Meatless Monday- Creamy Braised Cabbage

This dish screams winter to me,  a slow gentle braise fills the house with comfort. Not only that but this dish is made a little bit special with the addition of caraway seeds, a flavor I associate with cold weather.

I had thought about going to culinary school for years, since my son was diagnosed with celiac.  About a year ago is when I became serious about the idea. Last Christmas all I asked for was cooking gadgets and cookbooks.  Hmmm, now that I think about it, I did that this year too!  Anyways, one of my favorite gifts last year was a book about braising.  That book has been read cover to cover and I hope to share a few of my takes on some of these recipes before the cold weather leaves us and the spring veggies arrive.

Today we are looking at braised cabbage for dinner.  I had half of a green cabbage still in the fridge so this was perfect.  Some toasted caraway seeds and mustard seeds, homemade stock, some white wine, onion and apples.  Here we go….

Braised Cabbage
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  1. 2-3 tablespoons butter
  2. 1 teaspoon caraway seeds
  3. 1 teaspoons mustard seeds
  4. 1 onion, thinly sliced
  5. 1/2 head of cabbage
  6. 1/2 cup white wine
  7. 1/3 cup stock
  8. 1 tablespoon cider vinegar
  9. 1/4 cup heavy cream
  10. 1 apple thinly sliced
  11. Salt and pepper to taste
  1. Melt the butter in a heavy pan such as a Dutch oven
  2. Toast caraway seeds and mustard seeds for 2-3 minutes until fragrant
  3. Add the onions and cook until just tender, 2-3 minutes
  4. Add the cabbage one handful at a time, wilt but do not brown
  5. Add the wine, stock and vinegar, cover and bring to a gentle simmer for 30-40 minutes until the cabbage is tender
  6. 5-10 minutes before serving add the sliced apples
  7. Bring to a boil and add the heavy cream, reduce to desired consistency and serve
Adapted from All About Braising by Molly Stevens

Thinly slice 1/2 of a cabbage, 1 onion and 1 apple (I used Granny Smith).  Melt a few tablespoons of butter (Amish roll is best) in a Dutch oven or other heavy pot with a cover.  Add the caraway seeds and mustard seeds to toast them first, you will see them start to jump in the pan, literally jump.  Add the onions and sautée for 2-3 minutes until just soft.  


Add the cabbage a handful at a time.  You are looking for the cabbage to wilt but not brown.  When all the cabbage is in add white wine, apple cider vinegar, and stock.  Bring this all to a gentle simmer.  


Cover the pot and braise, low and slow for about 45 minutes.  About half way through the cooking I add the apples to the braise.  I don’t add them in too soon because they are thinly sliced and would become mushy.


 Just before you are about to serve the dish bring it to a boil and add heavy cream.  Boil down to thicken.  It should be moist but not soupy.

To make this into a meal you could add beans, tofu or bacon (but not on meatless Monday).  I am choosing to top with an egg and serve with rolls.  

About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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