Best Ever French Braised Cabbage Recipe
Ingredients
- 2 tbspunsalted butter
- 1 cfinely diced yellow onion
about 1/2 of an onion
- ½ tspcaraway seeds
- 1 tspkosher salt
- ¼ tspblack pepper
- 6 cthinly sliced + coarsely chopped savoy cabbage
divided
- ¼ cvegetable stock
- 2 tbspwhite wine
any dry white wine is fine
- 2 tbspheavy cream
- 1 tspdijon mustard
Directions
- 1
Prep. Dice the onion. Remove any tough outer leaves of the cabbage head that may be damaged, and thinly cut 1/4" slices of cabbage using a sharp chef's knife.
- 2
Sauté. Melt the butter in a pan suitable for braising over medium heat, and add the onion, caraway seeds, salt and pepper. If you don't have a pan specifically designed for braising, you can use a large pan with sides at least 2" high, a large Dutch oven, or deep sauté pan.Sauté until the onion is completely softened and almost melting into the butter. Add 4 cups of the cabbage, and toss to coat. Place a lid on the braising pan (or pot), and continue to cook over low heat until the cabbage wilts.
- 3
Simmer. Add the stock and wine. Cover and simmer over low heat for 10 minutes, and then add the remaining 2 cups of cabbage. Replace the lid, and continue to simmer until the second addition of cabbage is softened. Remove the lid and continue to cook, if needed, until almost all of the liquid is cooked off.
- 4
Whisk. Whisk together the cream and mustard with a fork, and stir into the cabbage. This is the step that brings fabulous extra flavor to this braised cabbage dish. Correct for any seasoning
- 5
Serve. Serve warm.
Best Ever French Braised Cabbage Recipe
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Ratings & Reviews
Based on 90 ratings
Rating Breakdown
About this Recipe
Tired of bland braised cabbage? This Best Ever French Braised Cabbage Recipe takes a humble side dish and elevates it with rich, savory flavors that will impress any dinner guest. Forget everything you thought you knew about cabbage and get ready for a truly delightful culinary experience. The secret to this exceptional side lies in its thoughtful layers of flavor. Starting with fragrant caraway seeds and sweet onions creates a deep aromatic base, while braising in white wine and vegetable stock infuses the savoy cabbage with a sophisticated depth. A final touch of heavy cream and Dijon mustard then adds a luxurious, tangy finish, transforming simple cabbage into something truly special.
You're in for a treat with a side dish that's both comforting and elegant. The savoy cabbage becomes incredibly tender, almost melting in your mouth, infused with a complex medley of savory, slightly sweet, and tangy notes from the white wine and Dijon. The caraway seeds offer a warm, aromatic counterpoint, creating a sophisticated flavor profile that sets it apart. With only 128.5 calories per serving, it’s a guilt-free indulgence that pairs beautifully with many main courses.
While perfect as is, you can easily adapt this French braised cabbage to your pantry. The recipe specifies dry white wine, and any variety will do, adding unique depth. If you prefer a slightly lighter dish, you could experiment with using half-and-half in place of the heavy cream for a creamy, yet less rich finish. The caraway seeds are a signature flavor here, but if you don't have them, a tiny pinch of fennel seeds could offer a similar aromatic quality, though the taste won't be identical.
This elegant braised cabbage is versatile enough for a weeknight dinner yet special enough for a holiday meal. It's a superb accompaniment to roasted chicken, pork loin, or even a robust vegetarian lentil loaf.