Ingredients
Scale
- 1 large head green cabbage (about 2–3 pounds), cored and cut into 8 wedges
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon caraway seeds (optional)
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cabbage wedges to the pot.
- Pour in the vegetable broth and add the caraway seeds, salt, and pepper.
- Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the cabbage is very tender.
- Taste and adjust seasonings as needed.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, you can add a splash of apple cider vinegar or white grape juice at the end of cooking.
- Consider adding diced carrots or potatoes along with the cabbage for a heartier dish.
- Leftover braised cabbage can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: European
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg