Braised Cabbage

I admit that this is not the most beautiful recipe I’ve ever posted. And it’s certainly far from being complicated. So, you’re wondering, why are you posting this Braised Cabbage? For one reason only – because it’s delicious!

Cabbage is one of those lowly vegetables that people tend to overlook in the produce section. Or they use it to make coleslaw or other summer salads. But I’ve always thought of cabbage as a winter vegetable. It’s always there. Always reliable long after the delicate lettuces and summer greens are long gone. And, did you know that it’s pretty darned healthy, too? Yep. Cabbage is an excellent source of vitamin C and contains significant amounts of an amino acid that has anti-inflammatory properties. Along with broccoli, it is also a source of  a chemical which boosts DNA repair in cells and is believed to block the growth of cancer cells. So there.

I’ve always enjoyed cabbage pretty much any way you can cook it. BeeBop on the other hand, can just barely tolerate it being in the house. Something about the odor of cabbage cooking being comparable to the residue of the local sewage treatment plant. Whatever. Just give me a bowl of this, some pork roast and a big piece of cornbread and I’m happy.

Starting Braised Cabbage

Start with some olive oil in a large saucepan. Add the onions, garlic, bell pepper and bacon and cook until the bacon is beginning to brown.

Add Caraway Seeds to Braised Cabbage

Then add the caraway seeds and cook for an additional minute or two.

Add chicken stock and cabbage

Add the chicken stock and cabbage. Bring the pot to a boil. Reduce the heat, cover, and let simmer for about 5 minutes. Remove the cover and simmer until the cabbage is tender – about 15-20 additional minutes.


Braised Cabbage
Prep time
Cook time
Total time
Tender braised cabbage with bacon and caraway seeds
  • 1 tblsp. olive oil
  • 3 slices bacon, chopped
  • 1 medium onion, chopped
  • 1 small bell pepper, chopped
  • 3 cloves garlic, minced
  • ¾ tsp. caraway seeds
  • 1 medium head cabbage, thinly sliced
  • 1 1/2 cups chicken broth or stock
  • Salt
  • Pepper
  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add the bacon, onion, bell pepper and garlic.
  3. Saute for 3 to 4 minutes or until bacon is beginning to brown.
  4. Add the caraway seeds and cook for one additional minute.
  5. Add the cabbage and chicken broth to the saucepan and bring to a boil.
  6. Reduce the heat and simmer, covered, until the cabbage is wilted – about 5 minutes.
  7. Remove the cover and cook another 15-20 minutes or until cabbage is tender.
  8. Add salt and pepper to taste.
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  1. says

    I love what I call a hot slaw that is much like this, the cabbage is not braised though so I’ll try this next. I love the flavor with bacon and I actually have some of mine in the fridge now. For lunch. Thanks for the reminder!

    • says

      I saw your hot slaw post recently, Barbara, and I thought it look very interesting. I’ll have to give it a try next time BeeBop’s out of the house for a few hours :-)

  2. says

    I don’t blame you one bit for wanting to post this! We absolutely love cabbage and I love the way you braised yours…its a little different from how I have done it and I will now try your way. Pretty or not, cabbage is YUMMY!

  3. says

    Whoever thinks cabbage is lowly should taste it cooked. We all here love it simply braised, Indian style and in Moroccan couscous soup, oh and let’s not forget stuffed cabbage. It’s a good thing you are a cabbage champion as you see I am won over.

  4. says

    I made a cabbage dish yesterday. My husband’s Sicilian aunt told me how to do it. I precooked cabbage (about 1 inch pieces) in boiling water. Took the cabbage out when it was partially cooked and put it in a colander. Let it cool and dry. Olive oil in a skillet and then a layer of cabbage. Sprinkle with a handful of flour and s and p. Keep layering and sprinkling with flour and seasonings until cabbage is all in pan. Then you pat it into a big pancake shape. Let it cook slowly till bottom is browned. Take a dinner plate and put it on top of cabbage and flip over. Slide it back into the pan to brown the other side. Slide it out of the pan onto a plate. Then you have this lightly browned pancake shaped cabbage dish. It was really good.
    We love cabbage dishes and are always looking for new ways to use it.

  5. Patti says

    don’t forget the boost vegie soup gets with some cabbage in it…dee-licious! I also add red pepper flakes for some zip. Add more when anyone in the house has a cold….the hot soup, the red pepper, sets you right up!

  6. says

    This does sound delicious – love the addition of caraway seeds (and bacon!) Cabbage is a superfood – great to see it in a delicious recipe – thanks :)
    Mary x

  7. says

    you know Lana, braised cabbage is one of my favorite veggies for all the reasons you listed above AND believe it or not, i actually prefer this kind of cabbage dish over a slaw any day of the week!


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