Braised Cabbage

Turn humble cabbage into a savory, spicy, show-stopping veggie side with a little creativity, thoughtfully selected seasonings, and an easy cooking technique.

Course dinner, Side

Cuisine International, Southern

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 177kcal

Author Imma

Ingredients

2 small heads cabbage or 1 medium head
1½ teaspoons (7-8g) salt
1 teaspoon (2-3g) white pepper
1 teaspoon (5g) garlic powder
1 teaspoon (4g) onion powder
½ teaspoon (1-2g) paprika
4 tablespoons (60ml) olive oil
2 tablespoons (28g) butter
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon (2g) thyme, minced
1 cup (250g) tomatoes, diced
1 teaspoon (304g) bouillon powder or salt
½ cup (118ml) white wine
1½ cups (355ml) low-sodium chicken broth or vegetable broth
salt and pepper to taste

Instructions

Heat oven to 325℉ (165℃).
Cut cabbage into wedges, making sure each cut goes through the core so the leaves hold together. Set aside.
Mix salt, white pepper, garlic powder, onion powder, and paprika in a bowl.
Season cabbage, especially the cut side in between the leaves.
Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches (if needed), add cabbage cut side down to the pan.
Cook, turning occasionally, until lightly charred, 3-4 minutes per side. Transfer cabbage to a plate.
Add the butter to the pan. Once it melts, add onions, garlic, and thyme, and saute for 2-3 minutes or until fragrant. Next, add the diced tomatoes and bouillon powder. Cook for 5-6 minutes.
Gradually pour in white wine and chicken broth. Stir and bring to a boil, then simmer for 2-3 minutes. Taste and adjust seasoning.
Next, return the browned cabbage to the pan, cover it with a lid, and place it in the oven.
Let it braise in the oven for 40 minutes or until the cabbage is tender. You can remove the lid in the last five minutes and broil the cabbage for a browner color if you wish.
Take it out of the oven and let it cool slightly. Garnish with parsley and serve.

Notes

Uncovering the cabbage during the last few minutes allows it to brown further and reduces the liquids some. If you love all those juices, just leave the lid on.
Don't be afraid to sear the cabbage until it has a decent char. That dark brown char adds loads of flavor in the end.
If using salted butter, regular broth, and bouillon powder, wait until tasting the dish to adjust seasonings before adding more salt.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition