Braised Cabbage with a New Orleans Heart
Ingredients
Method
- Melt butter in a large skillet over medium heat. Add cabbage and onion, then cook and stir until the onion turns translucent, approximately 5 minutes.
- Pour in the water, then add the vinegar, sugar, caraway seeds, and salt. Reduce the heat to low and cook, stirring occasionally, until the cabbage is tender, for 20 to 25 minutes.
Nutrition
Notes
Why This Is The Best Braised Cabbage You’ll Ever Make
You know that feeling when you’re staring at a head of cabbage in the produce aisle? It’s cheap, it’s healthy, and you have the best intentions. But then you get it home and… well, it turns into a sad, watery mess on your plate. I’ve been there. I once boiled cabbage for what felt like an hour, trying to make my gran’s recipe from memory, and the whole house smelled like old socks for two days. My husband still brings it up.
That’s the thing, though. This best braised cabbage recipe is the complete opposite of that kitchen fail. It’s about transformation. We’re taking that humble, two-dollar vegetable and turning it into something you’d be proud to serve to company. During these cooler LA winter months when we actually want to use our ovens, this dish becomes my go-to. It’s cozy without being heavy, and honestly, it’s brilliant. The secret isn’t in fancy ingredients—it’s in the method. And I promise, it’s easier than you think.
This method gives you cabbage that’s tender in the middle but still has a bit of a bite, with edges that caramelize into something sweet and almost nutty. It’s the best braised cabbage because it actually tastes like something. No more bland, boiled veg. This one has character.
How To Store And Serve Your Best Braised Cabbage
Should you have leftovers, they are even tastier the next day. Let the dish cool, then cover it tightly and keep it in the fridge for up to 4 days. Eat it at room temperature straight from the container (I’ve done this more than once) or reheat it properly. To reheat, spread the wedges in an oven-safe dish and warm for about 20 minutes in a 350°F oven. That’ll bring back the texture better than a microwave.
This best braised cabbage dish tastes great with anything meaty! A simple roasted chicken, a pan-seared steak, even some pan-fried fish. I also love to eat leftover cabbage straight from the fridge with a couple of crispy fried eggs for breakfast. Worth every penny of that two-dollar cabbage.
When you serve it, finish with an extra pat of butter if you’re feeling indulgent, and always that final drizzle of vinegar or squeeze of lemon. It makes all the difference.
Wrapping Up
When you make this best braised cabbage, you’ll love how something so simple can feel so special. It’s the kind of side dish that makes the whole meal. It reminds me of Sunday dinners at my gran’s table—hearty, satisfying, and made with a lot of care but not a lot of fuss.
So grab a cabbage on your next Ralphs or Trader Joe’s run. Give this method a try. Let it do its work in the oven while you set the table. I genuinely think you’ll be surprised at how something this easy can be this good. And when you pull that skillet out, all golden and smelling like butter and caramelized veg, you’ll know you’ve found your new go-to. Here’s to cozy meal victories.
How do you keep braised cabbage from being mushy?
The key is cutting it into thick wedges and not using too much liquid. You want to steam it gently, not boil it. Also, that final uncovered bake crisps everything up. If your best braised cabbage is mushy, you probably had the heat too low or too much liquid in the pan.
How long does it take to braise cabbage?
Total time is about 45 minutes. You’ll sear the wedges on the stovetop for 5-10 minutes, then braise covered in the oven for 20, and finish uncovered for another 10-15. It’s mostly hands-off oven time, which I love for a weeknight.
What kind of cabbage is best for braising?
For the best braised cabbage, a firm, dense green cabbage is perfect. Savoy cabbage is also excellent—it’s a bit more tender and the leaves get beautifully ruffled. Red cabbage works too, just know it will turn everything a lovely purple-pink.
Can I make best braised cabbage ahead of time?
Absolutely. You can braise it covered for the full time, then let it cool and stash it in the fridge for up to 4 days. When you’re ready, pop it in a hot oven to reheat and get those edges crispy again. It might even taste better.
Why do you add vinegar when cooking cabbage?
Leave the core intact! Cut the whole head in half through the core, then cut each half into 2 or 3 thick wedges, each with a piece of core holding it together. This keeps your best braised cabbage from falling apart into a mess during cooking.
