Braised White Cabbage
Transform simple ingredients into a comforting and flavorful side dish with this Braised White Cabbage recipe. Featuring tender shreds of cabbage slowly cooked with butter, olive oil, and aromatics like onion and garlic, this dish is elevated with a splash of white wine vinegar and a hint of sweetness from sugar. Braised to perfection in savory vegetable broth, the cabbage develops a melt-in-your-mouth texture, while fresh parsley adds a vibrant touch of color and freshness. Ready in just under an hour, this versatile recipe pairs beautifully with roasted meats, stews, or vegetarian mains, making it a must-try for weeknight dinners or festive gatherings. Perfect for cabbage lovers and those seeking an easy yet elegant side dish, this recipe is a testament to how humble ingredients can shine.
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Recipe Information
Ingredients
- 1 head (approximately 2 pounds) white cabbage
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 large (finely chopped) onion
- 2 cloves (minced) garlic
- 1 cup vegetable broth
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Remove any damaged outer leaves from the cabbage and rinse it under cold water. Cut the cabbage into quarters and remove the core. Slice the cabbage into thin shreds about 1/4-inch thick.
In a large skillet or sauté pan, melt the butter and heat the olive oil over medium heat.
Add the finely chopped onion to the pan and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the shredded cabbage to the pan and toss to coat in the butter and oil mixture. Cook for 5 minutes, stirring occasionally, until the cabbage begins to wilt.
Pour in the vegetable broth and white wine vinegar. Sprinkle in the sugar, salt, and black pepper. Stir well to combine.
Cover the pan with a lid, reduce the heat to low, and let the cabbage braise for 20-25 minutes, stirring occasionally, until the cabbage is tender and most of the liquid has evaporated.
Taste and adjust seasoning if necessary, adding more salt or pepper to preference.
Transfer the braised cabbage to a serving dish and garnish with fresh chopped parsley before serving.
Serve warm as a side dish to complement roasted meats, stews, or any hearty main course.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 125 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
