Print

Braised Cabbage with Lemon, Parmesan, and Toasted Walnuts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This Braised Cabbage recipe features tender wedges of cabbage seared to a light char and then slow-cooked in a flavorful broth with garlic, onions, and butter. Finished with bright lemon juice, Parmesan cheese, toasted walnuts, and fresh herbs, it’s a hearty yet light side dish that complements any meal. Perfectly balancing savory and fresh flavors, this dish is both comforting and elegant, ready in just 25 minutes.

Ingredients

Vegetables

  • 1 medium head cabbage (green, red, or savoy, about 2 pounds)
  • 1 small yellow or red onion (thinly sliced)
  • 2 cloves garlic (minced)

Fats & Oils

  • 3 tablespoons canola oil (or similar neutral cooking oil, divided)
  • 1 tablespoon unsalted butter

Liquids & Seasonings

  • ½ teaspoon kosher salt (plus a few pinches to taste)
  • 1½ cups vegetable broth or chicken broth
  • 2 tablespoons freshly squeezed lemon juice

Dairy & Nuts

  • ½ cup freshly grated Parmesan cheese (divided)
  • ½ cup chopped toasted walnuts (optional)

Herbs

  • 2 tablespoons chopped fresh parsley or dill

Instructions

  1. Prepare the Cabbage: Cut the cabbage into 1½- to 2-inch wide wedges, about 8 wedges for a medium head. Keep the stem intact to ensure the wedges hold together during cooking.
  2. Sear the Cabbage: Heat a Dutch oven or heavy-bottomed pot over medium-high heat and add 1½ tablespoons of oil. Once hot, place half the cabbage wedges cut side down, and brown them on both sides until lightly charred, about 4 minutes per side. Use tongs to flip. Transfer to a plate and repeat with the remaining oil and wedges.
  3. Sauté Onions: Reduce the heat to medium and add butter and sliced onions to the pot. Cook, stirring occasionally, until the onions soften, approximately 4 minutes.
  4. Add Garlic and Salt: Stir in the minced garlic and kosher salt. Cook while stirring constantly until fragrant, about 30 seconds.
  5. Add Broth and Boil: Pour in the vegetable or chicken broth and increase heat to bring the liquid to a boil.
  6. Simmer the Cabbage: Nestle the seared cabbage wedges into the pot. Cover and reduce heat to medium. Cook for 15 minutes, flipping the wedges halfway through, until the cabbage is tender and melting.
  7. Finish and Serve: Squeeze fresh lemon juice over the cabbage, then sprinkle with ¼ cup Parmesan. Toss gently to combine Parmesan with the broth. Sprinkle on remaining Parmesan, toasted walnuts if using, and fresh parsley or dill. Serve hot, with broth spooned over as desired.

Notes

  • Use a sturdy pot such as a Dutch oven to evenly sear and braise the cabbage.
  • Walnuts add texture but can be omitted for nut-free diets.
  • Both green and red cabbage varieties work; savoy offers a more delicate texture.
  • Adjust salt and lemon juice to taste for balance.
  • Serving with crusty bread makes a complete meal.

Find it online: https://simpleplatter.com/braised-cabbage-with-lemon-parmesan-and-toasted-walnuts-recipe/