Braised Cabbage

October  7, 2013
4 Ratings
  • Serves 6
Author Notes

Braised cabbage goes well with all kinds of sausages, braised pork -- for that matter all pork, cured and otherwise -- venison, duck, and goose. Pretty much it goes with anything. The secret ingredient here is nutmeg so don't omit it. —thirschfeld

What You'll Need
  • 3 ounces pancetta, small dice
  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, small dice
  • 1/3 cup celery, small dice
  • 2 teaspoons garlic, minced
  • 1/2 cup carrots, peeled, small dice
  • 6 to 8 cups Savoy cabbage, julienned
  • 2 bay leaves
  • Scrape or two fresh nutmeg
  • 1 tablespoon flat leaf parsley, minced
  • 1 1/2 teaspoons fresh thyme, minced
  1. Place a 3 1/2-quart Dutch oven with a lid over medium heat. Add the pancetta and render its fat. You want a gentle render here. You aren't trying to crisp the pancetta, just render.
  2. Add the butter and, once it has melted, add the onion, celery, garlic, and carrots. Sweat the vegetables until they are tender, don't let them brown. Add the cabbage, bay leaves, and season with salt and pepper. Turn the cabbage to coat the leaves in the fat. Add a quarter cup of water and put the lid on the pot. Reduce the heat to low. Cook the cabbage until tender, about 25 to 30 minutes. Add a scrape or two of nutmeg, the parsley, and thyme. Stir to combine, then serve.

See what other Food52ers are saying.

  • CJ
  • RahChaChow
  • thirschfeld
  • connie solberg
    connie solberg

8 Reviews

connie S. April 10, 2014
I always throw in a rough chopped apple in this, and it's lovely.
CJ March 20, 2014
Did this tonight and it is SO GOOD. I might actually just add some chicken stock to the leftovers and make it soup. Thanks!!
RahChaChow November 27, 2013
What do you think of using red cabbage or regular green cabbage. That's all we grow in our CSA.
Nuala November 19, 2013
We finally got around to making this and it was fabulous. Thanks for a great recipe!
GSmodden October 8, 2013
What types of sausages would you recommend?
thirschfeld October 8, 2013
You know, whatever you like that is cooked. Something like Weisewurst, frankfurters, knackwurst, maybe I should just say something German or from Alsace.
Nuala October 8, 2013
This looks delicious! If one were to add sausages as in your photos, at what point should that be done?
thirschfeld October 8, 2013
Thank you! I added them during the last 10 minutes. They were cooked sausages so just needed to warm them and not worry about cooking them through.