Description
This old-fashioned Braised Cabbage recipe transforms humble cabbage into a tender, flavorful side dish with butter, onions, vinegar, and caraway seeds. Sweet, tangy, and perfectly comforting, it pairs beautifully with pork, chicken, or beef. Simple ingredients, cozy flavors, and easy enough for weeknight dinners!
Ingredients
For the Braised Cabbage:
- ½ head green cabbage — cored and sliced into ~¼-inch slices (about 6–8 cups sliced)
- ½ onion — sliced into ~¼-inch slices (yellow or white onion works beautifully)
- 2 tablespoons butter (or more, because butter makes everything better)
- 1 tablespoon white vinegar (the secret to that perfect tang)
- 2 teaspoons caraway seeds (this is what gives it that nostalgic flavor)
- 1 cup water
- 1 tablespoon white (granulated) sugar (balances the vinegar perfectly)
- 1 teaspoon salt
Instructions
Start by coring your cabbage and slicing it into roughly ¼-inch slices. Don’t worry about making them perfect—rustic is beautiful here!
Slice your onion the same way. The key is keeping them similar in size so everything cooks evenly and gets tender at the same time.
In your large skillet or heavy pot, melt the butter over medium heat. Once it’s bubbling gently, add your sliced onion.
Sauté for just a few minutes until the onion starts to soften and turn translucent. Your kitchen is already starting to smell amazing, isn’t it?
Now add all that beautiful sliced cabbage to the pot. It might look like a mountain at first, but trust me—it’ll cook down!
Stir everything gently to combine, then sprinkle in the caraway seeds, salt, and sugar. Give it another gentle stir to distribute those seasonings throughout.
Pour in the cup of water and that tablespoon of white vinegar. Stir everything together so the cabbage is well-coated and the seasonings are evenly distributed.
This is where the magic starts to happen.
Bring the mixture to a gentle simmer, then cover your pot with the lid. Let it simmer away for about 20–30 minutes, stirring occasionally.
You’ll know it’s done when the cabbage is tender and has soaked up all those wonderful flavors. The cabbage should be soft but not mushy, with just a little bite left if you like it that way.
Give it a taste and adjust the seasonings as needed. Want it a bit tangier? Add a splash more vinegar. Prefer it sweeter? A pinch more sugar does the trick.
Need more salt? Go for it! This is your chance to make it just right for your family’s taste buds. Once it’s perfect, remove from heat.
Transfer your beautiful braised cabbage to a serving dish and bring it to the table while it’s still warm.
Notes
- Don’t overcrowd your pot — If you’re doubling the recipe, use a larger pot or cook in batches. Overcrowding means steaming instead of braising
- Taste as you go — Everyone’s palate is different. Start with the recipe amounts, then adjust the vinegar and sugar balance to your liking
- Low and slow wins the race — Medium to medium-low heat is your friend. High heat will make the cabbage bitter and unpleasantly soft
- Save that cooking liquid — If there’s flavorful liquid left in the pan, don’t drain it! Spoon it over the cabbage when serving for extra flavor
- Fresh vs. old cabbage matters — Fresher cabbage will be sweeter and cook faster. Older cabbage might need a few extra minutes
- No caraway seeds? — Try a pinch of fennel seeds or even a bay leaf for a different but still delicious flavor profile
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: German-inspired