Braised Cabbage

http://greenlitebites.com/2010/11/12/braised-cabbage/
20101112_braisedCabbage3

A new way to eat cabbage! I’m ecstatic!

Did I just say that? I did. What can I say? I love cabbage! I never bought a head unless I was making stuffed cabbage which was very rare. Then I started getting small heads in my farm share and I made my first cabbage salad. I fell in LOVE and make it all the time. But it’s fall and the salad is a bit summery so I experimented with soup and again.. IN LOVE! I found yet another new way to eat one of my new favorite veggies.

Then yesterday I stumbled across this recipe for the World’s Best Braised Cabbage. Braised cabbage? Never heard of it. I had two small heads from the farm I didn’t know what I was going to with, so why not?.

I didn’t know how “the boys” would react. Ryan watched me pack everything in the casserole dish so he was aware if what I was making. I noticed when he sees or helps me make dinner it’s not a mystery to him so he’s more likely to eat it when I remind him what was in it.

The husband actually ate a whole wedge without complaint. He was hesitant but took a bite and made the “oh, that’s not as bad as I thought it would be face“. Little guy took a bit more convincing. It was the last thing on his plate and I told him he needed to at least take a bite. He put up a small fight and then just did it (he’s learning it’s not worth the fight). Well before I knew it, the whole wedge (I had it cut up) was gone. It made smile. :)

Here’s what I did…Braised Cabbage

  • 1-2 small to medium heads of cabbage (about 2 lbs)
  • 1-2 carrots chopped
  • 1 small onion chopped
  • 1/4 cup broth or water
  • 1 tbsp olive oil
  • Kosher Salt and Pepper

Preheat the oven to 375 degrees.

Cut the cabbage in wedges removing the stem in each wedge. Depending on the size of your cabbage head you should get at least 8 wedges. You don’t want them too thick.

Lay the wedges in a casserole dish in a single layer. Top with the chopped carrots and onion. It should look like this…

Drizzle the broth and olive oil on top and sprinkle with a healthy dose of salt and pepper (according to taste of course).

Cover the dish tight with aluminum foil. And place in the oven for 1 hour.

Here’s a little before…

and after…

I didn’t even check mine. I just popped it and and had fun playing Candyland with little man. ;)

After the hour, remove from the oven and uncover. Turn the oven up to 425 degrees.

Return the cabbage to the oven and cook uncovered for 15 minutes.

I served with a simple baked ham and some brown rice. I wanted to put the ham in the dish but mine wasn’t big enough. The ham went wonderfully with the cababage and I would take a bite of the two together. I think cooking them together would even be better.

I’m calculating the nutritional information based on 8 servings which would be 1-2 wedges per person based on how you cut them. But honestly, you don’t really have to worry about calories in a side dish like this. A 2 lb head is only 300 calories. You really can’t overeat cabbage! :)

Approx Nutritional Information per serving
Servings Amt per Serving
8 1-2 wedges – about 1.5 cups
Calories Fat Fiber WWPs
65 2g 4g old: 1 new: 2
Sugar Sat Fat Carbs Protein
6g 0g 11g 2g
27 comments »»
Posted in: 1 WWP, 2 WWPP, Dinner Ideas, Side Dish Ideas, Toddler Approved, Vegetarian Ideas
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27 Comments and 0 Replies

  1. Jan

    I love cabbage. But my hubby doesn’t like the smell of it cooking. I will often cut it into wedges, spray with olive oil, salt and pepper and roast it. Yummy. I think your recipe would be awesome cooked with the ham.

  2. Sara, Ms. Adventures in Italy

    I love cabbage – a lot! I grew up eating it with Polish sausage – you know the kind from Hillshire Farm?

    Quarter that cabbage or into smaller pieces like you did above, put the polish sausage in a wide frying pan with a little water covering the bottom of the pan, and then place the cabbage around/on top of the sausage, and cover it. Cook on medium until the cabbage cooks through – it will be a great side for the sausage (turkey is a good one, too!) and it will absorb those meat juices and be very savory :) Try it, let me know how you like it!

  3. RG

    What a great idea. Roasting brings out the sweetness of other cruciferous vegetables (broccoli and cauliflower) so no reason it wouldn’t work well on cabbage. Red cabbage blossoms under red vinegar. I should eat more of it, but somehow it feels like admitting that winter is here.

  4. Jamie J.

    This sounds wonderful. My mom used to do ham boiled dinners, this sounds similar. We also used to make “fried” cabbage all the time. You cut the cabbage up and put it in a skillet with some oil and cook it down until it is browned. We always used the green cabbage. Sometimes we would put a little bit of bacon in it. So good!

  5. Caroline Calcote

    Ooh, I hope we get some cabbage in our CSA shares. We just got our first share last weekend (first harvest of the season…things are backwards here in Florida). We signed up for a half-membership, so we get a full share every other week. I’m kind of bummed we don’t get new veggies this weekend! This is our first time trying out the CSA, so maybe next year we’ll get a full membership. We’ve used EVERYTHING except the turnip greens (we had those, mustard greens and swiss chard…alot of greens for one week)and two cucumbers (because I already had some cukes when we got the share). It’s been so fun, as I was itching to get back to cooking. I’ve totally been stalking Greenlitebites :)

  6. Wolverine

    Hi Roni! That looks yum, I might try it sometime.

    Just wanted to say that I’m looking into joining a veggie box scheme (equivalent to your CSA/farm share) after watching you with yours lately. Thanks for the inspiration!

  7. Lori McHugh

    Cabbage is my latest love as well (I love roasting it with olive oil and balsamic vinegar). I’m going to try your recipe this weekend (of course, I just happen to have a head of cabbage in the fridge).

    I was wondering if there was a way to print your recipe without all the commentary (as delightful as it is).

  8. Katy

    We love cabbage! This looks awesome and so simple. We make something called blaukraut, which is like saurkraut but with red cabbage. It’s also braised and with apples so it’s sweeter than regular saukraut. It’s an awesome side dish for just about any meat.

  9. roni

    Lori – Unfortunately I have it set up to only print text and there is no way to separate out commentary vs recipe at this time. So your are stuck with my blabber mouth. ;)

    Even though this is a food blog, it’s still a blog not a cookbook and I didn’t really set it up to be the best recipe database which would require a little different set up. Maybe I’ll be able to offer that in the future.

    Thanks for the feedback!

  10. Jessica

    AWWWWWWWW! I’m ready to cry! I don’t have any cabbage!! This may call for an emergency Aldi’s run!
    You said you served it with a simple baked ham. What does that entail? I bet this would be phenomenal with some big ham cubes in it and braised!

  11. roni

    Oh Jessica that would be AMZING! I just warmed one of those small hams (they actually sell them at Aldi’s) in the oven towards the end of the cabbage cooking. Next time it’s going IN the same pan if not cut up in cubes!

  12. Jessica

    This was HEAVENLY!! What a great cold weather dish! Man Cub was not impressed, but he ate his rice (and most of mine!) Kind of gives the house a New Year’s aroma.( I need to make cabbage more often!) Tomatoes would be awesome too!
    P.S. I got one of the Black Forest hams from Aldi’s. It was spectacular in this!

  13. Colleen

    Mike and I had this last night with sliced turkey kielbasa and it was fantastic. I could taste the kielbasa throughout the whole dish. We will definitely be making it again. We have another CSA coming today w/ tons of greens, carrots, potatoes, turnips and radishes so I will be searching your database again for some ideas.

  14. Tina

    My husband and I made this tonight – with green cabbage, and it’s AWESOME. Was surprised at how good it made our place smell while it cooked! WISH we had cubed ham to go with it – that would have been DELISH.
    Now we’re just wondering what the side-affects of eating all this cabbage will be, lol.

  15. Jessica

    I just wanted to let you know that thanks to Hurricane Sandy, it’s cold and spitting snow, here, in Ohio. I made a milk run and while perusing the aisles of Aldi’s, I remembered to pick up the goodies to make this! As long as the power holds!( we will be getting a bit breezy later on, but nothing comapred to what you East Coast folks are recieving. Stay safe!!)

  16. Fleuve

    Hi!
    I’ve been browsing your websites (this one and the weight loss one) for several weeks now, and I just wanted to post a comment for this recipe. This looks really tasty, and I really like your style, you know, the fact that you just come up with an idea when you check the ingredients you have in your fridge! I actually do the same, and your recipes gave me more ideas. Thanks to you, I try a lot of new different things and I’m not afraid of the first result since I know I can try again and find the best way to do things. :)
    I started with your amazing green smoothies, I drink them when I lunch with my friends after my classes (they think I’m crazy but they don’t know what they’re missing!). I also tried your pumpkin bread which was very new for me, since where I live, this cake is not as famous as in North America (I’m French). Usually, I cook “à la française” since some of the ingredients are more difficult to find here or are quite expensive for a student like me, but I realize eating healthy is only a matter of curiosity (and motivation, at first) and once you try, you never want to stop. I’ll definitely try this one! The best part is that I came to make my sister eat more veggies as well.

    Anyway, best regards from France!

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