Savory Braised Cabbage (Print Version)

Tender cabbage braised with onions, carrots, caraway and smoked paprika; brightened by apple cider vinegar.

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and sliced
02 - 1 large yellow onion, thinly sliced
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, minced

→ Liquids

05 - 1 cup vegetable broth
06 - 2 tablespoons apple cider vinegar
07 - 2 tablespoons olive oil

→ Spices & Seasoning

08 - 1 teaspoon caraway seeds (optional)
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper, freshly ground

# Directions:

01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
02 - Add onions and carrots; sauté for 4-5 minutes until softened.
03 - Stir in garlic and caraway seeds, cook for 1 minute until fragrant.
04 - Add sliced cabbage and toss to combine. Cook for 5 minutes until cabbage begins to wilt.
05 - Sprinkle smoked paprika, salt, and pepper over the vegetables.
06 - Pour in vegetable broth and apple cider vinegar. Cover, reduce heat to low, and braise for 30 minutes, stirring occasionally, until the cabbage is tender and flavors meld.
07 - Taste and adjust seasoning if needed. Serve hot.

# Expert Tips:

01 -
  • It costs almost nothing to make yet tastes like something from a farmhouse kitchen in rural Austria.
  • The cabbage transforms from crisp and sharp to silky and sweet without any fancy equipment or technique.
02 -
  • Do not skip the vinegar because without that acidity the dish tastes flat and one note no matter how long you braise it.
  • Cutting the cabbage too thick means the cores stay crunchy while the outer leaves turn to mush, so aim for ribbons about a quarter inch wide.
03 -
  • If you eat meat, fry two strips of chopped bacon in the pot before adding the oil and vegetables because that rendered fat transforms the entire dish into something wildly richer.
  • Let the cabbage sit uncovered for a minute after finishing the braise so some of the excess liquid evaporates and the flavors concentrate beautifully.

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