Savory Braised Cabbage (Printer-Friendly)
Tender cabbage braised with onions, carrots, garlic and apple cider vinegar, finished with smoked paprika and caraway.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), cored and sliced
02 - 1 large yellow onion, thinly sliced
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, minced
→ Liquids
05 - 1 cup vegetable broth
06 - 2 tablespoons apple cider vinegar
07 - 2 tablespoons olive oil
→ Spices & Seasoning
08 - 1 teaspoon caraway seeds (optional)
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper, freshly ground
# How to Make It:
01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
02 - Add onions and carrots; sauté for 4 to 5 minutes until softened.
03 - Stir in garlic and caraway seeds; cook for 1 minute until fragrant.
04 - Add sliced cabbage and toss to combine. Cook for 5 minutes until cabbage begins to wilt.
05 - Sprinkle smoked paprika, salt, and pepper over the vegetables.
06 - Pour in vegetable broth and apple cider vinegar. Cover, reduce heat to low, and braise for 30 minutes, stirring occasionally, until the cabbage is tender and flavors meld.
07 - Taste and adjust seasoning if needed. Serve hot.
# Expert Advice:
01 -
- It turns humble cabbage into something velvety and deeply satisfying without any fuss.
- One pot, no fancy techniques, and leftovers taste even better the next day.
02 -
- Do not rush the braise by turning up the heat or the cabbage will be mushy instead of tender.
- Adding the vinegar at the start rather than the end lets it mellow into the dish beautifully.
03 -
- A heavy bottomed pot like a Dutch oven distributes heat evenly and prevents scorching on the bottom.
- Let the cabbage sit uncovered for a minute after braising so excess moisture evaporates and the flavor concentrates.