Braised Cabbage

Braised Cabbage
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Votes: 2
Rating: 4.5
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Simple and delicious - this cabbage comes together in just minutes. Perfect for a quick weeknight meal. Perfect served alongside Corned Beef or Ham.
Servings Prep Time
6 5minutes
Cook Time
15minutes
Servings Prep Time
6 5minutes
Cook Time
15minutes
Braised Cabbage
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Simple and delicious - this cabbage comes together in just minutes. Perfect for a quick weeknight meal. Perfect served alongside Corned Beef or Ham.
Servings Prep Time
6 5minutes
Cook Time
15minutes
Servings Prep Time
6 5minutes
Cook Time
15minutes
Ingredients
Servings:
Units:
Instructions
  1. Cook the slices of bacon in a skillet. Transfer bacon to paper towels to drain, reserving about a tablespoon of drippings in the pan.
  2. Add diced onion to the pan and cook gently for about 2 minutes. Add cabbage wedges or shreds to pan and toss to coat, browning slightly.
  3. Add broth or water, cover pan and braise over by bringing to a boil then reduce heat to medium, simmer covered for about 8 minutes for wedges or 3 - 5 minutes for shreds.
  4. Serve with crumbled bacon on top.
Recipe Notes

Don't have bacon?  Use a little oil to brown the onions and continue as directed.

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Comments

Braised Cabbage — 11 Comments

  1. This! This is the taste I’ve been craving for years but had not been able to get quite right! This turned out delicious. While I’ve made cabbage with bacon grease before, I did use the juice from my corned beef (Mauigirl’s recipe) this time. Not sure if that’s what did it or not but it was great! Thanks so much for sharing your recipe and tips!

  2. Wish I had thought to use the liquid from my mauigirl corned beef. I used my onion on my corned beef and realized too late that I didn’t have another so I used green onions but I think it would have been better with a regular onion. I added some carrots, too. My kids prefer raw carrots and I didn’t want to dirty another dish to cook carrots for myself. It was very, very good.

    • Great tip for cooking carrots along with the cabbage!
      A little or all of the braising juices make the cabbage taste more like it was cooked with the corned beef, which I really like.
      Thanks for reporting back!

  3. I made this tonight to go with my corned beef brisket. I used a couple of tablespoons of beef broth and half a cup or so of water to deglaze my pan after I had seared my brisket (used Maui Girl’s recipe for that). The liquid from the deglaze is what I used for the broth in this recipe. That was a great choice. I probably cooked it down a little more than intended but I was really happy with the results. I’m sure I will make this again. Thank you Baking Nana!

  4. I’m flipping coins. I’m thinking about trying colcannon for the first time – but Mom and I both enjoy “traditional” corned beef and cabbage. So I’m thinking about making your braised cabbage. But I’m wondering if that’d be too redundant [the cabbage + the colcannon]… I’m also thinking about making the colcannon with a mash of potato + cauliflower to save some carbs – does that sound crazy or feasible?

    • Good morning, Barb. We love the braised cabbage and we also like colcannon but personally I would probably do both, but you certainly don’t have to. Your idea of colcannon with potatoes & cauliflower sounds really good to me but I really like cauliflower too. I guess if you try that you could do the braised cabbage as well. Decisions, decisions…..

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