Braised Cabbage

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When my old neighbor from Durham came into town a few weeks ago, rather than going out to one of the billion restaurants in DC, she requested a home-cooked meal. The problem was that I hadn’t cooked and was still pretty discombobulated from the move (I think I’m STILL discombobulated from the move!). I explained, “I have some rice and cabbage, but not much more.”

Her reply, “Cabbage?!?!?!? I love cabbage! I was actually wondering, ‘Do Americans eat cabbage?” (She’s originally from Jamaica). I kinda cracked up because I had never heard of anyone getting so excited for cabbage! LOL

Well, my friend, I’m hear to publicly tell you that “Yes!” Americans do eat cabbage. And I personally adore it. No frills. No ‘exotic’ spices. And no cooking it to an indiscernible mush. Cabbage is best lightly braised with few ingredients. This dish is simple, but sometimes the simplest dishes are the best…

Braised Cabbage (printable recipe)

Ingredients:

1 small-medium head of cabbage–roughly shredded

1 onion–diced

1 bell pepper–chopped

1/2 jalapeno–minced

1 clove garlic–minced

1/2 teaspoon seasoned salt (I use Goya’s Adobo)

1/2 teaspoon black pepper

1 1/2 teaspoons hot sauce

1/3 cup vegetable broth

2-3 tablespoons olive oil

Method:

*Heat olive oil in medium stock pot over medium heat. Add seasoned salt, pepper, and hot sauce. Cook for two minutes. Add onion, bell pepper, and jalapeño. Cook for 5 minutes. Add garlic. Saute for 5 minutes.

*Add cabbage and vegetable broth to the pot. Stir. Cover. Cook 10-15 minutes, stirring occasionally so that the cabbage braises evenly. Remove the cabbage with a slotted spoon (cabbage should be al dente… cooked, but not mushy…) and place in a large bowl. Reduce cooking liquid by about half (cook for 3-5 minutes). Turn off heat. Add cabbage back to cooking liquid. Serve warm/hot.

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Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. oh i would love this! my favorite way is just to simply steam cabbage :) i sometimes crave cabbage too!!!

  2. I think cabbage is one of those things that people eat but don’t talk about. With just my wife and I it takes a while to use a whole head. I think I made coleslaw 3 times and used the rest as color (I bought red cabbage) and texture for lettuce salads. I wish I had this recipe a couple of weeks ago. This sounds really good.

  3. I agree with you… sometimes simple dishes are the best! And I love cabbage (and choucroute) :)

  4. Simple yet fantastic dish!

  5. This looks SO good! I have got to go get some cabbage. Can you believe I’ve never cooked it?

  6. This sounds gorgeous and I’ve just made some scotch bonnet hot pepper sauce too! I’ve just got back from visiting family in England and my grandad has given me his recipe for pickled red cabbage, can’t wait to try it out!

  7. Tiffany, no wonder your friend wanted to eat in. My goodness, with only rice and cabbage in the house you can make anyone happy. This looks delicious. Love cabbage and tend to forget that this exists. You’ve created a new trend!

  8. Well I just love cabbage and this looks amazing! Im sure your friend enjoyed it very much!!

  9. :)) Cabbage??:))) I am not hugest fan but if it sour I am gobbling that one like it is chocolate with heartburn later;))) however I love your recipe, with bit of spice and it does look like I would enjoy eating.. actually it does look very very tempting! Nice photos too!

  10. Oh It looks like I am complaining because of the cabbage the way I wrote hahaha and I was just writing reaction of your friend, I thought she will say “no, please no cabbage” but reaction was totally opposite:))

  11. I’m with you! No need to overdo cabbage…it’s delicious! Treat it simply and with respect and you’ve got an AMAZING dish! If I was with you & your friend that night, I’d be saying the EXACT same thing! Who wouldn’t want a meal cooked from you?!

  12. Oh, YUM!! Spicy cabbage sounds fabulous! I’d have to eat the whole recipe myself, but I have no qualms about doing that :)

  13. these braised cabbage sound Yummy,especially ingredients with hot sauce,I’m spicy “hot food” lover,so,,,anything with hot sauce is good to me :)

  14. I have a cabbage in the fridge. Guess what I’ll be making? Thanks, Tiffany.

  15. Tiffany, good job! Even cabbage-hating me wants to eat this dish.

  16. I love cabbage, i cant say i m so excited about it but i like to eat:))
    Your dish looks great..

  17. YUM – i love cabbage…and brussel sprouts…so tasty!
    xoxo from Trinidad

  18. Tiffany….I ADORE cabbage! (I think that’s why I also love brussel sprouts!) This really takes me back. My dad used to make a braised cabbage and noodle thing. I’ve never tried to recreate it. So I think this is going on my list of dinners for this week! Beautiful pictures as always!

  19. Oh I have to try this! One of my favorite salads is a cabbage salad. Love it- your friend is so cute too. =)

  20. Tiffany this sounds so delicious and healthy! I will have to try it out soon instead of the usual sweet and sour cabbage everyone makes.

  21. I have to admit, I’m not usually a fan of cabbage, but this looks really good with the way you seasoned it!

  22. Oh my dear! I love cabbage! And I make it in a very similar way… but had never thought of adding some spice to it! Great idea!!!

  23. Cabbage is a staple in my kitchen and my family eats it a lot because it’s, well, cheap. Your recipe looks fabulous, and I love the addition of vegetable broth, which kicks up the flavor. Thanks for sharing, and your photos are wonderful!

    Cheers,
    Alaiyo
    Pescetarian Journal

  24. Beautiful outcome with all the ingredients added inside, this will be perfect for us with white rice.

  25. Great dish. I have a craving for some cabbage now…..granted that’s not something I say every day mind you. 😉

  26. I love cabbage. And simple but flavourful wins the day. I like this recipe, girl!

  27. This is awesome, excellent flavours. I don’t think I have tried cabbage braised in stock

  28. I like braised cabbages too. I make them with a bit of carrots and shallots. Love the addition of jalapeno here.

  29. braised cabbage looks great. buzzed you for this.

  30. Cabbage is where our happy home parts ways, he loves it she doesn’t. Have to say though your recipe does look delicious to a cabbage lover and we’ll have to give it a try. Adam will certainly appreciate it!

  31. I really love the step by step! gorgeous dish my friend!! love it.

  32. Bada Boom Bada Bing, just the basics and the basics are GOOD! This is exactly how I like my cabbage. Yay Tiffany!!!

  33. Looks and sounds brilliant! I love cabbage prepared in any way. My mum used to cook cabbage the old British way (I’m Australian): boil the life out of it and keep green with a pinch of bicarb soda. Serve mushy with black pepper and butter. Although I prefer it a bit crispy these days (and I hated it when I was a kid), my sisters and their children still occasionally cook Nan’s cabbage.

  34. Check you out, making cabbage sexy. I saw the title and went ‘ew’ but then when I saw the pictures and read the ingredients I had to admit that your cabbage looks sounds pretty damn good. Well done!

  35. My husband loves braised cabbage, but he complains that I never make it right. I saved this one, just to prove him wrong :)

  36. I could eat cabbage all day – so satisfying and delicious. I love that you kept it simple and your photos are lovely too Tiffany.

  37. This looks SO good! I absolutely love braised cabbage, and so affordable too! Great pics, as always :)

  38. My husband loves cabbage. I have never been a fan, but this recipe sounds like it has a lot of flavor, and I am going to give it a try. You make cabbage look so delicious!

  39. Congrats on top 9! This is indeed an awsome recipe!

  40. You said it well, “..lightly braised with few ingredients.” YUMMY!

  41. I’m making this on Saturday. I love cabbage and I always order it when I see it on the menu, but I’ve never tried making anything other than cabbage rolls in the past. Now’s the time! The weather is perfect for braised cabbage.

  42. Totally agree with you! Simple foods can rock my world all the time. This braised cabbage is looking lovely and delicious.

  43. Congrats on Foodbuzz top 9!

  44. I LOVE cabbage – cannot wait to give this recipe a try!!

  45. Congrats! This does look delicious, that is the best way to cook cabbage, nice flavors.

  46. What a great cabbage recipe! Congrats on the top 9! Looks full of great flavors!

  47. Congratulations Tiff!

  48. I love brazed cabbage as well. I made this the other night with some apple cider and caraway seed.

  49. You brought the sexy back to braised cabbage holy cow it looks so good! Thanks so much for sharing. Congratulations on Top 9, well done! =]

  50. I LOVE cabbage but it’s been a really long time since I’ve had some. Looks delicious :).

  51. Beautiful! Love the addition of the jalapeno:-) I agree, Americans do love cabbage! I love love cabbage, especially purple cabbage! Hugs, Terra

  52. Your friend will love my kitchen, because I cook cabbage at least 3 times a week! Love this fragrant and spiced recipe. I once braised it in ale, and that was lovely, too.

  53. Tiff!!!! There’s an award waiting for you! You can find it here: http://www.manusmenu.com/red-onion-tarte-tatin :-)

  54. First congratulations on the Foodbuzz Tiffany. I love the simplicity of this cabbage dish…especially with a touch of jalapeno.
    Hope you are having a fantastic week :-)

  55. I was so happy to come across this awesome cabbage recipe; I usually cook it kind of Germanic style with cider vinegar, and I’m so happy to have a fresh new take on it. I’m even happier you and your cabbage made Top 9! Belated congrats!

  56. I love cabbage too, and we use whole cabbage to make okonomiyaki (not sure if you are familiar with this dish). It’s the best way to enjoy cabbage for me, but your braised cabbage is a nice idea and I have to try it. Congrats on Top 9!

  57. I love cabbage too! I am convinced that my friend Amanda makes the best cabbage and rice….maybe until now:-)

  58. It’s always great to see new ideas with cabbage. Growing up Mennonite, we had cabbage in a very similar way. But my mom would basically carmelize the cabbage and onions, adding cut up apple in the last 10 min. Very delicious.