Braised Cabbage
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Braised Cabbage
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Braised cabbage is seared to build flavor, then simmered to make it tender. Parmesan, herbs and lemon make this easy side extra delicious!
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Ingredients
- 3 tablespoon canola oil or similar neutral cooking oil, divided
- 1 tablespoon butter unsalted
- 1 medium cabbage green, red, or savoy all work! about 2 pounds, head
- 1 small yellow onion thinly sliced, or red onion
- 2 cloves garlic minced
- ½ teaspoon kosher salt plus a few pinches
- 1 ½ cups vegetable broth or chicken broth
- 2 tablespoons lemon juice freshly squeezed
- ½ cup Parmesan Cheese divided, freshly grated
- ½ cup walnut optional, chopped, toasted
- 2 tablespoons parsley chopped fresh, or dill
Instructions
- Cut cabbage into wedges that are 1 1/2- to 2-inches wide. For a medium head, that's about 8 wedges. Leave the stem intact so that the wedges hold together.
- Heat a Dutch oven or similar deep, heavy bottom pot over medium high heat. Add 1 1/2 tablespoons of the oil. Once the oil is hot and shimmering, add half the wedges so one of their wide, cut sides is touching the bottom of the pot. Brown on both sides until lightly charred, about 4 minutes per side (I find it easiest to flip the cabbage with a set of tongs). Remove to a plate. Add the remaining 1 1/2 tablespoons oil, then repeat with the remaining wedges, transferring the second batch to the same plate.
- Reduce the heat to medium. Add the butter and onion. Cook, stirring occasionally, until the onion softens, about 4 minutes.
- Add the garlic and salt. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
- Pour in the broth, then increase the heat to bring the liquid to a boil.
- Snuggle the cabbage wedges into the pot. Cover, reduce the heat back to medium and cook for 15 minutes, flipping the cabbage once halfway through. The cabbage should be melting and tender. Squeeze the lemon juice over the top, then sprinkle with 1/4 cup of the Parmesan. Turn the cabbage a few times so the Parmesan mixes with the broth. Sprinkle on the remaining 1/4 cup Parmesan, walnuts, and parsley. Serve hot, with as much or as little of the broth spooned over the top as you like.
Notes
- TO STORE: Refrigerate leftover braised cabbage in an airtight container for up to 3 days.
- TO REHEAT: Warm up leftovers with the braising liquid in a pan on the stovetop set over medium heat, or use the microwave.
- TO FREEZE: Freezing isn’t the best idea for this recipe because it will dull the flavor of the fresh lemon and herbs, but if you do need to freeze it, it will keep in an airtight container or zip-top freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
341kcal
(17%)
Carbohydrates
20g
(7%)
Protein
10g
(20%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.2g
(10%)
Cholesterol
16mg
(5%)
Potassium
528mg
(11%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
580IU
(12%)
Vitamin C
91mg
(101%)
Calcium
266mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 341kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Potassium | 528mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 91mg | 101% |
| Calcium | 266mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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