Melting Cabbage Is So Good I Make It Once a Week (2025)

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Cabbage Prep Tip Tips for Making Melting Cabbage More Comforting Sides Melting Cabbage Ingredients Method

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Braising cabbage until it’s meltingly tender is a game changer.

Stephanie A Ganz

Stephanie Ganz has been writing professionally for 10 years and is a regular contributor to Richmond Magazine and Virginia Living. She has also written for Bon Appetit, Eater, The Kitchn, and The Local Palate.

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Published February 26, 2025

Melting Cabbage Is So Good I Make It Once a Week (3)

To me, the humble cabbage is the superhero of vegetables. That unassuming pale green ball at the farmers market might not look like much, but apply a little finesse and it transforms, like Superman donning his cape, into something much, much greater.

Affordable and nutritious, cabbage holds a permanent spot in my fridge from October to March. I’m always looking for new ways to enjoy this cruciferous veg, so I’ve tried many versions of what’s known as “melting” or “melted cabbage”—a silky, slow-cooked recipe that coaxes out every bit of flavor a head of cabbage has to offer.

After trying them all, I’ve come up with an easy, comforting version that I trot out weekly to serve alongside roast chicken, pork chops, or pierogi.

Melting Cabbage Is So Good I Make It Once a Week (4)

Cabbage Prep Tip

Getting the cut right on the cabbage is important here. You want the cabbage to stay attached to a little bit of its core so it doesn’t turn into a jumble of leaves in the pan. Carefully cut a head of cabbage in half lengthwise, then cut each half in half and then half again to make four wedges. Ensure each piece is still connected to the core. This will make it possible to maneuver the pieces around in the pan without them completely falling apart.

Tips for Making Melting Cabbage

For the best sear, use a cast iron skillet. A large skillet works best, but if your skillet is on the smaller size, you can feel free to squeeze the cabbage pieces in there, since you don’t have to worry so much about overcrowding the pan in this recipe.
This recipe works best with a hearty green or red cabbage, rather than a more delicate napa or savoy.
To bring a little extra richness to the dish, add 2 tablespoons of softened butter to the cabbage when you remove it from the oven.
You can keep the dish totally vegetarian by using vegetable stock instead of chicken stock.

Melting Cabbage Is So Good I Make It Once a Week (5)

More Comforting Sides

Classic Glazed Carrots
Butternut Squash Risotto
Roasted Brussels Sprouts
Kale Salad with Balsamic Dressing

Melting Cabbage

Prep Time10 mins

Cook Time60 mins

Total Time70 mins

Servings4to 6 servings

Cook Mode(Keep screen awake)

Ingredients

2 to 3 tablespoons olive oil
1 medium headgreen or red cabbage(about 1 1/2 pounds), cut into 8 wedges with the core still intact
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1/2 cup dry white wine
1 to 2 cups chicken or vegetable stock
1 teaspoon kosher salt
1/2 teaspoon freshlyground black pepper
1 leaf bay leaf, optional
Juice from 1/2 lemon
2 tablespoons unsalted butter, optional
Fresh chopped parsley or dill to garnish, optional

Method

Preheat the oven to 375°F.
Sear the cabbage:
Heat the olive oil in a large cast iron skillet over medium heat until it shimmers. Add the cabbage wedges, cut side down, to the pan and press down on them. (If your skillet is too small to fit all I of the cabbage wedges, work in 2 batches.) Sear the cabbage until dark brown on the first side, 3 to 7 minutes. Flip the wedges and cook until dark brown on the second side, another 3 to 7 minutes. Remove to a plate.
Add the onions and garlic:
Add another tablespoon of olive oil to the pan if it’s totally dry, add the onions, and sauté until golden brown, about 5 minutes. Add the garlic and sauté until fragrant, 1 to 2 minutes more.
Deglaze the pan:
Return all of the cabbage to the pan in a single layer or close to it. Add the white wine and simmer until the alcohol smell burns off, 1 to 2 minutes. Add enough chicken or vegetable broth to come halfway up the sides of the cabbage. Season the mixture evenly with the salt and pepper, add the bay leaf, if using, and transfer the pan to the oven.
Bake:
Bake until the cabbage is tender all the way through, 35 to 45 minutes. Taste and adjust the seasonings. Add the lemon juice, butter, and/or herbs, if using, and serve.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
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Nutrition Facts (per serving)
117	Calories
7g	Fat
9g	Carbs
2g	Protein

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	117
% Daily Value*
Total Fat 7g	9%
Saturated Fat 1g	5%
Cholesterol 2mg	1%
Sodium 529mg	23%
Total Carbohydrate 9g	3%
Dietary Fiber 2g	9%
Total Sugars 4g
Protein 2g
Vitamin C 44mg	220%
Calcium 67mg	5%
Iron 0mg	2%
Potassium 286mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.