Braised Cabbage & Onions
Braised Cabbage & Onions, made with tender, yet slightly crisp green cabbage sautéed with plenty of onions and garlic makes an excellent veggie portion to your meal or low-carb side dish!
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Braised Cabbage & Onions
Every week or so I try to make a dish for my family from around the world. I like to talk about the food and where it came from and show my kids on a map where that is.
We’ve taken a culinary trip to South America with Brazilian Cheese Bread and Colombian Feijoada.
Most recently, I prepared a European dinner that consisted of Hungarian Chicken Paprikash and Braised Cabbage & Onions.
I wanted a side dish that wasn’t a starch since I was already serving the Chicken Paprikash with buttered egg noodles, and this was perfect!
I didn’t grow up eating a lot of cabbage. My mom made the customary St. Patrick’s Day dinner of corned beef & cabbage, but that was pretty much it.
I always loved the cabbage that cooked with the corned beef, but felt that all the texture was lost by it braising in the slow cooker too long.
When I developed this recipe, I wanted to make a cabbage side dish that had lots of flavor AND texture, and here it is!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Green cabbage
- Onion
- Garlic
- Bay leaf
- Broth
- Seasonings – white pepper, black pepper, salt, bay leaf
- Butter
Love green cabbage? Check out this recipe for cabbage pierogi and this ground turkey cabbage soup!
The addition of smoked sausage with cabbage is great in this slow cooker recipe!
How to make Braised Cabbage & Onions:
- Sauté the cabbage, onion, garlic, and spices in olive oil for a couple minutes, then add the broth and butter.
- Let it simmer in a pot with a lid for about 30-40 minutes, or until your desired texture of cabbage has been achieved. I like my braised cabbage to be tender, yet slightly crisp, but you could braise the heck out of it if you prefer a softer cabbage. No judgement here :)
How to serve braised cabbage?
Braised cabbage & onions makes an excellent veggie side dish to just about any protein. Steak, chicken, pork, are all great main courses for this.
Cabbage is a great low-carb side dish if you’re trying to avoid potatoes, rice, or pasta.
How to store cooked cabbage?
Store leftovers in an air-tight container and keep in the refrigerator. Use within 3-4 days.
If frozen, the texture of the cabbage may turn to mush, so freezing is not recommended.
Looking for more side dishes? Here are some favorites:
- Crispy Za’atar Roasted Potatoes
- Herbed Butter Garlic Rice
- Mushroom Garlic Quinoa
- Mom’s Sausage Stuffing
- Curry Spiced Roasted Carrots
- Sautéed White Beans with Tomatoes & Garlic
- Slow Cooker Herbed Baby Potatoes (shown below)
NOTES:
- You can make this recipe vegan by replacing the butter with olive oil or your favorite non-dairy substitute.
- I’ve made this recipe with different sized heads of cabbage. The cooking time and ingredients may need to be increased if your cabbage is especially large.
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Braised Cabbage & Onions
Ingredients
- 3 tbsp. olive oil
- 1/2 head of green cabbage sliced into steaks, then sliced into bite-size strips
- 1 yellow onion sliced
- 4 garlic cloves minced
- 1/4 tsp white pepper
- 1/2 tsp black pepper
- salt to taste
- 1 bay leaf
- 1 cup vegetable or chicken broth
- 4 tbsp butter
Instructions
- In a large dutch oven, sauté the cabbage, onion, garlic, and spices for 3-4 minutes over med-high heat, stirring often. Add the broth and butter and stir until the butter has melted, then lower the heat to a simmer, put the lid on the dutch oven and just barely crack the lid so the cabbage will braise and steam, but it won't get too watery in the pot.
- Simmer for 30 minutes and check for your desired doneness. Taste for needed salt, pepper, and butter and serve. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
