Savory Braised Cabbage (Print View)

Tender, slow-braised cabbage with aromatic onions, carrots, apple cider vinegar and smoked paprika.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and sliced
02 - 1 large yellow onion, thinly sliced
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, minced

→ Liquids

05 - 1 cup vegetable broth
06 - 2 tablespoons apple cider vinegar
07 - 2 tablespoons olive oil

→ Spices & Seasoning

08 - 1 teaspoon caraway seeds (optional)
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper, freshly ground

# Method:

01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
02 - Add onions and carrots; sauté for 4 to 5 minutes until softened.
03 - Stir in garlic and caraway seeds; cook for 1 minute until fragrant.
04 - Add sliced cabbage and toss to combine. Cook for 5 minutes until cabbage begins to wilt.
05 - Sprinkle smoked paprika, salt, and pepper over the vegetables.
06 - Pour in vegetable broth and apple cider vinegar.
07 - Cover, reduce heat to low, and braise for 30 minutes, stirring occasionally, until the cabbage is tender and flavors meld.
08 - Taste and adjust seasoning if needed. Serve hot.

# Insider Tips:

01 -
  • Cabbage transforms into something silky and deeply satisfying when you give it time and patience, nothing like the boiled disappointment most people remember from childhood.
  • It costs almost nothing to make and feeds a crowd beautifully, which makes it the most rewarding kind of cooking there is.
02 -
  • Do not rush the initial sauté of onions and carrots, because that early caramelization is where half the final flavor comes from and skipping it results in a watery, one dimensional dish.
  • The cabbage will dramatically reduce in volume as it wilts, so trust the process when it looks like you have an impossible mountain of raw cabbage in the pot.
03 -
  • Slice the cabbage thinly and uniformly so every piece braises evenly, because thick chunks will stay crunchy while thin ribbons melt into silk.
  • A squeeze of lemon juice at the very end can replace or complement the apple cider vinegar if you want a brighter, more floral finish.

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