18 Savory Braised Cabbage Recipes for Cozy Nights

Hey there, home cooks! If you’re dreaming of dishes that wrap you in warmth like a cozy blanket on a chilly evening, you’re in the right place. Our roundup of 18 Savory Braised Cabbage Recipes is all about turning simple ingredients into comfort food magic. Perfect for those nights when only something hearty will do, these recipes promise to delight your taste buds and soothe your soul. Let’s dive in!

Classic Braised Red Cabbage with Apples

You’re in for a treat with this classic dish that brings together the sweetness of apples and the earthy depth of red cabbage. It’s a side that steals the show, perfect for cozy dinners.

Ingredients

• 1 medium head red cabbage, thinly sliced
• 2 large Granny Smith apples, peeled, cored, and thinly sliced
• 1/4 cup clarified butter
• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup water

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the thinly sliced red cabbage and sauté, stirring occasionally, until slightly wilted, about 5 minutes.
3. Stir in the apple cider vinegar, granulated sugar, ground cinnamon, ground cloves, and salt, ensuring the cabbage is evenly coated.
4. Add the thinly sliced apples and water, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
5. Tip: For a deeper flavor, let the cabbage sit covered off the heat for 10 minutes before serving.
6. Tip: If the mixture seems dry during cooking, add a splash more water to prevent sticking.
7. Tip: Taste and adjust the seasoning with a pinch more salt or sugar if needed before serving.

Now, this braised red cabbage with apples offers a delightful contrast of textures—tender yet with a slight bite. The sweetness of the apples balances the tangy vinegar beautifully. Try serving it alongside roasted pork or as a vibrant addition to your holiday table.

German-Style Braised Cabbage with Bacon

Zesty flavors and hearty comfort come together in this dish that’s perfect for any season. You’ll love how the cabbage softens into sweet, tender strands, while the bacon adds a smoky depth that’s irresistibly delicious.

Ingredients

• 1 large head green cabbage, cored and thinly sliced
• 6 oz thick-cut bacon, diced
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken stock, low-sodium
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1 tsp caraway seeds
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter

Instructions

1. In a large Dutch oven over medium heat, render the diced bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving the fat in the pot.
2. Add the thinly sliced onion to the bacon fat, sautéing until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Incorporate the sliced cabbage, stirring to coat in the fat. Cook until the cabbage begins to wilt, approximately 5 minutes.
4. Pour in the chicken stock, apple cider vinegar, and sprinkle the sugar, caraway seeds, salt, and pepper over the cabbage. Stir to combine.
5. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the cabbage is very tender.
6. Remove from heat and stir in the unsalted butter until melted. Fold in the reserved bacon pieces.
7. Adjust seasoning with additional salt and pepper if necessary, then serve hot.

Caramelized and rich, this braised cabbage pairs beautifully with roasted meats or can stand alone as a satisfying vegetarian main when omitting the bacon. The texture is luxuriously soft, with a balance of sweet, tangy, and smoky flavors that deepen as it sits.

Sweet and Tangy Braised Cabbage

Just when you think cabbage can’t get any better, this sweet and tangy braised version comes along to prove you wrong. It’s the perfect side dish that brings a little excitement to your dinner table, with flavors that are bold yet balanced.

Ingredients

• 1 medium head green cabbage, cored and thinly sliced
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup apple cider vinegar
• 1/4 cup pure maple syrup
• 1 tsp caraway seeds
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup chicken stock

Instructions

1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add thinly sliced onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Stir in the thinly sliced cabbage, caraway seeds, kosher salt, and black pepper, cooking until the cabbage begins to wilt, about 5 minutes.
4. Pour in apple cider vinegar and pure maple syrup, stirring to combine all ingredients evenly.
5. Add chicken stock, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
6. Tip: For an extra layer of flavor, let the cabbage sit covered off the heat for 10 minutes before serving.
7. Tip: If the liquid reduces too quickly, add a splash more chicken stock to prevent drying out.
8. Tip: Serve with a sprinkle of fresh herbs like dill or parsley for a bright contrast to the sweet and tangy flavors.

Here’s the deal: this braised cabbage turns meltingly tender with a perfect balance of sweetness from the maple syrup and tang from the vinegar. Try it alongside roasted pork or as a hearty topping for grilled sausages to really let those flavors shine.

Braised Cabbage with Caraway Seeds

Zesty and comforting, this braised cabbage with caraway seeds is a dish that’ll make your kitchen smell like a cozy autumn day. You’ll love how the caraway seeds add a subtle, earthy flavor that perfectly complements the sweetness of the cabbage.

Ingredients

• 1 medium head green cabbage, cored and thinly sliced
• 2 tbsp clarified butter
• 1 tbsp caraway seeds
• 1 cup chicken stock, homemade preferred
• 1 tsp apple cider vinegar
• Salt, to season

Instructions

1. Heat the clarified butter in a large, heavy-bottomed skillet over medium heat until shimmering, about 2 minutes.
2. Add the caraway seeds to the skillet, toasting them for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Introduce the sliced cabbage to the skillet, tossing to coat evenly with the butter and caraway seeds. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften.
4. Pour in the chicken stock and apple cider vinegar, then season lightly with salt. Stir to combine.
5. Reduce the heat to low, cover the skillet, and simmer for 20 minutes, stirring halfway through, until the cabbage is tender and most of the liquid has evaporated.
6. Remove the lid and cook for an additional 5 minutes to allow any remaining liquid to reduce, ensuring the cabbage is caramelized and golden at the edges.

Warm and inviting, this braised cabbage turns silky and sweet, with a hint of tang from the vinegar. Serve it alongside roasted pork or fold it into a hearty grain bowl for a satisfying meal.

Slow-Cooked Braised Cabbage with Onions

Zesty flavors and comforting aromas are what you’ll get with this slow-cooked braised cabbage dish. It’s perfect for those chilly evenings when you crave something hearty yet simple to make.

Ingredients

• 1 large head green cabbage, cored and thinly sliced
• 2 large yellow onions, thinly sliced
• 3 tbsp clarified butter
• 1 cup chicken stock, homemade preferred
• 1 tsp caraway seeds
• 1/2 tsp freshly ground black pepper
• 1 tsp sea salt

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Add the thinly sliced onions and a pinch of sea salt. Cook, stirring occasionally, until the onions are translucent and slightly caramelized, about 10 minutes.
3. Stir in the caraway seeds and cook for 1 minute until fragrant, toasting the seeds lightly.
4. Add the thinly sliced cabbage to the pot, tossing to coat with the onion mixture. Cook for 5 minutes, stirring occasionally, until the cabbage begins to wilt.
5. Pour in the chicken stock, then season with the remaining sea salt and freshly ground black pepper. Stir to combine.
6. Reduce the heat to low, cover the pot, and simmer gently for 45 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
7. Remove the lid and increase the heat to medium. Cook for an additional 10 minutes to reduce any remaining liquid, stirring frequently to prevent sticking.

Buttery soft cabbage with a hint of sweetness from the onions makes this dish a standout. Serve it alongside roasted meats or fold it into a warm tortilla for a simple, flavorful wrap.

Braised Cabbage and Sausage Skillet

Hey, you know those nights when you want something hearty but don’t want to spend hours in the kitchen? This braised cabbage and sausage skillet is your answer. It’s cozy, flavorful, and comes together in no time.

Ingredients

• 1 tbsp clarified butter
• 12 oz smoked sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 small head green cabbage, cored and thinly sliced
• 1 cup chicken stock
• 1 tsp caraway seeds
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp apple cider vinegar
• 1/4 cup chopped fresh parsley

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
2. Add sliced sausage and cook until browned on both sides, approximately 3 minutes per side. Remove sausage and set aside.
3. In the same skillet, add onion and garlic. Cook until onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in cabbage, chicken stock, caraway seeds, and smoked paprika. Season with salt and pepper.
5. Cover and simmer on low heat for 20 minutes, or until cabbage is tender, stirring halfway through.
6. Return sausage to the skillet. Add apple cider vinegar and stir to combine. Cook for an additional 2 minutes to warm through.
7. Garnish with chopped parsley before serving.

Unbelievably tender cabbage and smoky sausage come together in this dish, with a hint of tang from the vinegar. Try serving it over mashed potatoes for an extra comforting meal.

Braised Cabbage with White Wine and Thyme

Oh, you’re going to love this cozy, flavorful dish that’s perfect for those evenings when you want something a little special but not too fussy. It’s all about tender cabbage, a hint of white wine, and the earthy touch of thyme.

Ingredients

• 1 medium head green cabbage, cored and cut into 8 wedges
• 2 tbsp extra-virgin olive oil
• 1/2 cup dry white wine
• 4 sprigs fresh thyme
• 1 cup chicken stock, preferably homemade
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a large, ovenproof skillet over medium-high heat until shimmering.
3. Add cabbage wedges in a single layer, searing until golden brown, about 3 minutes per side. Work in batches if necessary to avoid overcrowding.
4. Pour in white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
5. Add thyme sprigs, chicken stock, salt, and pepper, bringing the mixture to a simmer.
6. Cover the skillet with a tight-fitting lid or aluminum foil and transfer to the preheated oven.
7. Braise until the cabbage is tender when pierced with a fork, about 45 minutes.
8. Remove thyme sprigs before serving.

Perfectly braised cabbage should melt in your mouth, with the white wine adding a subtle brightness that balances the dish. Try serving it alongside roasted chicken or as a hearty vegetarian main with crusty bread to soak up the juices.

Polish Braised Cabbage with Kielbasa

Zesty and comforting, this Polish Braised Cabbage with Kielbasa is a hearty dish that brings warmth to any table. You’ll love how the flavors meld together, creating a dish that’s both simple and deeply satisfying.

Ingredients

• 1 tablespoon clarified butter
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 pound kielbasa sausage, sliced into 1/2-inch rounds
• 1 medium head green cabbage, cored and thinly sliced
• 1 cup chicken stock, preferably homemade
• 1 teaspoon caraway seeds
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the thinly sliced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Introduce the kielbasa slices to the pot, browning them lightly on both sides, approximately 3 minutes per side.
4. Stir in the sliced cabbage, coating it well with the butter and onion mixture, then cook until slightly wilted, about 5 minutes.
5. Pour in the chicken stock, then add the caraway seeds, apple cider vinegar, and smoked paprika. Season with salt and pepper.
6. Reduce the heat to low, cover the pot, and simmer gently for 45 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
7. Tip: For a deeper flavor, let the dish rest for 10 minutes off the heat before serving.
8. Tip: If the cabbage begins to stick, add a splash of water or more chicken stock as needed.
9. Tip: Serve with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor.

Now, the cabbage should be meltingly tender, with the kielbasa adding a smoky richness. This dish pairs beautifully with crusty bread or over a bed of mashed potatoes for a truly comforting meal.

Braised Cabbage and Potatoes

Sometimes, you just need a dish that feels like a warm hug, and that’s exactly what this braised cabbage and potatoes delivers. It’s simple, hearty, and packed with flavors that meld together beautifully.

Ingredients

• 1 medium head green cabbage, cored and roughly chopped
• 4 medium Yukon Gold potatoes, peeled and diced into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken stock
• 1 tsp caraway seeds
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the sliced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and caraway seeds, cooking until fragrant, about 30 seconds.
4. Add the chopped cabbage and diced potatoes to the pot, tossing to coat in the butter and onion mixture.
5. Pour in the chicken stock, bringing the mixture to a gentle simmer.
6. Cover the pot, reducing the heat to low, and braise for 25 minutes, or until the potatoes are fork-tender.
7. Season with salt and freshly ground black pepper to taste, stirring gently to combine.

Keep an eye on the liquid level during braising; add a splash more stock if the pot looks dry. For a deeper flavor, let the vegetables develop a slight caramelization before adding the stock. Lastly, resist the urge to stir too often to prevent the potatoes from breaking apart. Kindly note, the cabbage becomes meltingly tender while the potatoes soak up all the savory goodness, making this dish a comforting side or a light main when topped with a poached egg.

Braised Cabbage with Garlic and Butter

Braised cabbage might not be the first thing you think of when craving comfort food, but this garlic and butter version will change your mind. It’s simple, savory, and just the thing to warm you up on a chilly evening.

Ingredients

• 1 medium green cabbage, cored and cut into 8 wedges
• 4 tbsp unsalted butter
• 4 garlic cloves, thinly sliced
• 1 cup chicken stock
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 325°F.
2. In a large ovenproof skillet, melt the butter over medium heat until it begins to foam, about 2 minutes.
3. Add the garlic slices to the skillet, sautéing until fragrant and lightly golden, about 1 minute. Tip: Keep the heat medium to prevent the garlic from burning.
4. Arrange the cabbage wedges in the skillet in a single layer, seasoning each with kosher salt and black pepper.
5. Pour the chicken stock around the cabbage, bringing it to a simmer. Tip: The stock should come halfway up the sides of the cabbage for perfect braising.
6. Cover the skillet with a tight-fitting lid or aluminum foil and transfer to the preheated oven.
7. Braise for 45 minutes, then remove the lid and continue braising for another 15 minutes to allow the liquid to reduce slightly. Tip: The cabbage is done when it’s tender enough to pierce easily with a fork but still holds its shape.
8. Remove from the oven and let stand for 5 minutes before serving.

Fluffy and tender, the cabbage absorbs the rich flavors of garlic and butter, with a slight sweetness from the braising process. Serve it alongside a roasted chicken or over creamy polenta for a comforting meal that feels gourmet.

Spicy Braised Cabbage with Chili Flakes

Perfect for those nights when you’re craving something with a bit of heat, this spicy braised cabbage dish is a game-changer. You’ll love how the chili flakes bring a warm, smoky depth to the tender cabbage.

Ingredients

• 1 medium head green cabbage, cored and cut into 1-inch wedges
• 2 tbsp extra-virgin olive oil
• 1 tsp red chili flakes
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the cabbage wedges in a single layer, working in batches if necessary, and sear until lightly browned, about 3 minutes per side.
3. Sprinkle the chili flakes and minced garlic over the cabbage, stirring gently to distribute the flavors without breaking the wedges.
4. Pour in the vegetable broth and apple cider vinegar, then season with sea salt.
5. Reduce the heat to low, cover the skillet, and braise the cabbage for 20 minutes, or until the wedges are fork-tender.
6. Remove the lid and increase the heat to medium-high, allowing the liquid to reduce slightly, about 2 minutes, for a more concentrated flavor.

Here’s the deal: the cabbage turns meltingly soft with a spicy kick that’s balanced by the slight tang of vinegar. Try serving it over creamy polenta for a comforting meal that packs a punch.

Braised Cabbage with Smoked Paprika

Braised cabbage might not be the first thing you think of when you’re craving comfort food, but this smoky, tender version will change your mind. It’s simple, flavorful, and the perfect side to just about anything.

Ingredients

• 1 medium head green cabbage, cored and cut into 8 wedges
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 cup chicken stock
• 1 tbsp apple cider vinegar
• Salt, to season

Instructions

1. Heat the olive oil in a large, heavy-bottomed skillet over medium heat until shimmering.
2. Add the onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the garlic and smoked paprika, cooking until fragrant, about 30 seconds.
4. Arrange the cabbage wedges in the skillet, searing until lightly browned, about 3 minutes per side.
5. Pour in the chicken stock and apple cider vinegar, bringing to a simmer.
6. Cover the skillet, reducing the heat to low, and braise until the cabbage is tender, about 20 minutes.
7. Season with salt to taste before serving.

The cabbage turns meltingly tender, with a deep, smoky flavor from the paprika. Try serving it alongside grilled sausages or as a hearty addition to your next grain bowl.

Braised Cabbage and Mushroom Medley

Veggies can sometimes be the star of the show, especially when they’re cooked to perfection like in this Braised Cabbage and Mushroom Medley. You’ll love how the flavors meld together, creating a dish that’s both comforting and sophisticated.

Ingredients

• 1 medium head green cabbage, cored and thinly sliced
• 2 cups cremini mushrooms, sliced
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 1 cup vegetable stock
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt, to taste

Instructions

1. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add sliced onions and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in minced garlic and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add cremini mushrooms, stirring occasionally until they release their moisture and begin to brown, approximately 8 minutes.
5. Incorporate the thinly sliced cabbage, stirring to combine with the mushroom mixture.
6. Pour in vegetable stock and apple cider vinegar, bringing the mixture to a simmer.
7. Reduce heat to low, cover, and braise for 25 minutes, stirring occasionally.
8. Remove lid and continue to cook until most of the liquid has evaporated, about 10 more minutes.
9. Season with salt to taste before serving.

Great texture and depth of flavor make this dish a winner. Serve it alongside a crusty bread to soak up the delicious juices or top with a poached egg for a hearty meal.

Braised Cabbage with Mustard and Honey

Zesty flavors come together in this simple yet sophisticated side dish that’ll have you reaching for seconds. You’ll love how the mustard’s tang and the honey’s sweetness play off the tender, braised cabbage.

Ingredients

• 1 medium head green cabbage, cored and cut into 8 wedges
• 2 tbsp clarified butter
• 1/2 cup chicken stock, preferably homemade
• 2 tbsp whole grain mustard
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large ovenproof skillet, heat the clarified butter over medium heat until shimmering.
3. Add the cabbage wedges in a single layer, searing until golden brown, about 3 minutes per side.
4. Whisk together the chicken stock, whole grain mustard, honey, kosher salt, and black pepper in a small bowl.
5. Pour the mixture over the cabbage, ensuring each wedge is lightly coated.
6. Cover the skillet with a tight-fitting lid or aluminum foil and transfer to the oven.
7. Braise for 45 minutes, or until the cabbage is fork-tender.
8. Remove the skillet from the oven and let it rest, covered, for 5 minutes before serving.

For an extra touch, sprinkle with flaky sea salt just before serving. The cabbage will be meltingly tender with a perfect balance of sweet and spicy notes. Try serving it alongside roasted pork or as a hearty addition to your vegetarian feast.

Braised Cabbage with Crispy Pancetta

Craving something cozy yet sophisticated for dinner? This braised cabbage with crispy pancetta is your answer. It’s a dish that balances rich flavors with a touch of elegance, perfect for any night of the week.

Ingredients

• 1 small head green cabbage, cored and cut into 8 wedges
• 4 oz pancetta, diced into 1/4-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 cup chicken stock, preferably homemade
• 2 tbsp unsalted butter
• 1 tsp apple cider vinegar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large oven-safe skillet over medium heat, cook the pancetta until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
3. Add the olive oil to the skillet, then place the cabbage wedges in a single layer. Sear until lightly browned, about 3 minutes per side.
4. Pour in the chicken stock, then dot the cabbage with butter and sprinkle with salt and pepper.
5. Cover the skillet with a lid or aluminum foil and transfer to the oven. Braise for 45 minutes, or until the cabbage is tender.
6. Remove from the oven, drizzle with apple cider vinegar, and sprinkle the crispy pancetta on top.
7. Tip: For extra flavor, deglaze the skillet with a splash of white wine before adding the stock.
8. Tip: Ensure the cabbage wedges are seared well to develop a deep, caramelized flavor.
9. Tip: Let the dish rest for 5 minutes after braising to allow the flavors to meld.

The cabbage becomes meltingly tender, soaking up all the savory juices, while the pancetta adds a salty crunch. Serve it alongside a creamy polenta or as a hearty side to roasted chicken for a meal that feels both rustic and refined.

Braised Cabbage and Lentil Stew

Oh, you’re going to love this cozy, hearty dish that’s perfect for those chilly evenings. It’s a simple yet flavorful stew that combines tender braised cabbage with earthy lentils for a satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups green cabbage, thinly sliced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
4. Add the thinly sliced cabbage, stirring to coat with the spices, and cook until slightly wilted, about 3 minutes.
5. Pour in the rinsed lentils and vegetable broth, then add the bay leaf.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
7. Season with salt and freshly ground black pepper to taste, then remove the bay leaf.
8. Garnish with chopped fresh parsley before serving.

Zesty and comforting, this stew has a wonderful balance of textures, from the soft lentils to the slightly crisp cabbage. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for extra richness.

Braised Cabbage with Fennel and Orange

Unbelievably simple yet packed with flavor, this dish combines the sweetness of orange with the earthy tones of cabbage and fennel for a side that steals the show. You’ll love how these ingredients come together to create something unexpectedly delicious.

Ingredients

• 1 medium head green cabbage, cored and thinly sliced
• 1 large fennel bulb, fronds reserved, bulb thinly sliced
• 1 large orange, zested and juiced
• 2 tbsp extra-virgin olive oil
• 1/2 cup vegetable stock
• 1 tsp fennel seeds, lightly crushed
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large, heavy-bottomed skillet over medium heat until shimmering.
2. Add sliced fennel and fennel seeds, sautéing until the fennel begins to soften, about 5 minutes.
3. Stir in the cabbage, coating it in the oil and fennel mixture, and cook for another 5 minutes until slightly wilted.
4. Pour in the vegetable stock and orange juice, then season with salt and pepper. Tip: The stock should come about halfway up the vegetables; adjust if necessary.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the cabbage is tender.
6. Remove the lid, increase the heat to medium, and cook for an additional 5 minutes to reduce any remaining liquid. Tip: The vegetables should be glazed but not dry.
7. Off the heat, stir in the orange zest and reserved fennel fronds. Tip: Adding the zest at the end preserves its bright flavor.

Kick your dinner up a notch with this braised cabbage dish, where the tender vegetables and citrusy glaze make every bite a delight. Serve it alongside roasted meats or fold it into a grain bowl for a refreshing twist.

Braised Cabbage with Coconut Milk and Turmeric

Oh, you’re going to love this twist on braised cabbage—it’s creamy, fragrant, and just a little exotic. Perfect for when you want something comforting but not boring.

Ingredients

• 1 medium green cabbage, cored and cut into 8 wedges
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp turmeric powder
• 2 tbsp clarified butter (ghee)
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup vegetable stock
• 2 tbsp fresh cilantro, finely chopped

Instructions

1. Heat clarified butter in a large, heavy-bottomed skillet over medium heat until shimmering, about 2 minutes.
2. Arrange cabbage wedges in a single layer in the skillet. Sear until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Sprinkle turmeric, sea salt, and black pepper evenly over the cabbage. Pour in coconut milk and vegetable stock, then bring to a gentle simmer.
4. Cover the skillet with a lid, reduce heat to low, and braise for 25 minutes, or until the cabbage is tender when pierced with a fork. Tip: Check occasionally to prevent the liquid from reducing too much.
5. Remove the lid, increase the heat to medium, and cook for an additional 5 minutes to slightly thicken the sauce. Tip: The sauce should coat the back of a spoon but still be pourable.
6. Garnish with fresh cilantro before serving.

Melt-in-your-mouth tender with a velvety sauce, this dish pairs wonderfully with steamed jasmine rice or crusty bread to soak up every last drop of the turmeric-infused coconut milk.

Summary

Just like that, we’ve simmered down to the end of our cozy cabbage journey! These 18 savory braised cabbage recipes are your ticket to warm, comforting nights. Whether you’re a cabbage connoisseur or new to its charms, there’s a dish here to delight. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin the love on Pinterest. Happy cooking!