

Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 5 mins
In the winter, when all you’re surrounded by is root vegetables like carrots, beets, and potatoes, it can be hard to get excited about eating your greens. While we’re all about all those more classic options (seriously, we LOVE potatoes), we think there’s one winter veggie that doesn’t get enough credit: the humble cabbage. It can be stuffed, fried, roasted whole, eaten raw in coleslaws, and so much more.
One of our favorite ways to prepare cabbage is to braise it. This mostly hands-off method produces perfectly crisp-tender cabbage—al dente cabbage, if you will. If you prefer yours a bit more tender, remove the lid and continue to simmer until most of the liquid has cooked off.
The best part about braising? You can impart a TON of flavor into your cabbage. This braising liquid has some delicious Eastern European vibes we’re very into, thanks to caraway seeds, dill, and red wine. Don’t wanna use wine? No problem. Sub in equal parts of water or your favorite broth. Only have green cabbage on hand? It should work to sub in here, or try our braised green cabbage too (it’s also got a ton of herbs and spices, Dijon, beer… we’re telling you—cabbage takes SO well to flavor).
This might not replace your favorite sweet and sour chicken recipe, but we think it could edge out some of the more lackluster sides in your rotation. This sweet and sour cabbage would be particularly good served alongside creamy mashed potatoes and a pork chop. (Or mushroom ragu, if you want to go the vegetarian route!)
If you made this, let us know how it went in the comment section below!
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Ingredients
- 3 Tbsp.
butter, divided
- 1/2
large yellow onion, chopped (about 1 cup)
- 2 lb.
red cabbage (from 1 small or ½ a large head), cored and sliced ¼” thick
- 1
medium tart apple (optional) such as Granny Smith, peeled, cored, and cut into long matchsticks
- 1/2 cup
dry red wine
- 1/2 cup
water
- 3 Tbsp.
red wine vinegar
- 3 Tbsp.
packed light or dark brown sugar
- 1 1/2 tsp.
kosher salt
- 1/2
caraway seeds (optional)
Freshly ground black pepper
Fresh dill and/or chives, for serving
Directions
- Step 1In a large pot with a lid, melt 2 tablespoons butter over medium heat. Add onions and cook until they begin to brown at the edges, about 6 minutes.
- Step 2Add cabbage, apple (if using), wine, water, vinegar, sugar, salt, caraway seeds (if using), and pepper. Stir to combine, and bring up to a boil. Reduce heat to a simmer and cover. Cook, stirring occasionally, until most of the liquid has evaporated and cabbage is crisp-tender, about 40 minutes. Taste and adjust the seasonings as necessary.
- Step 3Remove from heat and stir in the remaining tablespoon of butter. Garnish with fresh herbs and serve.
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