Top Rated Braised Cabbage Recipes
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this braised cabbage recipe.“I love cabbage, and this is my favorite way to cook it. The flavors of these spices and the addition of tomato and jalapeño make it addictive. I have eaten a bowl of this on its own; I have paired it with chicken; I have even put a mound of it on a turkey sandwich instead of regular coleslaw. While I appreciate the romance of using fresh tomatoes in most cases, I actually welcome the juices from the can in this recipe. It’s almost as if the tomatoes sink in and become a part of the cabbage party much faster this way. This is not a dish that needs to cook forever because you develop deep flavors as you go along, especially when you toast the spices in the beginning to wake them from their deep sleep in your kitchen cabinet.” — Alex Guarnaschelli, Old-School Comfort Food: The Way I Learned to CookClick here for more Dish with Diane: Chef Inspired Healthy with Alex Guarnaschelli. Or click here to watch the video.
Braised Cabbage Piroshki (video)
Piroshki are the ultimate Eastern European and Russian street food! These are little hand-pies made with fluffy easy dough and filled with either sweet or savory fillings. My grandmother’s braised cabbage piroshki are one of my favorites and they even made it to my new cookbook, Beyond Borscht! These vegetable piroshki are filled with cabbage, carrots, mushrooms, onion and bell pepper. You can even add diced kielbasa for more flavor. Also, check out my ‘Beef & Cheese Piroshki’! This Russian recipe is bound to become a favorite!
Watch My Video!
This is my FIRST EVER YouTube video from 2012!! Make sure to watch my video tutorial for step-by-step instructions for making piroshki! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
How To Make Piroshki
These soft and fluffy yeast dough hand-pies are quite easy to make! They start with a soft yeast dough. Knead the dough for a few minutes, then let it rest and proof as you prepare the filling. I recommend shredding the cabbage finely and also dicing the vegetables finely to get the most flavor out of every bite! Saute the cabbage, bell peppers, mushrooms and onion until tender and aromatic. Allow the filling to cool before filling the piroshki.
Baked or Fried
Piroshki can be deep-fried or baked in the oven. Both methods of preparation work great!
- For deep frying, heat a medium sized pot with 6 to 8 cups of vegetable or canola oil to 350F/177C. When deep frying, DO NOT allow the cabbage piroshki to proof. Shape them and fry right away, turning every minute, until they’re golden brown. Remove them from the oil onto a cooling rack lined with paper towels to absorb excess grease.
- If baking, place the piroshki seam-side-up onto a baking sheet lined with parchment paper. Brush the tops with egg wash, then allow the piroshki to proof for 30 minutes. Bake at 350F for 25 to 30 minutes, until golden brown.
Enjoyed this Russian recipe? Check out some more of my Eastern European recipes:
Here we examine the method of braising and details concerning the various kinds of cabbage this is accompanied with an exceptional recipe for braised cabbage, which is inspired by the writings of Julia Child.
Child’s Various Methods of Braising Cabbage
In her roti de porc aux choux, from Mastering the Art of French Cooking, Child braises the cabbage in with the pork in a covered casserole, for about an hour, after first parboiling it. In my last entry for cote de porc sauce nenette-adapted from Child’s recipe–it is not possible to cook the cabbage in with the pork, as in this case the loin chops are only braised for 25 minutes. Child also has a receipt for chou rouge a la limousine, in which the cabbage is braised in four cups of liquid in the oven, until all the moisture is incorporated (five hours). Here I provide my own recipe, inspired by various instructions of Child’s, which takes one hour for braising by itself in a casserole. 1
What exactly is involved in the process of braising? Child defines it: “to brown foods in fat, then cook them in a covered casserole with a small amount of liquid”. Such is seen in the braising of the pork chops in my last entry there the meat was browned first then, it is baked covered, or braised sitting in a small amount of butter, in the oven. 2
Child further explains that Americans use this same term for vegetables cooked in butter in a covered casserole, such as in today’s recipe. This process is rather defined by the French verb etuver, for which we have no English equivalent. Therefore, today’s braised cabbage is actually chou etuves au beurre-in other words: cabbage etuves in butter. 3
Varieties of Cabbage
The original wild cabbage is native to the salty, sunny Mediterranean seaboard this habitat gives cabbage its thick, succulent, waxy leaves and stalks, which make it such a hardy plant. Around two and a half millennium ago, this wild cabbage was domesticated, and because of its tolerance to cold climates, it became an important staple vegetable in Eastern Europe. China probably was first to begin the practice of pickling it. 4
Brassica olerancea-a plant genus in the complicated cabbage family- is Mediterranean in origin. It includes these species: cabbage (var. capitata), Portuguese cabbage (var. tronchuda), kale, collards (var. acephala), broccoli (var. italica), cauliflower (var. botrytis), Brussel sprouts (var. gemmifera), and kohlrabi (var. gonglylodes). 5
Brassica Rapa, another genus in the cabbage family, has Central Asian origins with the following species: turnip (var. rapifera), broccolirabe, broccoletti di rape (var. rapifera), Chinese cabbage, bok choy (var. pekinensis), tatsoi (var. narinosa), Mizuana, mibuna (var. nipposinica). 6
There are also accidental hybrids: rutabaga, canola (Brassica napus), brown mustard, mustard greens (Brassica juncea), and Ethiopian mustard (Brassica carinata). Finally, broccolini (Brassica oleracea x alboglabra) is an intentional hybrid. 7
Chemical Weapons in Cabbage Generate Its Strong Flavors
The cabbage family is a group of formidable chemical warriors, producing strong flavors. (For more on defensive chemicals, as seen in herbs, see Sage Turkey Delight.) Cabbages stockpile two kinds of defensive chemicals in their tissues: flavor precursors-glucosinolates-and enzymes that act on the precursors to liberate the reactive flavors. When the plant’s cells are damaged, such as in chopping, the two stockpiles are mixed, and the enzymes start a chain of reactions that bring about bitter, pungent, strong-smelling compounds. 8
Each cabbage-family-vegetable will contain a number of different precursor glucosinolates, and the combinations are characteristic this is why cabbages, broccoli, mustard greens, and Brussels sprouts have similar but distinctively different flavors. 9
Flavors Strongest at Core
The chemical defensive system is most active in young, actively growing tissues for instance, the portions near the cabbage core are twice as active as the outer leaves, and thus have the strongest flavor. We see this same principal in Brussels sprouts, with their strongest flavor being at their center also. 10
Cabbage Flavors Change with Seasons
Growing conditions have a great influence on the amount of flavor precursors stockpiled in the plant. It is important to know that hot weather and drought stress increase them. Cold, rain, and dim sunlight, however, reduce the flavor precursors thus, cabbage grown in the autumn and winter will be much milder. 11
As mentioned above in chou rouge a la limousine, Child braises the cabbage in four cups of broth and water, until all the liquid is cooked out (five hours). This process of soaking cabbage in liquid leaches out the strong flavor compounds that are present in it this is helpful if it is a summer crop. Keeping this in mind, my cabbage recipe, braised rather in a small amount of butter, is made ideally during the cooler fall, winter, early spring seasons, with its milder tasting cabbage.
Various Preparation Methods Effect Flavor Balances
Different cooking and preparation methods give different flavor balances in cabbage relatives. For instance, the process of cutting cabbage increases the liberation of these flavor compounds from precursors, but not only this, it also increases the production of the precursors! Add an acidic sauce to chopped cabbage for coleslaw, and some pungent products increase six-fold. (Soaking chopped cabbage in water will remove most of the flavor compounds formed by chopping, as can be seen in Child’s recipe above.) On the other hand, fermenting cabbage and its relatives, such as in making kimchi, sauerkraut, and other pickles, transforms nearly all the flavor precursors and their products into less bitter, less pungent substances. 12
Don’t discard this recipe quickly, thinking why take one and a half hours, to prepare a vegetable that can be cooked normally in 20 minutes. Rather be alerted: braising is a slow but simple process, with knock-your-socks-off-end-results.
The tortoise/hare analogy represents important principles for us to follow in these present days. The hare is hurried, impetuous, thoughtless, and often foolish. On the other hand, the tortoise is slow, steady, purposeful, calm, and therefore invincible.
This latter always wins the race, while the former often gets side-tracked along the way, which may mean missing the final goal entirely thus, we heed this lesson, so we don’t miss out on any rewards for our endeavors.
Achieving this goal requires that we pay close attention to the immediate battle at hand, but not at the expense of losing sight of the whole war. Always we are in tune with our inner guide, going only when and where directed, in these perilous days.
Most important, we allow the needed time for the simmering process to take place, as with the cabbage. As a wise tortoise, we are slow and steady, strong and faithful, in everything we do.
These are glorious times we miss nothing as we move forward, especially in our ministering to those around us. Flavors beyond our imagination will arise, if we give room to the “braising process”, in both the cabbage and our ordained works.
The result of taking the time to braise cabbage is quite dramatic! I encourage you to try this simple method, which transforms an ordinary food. See recipe below.
- Julia Child, Louisette Bertholle, and Simone Beck, Mastering the Art of French Cooking, Vol. 1, (New York: Alfred A. Knopf, Inc., 1961, reprinted eighteen times, twentieth printing, May 1971), pp. 384, 385, 387, 496, 497.
- Ibid., p. 11.
- Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 323.
- Ibid., p. 320, The American Heritage Dictionary, and Wikipedia
- Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 320
- Ibid., p. 321.
- Ibid., p. 322.
Braised Cabbage Yields: 6-8 servings. Active prep time: 20 min/ Inactive baking time: 1 hr. May be made ahead and reheated.
1 1/4 lb green cabbage, cut into 1/2” slices (Organic is best.)
1 med onion, cut in even 1/8” slices
2 minced cloves of garlic (For easy prep, may substitute 1 cube of frozen garlic available at Trader Joe’s.)
1 tsp salt (Himalayan, pink, or Real salt is critical for optimum health an inexpensive, fine grind Himalayan salt is available at Costco for $4.95/5 lbs.)
Asian Braised Cabbage Recipe
Sweet and slightly salty, this Asian Braised Cabbage recipe produces a side dish that&rsquos a cross between pickled red cabbage and sauerkraut.
When I was in elementary and middle school, I was friends with these three sisters who lived across the street from us. Christina, who was closest to my age, was one of my best friends. We were inseparable, playing all sorts of games of pretend and imagination.
Sometimes when I would head over to see if they wanted to play, they&rsquod be eating their lunch and sometimes that lunch was hunks of boiled cabbage, salted to perfection. I was jealous when I saw them eating it. They weren&rsquot allowed to share, and I never asked them to, but those shimmering wedges of cabbage always made my mouth water.
Strangely, they never seemed so excited about them as I was &hellip
I know. It&rsquos odd. Who salivates over cabbage? Well, apparently me. And for the record, to this day I love cabbage. Including boiled cabbage. Though, thinking back, it&rsquos hard to believe their mom called that lunch. But who am I to judge? I still think a dozen ears of corn can make a delicious mid-summer dinner for two.
In spite of my cabbage love, every summer my CSA packs head after head of the stuff until I am about ready to cry uncle. When it comes to cabbage, there can totally be too much of a good thing. So, I am always looking for ways to use up all the cabbage that comes my way.
This new Asian Braised Cabbage recipe is a great way to use it. It works well with either red or green cabbage (the red tends to be a little sweeter), so use whichever you have on hand. If the head of red cabbage is small though, use two.
The flavor of this Asian cabbage recipe is sweet with a slightly salty tang. It reminds me of a cross between pickled red cabbage and sauerkraut. I think it&rsquod be awesome on hot dogs, actually. But being a crazy cabbage lover, I just eat it out of a bowl with a fork, enjoying every last bite.
The Best Braised Cabbage Recipe : Organic (of course)
I have never really been a fan of cabbage until recently. A couple of years ago my wife decided to try her hand at a recipe for braised cabbage she found. It was delicious. I was hooked.
So this year, for the first time in over 35+ years of gardening, I grew my own cabbage. I can’t believe it took me that long to get with the program. It makes me wonder how many other things I should be growing.
Here’s the recipe for the braised cabbage.
Organic Cabbage Braised in Cream
1 small green cabbage (about 1 1/2 pounds)
3 tablespoons butter
1/4 teaspoon salt (plus more to taste)
2/3 cup heavy cream
1 tablespoon fresh lemon juice
First, strip off the outer, bruised leaves then trim the root end to get rid of any dirt or garden debris. Quarter the cabbage then cut each quarter in half, making sure to keep some of the core in each wedge. (The core will help the cabbage wedge to stay together when you flip it over in the pan.) You should have eight equal sized wedges. (NOTE: In the pictures, I used a 3 pound cabbage, my first one of the season, so I only got 5 wedges to fit in the pan.)
Melt the butter in a 12-inch skillet, using medium high heat. Arrange the cabbage wedges in the skillet with one of the cut sides down. Don’t pile them on top of each other. Let them cook until nicely browned, 5 to 8 minutes. This gives them a nice caramelized flavor.
Gently turn the wedges over and brown the second side, another 5-8 minutes. Sprinkle with the salt and add the cream. Cover the pan with a tight-fitting lid, and turn the heat to low so it stays at a slow, gentle simmer. Cook 20 minutes (check on it to make sure it’s not burning and adjust time if necessary), then remove the lid and gently turn the wedges over. Cook 20 minutes on this side or until nicely brown. The cabbage should be very tender and easily pierced through with a sharp knife. Add the lemon juice evenly on top of the wedges.
Simmer for 2-3 minutes with out the cover to thicken the cream if needed. Serve immediately.
On the slight chance you have some left over, it warms up nicely in a skillet on low heat.
Here are some pics of the process:
Arrange the cabbage wedges in the pan
Turn the wedges over gently to brown the other side. Starting to look good.
It’s almost done! Time to add the lemon juice.
Braised cabbage with sauteed chicken, fresh peach slices and cucumber salad.
I have more cabbages in the garden just waiting their turn.
When you try this, let me know how it comes out.
Here’s to eating delicious fresh food, right out of your garden,
Getting the most out of your garden all year long
Don’t miss a single update of the OG 365 Blog. Click here to subscribe (and receive a free gift).
James, Thanks for divulging a new way to do a favorite veg of mine. I put the braised cabbage over some basmati rice flavored with dill and caraway seeds, and then topped with crispy crumbled bacon. Yumsters
This post may contain affiliate links. Read my disclosure policy.
Braised Cabbage is a simple and flavorful, tender dish made with red cabbage, onions, and just a little salt and pepper. Easily made in one pot.
This easy cabbage recipe makes a great Side Dish to serve with your favorite dinners. Just like Coleslaw, it’s the perfect dish to make with just about any meal.
This cabbage recipe is great to serve with your favorite weeknight dinners or as a savory holiday side dish. Make it your go-to side for simple recipes like Baked Rosemary Chicken on any day of the week. Or make it to go with Corned Beef for a classic St. Patrick’s Day feast.
This recipe is a great way to bring a healthy dish to any meal. Cabbage is low-carb and is rich in Vitamin C and K. Cabbage has also been found to contain cancer-fighting agents so it’s great to work into your diet.
Along with being healthy and versatile, this recipe is also delicious. So, you shouldn’t have a problem getting your family to enjoy this nutritous recipe. After braising the cabbage it has a distinct sweet and tart taste that highlights the flavors of your main dish. It’s a simple recipe that will take your whole dinner up a notch. Plus the vibrant purple and red of the cabbage brings a nice color to any meal.
BRAISED CABBAGE SALAD
If there’s any leftover braised cabbage after dinner, I like to store it in the fridge and use it for a simple salad for lunch. Here are some ingredients you can add in for an easy salad recipe.
And Molly Stevens’ All About Braising is the classic cookbook that will get you to cruciferous nirvana.
I trust women cookbook authors more than men ones. Fair? Doubtful. Just? Perhaps not. Is my obstinate faith warranted? Without question.
There are exceptions. On both sides of the spectrum. Women authors whose dishes fail men authors whose recipes succeed. I cook from many books authored by men. Most of the books I rely on, and turn to, and genuflect toward, are by women. Andrea Nguyen, the Claudias (Roden and Fleming) April Bloomfield Julie Sahni Anissa Helou, Jessica B. Harris, Naomi Duguid. Each of their books balances rigor and ardor. The recipes are precise, constructed with breathing room for improvisation. There is none of the aseptic long-windedness of too many science-blinded male authors. This is cookbook writing that is terse without being brusque, warm without being mawkish. No one better embodies this venerable style than Molly Stevens.
Over the last 14 years, Stevens has produced only two books: 2004’s All About Braising and 2011’s follow-up, All About Roasting. Hers are some of my most used cookbooks. So much so, they are two of a mere 20 cookbooks that reside in my actual kitchen, above the hardwood counter and to the left of the stainless steel sink. The hundreds of others live on floor-to-ceiling shelves in my hallway. Near. Just not close, like Stevens’s books.
All About Braising and All About Roasting are encyclopedic, in the way approximately 500-page cookbooks are. Both commence with a detailed treatise on the cooking technique itself, followed by individual chapters on ingredients, such as beef, pork, seafood, lamb, and vegetables. Each book is compendious, too. Brief, concise. The recipes, tone poems. Stevens furnishes an optimal degree of instruction and detail. You feel like you are cooking, when you are only reading.
Winter has anchored itself here in New Orleans, and I have again returned to Stevens’s braising guidance. What I cook most often is her braised cabbage, titled World’s Best Braised Cabbage in All About Braising. Hyperbole, this is not.
Common green cabbage, onion, carrot, salt, pepper, stock or water, oil, crushed red pepper. That is all. You cut the cabbage into wedges, slice the onion and carrot, then add the vegetables, along with the other ingredients, to a baking dish, cover it with foil, and let the oven’s steady, gentle heat cultivate a sauna. Inside the foil-capped dish, the cabbage basks in the humid, temperate environment. The vegetable acquiesces. It communes, under damp pressure, with the other ingredients. When the cabbage has gone fully tender, you raise the heat and brown the leaves’ surfaces. The sulfur becomes sweet the ruffles toggle between collapse and char.
Eat the cabbage with any kind of sausage and a punchy grainy German or French mustard. Or serve it with any kind of beans: cranberry dal frijoles de la olla. If you have leftovers, clap loudly. Because this, the world’s best braised cabbage, is even better the next day. I have plopped it cold next to a fried egg for breakfast. I have shredded it into slippery lumps, employed in a lazy take on pizzocheri, the rugged, cheesy buckwheat pasta dish from the far north of Italy.
I have become a better cook because of Molly Stevens. And her equally dependable, impassioned female peers. My conviction that, in general, women write better cookbooks holds fast. Maybe unjustifiably. Women deserve to have men erring in their favor. For once.
A Kitchen in New Orleans. Many years of eating, cooking, and writing about food have left Scott Hocker with many stories to tell. In this occasional column, he re-creates a dish tied to a distant, or sometimes recent, food memory.
Remove and discard and wilting, browned, or damaged leaves from the outside of the cabbage. Quarter the cabbage, then cut out and discard the core.
Slice the cabbage as thinly as possible and set it aside. You can use a food processor or kitchen mandoline to do this if you like, but a sharp knife does the job just fine.
Halve, peel, and slice the onions. They should also be sliced as thinly as possible.
Heat a large pot or deep saute pan over medium-high heat. Add the oil or butter.
When the oil is hot, add the onions, sprinkle them with the salt, and cook until the onions soften and wilt, about 3 minutes.
Add the cabbage and stir to combine. Reduce the heat to low, cover, and cook until the vegetables are extremely tender about 30 minutes.
Uncover and stir occasionally—every 5 minutes or so—and add a tablespoon or two of water to keep the vegetables from sticking, if necessary.
The low and slow cooking will start to caramelize the onions so the mixture will take on a slightly browned appearance, even if they don't brown against the pan. That's what's going to bring out the sweetness in these otherwise sharp vegetables, so don't try and rush it!
Salt to taste before serving. Freshly ground black pepper is pretty tasty on this, too, although you may want to let diners add that themselves.
Braised Chicken and Cabbage Recipe
But the honest truth, between you and I, the smell of this rustic cabbage, quietly simmering on the stove top, the steam escaping in a quiet whisper all of it reminds me of the man in the photo. Somehow I still glance to see if he might walk through the door, because the scent filling my kitchen is all him.
There’s comfort in a rustic pot of stew. And I’m not just referring to the comfort that food gives to a hungry tummy. I’m talking about a comfort of the soul, a quiet peace that lingers around way after the food is gone.
By all means you can keep this vegetarian if you like, it’s how I make it for myself. Or you can add a little bit more liquid and cook some lentils for a hearty cabbage soup or even turn it into some unstuffed cabbage rolls instead.
Braised Cabbage and Apple
This easy to make Braised Cabbage and Apple recipe comes together in no time, is the perfect side to any chicken, pork or lamb dish and is packed with brown sugar sautéed apples and green cabbage braised in cider vinegar and spices.
Instead of making a coleslaw or steaming cabbage like I served alongside my Corned Beef the other day, I opted to experiment with items on hand in the kitchen. Sometimes these are the best recipes.
I was planning on making a house favorite for dinner, my Balsamic Roast Pork Tenderloin, and pictured the sliced pork served along side a braised cabbage of sorts. That’s how this Braised Cabbage and Apple side dish came to be.
First I was going to cube up the apple, and by all means go for it if you like, but slices worked for me and I sautéed them in butter with apple cider vinegar and some brown sugar. Opting to go the sweet and sour way for flavors…
I sliced the cabbage then and added it on top and sprinkled in some allspice and celery seeds with the kosher salt and pepper, add some water and covered it to braise and break down a bit.
I didn’t want it mushy, still crunchy a bit, but cooked. This worked and was perfect. I hope you give this Braised Cabbage and Apple recipe a try. Enjoy!