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!
Recipe by Michelle Tam on December 18, 2023
Prep time: PT15M
Cook time: PT135M
Total time: PT150M
Rating
4.78 stars (122 reviews)
Keywords
cabbage, gluten-free, low carb, nom nom paleo, nomnompaleo, paleo, Vegan, Vegetarian, Whole30
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 also work.)
1 teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper (optional)
2 tablespoons aged balsamic vinegar
Categories
Side Dish
Cuisine
American
Steps
Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish with 2 tablespoons 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 ¼ cup of 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.
Nutitrion
Serving Size: 1 serving
Calories: 271 kcal
Carbohydrates: 20 g
Protein: 4 g
Fat: 21 g
Sugar: 11 g
Reviews
Rej on 2026-01-07 (5 stars): amazing. I cooked it in my ninja multicooker...but I used more low salt veg stock and ghee... was amazing
Meg on 2025-12-28 (5 stars): Absolutely amazing recipe. Produced the most tender and delicious cabbage and went really well with the duck I was making. Well worth the time and a doddle to make. I served it to someone who hates cabbage and it was hoovered up. The only thing, I might keep some extra stock on hand for the second half of the cooking time next time I make it.
Leela on 2025-03-29 (4 stars): I think this needs more spice. That said, my husband and daughter are heading for seconds. I only cooked it for an hour and a half. After the hour of braising, I turned up the heat and put some salmon in the oven to cook also. Both came out at the same time and tasted good.
Ann on 2025-03-18 (5 stars): This was so good! Best way to eat cabbage, onions and carrots. Forgot to add the balsamic at the end and it was still great.
John on 2025-02-06 (5 stars): This was my first attempt at braised cabbage. I used a large sweet onion and added a tablespoon of red pepper. Wow! Melts in your mouth and so savory. I may double the carrots next time. Thanks for sharing Michelle.
Diane Che on 2025-01-22 (3 stars): It takes much too long for a result that’s not overwhelming…
Delia Burdeyney on 2025-01-20 (3 stars): I would not put in any added sugar aka balsamic vinegar. When you braise the sweetness of the cabbage, onions and especially the carrots that would reveal themselves with other subtle flavors are sadly lost. I wish I had left it out. If you're one of those people who need sugar in your veggies to eat them then this is for you. Otherwise leave out the vinegar.
Ayn on 2025-01-02 (5 stars): This cabbage was delicious and the perfect New Year’s Day side dish. I’ll definitely make this again and again!
Jennifer R on 2024-12-16 (5 stars): I absolutely love this dish. I make it over and over, and my husband devours it. Thank you, Michelle.
DR on 2024-11-26 (5 stars): Makes your house smell like heaven
May on 2024-06-16 (5 stars): Simple, delicious, healthy food. I didn’t have carrots on hand but I did have some baby turnips that I added. Served over brown rice for a satisfying lunch. Will make again for sure!
Stacey Ardrey on 2024-05-19 (5 stars): Delicious 🤤
