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Home » Blog » Recipes » World’s Best Braised Green Cabbage

World’s Best Braised Green Cabbage

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One of the most dog-eared cookbooks on my shelf is Molly Stevens’s All About Braising, and my favorite recipe in it is for the “World’s Best Braised Green Cabbage.” It transforms a humble cabbage into a tender, savory, vegetable showstopper!

A side shot of oven braised green cabbage, sliced carrot coins, caramelized red onions, and topped with aged balsamic vinegar. There is a red banner at the bottom that reads: paleo, Whole30, gluten-free, low carb, vegan

Braising cabbage—cooking it in some fat and a bit of liquid in a closed cooking vessel until it’s meltingly tender—is a magical example of how patience pays off.

My adapted Whole30-friendly version of this braised cabbage recipe is a mainstay in my arsenal of vegetable sides for good reason: it transforms a lowly vegetable into a dish worth oohing and aahing over.

Yes, it takes 2½ hours from start to finish, but the total prep time is only 10 to 15 minutes. Plus, this braised cabbage side dish makes your house smell irresistibly yummy.

Ingredients

  • Cabbage: The best cabbage to use for this dish is an inexpensive green cabbage. Try to get one that’s about 2 pounds—any larger and the wedges won’t fit in a standard 9 x 11-inch casserole pan. No green cabbage? Savoy and red cabbage also work great in this dish.
  • Red onion: Thick slices of red onion add a touch of color and sweetness to this dish. If you don’t have red onions, you can use yellow or white onions or shallots. Don’t slice the onions too thinly or they may burn.
  • Carrots: Carrots pair perfectly with the cabbage and onion. Besides, everyone has a couple of carrots languishing in the crisper that need to be cooked up before they get too bendy. Don’t have any or hate carrots? Just leave them out!
  • Broth: Even though this recipe calls for only ¼ cup of broth, the quality of broth you use is important because it infuses the whole dish. I like to use homemade chicken bone broth or a high quality store-bought broth (Roli Roti Butcher’s Bone Broth is one of my faves). If you want to make this dish vegan, use a great vegetable broth.
  • Fat: Don’t skimp on the fat in this dish—it’s one of the reasons it tastes so dang good. I normally use a high quality extra virgin olive oil, but melted ghee, lard, duck fat, or coconut oil also taste delicious.
  • Seasoning: Nothing fancy—just salt, pepper, and crushed red pepper (for an optional fiery kick).
  • Acid: Splashing on a drizzle of aged balsamic acid right before serving this dish helps to perk up this comforting dish. Other acid options include sherry vinegar, red wine vinegar, apple cider vinegar, and freshly squeezed lemon juice.

An overhead shot of the world's best braised green cabbage, carrot coins, and sliced onions in an oval casserole pan. Two hands are holding the handles with towels.

Make-Ahead Instructions

You can definitely cook this dish ahead of time, store it in the fridge, and reheat it just before serving it. Here’s how: braise the cabbage for 2 hours in the oven and then take it out before the final step (in which the cabbage gets browned, uncovered, at a higher heat). At this point, you can keep the braised cabbage in the fridge for up to 4 days. When you’re ready to serve the dish, pop it in a hot oven to brown the top and add the balsamic acid right before you eat it.

An overhead closeup shot of braised cabbage, carrots, and onions ready to serve.

What Do You Serve With This?

This braised cabbage dish tastes great with anything meaty! Some ideas include: Instant Pot Beef Stew, Instant Pot Magic Pork, Ollie’s Cracklin’ Chicken, and the Perfect Steak. I also love to eat leftover cabbage with a couple of crispy fried eggs for breakfast.

How to Make World’s Best Braised Green Cabbage!

Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish or casserole pan with 2 tablespoons olive oil or melted fat.

A hand is using a silicone brush to coat an enamel cast iron casserole pan with extra virgin olive oil

Lop off the tough stem end of the cabbage and divide it into 6 to 8 wedges, keeping the core attached.

An overhead shot of someone cutting up a green cabbage into 8 wedges on a wooden cutting board

Place the cabbage pieces in a single layer in the greased dish – a little overlap is okay.

Overhead shot of someone arranging green cabbage wedges in an oval casserole pan.

Toss on the onions and carrots and drizzle with broth and olive oil.

Someone in a gray apron is pouring olive oil from a liquid measuring cup onto a casserole pan filled with cabbage wedges, carrots, and onions.

Season well with salt, pepper and crushed red pepper (if using). 

An Asian woman in glasses is adding freshly ground black pepper from a Peppermill to a casserole pan filled with cabbage wedges, carrots, and onions.

Cover tightly with foil and place in the oven.

A brunette woman is placing a foil covered casserole pan filled with braised cabbage into an open oven

Braise the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over.

Metal tongs are turning over wedges of braised cabbage in a casserole dish

Reseal the dish tightly and braise in the oven for another hour or until fork-tender.

A gloved hand is placing a foil covered casserole filled with braised cabbage in an open oven

At this point, you can remove the cabbage to cool and store in the fridge until you’re ready to eat it (up to 4 days).

Removing foil from a casserole pan filled with braised cabbage out of the oven.

If you’re eating it right away or whenever you’re ready to serve it, crank the oven up to 425°F / 218 °C and bake until browned (about 15 minutes).

Removing braised cabbage from the oven to serve.

Drizzle with aged balsamic vinegar and serve!

An Asian woman in a gray apron is pouring balsamic vinegar on braised cabbage right out of the oven.

[Originally posted on October 20, 2010. Updated with new information and photos on March 18, 2021.]


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).


 PRINTER-FRIENDLY RECIPE CARD

An overhead shot of the world's best braised green cabbage, carrot coins, and sliced onions in an oval casserole pan. Two hands are holding the handles with towels.
Print Recipe
4.83 from 52 votes

World's Best Braised Cabbage

Molly Steven's recipe for the World's Best Braised Cabbage, is an amazing Whole30-friendly vegetable side dish that makes the lowly cabbage a star in its own right. It reheats great so make it ahead!
Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins
Course: Side Dish
Cuisine: American
Keyword: cabbage, gluten-free, low carb, nom nom paleo, nomnompaleo, paleo, Vegan, Vegetarian, Whole30
Servings: 4 people
Calories: 271kcal
Author: Michelle Tam

Ingredients

For greasing the baking dish

  • 2 tablespoons extra virgin olive oil melted lard, duck fat, ghee, or coconut oil

For the cabbage dish

  • 1 medium green cabbage about 2 pounds
  • 1 large red onion or yellow onion, peeled and thickly sliced
  • 2 large carrots peeled and cut in ¼-inch coins
  • ¼ cup bone broth or vegetable broth
  • ¼ cup extra virgin olive oil Melted lard, duck fat, ghee, or coconut oil also work.
  • 1 teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper optional
  • 2 tablespoons aged balsamic vinegar

Instructions 

  • Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish with 2 tablespoons olive oil or melted fat.
    Someone is pouring extra virgin olive oil in a oval casserole pan and brushing it all over
  • Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. Don’t worry: The tough core will get super tender, too.
    An overhead shot of someone cutting up a green cabbage into 8 wedges on a wooden cutting board
  • Place the cabbage pieces in a single layer in the greased dish – a little overlap is okay. Toss on the onion and carrots and drizzle with broth and ¼ cup of olive oil. Season well with salt, pepper and crushed red pepper (if using).
    A person in a gray apron is adding seasoning to a casserole pan filled with cabbage wedges, carrots, and onions.
  • Cover tightly with foil and place in the oven.
  • Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.
  • At this point, you can remove the cabbage to cool and store in the fridge until you’re ready to eat it (up to 4 days). When you’re ready to serve, crank the oven up to 425°F / 218°C and bake until browned (about 15 minutes).
    Removing the foil from braised cabbage and browning it in a hot oven.
  • Drizzle with aged balsamic vinegar and serve.
    Removing world's best braised cabbage out of the oven and drizzling aged balsamic vinegar on top

Video

Notes

You can definitely cook this dish ahead of time, store it in the fridge, and reheat it when you’re going to serve it. You can braise the cabbage for two hours in the oven and then take it out before the final step where the cabbage gets browned, uncovered, at a higher heat. At this point, you can keep the braised cabbage in the fridge for up to 4 days. When you’re ready to serve the dish, pop it in a hot oven to brown the top and add the balsamic acid right before you eat it.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 271kcal | Carbohydrates: 20g | Protein: 4g | Fat: 21g | Fiber: 7g | Sugar: 11g
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Reader Interactions

Comments

  1. Kelly says

    December 6, 2020 at 7:12 pm

    I LOVE this recipe! It’s probably my favorite cabbage recipe. Do you think it’s possible to adapt this for an instant pot? I’m brand new to the pressure cooking world, so I wouldn’t even know where to start.

    Reply
    • Michelle Tam says

      December 10, 2020 at 1:39 am

      Yes, you can cook cabbage in the IP but it won’t taste quite the same. You can cook the cabbage under high pressure for ~5 minutes and add about 1/2 cup stock.

      Reply
  2. Lauren says

    March 23, 2021 at 3:29 pm

    How about a slow cooker? Would be great if could adapt recipe to something that would need less supervision (also smaller appliance)

    Reply
    • Michelle Tam says

      March 23, 2021 at 10:35 pm

      This recipe doesn’t turn out the same in a slow cooker or Instant Pot. It really is better in an oven!

      Reply
      • Saidy says

        October 23, 2022 at 1:16 pm

        Just made this dish,,, its so tasty never thought you could do such a dish with a boring cabbage,,,

        Reply
  3. Nancy Andrews says

    March 23, 2021 at 4:09 pm

    Could we get a similar result by reducing the liquid a bit and cooking it in the slow cooker? Our gas stove/oven runs off of our propane tank and that length of cooking time would use a lot of propane! TY.

    Reply
    • Michelle Tam says

      March 23, 2021 at 10:35 pm

      The slow cooker will make the cabbage tender, but it doesn’t concentrate the flavors like an oven.

      Reply
    • Tibbs says

      October 7, 2022 at 1:56 am

      of you’re worried about a 2hours cook time in your oven using lp, time to ditch it and get an electric range…that has a more uniform heating and temp control than gas or lp does.

      Reply
  4. Rose Marie Kamenitz says

    March 24, 2021 at 1:17 am

    5 stars
    Great idea for leftover cabbage from St. paddy’s day!!’ Can’t wait to try this!!

    Reply
  5. Mary says

    March 24, 2021 at 5:21 am

    5 stars
    I make this on repeat. It’s a perennial fave! Make this, you will not be disappointed! My go to is some grilled sausages to accompany the cabbage. I have some in my fridge right now! Thanks for sharing! This really is THE Best Braised Cabbage!

    Reply
  6. SARA PLACE says

    March 27, 2021 at 12:22 am

    This looks mouth watering! I want to make this soon, can I use a yellow onion or will that change the flavor? Thank You!

    Reply
    • Michelle Tam says

      March 27, 2021 at 6:29 pm

      Yellow onion will work!

      Reply
  7. Robin Sachs says

    March 27, 2021 at 2:59 pm

    5 stars
    Looking forward to trying this. What brand of oven gloves are you using? Didn’t see them in your shop. PS Absolutely love everything you make – cookbooks, app and blog!

    Reply
    • Michelle Tam says

      March 27, 2021 at 6:28 pm

      I got these as a gift, but I think they’re just kevlar gloves.

      Reply
  8. Susan says

    April 14, 2021 at 11:02 am

    I don’t use oil or any kind of added fat. I make my own veggie broth. Do you think this will work if I use 1/2 c veggie broth instead of 1/4 c each oil and broth? Thanks!

    Reply
    • Michelle Tam says

      April 14, 2021 at 3:26 pm

      It’ll probably work, but the flavor will not be as rich as the original.

      Reply
  9. Donna in Inwood says

    April 14, 2021 at 9:06 pm

    5 stars
    Wow! Incredibly delicious! The only way to make this better would be to add more red onions, which I will do next time. Thank you!

    Reply
  10. Jill says

    April 24, 2021 at 9:56 pm

    Probably a dumb question but can I use the lid for my baking dish instead of foil, or is the foil necessary to seal everything in tightly?

    Reply
    • Michelle Tam says

      April 24, 2021 at 9:58 pm

      If you have a lid for your baking dish, you can use it!

      Reply
    • Stephanie says

      May 11, 2021 at 9:05 pm

      So funny. I actually have a lid, but didn’t even think of using it. I guess I win for “dumb.”
      🙂

      Reply
  11. debra merle says

    May 22, 2021 at 11:17 pm

    5 stars
    This was amazing! It’s easy to make, the ingredients are simple, and it is absolutely delicious! Thank you Michelle!

    Reply
  12. Melissa says

    May 26, 2021 at 4:10 pm

    5 stars
    I think you had turned me on to this recipe a number of years ago, and it became one of my favorite ways to eat cabbage. I love how so few ingredients turn into something so delicious. It’s easy, full-proof, cheap, and feeds a lot of people! My other favorite recipe from that book has just 4 ingredients- Brussels sprouts, cream, lemon, and salt. I know the dairy isn’t necessary paleo, but maybe you could try to convert that recipe too? I wonder if braising it in cashew milk or another substitute would work. Just so sick of coconut milk (I tried AIP a couple years ago and WAY overdid the coconut, can’t even look at it now..)

    Reply
    • krissy says

      September 16, 2021 at 12:02 am

      Melissa, I don’t have the cookbook, so I can’t speak to that exact recipe, but if I were trying to convert a creamy brussels, I’d go similar to how I’d sub creamed spinach ingredients. So, maybe a cashew milk blended with soaked cashews and hemp seeds to add extra creaminess. Or if you make your own mylk, just make it with more nuts/less water. When I’m wanting something premade, I simply use the califia barista oat milk, I usually have that on hand already and it tends to work well for me in dishes, though it’s not as thick as cream. No idea if it is paleo, though.

      Reply
  13. Kevin Brunton says

    June 10, 2021 at 1:05 am

    I’d love to make this with a meat. Is there a meat that this could be cooked with that you’d recommend? Chicken or pork loin? Also, would you put it under the cabbage or on top?

    Reply
    • Michelle Tam says

      June 10, 2021 at 1:09 am

      I’d cook the protein on the side. Most protein will be overcooked if you cook it for as long as the cabbage.

      Reply
    • Zac says

      September 13, 2022 at 12:26 am

      I had some cod I was going to cook separately, but after reading your question, I thought, “Why not?” So I laid two 6 oz. portions on top of the cabbage in the final step, brushed with melted butter and seasoned. When I took the dish out of the oven, I removed the fish before drizzling the balsamic. It turned out fine, and I imagine you could do this with any protein that you would cook for 10-15 minutes at 425.

      N.B., I’m not sure if it would be safe to do this with chicken or not

      Reply
  14. MWW says

    November 9, 2021 at 3:51 pm

    I am going to make this today with a mix of red and green cabbage that needs to get used up and, I’m thinking a few apples would be lovely, too! Thanks!

    Reply
    • Maggie Cain says

      January 22, 2022 at 1:51 pm

      Well that sounds delicious and beautiful. I think we need a photo!

      Reply
  15. Donna says

    January 16, 2022 at 9:33 pm

    5 stars
    This was delicious! Can you please add this to your app

    Reply
    • Michelle Tam says

      January 16, 2022 at 11:57 pm

      It is on the app! If your app is missing recipes, delete it from your device and download it again for free. That should fix any issues.

      Reply
  16. Maggie’s says

    January 22, 2022 at 5:07 pm

    All ingredients in pantry. Thus I’d on the meal plan for dinner. (Your new cookbook came in the mail yesterday. What a beautiful book. Thanks for your work .)

    Reply
  17. Sam J says

    January 30, 2022 at 12:43 am

    5 stars
    I would eat this everyday of my life! It is so delicious 🤤. WTG Michelle!!!

    Reply
  18. Debbie says

    February 2, 2022 at 2:35 am

    5 stars
    This is a great recipe! It converted my picky hubby who wasn’t enthusiastic about the idea of cabbage as a side. But the roasting adds such good flavor. This is also the first time he has enjoyed cooked carrots. A complete home run in my book, it won over a very picky eater. :). Thank you!

    Reply
  19. Judy Scanlon says

    February 7, 2022 at 10:03 pm

    Since I’m starting late in the day… Can this be prepped ahead of time kept in the fridge and then cooked the next day?

    Reply
    • Michelle Tam says

      February 7, 2022 at 11:05 pm

      Yep!

      Reply
  20. esther says

    February 9, 2022 at 5:12 am

    5 stars
    fabulous recipe. i seared them first for color, deglazed with a little mirin, and used chicken broth to braise. the result was melt in your mouth succulent cabbage. thank you. will be adding this to the rotation. keep the stem on and it wont fall apart. the presentation can be very beautiful when intact.

    Reply
  21. Laura K says

    February 21, 2022 at 3:51 am

    5 stars
    I made this tonight. I used home made beef bone broth. I used my Late Harvest Riesling Vinegar. It was delicious!

    Reply
  22. Nicole says

    August 23, 2022 at 3:59 am

    5 stars
    This recipe is a solid 4.75 stars. I followed the recipe and thought it was missing something, so even though I had added balsamic vinegar per the recipe, I ended up also sprinkling apple cider vinegar and it just knocked this out of the park and made it 5+ stars. I served with rice to make a whole meal which was a hit, but I bet you can easily incorporate potatoes too. So so good. Definitely recommend.

    Reply
  23. Lissa says

    September 29, 2022 at 10:35 pm

    In step 3 you advise adding 1/4 of the olive oil. Are we supposed to put the 1/4 cup in at that time? I don’t see where the rest is added later so I’m guessing that’s what we do. Love your recipes (and proud owner of ALL of your books)! And the app (I didn’t see it there so will follow advice above to delete and reload app). Thank you so much for continuing to support the app. 🙂

    Reply
    • Michelle Tam says

      September 29, 2022 at 11:25 pm

      Thanks for catching the typo! You add 1/4 cup of the olive oil at step 3.

      Reply
      • Lissa says

        September 30, 2022 at 2:38 am

        AMAZING! This tastes so good. The carrots in this dish taste as good as the cabbage. Thank you!

        Reply

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