Braised Cabbage

Delicious, inexpensive and an easy side dish with pork chops, tenderloin, brats, etc.

I sliced my cabbage about 1/2-inch thick instead of 1/4-inch (that’s like coleslaw). I added more white vinegar before it even went into the skillet, and ended up adding cider vinegar about half way through cooking. I was looking for more tang, and the cider vinegar really brought that (personal taste). Served with grilled smoked sausage and cooked Granny Smith apples. Certainly is an easy side dish to make, comes together quickly, is diet friendly, and that works for me. I’d make this again using cider vinegar, with more than the recipe calls for.

Sooo nice. Didn’t have caraway seeds but it would have put my kids off anyway. Also used regular vinegar. Recipe produces lots of veg that is easy to eat, goes with anything and also re-heats nicely. Will make this weekly.

I made this because I had some leftover raw cabbage from another dish. Very good. The only thing I did to it was to add about 4 strips of bacon to it. Very good flavor and not strong on sour or sweet but just right. I would defiantly make this again.

I made this pretty much as written as a side dish for quickly browned pork tenderloin ‘medallions,’ and everyone said it was yummy. Glad I have leftovers! I was the only one who knew what caraway is (Milwaukee German background.)

Very Good. Cabbage lovers will enjoy this one. Basic, old fashioned braised cabbage and very simple to prepare. I was out of white vinegar so I substituted asian rice vinegar and used less white sugar. This recipe was quick, easy and delicious. RH, NY

Great I added sweet potatoes and it was tasty. Family liked it.

I used the exact same ingredients but the caraway seeds and vinegar were over powering.

I was looking for a savory, all-season recipe to use with green cabbage (not savoy) – and I think this is it. Great recipe. I cut the sugar to a teaspoon bc of personal preference. The cabbage is also fantastic the next day made into a hash with potatoes/eggs.

I didn’t have caraway seeds, but this was very tasty with corned beef and potatoes.

I made this twice; the recipe was simplistic enough that I didn’t refer to printout the second time around! While I didn’t make any alterations, per se, I went by “feel” for the acid and sugar. The best part about this recipe is that it’s reminiscent of braised red cabbage, but without the napkin/tablecloth/apron/wooden-spoon stains! I would make this again.

Absolutely delicious. Thank you for this recipe! This was my first time ever attempting to cook cabbage. This recipe made it really accessible. I made a few tweaks, based on my love of spices and full-bodied flavor: -I doubled the basics —whole onion, whole cabbage, 4 Tbs butter, 2 c water, 2 Tsp Kosher salt -I pumped up the vinegar bc I love it so much (and it is so good for you): 3 Tbs apple cider vinegar + 2 Tbs strawberry balsamic -Used 3 Tbs vs 2 (when doubling) of whit sugar, which turned out to be a great ratio with the sweeter vinegars -After melting the butter, I put in the following spices: ground black pepper, celery seed, turmeric, smoked paprika and a bay leaf. Stir and let the spices bloom in the hot butter to create an excellent flavor base -I sautéed the (red) onion for a good 10 minutes prior to adding the cabbage -Took time to soften down the veg mixture before adding the water, vinegar, sugar and salt With the extra vinegar, it turned out almost like a rich soup/borscht, and was absolutely delicious and so healthful eaten right from a bowl. Great suggestion to pair with rye bread. I will play with this by adding sliced tart apples, raisins, and using red cabbage. Cheers!

This was delicious I didn’t have caraway seeds but followed the rest of the recipe exactly as written. It was delicious! I couldn’t stop eating it.

Great recipe! My husband and I loved this. It was simple, fast, and had tons of flavor. The only thing I changed was to carmelize the onions a tiny bit before adding the cabbage in order to add more depth of flavor. Definitely a keeper!

I love this recipe! It’s the first pan of cabbage I personally made that I enjoyed! LOL! The vinegar and sugar are everything. I used 1/2 a cup of water instead of a whole cup and I simmered for 10 minutes instead of 20-25 because I don’t like my cabbage to be very soggy. I also added carrots for both taste and color (I didn’t have caraway seeds on hand). In the future I’ll also add more onion. Love it!

Yummy with rye bread

Fantastic as is recipe. Puts cabbage into a whole new light, this is now my favourite way to cook it. Don’t change a thing.

Easy to make, served it with pork and apples and used the leftovers in pastrami and Swiss sandwiches. So delicious.

no changes

Spectacularly good for you, traditional, easy to follow recipe, what more can one want? I didn’t have any caraway and substituted fennel. Good too.

I made this recipe exactly as written with the exception that I accidentally added twice as much onion as it called for. I personally despise onion, so I was quite worried about how it would turn out – but it was delightful.