If you’ve ever had mushy, bland cabbage as a kid and thought you “hated cabbage,” I feel you. The good news is that you can take cabbage from bland to banging with a little creativity, thoughtfully selected seasonings, and an easy cooking technique. 💥 This recipe takes a little more time than it would take to just saute some cabbage, but trust me, it pays off in flavor. The second step of the two-step process is totally hands-off, so you can still file this under easy recipes. While it takes patience, it doesn’t take much of your time. And with ingredients like butter, white wine, and chicken broth, you can imagine how flavorful and tender the cabbage turns out. 🤤

Recipe Ingredients

How to Make Braised Cabbage

Cut the cabbage into wedges, making sure each cut goes through the core to hold the leaves together. Set aside. Seasonings – Mix the salt, white pepper, garlic powder, onion powder, and paprika in a bowl. Season the cabbage, especially the cut sides in between the leaves. (Photos 1-2) Heat the oil in a large cast-iron skillet over medium-high. Working in batches, add the cabbage cut side down to the pan. (Photo 3) Cook, turning occasionally, until lightly charred, for about 3-4 minutes per side. Then, transfer the cabbage to a plate. (Photo 4)

Saute – Melt the butter in the pan, and add the onions, garlic, and thyme. Saute for 2-3 minutes or until fragrant. Then, add the diced tomatoes and bouillon powder and cook for 5-6 minutes. (Photos 5-6) Braising Liquid – Gradually pour in the white wine and chicken broth. Give it a stir, bring it to a boil, and simmer for 2-3 minutes. Adjust salt and pepper to taste. (Photo 7) Braise – Next, return the browned cabbage to the pan, cover it with a lid, and place it in the oven. Braise it in the oven for 40 minutes or until the cabbage is tender. You can remove the lid during the last five minutes and broil the cabbage for a browner color if you desire. (Photo 8) Serve – Take it out of the oven and let it cool. Then garnish with parsley and serve.

Recipe Variations

Tips and Tricks

Make-Ahead & Storage Instructions

You can make braised cabbage a day ahead and refrigerate it in an airtight container. You can also freeze it by completely cooling the braised cabbage, placing it in a freezer-safe container or ziplock bag, and freezing it for up to 3 months. Thaw it overnight in the refrigerator and heat it with a splash of broth if needed. Store leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat them in the microwave or on the stovetop.

What Goes With Braised Cabbage

Serve braised cabbage with blackened spatchcock chicken, roast garlic mashed potatoes, and roasted baby carrots. For dessert, try some bright, zesty lemon bars. 😋

More Crazy Good Cabbage Recipes to Try

Watch How to Make It

Braised Cabbage Wedges - 36Braised Cabbage Wedges - 72Braised Cabbage Wedges - 70Braised Cabbage Wedges - 6Braised Cabbage Wedges - 12Braised Cabbage Wedges - 81Braised Cabbage Wedges - 21Braised Cabbage Wedges - 21