Braised Cabbage


  • 1 small head of green cabbage
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • mix of fresh woody herbs, such as thyme, rosemary, and sage, leaves minced
  • salt and pepper
  • 1/2 cup heavy cream
  • juice of 1 lemon


  1. First, prepare cabbage. Remove any bruised or discolored outer leaves. Cut in half, then quarters. Cut out the core, then slice each quarter into 1/2-inch ribbons.
  2. Preheat oven to 400. In a large, oven-proof saute pan (or dutch oven), melt butter over medium heat. Add garlic and herbs, and stir for a minute, until fragrant. Add cabbage, and season with salt and pepper. Cook, stirring occasionally, until cabbage is starting to brown, about 10 minutes. Pour cream evenly over cabbage.
  3. Cover saute pan with lid (or cover tightly with tinfoil) and transfer to oven. Bake for 40-50 minutes covered, or until cabbage is very tender. If pan looks too dry, add a splash more cream. Uncover and cook for 10 more minutes, until the top layer is starting to brown.
  4. Taste, add more salt to your liking, and sprinkle with lemon juice. Enjoy!

Variations: You could lighten this dish up by using 10% cream. Or, try using apple cider as a braising liquid instead of the cream. If you go this route, add some sliced apple and fennel seeds when you add the cabbage to the pan.

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