Braised Cabbage
User Reviews
5
Braised Cabbage
Description
This recipe uses a whole head of cabbage cut into wedges while keeping the core intact to hold the pieces together. The wedges are placed flat-side down in a baking dish along with sliced carrots and onions. Chicken broth and small butter pieces are added for moisture and richness. Salt and pepper season the dish.
Covered and baked at a low temperature for 2 hours, the cabbage softens and absorbs flavors. Halfway through, the cabbage is flipped to ensure even cooking. The dish is uncovered and roasted at a higher temperature for 15–20 minutes until the cabbage edges brown and caramelize, adding texture and taste. Parsley sprinkled on top yields a fresh finish.
Discard outer cabbage leaves before cutting and wash thoroughly to remove dirt. Uniformly sized wedges cook evenly. Laying the cabbage flat on the pan lets it soak up the cooking liquid and butter. This method produces tender, flavorful cabbage with browned surfaces.
Ingredients
- 1 head cabbage cut into 8 wedges
- 1/2 cup onion sliced
- 2 carrot peeled and sliced
- 1/2 cup chicken broth or vegetable broth
- 1/4 cup butter cut into small pieces
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the oven to 325 degrees F. Coat a baking dish with cooking spray.
- Arrange the cabbage wedges in the baking dish, then scatter the carrots and onions around the cabbage.
- Pour the chicken broth into the pan. Sprinkle the butter pieces over the cabbage and season everything with salt and pepper to taste.
- Cover the dish with foil, and bake for 2 hours. Uncover the dish halfway through the bake time and use tongs to carefully flip the cabbage wedges over.
- Increase the oven temperature to 425 degrees F. Uncover the dish and bake for 15-20 minutes or until cabbage starts to brown at the edges.
- Sprinkle with parsley, then serve.
Notes
- Remove outer leaves and wash the cabbage well before slicing into wedges.
- Keep the core attached to maintain wedge integrity during cooking.
- Arrange wedges flat-side down in the pan to maximize liquid absorption and butter infusion.
- Cut cabbage wedges to similar sizes for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 82mg | 3% |
| Potassium | 256mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2835IU | 57% |
| Vitamin C | 43.1mg | 48% |
| Calcium | 54mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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