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Four wedges of deeply charred, caramelized green cabbage simmering in a rich, savory brown broth inside a large cast iron skillet.

Best Fall-Apart Braised Cabbage

Humble green cabbage is transformed into a melt-in-your-mouth side dish. Wedges are deeply charred in a cast iron skillet, then braised until tender in a rich, savory broth.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium green cabbage cut into wedges, core intact
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp unsalted butter
  • 2 tbsp tomato paste
  • 4 cloves fresh garlic sliced
  • 1.5 cups chicken or vegetable broth
  • 1/2 tsp crushed red pepper flakes
  • Kosher salt to taste
  • Black pepper to taste
  • 1/2 lemon juiced, for serving - optional

Equipment

  • 10-inch or 12-inch cast iron skillet with a lid
  • Chef's knife
  • Tongs
  • Wooden spoon

Method
 

  1. Remove outer bruised leaves from the cabbage. Cut in half through the core, then cut each half into wedges, ensuring the core remains attached to each piece.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat.
  3. Place the wedges flat-side down in the skillet. Season with salt and pepper. Sear undisturbed for 4-5 minutes until deeply charred. Flip and sear the other side for 4 minutes.
  4. Push the cabbage to the edges of the pan. Add the butter to the center.
  5. Once the butter melts, stir in the tomato paste, sliced garlic, and red pepper flakes. Cook for 2 minutes until fragrant and slightly darkened.
  6. Pour in the broth, scraping the bottom of the pan to mix the tomato paste into the liquid. Bring to a simmer.
  7. Reduce heat to medium-low, cover the skillet, and simmer for 20-25 minutes until the cabbage core is meltingly tender.
  8. Remove the lid. If the liquid is thin, let it simmer for 3-5 more minutes to reduce into a glaze.
  9. Spoon the glaze over the cabbage, squeeze fresh lemon juice over the top, and serve immediately.

Notes

The Core: Do not cut the core out before cooking! The wedges will fall completely apart in the pan if the core is removed.
Pan Size: Do not overcrowd the pan. If necessary, sear the cabbage in two batches before returning them all to the pan for the braising step.