Braised Cabbage Recipe: 6 Ways to Serve Braised Cabbage

Braised cabbage is a preparation of cabbage cooked slowly in liquid, creating a tender, fall-apart texture. You can braise almost anything, from pot roast to leeks. Cabbage is a forgiving ingredient that lends itself well to braising—if you happen to overcook it a bit, it will still be palatable. The veggie is also a rich source of calcium, dietary fiber, potassium, vitamin A, and vitamin C.

Customize your braised cabbage recipe by incorporating crunchy nuts and seeds, cheeses, fried garnishes, toasted grains, or microgreens for color.

Braised cabbage can act as an excellent supporting player or the main course itself. You can gussy it up in numerous ways, but, at its core, braised cabbage is homey, savory, and nostalgic.

1. 1. Add texture. Braised cabbage has a soft texture that benefits from a crunchy element. Try lightly toasted nuts or sesame seeds, or opt for whole spices like caraway seeds. For cabbage-on-cabbage textural contrast, take inspiration from Chef Dominique Crenn’s roasted cabbage recipe and top braised cabbage with crunchy sauerkraut.
2. 2. Embrace the traditional. One of the most famous braised cabbage dishes is the cabbage roll. Most braised cabbage roll recipes involve boiling the cabbage leaves and then stuffing them with a mixture of protein, nuts, and grains, before braising the rolls in a tomato-tinged sauce.
3. 3. Juxtapose crispy cabbage with a smooth base. Serve braised cabbage with a creamy element like yogurt, crème fraîche, or sour cream to add richness. Cut the braised cabbage into wedges, and then sear them over a hot flame (or roast them in a hot oven) to caramelize for textural and visual contrast.
4. 4. Mix and match seasonings. Cabbage is a relatively blank canvas. Spruce up the braising liquid with your favorite aromatics for an entirely different experience. Red wine, caraway seeds, and garlic will produce a wildly different end product than apple cider vinegar, dill, and red bell peppers. Try to pair an acidic element (like wine or vinegar) with a pungent aromatic vegetable (like alliums or peppers) and your favorite spices and herbs. Use the rest of your menu as inspiration to flavor your braising liquid.
5. 5. Serve it as a side dish. Braised cabbage makes a great gluten-free side dish for any seared, roasted, or sautéed protein. It can also act as a “bed” for another braised item, like carnitas or beef barbacoa. (Learn how to make barbacoa at home.)
6. 6. Use cabbage as a dumpling filling. Braised cabbage is a classic dumpling filling. Mix leftover braised cabbage with some boiled, lightly mashed potato, and you’ll have a terrific pierogi or knish bursting with braised cabbage.

Cabbage is endlessly versatile. While the colors are intensely disparate, the flavors of different types of cabbage aren’t as different as one might assume, so feel free to use whatever you have on hand. Here’s what else to know:

1. 1. Shop smartly. When selecting cabbage, choose a tight, firm head that is relatively large and free of any browning or bruising.
2. 2. Clean thoroughly. Dirt and small bugs can easily hide in a tight head of cabbage. After cutting your cabbage, rinse it under running water or wash and drain it in a colander.
3. 3. Cut with intention. Use a sharp knife to slice the cabbage head in half. Cut each half in half again, resulting in four “sides,” and then cut on the bias to remove the cabbage core. (You can save the core for vegetable stock or compost it.) From here, thinly slice the cabbage, roughly chop it, or cut it into thick wedges. Learn how to cut cabbage properly.
4. 4. Store cooked cabbage in the fridge. If you have leftovers, store them in an airtight container in the refrigerator. Braised cabbage should keep in the fridge for three to four days.
5. 5. Use a slow cooker. Braising traditionally happens in a pot on the stove or in the oven, but you can also use a slow cooker for easy braising.