Description

This Braised Cabbage recipe offers an irresistible combination of flavors with its tender cabbage, vibrant carrots, and rich broth. It’s perfect for a quick and healthy meal any night of the week.

Ingredients

Scale

1 medium green cabbage about 2 pounds
¼ cup olive oil or ghee or coconut oil
2 tablespoons butter
1 medium yellow onion minced
3 large carrots peeled and sliced into ¼-inch coins
¼ cup dry white wine
2 teaspoons dijon mustard
¾ cup broth your choice (i used beef broth)
1 teaspoon kosher salt
black pepper to taste
⅓ cup pecans toasted & chopped
Smoked paprika for garnish

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Instructions

Preheat oven to 325℉ (165℃).
Remove any damaged outer leaves from the cabbage and cut it into 8 wedges, ensuring cuts go through the core, seasoning with salt and pepper.
Heat olive oil in a large cast-iron skillet over medium-high heat and char the cabbage wedges cut-side down, about 3–4 minutes per side, then transfer to a plate.
Reduce heat to medium and add butter to the skillet. Once melted, add onion and carrots, and cook until soft and lightly golden, about 6–8 minutes.
Stir in Dijon mustard, pour in white wine, scrape up browned bits from the pan, and simmer for 1–2 minutes.
Add broth, bring to a gentle simmer, and adjust seasoning with more salt and pepper if needed.
Return cabbage wedges to the skillet cut-side down, spoon some liquid over them, cover tightly, and transfer to the oven.
Braise for 35–45 minutes until tender; uncover for the last 5–10 minutes for deeper color, watching closely.
Toast pecans in a skillet over medium heat for a few minutes until fragrant.
Remove from oven, sprinkle with chopped pecans, and garnish with smoked paprika before serving.

Notes

For a vegetarian version, substitute vegetable broth for beef broth.
Feel free to add other vegetables, like potatoes or bell peppers, for added flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 6g
Cholesterol: 15mg