Savory Braised Cabbage (Print version)

Tender cabbage braised with onions, carrots, garlic, vinegar and smoked paprika - savory, bright, gluten-free.

# What goes in:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and sliced
02 - 1 large yellow onion, thinly sliced
03 - 2 medium carrots, peeled and sliced
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 black pepper, freshly ground

# Cooking steps:

01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
02 - Add onions and carrots; sauté for 4 to 5 minutes until softened.
03 - Stir in garlic and caraway seeds; cook for 1 minute until fragrant.
04 - Add sliced cabbage and toss to combine. Cook for 5 minutes until cabbage begins to wilt.
05 - Sprinkle smoked paprika, salt, and pepper over the vegetables and stir evenly.
06 - Pour in vegetable broth and apple cider vinegar, stirring to combine.
07 - Cover, reduce heat to low, and braise for 30 minutes, stirring occasionally, until cabbage is tender and flavors meld.
08 - Taste and adjust seasoning if needed. Serve hot.

# Tips from flavorandfeast:

01 -
  • The cabbage transforms from something plain into a buttery, deeply flavored dish that even skeptical eaters will reach for seconds.
  • It costs almost nothing to make and fills your kitchen with the coziest aroma imaginable.
02 -
  • Resist the urge to crank the heat to speed things up because cabbage scorches easily and turns bitter fast once the liquid evaporates.
  • Checking on it and stirring at least twice during the braise keeps nothing from sticking and helps the flavors distribute evenly.
03 -
  • If you eat meat, frying a few strips of chopped bacon in the pot before adding the oil creates a rich base that turns this from a side dish into something unforgettable.
  • The cabbage will look like an absurd amount raw but it cooks down to roughly a third of its original volume so always add more than you think you need.

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