Braised food

Best Braised Cabbage – How To Make Braised Cabbage

justin sullivan

Cabbage is a natural flavor absorber. And that’s why cooks pair it with intense, punchy ingredients (think bacon) or ferment it for kimchi. But sometimes, a braised straight cabbage (without meat) is the best way to experience cabbage in all its vegetable glory. This recipe does just that.

“This dish gets its deep umami profile from golden mushrooms, a slight sweetness from shallots and carrots, and a herbaceous, aniseed touch from thyme and caraway. To mimic the texture you might get from cooked bacon, we’ve made a quick batch of garlic flavored croutons.

Wash it all down in a rich braising liquid of beer and vegetable broth, and you’ve got a hearty vegetarian dish that’s great for any cold-weather weeknight. Pro advice! If you want this to be an all-vegan meal, substitute the butter for a little more olive oil and you’re set.

Have you tried this recipe? Let us know how it went in the comments below!

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Yields:

4 – 5


portions

Cooking time:

0

hours

ten

minutes

Total time:

1

time

30

minutes

For the braised cabbage

2 tbsp.

extra virgin olive oil

1


medium cabbage, cut into 8 wedges with the core intact

3


shallots, thinly sliced

2


sprigs of thyme, stems removed

1 tbsp.

all purpose flour

1 1/4 tsp.

beer, such as a pilsner or lager

1 tbsp.

apple cider vinegar

Freshly ground black pepper

For the garlic croutons

2


sliced ​​white beard, rindless, cut into ½” cubes

2 tbsp.

extra virgin olive oil

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  1. Prepare the cabbage and the braising liquid: In a large Dutch oven or heavy-bottomed saucepan, heat 2 tablespoons of oil until it begins to shimmer. Working in batches if necessary, add the cabbage wedges in a single layer and cook, turning once, until nicely browned on each side, about 6 minutes. Transfer to a plate and set aside.
  2. Wipe out the pan, melt the butter over medium heat until it foams. Add mushrooms and cook until beginning to brown, 6 to 7 minutes. Stir in shallots and carrots and cook until softened, about 5 minutes longer.
  3. Add the garlic, caraway seeds and thyme, and cook until just fragrant, about 1 minute. Add Dijon and cook for about 1 minute more. Sprinkle flour over the mixture, mix well and cook until the smell of raw flour dissipates, about 1-2 minutes.
  4. Pour in the beer, vegetable broth and apple cider vinegar, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to simmer, allowing liquid to cook until reduced by about a third, about 8 minutes.
  5. Season the braising liquid to taste with salt and pepper, then return the cabbage to the pot. Cover and cook, turning the cabbage once halfway through cooking, for about 40 minutes.
  6. Meanwhile, prepare the croutons: Set oven rack to center position and preheat oven to 350°F. On a baking sheet, mix
    cubed white bread, oil, garlic powder and salt. Transfer to the oven and bake for about 15-17 minutes, or until golden and crispy. Remove from the oven and set aside.
  7. To serve, add the cabbage to a bowl and top with the braising mix and a few croutons.

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