→ Spices & Seasoning
08 - 1 teaspoon caraway seeds (optional)
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper, freshly ground
# How To Make It:
01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
02 - Add the onions and carrots; sauté for 4–5 minutes until softened.
03 - Stir in the garlic and caraway seeds; cook for 1 minute until fragrant.
04 - Add the sliced cabbage and toss to combine. Cook for 5 minutes until the cabbage begins to wilt.
05 - Sprinkle smoked paprika, salt, and pepper evenly over the vegetables.
06 - Pour in the vegetable broth and apple cider vinegar. Cover, reduce heat to low, and braise for 30 minutes, stirring occasionally, until the cabbage is tender and the flavors meld.
07 - Taste and adjust seasoning if needed. Serve hot.
# Expert Tips:
01 -
- It turns the cheapest vegetable in the produce aisle into something that tastes like it took all day and required far more skill than it actually does.
- The leftovers are arguably better the next day, which makes it the rare side dish that doubles as a lunch you genuinely look forward to.
02 -
- Do not rush the braise by turning up the heat because the cabbage will char on the bottom before it becomes tender in the center.
- The cabbage will seem like an impossible amount when raw but it reduces dramatically so trust the process and do not use a smaller pot.
03 -
- A splash of vinegar at the very end right before serving wakes up all the flavors that have been quietly mingling during the braise.
- Use a wooden spoon to stir so you do not break up the tender cabbage strands into mush.