Easy Braised Cabbage
This is one of those side dishes that feels like it took effort, but doesn’t. It comes together fast, uses simple ingredients, and finishes itself once the lid goes on. It’s the kind of recipe that fits right alongside a weeknight dinner or a slow Sunday meal.
The braised cabbage cooks down until tender but not soggy, retaining just enough texture to give it a slight bite. The onion adds sweetness, while the vinegar, caraway, and a touch of sugar balance it all out. It’s warm, simple, and full of flavor that gets better the longer it sits.
We love cabbage around here. In our area, the Matanuska Valley, cabbages can reach up to 120 pounds. But in our garden, we only grow them to about 20 pounds.
Cabbages store well for winter eating. And they can last for a long time in cold storage. Their outer leaves can get rough-looking in storage, but peel a few of those leaves and voilà, it looks fresh and ready to eat.
And if you love cabbage like we do, be sure to try our favorite slow cooker stuffed cabbage roll soup. So easy, so delicious!
What You Need To Make This Braised Cabbage
Before you start, make sure you’ve got all the ingredients. Most of the ingredients, besides cabbage and onion, are pantry ingredients.
- cabbage
- butter
- onion
- water
- white vinegar
- white sugar
- caraway seeds
- salt
You Can Make Some Changes
You can use savoy cabbage if that’s what you have or like. It holds up well and adds a different texture.
Just don’t use bagged coleslaw mix in this recipe. It’s sliced too thin and turns to mush. That said, in many other recipes, coleslaw mix is a smart shortcut that works well.
Storing Leftovers
Store any extras in an airtight container in the fridge. Reheat gently in a skillet or the microwave. The flavor holds up well and may even improve the next day.
Easy Braised Cabbage
Ingredients
- 1 ¼ lbs cabbage cored and cut into ¼-inch slices
- 2 tbsp butter
- ½ onion cut into ¼-inch slices
- 1 cup water
- 1 tbsp white vinegar
- 1 tbsp white sugar
- 2 tsp caraway seeds
- 1 tsp salt
Instructions
- Cut the cabbage in half and remove the core
- Slice the cabbage into ¼-inch slices
- Place a skillet over medium heat and add the butter
- Once the butter is melted, add the cabbage
- Stir occasionally for 2 minutes
- Add the onions and cook until translucent, about 5 minutes
- Add the water, vinegar, sugar, caraway seeds, and salt to the skillet
- Once the water is simmering, cover the skillet and reduce heat to low
- Cook, stirring occasionally, for 20–25 minutes until the cabbage is tender
