This braised cabbage recipe is one of the easiest, most delicious ways to cook a humble ball of greens until it’s falling-apart tender. Cut into wedges, the cabbage chars before getting bathed in a broth made from spiced tomato paste. The result is a comforting, flavor-packed dish that works equally well as a vegetarian main or as a bold side, especially when finished with yogurt, served over grains, or paired with roasted meats.
Tips & FAQs for the best braised cabbage
- What’s the difference between braised cabbage and caramelized cabbage?
Braised cabbage uses moisture to soften the leaves and core, while caramelized cabbage is cooked in a dry pan with a little oil or butter to promote browning. This recipe calls for caramelizing the cabbage first, which adds depth to the braising liquid made from tomato paste and water. - What kind of cabbage is best for braising?
Green cabbage is ideal because it holds its shape and cooks evenly. Savoy cabbage also works for a softer, more delicate texture. - How do you keep braised cabbage from getting mushy?
Cooking the cabbage in large wedges (which means keeping the leaves attached at the base) makes for beautifully cooked, tender-to-the-core veg. If you want the cabbage less cooked, consider caramelizing it without braising. - Can braised cabbage be made ahead?
Yes! Braised cabbage actually improves after resting. Make it up to 3 days ahead, refrigerate, and gently reheat, covered, in the oven. If the sauce has dried up, add a few splashes of water to loosen it.
What you’ll need
Cast Iron Skillet
$30 At Amazon
Small Bowl
$15 At Amazon
8-Inch Chef's Knife
$47 At Amazon
Recipe information
Yield
4 servings
Ingredients
3
¼
1½
1½
1
1
½
3
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Mix 3 garlic cloves, finely grated, ¼ cup double-concentrated tomato paste, 1½ tsp. ground coriander, 1½ tsp. ground cumin, and 1 tsp. crushed red pepper flakes in a small bowl. Set spiced tomato paste aside.
Step 2
Cut 1 medium head of green or savoy cabbage (about 2 lb. total) in half through core. Cut each half through core into 4 wedges.
Step 3
Heat ¼ cup extra-virgin olive oil in a large cast-iron skillet over medium-high. Working in batches if needed, arrange cabbage, cut side down, in pan and season with kosher salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
Step 4
Reduce heat to medium and pour remaining ¼ cup extra-virgin olive oil into pan. Add reserved spiced tomato paste and cook, stirring often, until paste begins to split and darkens slightly, 2–3 minutes. Pour in water to come halfway up sides of skillet (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Bake, uncovered, turning wedges halfway through, until cabbage is very tender and caramelized around edges and liquid is mostly evaporated, 40–50 minutes.
Step 5
Scatter 3 Tbsp. chopped dill, parsley, or cilantro over cabbage. Serve with whole-milk plain Greek yogurt or sour cream alongside.
Editor’s note: This recipe was first printed in 2020 as “Fall Apart Caramelized Cabbage;” it has been updated for style. Head this way for more of our best cabbage recipes →