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These braised cabbage wedges simmer in a savory tomato and wine sauce until meltingly tender. Often called melting cabbage, this easy skillet side dish turns a simple head of cabbage into something special.
Melting Cabbage
These braised cabbage wedges remind me of stuffed cabbage without the meat, with tender layers that soak up the savory tomato and wine sauce. Also called melting cabbage, it becomes soft and silky as it cooks. I love it as a hearty yet light side dish with roast chicken, pork tenderloin, or meatloaf, especially with mashed potatoes to soak up the sauce. For more ways to use this versatile vegetable, browse my cabbage recipes.
Why This Braised Cabbage Recipe Works
Cabbage is an underrated vegetable. Besides coleslaw, it’s not often considered for a side dish. Hopefully, this easy melting cabbage recipe will change your mind.
- Loaded with fiber: 7 grams of fiber per serving keep you full longer.
- Flavorful: Seared and slowly braised in a rich tomato-wine sauce.
- Versatile: This simple braised cabbage pairs well with almost any protein.
Ingredients You’ll Need
Cabbage tastes pretty mild, so we’re packing the braising liquid with lots of flavor. See the recipe card below for exact measurements.
- Green cabbage: Two pounds of green cabbage is about one small head or half of a large one. Whichever size you use, cut the head into 4 wedges, keeping the core intact so the leaves stay together.
- Dry white wine: I really like the Kim Crawford Illuminate or Matua Lighter Sauvignon Blanc, both of which are low-calorie yet still taste good.
- Broth: To keep this braised cabbage vegetarian, use vegetable or mushroom broth. Otherwise, chicken broth will also work.
- Concentrated tomato paste is richer and sweeter than regular tomato paste. Concentrated (sometimes labeled double- or triple-concentrated) is usually sold in a tube.
- Butter: Cooking the shallots and cabbage in melted butter adds richness.
- Aromatics: Shallots and garlic.
- Seasoning: Keep it simple with kosher salt and black pepper.
- Herbs: Thyme and parsley add freshness and color.
How to Make Braised Cabbage
Browning the cabbage wedges in butter caramelizes the outer leaves, creating a deeper, more savory flavor. See the recipe card at the bottom for printable directions.
- Make the braising sauce: Whisk the broth, wine, and tomato paste together until smooth.
- Sauté the shallots in butter over medium heat. Next, add the garlic and thyme and cook for another minute or two. Transfer the mixture to the sauce.
- Brown the cabbage: Melt the remaining butter in the cast-iron skillet, then place the wedges cut-side down in a single layer. Cook until browned, then flip them and cook for another few minutes. Turn the wedges up and sprinkle with salt and pepper.
- Simmer: Flip the wedges back over so the cut side is down, and pour the sauce into the pan. Bring it to a simmer, and spoon the sauce over each piece of cabbage.
- How long to braise cabbage: Transfer the skillet to the oven and roast at 375°F for 35 to 45 minutes. Halfway through, rotate the skillet and continue cooking until the cabbage is tender enough (but not mushy) to pierce easily with a paring knife. Sprinkle with parsley before serving.
How much liquid do you need to braise cabbage?
To braise cabbage, you need enough liquid to cover the bottom half of the wedges. If the tomato broth reduces so much that the pan starts getting dry and dark before the cabbage is ready, add a splash of water or more broth to loosen it and continue cooking.
Variations
- Cabbage: Braise red cabbage instead of green.
- Shallots: Substitute half of a red or yellow onion.
- Keep it dairy-free: Use olive oil or vegan butter.
- Only have regular tomato paste? Just add a sprinkle of granulated or brown sugar to make it a little sweeter.
- Wine options: If you don’t want to cook with wine, swap it for more broth and add 1 tablespoon of white or red wine vinegar to make the sauce tangier.
- Herbs: Swap thyme with rosemary and parsley with chives.
Braised Cabbage Serving Suggestions
Storage and Meal Prep Tips
- Meal prep: Cut the cabbage, make the sauce, and chop the garlic and shallots the day before cooking.
- Refrigerate cabbage for up to 4 days.
- Reheat in the microwave or in a 350°F oven until warm.
More Cabbage Recipes You’ll Love
If you want to cook more with cabbage, try one of these recipes below.
Yield: servings
Serving Size: 1 /4 of recipe
- 2 pound green cabbage, 1 small head or 1/2 large
- ¾ cup dry low-calorie white wine, such as Illuminate Sauvignon Blanc or Matua Lighter Sauvignon Blanc, divided
- 3/4 cup vegetable, chicken or mushroom broth
- 3 tablespoons concentrated tomato paste, usually found in a tube
- 2 tablespoons unsalted butter, or DF butter, divided
- 2 medium shallots, about 4 ounces, sliced into thin rounds (about 1 cup)
- 1 ¾ teaspoons kosher salt, divided
- ½ teaspoon black pepper, freshly ground, divided
- 3 large garlic cloves, thinly sliced
- 2 teaspoons fresh thyme leaves, coarsely chopped
- 2 tablespoons flat-leaf parsley, coarsely chopped
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Cut the cabbage through the core into 4 wedges, if using a small head. If using a large head, cut the cabbage through the core in half, then cut the half into 4 wedges and save the other half for another recipe.
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Arrange a rack in the center of the oven and preheat to 375°F. In a large liquid measuring cup or medium bowl, whisk together the white wine, broth, and tomato paste until smooth then set the sauce aside.
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Warm a large cast-iron skillet over medium heat. Melt 1 tablespoon of butter in the hot skillet then add the shallots and ½ teaspoon salt and cook, stirring constantly, until tender, about 3 minutes. Add the garlic and thyme and cook, stirring constantly, until tender, 1 to 1 ½ minutes. Scrape into the bowl with the white wine mixture.
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Melt the remaining 1 tablespoon of butter in the skillet. Arrange the cabbage wedges cut-side-down in the melted butter in a single layer and cook until the cabbage is deeply browned on the first side, 3 to 4 minutes. Use tongs to turn the cabbage pieces over to their second cut sides and cook until the cabbage is deeply browned on the second side, 3 to 4 minutes. Turn the cabbage pieces over so that the cut slides are facing up and season the cabbage with the remaining 1 ¼ teaspoons of salt and the black pepper.
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Turn the cabbage wedges over onto their cut sides again, pour the sauce into the skillet, and bring to a simmer. Spoon some of the simmering sauce over each cabbage wedge then transfer the skillet to the oven. Roast until the cabbage is caramelized and very tender (you should be able to pierce through a cabbage wedge with a paring knife with ease) and the sauce has reduced by roughly half and thickened slightly, 35 to 45 minutes, rotating the skillet front to back once after 20 minutes.
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Sprinkle with the chopped parsley and serve.
Last Step:
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Variations to Try:
1) Use red cabbage instead of green cabbage.
2) Swap out the shallots for half of a small red or yellow onion.
3) Double-concentrated tomato paste is more intensely flavored and sweeter than regular tomato paste but you can use regular with the addition of a sprinkle of granulated or brown sugar to add a touch more sweetness.
4) You can skip the white wine and use all broth but add 1 tablespoon of white or red wine vinegar to add tang to the sauce.
Serving: 1 /4 of recipe, Calories: 167.5 kcal, Carbohydrates: 22 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 3.5 g, Cholesterol: 15.5 mg, Sodium: 643.5 mg, Fiber: 7 g, Sugar: 10.5 g
