Braised Cabbage

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 pot
    • Difficulty Level

Braised cabbage is a really great side for the colder months. You can serve it hot or cold. The tomato paste adds a really great richness to the dish. Plus, in the fall and winter it’s really nice to braise almost everything because it makes the house smell delicious and brings a warmth to any home.

Braised cabbage is great with anything from chicken to fish and everything in between! You can use any kind of cabbage, but I like savoy best. Grab a cabbage on your way home today and make some braised cabbage! Enjoy!

Rate Recipe

10 Ratings

Ingredients

  • 1 head Savoy cabbage
  • 1 onion
  • 5 tbsp olive oil
  • 1, 6 oz can tomato paste
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp hot pepper flakes
  • 2 bay leaves
  • 1/2 cup dill, chopped

Instructions

  • 1. Slice the onion and cabbage. Quartering the cabbage first will make slicing easier.
  • 2. Heat oil in a large sauté pan or dutch oven over high heat. Add the onions and sauté until translucent.
  • 3. Add cabbage, in batches if necessary. Season with salt, pepper and pepper flakes to taste. Wilt cabbage, about 5 minutes.
  • 4. Once all the cabbage is in the pot and wilted down, add tomato paste. Stir until evenly incorporated.
  • 5. Add 2 cups of water and bay leaves. Cover and cook for 15 minutes, stirring occasionally.
  • 6. Add dill, and season with salt and pepper to taste. If the cabbage is too watery, cook for another 5 minutes with the lid off. Remove bay leaves and serve!

Instructions

  • 1. Slice the onion and cabbage. Quartering the cabbage first will make slicing easier.
  • 2. Heat oil in a large sauté pan or dutch oven over high heat. Add the onions and sauté until translucent.
  • 3. Add cabbage, in batches if necessary. Season with salt, pepper and pepper flakes to taste. Wilt cabbage, about 5 minutes.
  • 4. Once all the cabbage is in the pot and wilted down, add tomato paste. Stir until evenly incorporated.
  • 5. Add 2 cups of water and bay leaves. Cover and cook for 15 minutes, stirring occasionally.
  • 6. Add dill, and season with salt and pepper to taste. If the cabbage is too watery, cook for another 5 minutes with the lid off. Remove bay leaves and serve!

Rate this recipe

  • 10 people rated this recipe

  • Average Rating

    (2.9 / 5)


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