Savory Braised Cabbage (Printer-friendly)
Tender braised cabbage with onions, carrots and apple cider vinegar—savory, gluten-free, and comforting.
# What You Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), cored and sliced into thin strips
02 - 1 large yellow onion, thinly sliced
03 - 2 medium carrots, peeled and cut into thin rounds
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 freshly ground black pepper
# How to Make It:
01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until the oil shimmers.
02 - Add the sliced onions and carrots to the pot; sauté for 4 to 5 minutes, stirring occasionally, until the onions are softened and translucent.
03 - Stir in the minced garlic and caraway seeds; cook for about 1 minute until fragrant, taking care not to let the garlic brown.
04 - Add the sliced cabbage to the pot and toss everything to combine. Cook for approximately 5 minutes, turning occasionally, until the cabbage begins to wilt and reduce in volume.
05 - Sprinkle the smoked paprika, salt, and freshly ground black pepper evenly over the vegetables and stir to distribute the seasonings throughout.
06 - Pour in the vegetable broth and apple cider vinegar, stirring gently to scrape up any browned bits from the bottom of the pot.
07 - Cover the pot, reduce the heat to low, and braise for 30 minutes, stirring every 10 minutes, until the cabbage is completely tender and the flavors have melded together.
08 - Taste the braised cabbage and adjust the salt, pepper, or vinegar as needed. Transfer to a warm serving dish and serve hot.
# Expert Tips:
01 -
- The cabbage becomes impossibly tender while soaking up every bit of savory flavor from the broth and spices, making it taste far more indulgent than it is.
- It costs almost nothing to make and uses ingredients you probably already have sitting in your kitchen right now.
02 -
- Do not rush the braise by turning up the heat because low and slow is what transforms the cabbage from tough and fibrous to silky and tender.
- Taste the dish before adding more salt at the end since the broth already contributes a significant amount of seasoning.
03 -
- If you eat meat, saute a few strips of chopped bacon in the pot before adding the vegetables because the rendered fat creates a depth of flavor that is impossible to replicate any other way.
- Let the cabbage sit uncovered for a minute or two after braising so some of the excess liquid evaporates and the flavors concentrate beautifully.