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Braised Cabbage
These braised cabbage wedges simmer in a savory tomato and wine sauce until meltingly tender. An easy, flavorful side dish to serve with chicken, pork, or beef.
Equipment
- 12-inch cast iron skillet
Ingredients
- 2 pound green cabbage (1 small head or 1/2 large)
- ¾ cup dry low-calorie white wine (such as Illuminate Sauvignon Blanc or Matua Lighter Sauvignon Blanc, divided)
- 3/4 cup vegetable (chicken or mushroom broth)
- 3 tablespoons concentrated tomato paste (usually found in a tube)
- 2 tablespoons unsalted butter (or DF butter, divided)
- 2 medium shallots (about 4 ounces, sliced into thin rounds (about 1 cup))
- 1 ¾ teaspoons kosher salt (divided)
- ½ teaspoon black pepper (freshly ground, divided)
- 3 large garlic cloves (thinly sliced)
- 2 teaspoons fresh thyme leaves (coarsely chopped )
- 2 tablespoons flat-leaf parsley (coarsely chopped )
Instructions
- Cut the cabbage through the core into 4 wedges, if using a small head. If using a large head, cut the cabbage through the core in half, then cut the half into 4 wedges and save the other half for another recipe.
- Arrange a rack in the center of the oven and preheat to 375°F. In a large liquid measuring cup or medium bowl, whisk together the white wine, broth, and tomato paste until smooth then set the sauce aside.
- Warm a large cast-iron skillet over medium heat. Melt 1 tablespoon of butter in the hot skillet then add the shallots and ½ teaspoon salt and cook, stirring constantly, until tender, about 3 minutes. Add the garlic and thyme and cook, stirring constantly, until tender, 1 to 1 ½ minutes. Scrape into the bowl with the white wine mixture.
- Melt the remaining 1 tablespoon of butter in the skillet. Arrange the cabbage wedges cut-side-down in the melted butter in a single layer and cook until the cabbage is deeply browned on the first side, 3 to 4 minutes. Use tongs to turn the cabbage pieces over to their second cut sides and cook until the cabbage is deeply browned on the second side, 3 to 4 minutes. Turn the cabbage pieces over so that the cut slides are facing up and season the cabbage with the remaining 1 ¼ teaspoons of salt and the black pepper.
- Turn the cabbage wedges over onto their cut sides again, pour the sauce into the skillet, and bring to a simmer. Spoon some of the simmering sauce over each cabbage wedge then transfer the skillet to the oven. Roast until the cabbage is caramelized and very tender (you should be able to pierce through a cabbage wedge with a paring knife with ease) and the sauce has reduced by roughly half and thickened slightly, 35 to 45 minutes, rotating the skillet front to back once after 20 minutes.
- Sprinkle with the chopped parsley and serve.
Notes
If the tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water or more broth to loosen it and continue.
Variations to Try:
1) Use red cabbage instead of green cabbage.
2) Swap out the shallots for half of a small red or yellow onion.
3) Double-concentrated tomato paste is more intensely flavored and sweeter than regular tomato paste but you can use regular with the addition of a sprinkle of granulated or brown sugar to add a touch more sweetness.
4) You can skip the white wine and use all broth but add 1 tablespoon of white or red wine vinegar to add tang to the sauce.
2) Swap out the shallots for half of a small red or yellow onion.
3) Double-concentrated tomato paste is more intensely flavored and sweeter than regular tomato paste but you can use regular with the addition of a sprinkle of granulated or brown sugar to add a touch more sweetness.
4) You can skip the white wine and use all broth but add 1 tablespoon of white or red wine vinegar to add tang to the sauce.
Nutrition
Serving: 1/4 of recipe, Calories: 167.5kcal, Carbohydrates: 22g, Protein: 5g, Fat: 6g, Saturated Fat: 3.5g, Cholesterol: 15.5mg, Sodium: 643.5mg, Fiber: 7g, Sugar: 10.5g
- WW Points: 4