Best 2 Worlds Best Braised Green Cabbage Recipes

Welcome to the ultimate journey of discovering the world's best braised green cabbage recipe! Whether you're a seasoned chef or a novice cook, this article will guide you in creating a delectable dish that will tantalize your taste buds and leave you craving for more. With simple, step-by-step instructions, we'll explore the art of braising green cabbage, unlocking a world of flavors that will transform this humble vegetable into a culinary masterpiece. So, put on your apron, gather your ingredients, and let's embark on a flavor-filled adventure as we uncover the secrets of the world's best braised green cabbage!

Check out the recipes below so you can choose the best recipe for yourself!

WORLD'S BEST BRAISED CABBAGE

World's Best Braised Cabbage image

Molly Steven's recipe for the World's Best Braised Cabbage, is an amazing Whole30-friendly vegetable side dish that makes the lowly cabbage a star in its own right. It reheats great so make it ahead!

Provided by Michelle Tam

Categories Side Dish

Time 2h30m

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil (melted lard, duck fat, ghee, or coconut oil )
1 medium green cabbage (about 2 pounds)
1 large red onion (or yellow onion, peeled and thickly sliced)
2 large carrots (peeled and cut in ¼-inch coins)
¼ cup bone broth (or vegetable broth)
¼ cup extra virgin olive oil (melted lard, duck fat, ghee, or coconut oil)
1 teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper (optional)
2 tablespoons aged balsamic vinegar

Steps:

Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish with the olive oil or melted fat.
Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. Don't worry: The tough core will get super tender, too.
Place the cabbage pieces in a single layer in the greased dish - a little overlap is okay. Toss on the onion and carrots and drizzle with broth and the olive oil. Season well with salt, pepper and crushed red pepper (if using).
Cover tightly with foil and place in the oven.
Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.
At this point, you can remove the cabbage to cool and store in the fridge until you're ready to eat it (up to 4 days). When you're ready to serve, crank the oven up to 425°F / 218°C and bake until browned (about 15 minutes).
Drizzle with aged balsamic vinegar and serve.

Nutrition Facts : Calories 271 kcal, Carbohydrate 20 g, Protein 4 g, Fat 21 g, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

WORLD'S BEST BRAISED GREEN CABBAGE

World's Best Braised Green Cabbage image

My d.h. HATES cabbage, but I just had to try this. It lives up to it's title! Luscious! AND healthy. He even agrees. Yee ha! It originates, I believe, from Molly Stevens' "All About Braising..." by way of the Atlanta Journal Constitution. There is nothing to it and after you make it once you don't need the recipe.

Provided by Marietta Mary Lou

Categories Vegetable

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium green cabbage head (about 2 lbs.)
1 large yellow onion
1 large carrot
1/4 cup olive oil
1/4 cup chicken stock or 1/4 cup water
salt
black pepper
red pepper flakes

Steps:

Heat oven to 325'. Oil a large baking dish (9"x13"). Discard ragged outer leaves from cabbage and cut into 1/8s, removing most of core. Arrange wedges in dish with no- or minimum overlapping.
Thickly slice onion and cut carrot into 1/4" rounds.
Scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers. Cover tightly with foil and bake till tender, about 2 hours May turn the cabbage after an hour. At this point you can add a bit of water if dish seems too dry.
When tender, remove foil, raise temp to 400' and roast another 15 minute or so till veggies are beginning to brown. Serve warm or at room temperature.

Nutrition Facts : Calories 202.3, Fat 14, SaturatedFat 2, Cholesterol 0.5, Sodium 76.1, Carbohydrate 18.7, Fiber 6.2, Sugar 10.8, Protein 4.2

Tips:

Choose a firm, compact head of green cabbage and remove any wilted or discolored outer leaves.
Cut the cabbage into wedges or strips, depending on your preference.
Use a heavy-bottomed pot or Dutch oven to braise the cabbage, as it will help distribute heat evenly.
Add a flavorful liquid to the pot, such as chicken broth, vegetable broth, or white wine.
Season the cabbage with salt, pepper, and other spices to taste.
Cover the pot and braise the cabbage over low heat for 1-2 hours, or until it is tender.
Serve the braised cabbage as a side dish or main course.

Conclusion:

Braised green cabbage is a simple yet delicious dish that can be enjoyed all year round. With its tender texture and flavorful broth, it is sure to please even the most discerning palate. Whether you are looking for a quick and easy weeknight meal or a hearty and comforting dish to serve at a special occasion, braised green cabbage is a great choice.