braised cabbage

A chopped, well-seasoned slaw that makes the perfect side.
Prep Time
5 mins
Cook Time
45 mins
Ready in
50 mins
Ingredients (Serves 8)
  • 1⁄4 cup butter
  • 1 cup onion, small dice
  • 1 cup carrot, small dice
  • 1 head Savoy cabbage, cut into 1⁄2" strips
  • 3 cloves garlic, minced
  • salt to taste
  • 2–3 sprigs thyme
  • 2 bay leaves
  • 1 cup white wine
  • 3 cups water or vegetable stock or chicken stock
  • black pepper to taste
  • Preheat the oven to 300ºF. In a Dutch oven or a large pot with a lid, melt the butter over medium heat. Add the onion and carrot and sweat the vegetables.
  • Stir in the cabbage and garlic and season lightly. Add the thyme and bay leaves, white wine, and water or stock.
  • Bring to a boil and then reduce heat to a simmer. Cover and place in the oven to braise for 45 to 50 minutes, or until the cabbage has reduced in volume and the liquid has evaporated.
  • Remove thyme sprigs and bay leaves. Season cabbage with black pepper.
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