Braised Cabbage Recipe

great recipe- quick- easy and goes with almost any entree

Absolutely delicious. Thank you for this recipe! This was my first time ever attempting to cook cabbage. This recipe made it really accessible. I made a few tweaks, based on my love of spices and full-bodied flavor: -I doubled the basics —whole onion, whole cabbage, 4 Tbs butter, 2 c water, 2 Tsp Kosher salt -I pumped up the vinegar bc I love it so much (and it is so good for you): 3 Tbs apple cider vinegar + 2 Tbs strawberry balsamic -Used 3 Tbs vs 2 (when doubling) of whit sugar, which turned out to be a great ratio with the sweeter vinegars -After melting the butter, I put in the following spices: ground black pepper, celery seed, turmeric, smoked paprika and a bay leaf. Stir and let the spices bloom in the hot butter to create an excellent flavor base -I sautéed the (red) onion for a good 10 minutes prior to adding the cabbage -Took time to soften down the veg mixture before adding the water, vinegar, sugar and salt With the extra vinegar, it turned out almost like a rich soup/borscht, and was absolutely delicious and so healthful eaten right from a bowl. Great suggestion to pair with rye bread. I will play with this by adding sliced tart apples, raisins, and using red cabbage. Cheers!

I love this recipe! It’s the first pan of cabbage I personally made that I enjoyed! LOL! The vinegar and sugar are everything. I used 1/2 a cup of water instead of a whole cup and I simmered for 10 minutes instead of 20-25 because I don’t like my cabbage to be very soggy. I also added carrots for both taste and color (I didn’t have caraway seeds on hand). In the future I’ll also add more onion. Love it!

I sliced my cabbage about 1/2-inch thick instead of 1/4-inch (that’s like coleslaw). I added more white vinegar before it even went into the skillet, and ended up adding cider vinegar about half way through cooking. I was looking for more tang, and the cider vinegar really brought that (personal taste). Served with grilled smoked sausage and cooked Granny Smith apples. Certainly is an easy side dish to make, comes together quickly, is diet friendly, and that works for me. I’d make this again using cider vinegar, with more than the recipe calls for.

I was looking for a savory, all-season recipe to use with green cabbage (not savoy) - and I think this is it. Great recipe. I cut the sugar to a teaspoon bc of personal preference. The cabbage is also fantastic the next day made into a hash with potatoes/eggs.

Very Good. Cabbage lovers will enjoy this one. Basic, old fashioned braised cabbage and very simple to prepare. I was out of white vinegar so I substituted asian rice vinegar and used less white sugar. This recipe was quick, easy and delicious. RH, NY

Great recipe! My husband and I loved this. It was simple, fast, and had tons of flavor. The only thing I changed was to carmelize the onions a tiny bit before adding the cabbage in order to add more depth of flavor. Definitely a keeper!

Easy and very tasty. I did not have caraway seeds so substituted fennel.

I added julienned carrots and it was delicious!

No. Just followed easy directions. This is a standby recipe.

This was SO good! Real braised cabbage!

Oh well. Disappointed. Hoped that this would be a good recipe. But it's nothing like real braised cabbage. Live and learn.

Live alone and already make braised red cabbage for myself. Planned to make a ‘special’ soup with green cabbage.. changed my mind. FYI I freeze in individual portions. DO NOT over soften.I use unsalted butter.

I am from Germany and got the recipe from a dear UK friend. Absolutely delicious. Caraway ist a must.

I first made this reciepe slightly different when I done my culinary cooking in 2009. I add a few different things and I have had friends who had travelled the world and never had this before. They came back for thirds on this dish.

Perfect balance of taste and texture.

Even my picky teen loved it.

Add some garlic.