March 12, 2015

Easy Braised Cabbage with Root Vegetables

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It’s a happy day in the kitchen when health food and comfort food can cook up in the same pot. With this easy, oven-braised dish, you get all the health benefits of cabbage with very little added oil, yet the long cooking time results in tender-sweet, indulgent-tasting vegetables.  This would make a perfect side dish for a St. Patrick’s Day feast, served with corned beef or pan-grilled sausages.



Serves 6-8 as a side dish 



  • 1 head green cabbage
  • 1 yellow onion
  • 1 large parsnip
  • 1 large carrot
  • 1 tablespoon olive oil, and/or ShopRite olive oil cooking spray
  • ¼ cup chicken or vegetable stock
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper


Heat oven to 325F. Coat bottom of a heavy duty 9”x13” baking dish with 1 tablespoon olive oil or a few sprays of olive oil cooking spray.  Remove outside layer of leaves from cabbage and cut into 8 even wedges. Cut out core. Arrange wedges in baking dish in one layer. (A little crowding is OK.)

SUE Cabbage cutting

Cut ends off onion, peel, and slice into ½” slices. Scatter over cabbage. Peel carrot and parsnip and cut into ¼” – ½” rounds and add to pan. Pour stock over vegetables, sprinkle with kosher salt and pepper, and spray with ShopRite olive oil cooking spray to coat. (Or, drizzle with another tablespoon of olive oil.)  Cover pan tightly with foil and bake for 2 hours until tender.

SUE Cabbage raw

So easy! Chop, scatter, cover, bake.

SUE Cabbage oil spray

Really love this ShopRite product!

SUE Cabbage oven

Cover and bake. Nice on a cold day, since it helps heat the kitchen.

Remove foil and increase oven temperature to 400F. Roast for another 15 minutes until cabbage begins to brown.

SUE Cabbage Braised

Vegetables are tender after 2 hours, but a final blast at 400F for a few minutes will help them brown and caramelize.

SUE Cabbage Roasted

Caramelized cabbage = delicious cabbage! The onions, parsnips and carrots benefit from the blast as well.

SUE Cabbage wedge

You don’t have to be Irish to love this cabbage dish!

Serve hot or at room temperature. Sprinkle with additional kosher  salt before serving, if desired. Can be made a day ahead.

Adapted from All About Braising by Molly Stevens.

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