Braised Cabbage Recipe
Braised Cabbage - slow-cooked in the oven until meltingly tender, topped with Gremolata. Vegan and Gluten-free.
How to Make the Best Braised Cabbage
Braised cabbage is one of those humble side dishes that transforms into something truly spectacular with low and slow cooking. This recipe takes ordinary cabbage wedges and slow-roasts them in the oven until they become meltingly tender, soaking up all the aromatic flavors of garlic, thyme, and white wine.
What makes this dish so special is the contrast of textures and flavors—the slightly caramelized edges from the initial searing paired with the silky, tender interior after braising. The addition of a bright gremolata on top adds a fresh, herbaceous punch that cuts through the richness perfectly. It’s a vegan and gluten-free side dish that feels anything but restrictive.
Whether you’re serving this alongside a roast, grilled proteins, or enjoying it as a light main course with crusty bread, this braised cabbage delivers comfort food at its finest. The pan juices alone are worth making this dish—be sure to spoon them generously over each serving.
Braised Cabbage
Braised Cabbage - slow-cooked in the oven until meltingly tender, topped with Gremolata. Vegan and Gluten-free.
Ingredients
Braised Cabbage
Instructions
Braised Cabbage
- Preheat oven to 375°F.
- Cut cabbage in half, core, then cut into quarters, then eighths—so you have 8 equal-sized wedges.
- Heat oil in an extra-large (12-inch) oven-proof skillet or braiser (you'll need a lid). Sprinkle ½ teaspoon salt, and ½ teaspoon pepper to the oil. Add a pinch of chili flakes, and swirl over medium-high heat. Sear the wedges of cabbage in batches, setting to the side on a plate, when lightly browned.
- Add a little more olive oil, and lower the heat to medium. Add the onions and garlic to the empty pan and stir, then sauté until fragrant, about 2 minutes. Add the wine and bring to a simmer, scraping up any browned bits. Stir the remaining salt, bay leaves, and thyme. Nestle in the cabbage and add the broth—you want it to come halfway up the cabbage.
- Drizzle the cabbage with the optional vinegar. Bring to a simmer, cover tightly and place in the oven for 30-35 minutes. Check to see if it is fork-tender, and continue cooking covered until it is. Spoon some of the flavorful pan juices over the cabbage before serving.
- Make the optional Gremolata, and set it aside. Spoon the Gremolata over the top.
Notes
- Use an oven-proof skillet or braiser with a tight-fitting lid for best results.
- Red cabbage pairs beautifully with red wine instead of white wine.
- The cabbage is done when it's fork-tender and nearly melting.
