Cook charred cabbage wedges in a spiced tomato braise until sweet, savory, and tender to the core for an easy vegetarian main or standout side dish.
This braised cabbage recipe is one of the easiest, most delicious ways to cook a humble ball of greens until it’s falling-apart tender. Cut into wedges, the cabbage chars before getting bathed in a broth made from spiced tomato paste.
The result is a comforting, flavor-packed dish that works equally well as a vegetarian main or as a bold side, especially when finished with yogurt, served over grains, or paired with roasted meats. Tips & FAQs for the best braised cabbage What’s the difference between braised cabbage and caramelized cabbage? Braised cabbage uses moisture to soften the leaves and core, while caramelized cabbage is cooked in a dry pan with a little oil or butter to promote browning. This recipe calls for caramelizing the cabbage first, which adds depth to the braising liquid made from tomato paste and water. What kind of cabbage is best for braising? Green cabbage is ideal because it holds its shape and cooks evenly. Savoy cabbage also works for a softer, more delicate texture. How do you keep braised cabbage from getting mushy? Cooking the cabbage in large wedges makes for beautifully cooked, tender-to-the-core veg. If you want the cabbage less cooked, consider caramelizing it without braising. Can braised cabbage be made ahead? Yes! Braised cabbage actually improves after resting. Make it up to 3 days ahead, refrigerate, and gently reheat, covered, in the oven. If the sauce has dried up, add a few splashes of water to loosen it.
Green Cabbage Savoy Cabbage Easy Side Nut-Free Gluten-Free Healthyish Vegetarian Recipe All-Star Winter
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