Braised Cabbage Wedges

Braising might be the most magical cooking method out there. With just a little time and patience, it takes simple ingredients and transforms them into something rich, flavorful, and deeply comforting. Just think about Ree Drummond's classic pot roast or those burgundy mushrooms she can’t live without. The low-and-slow cooking coaxes out flavor you didn’t even know was hiding. That’s exactly what happens with these tasty braised cabbage wedges.

Crisp, humble cabbage becomes tender and luxurious when it’s simmered with smoky bacon, onions, garlic, tomato paste, and a touch of chipotle in adobo for gentle heat. The result is a side dish that feels rustic and cozy, yet still a little bit special. Serve it with a roast chicken or pork chops, or keep it simple with nothing more than some crusty bread for a light meal.

Can you make vegetarian braised cabbage wedges?

Absolutely. To make this dish vegetarian, simply skip the bacon and sear the cabbage in a 1/4 cup olive oil and swap in vegetable broth for the chicken broth. (Try half olive oil, half butter for extra richness.) If you want to make the dish vegan and you don’t have vegan Worcestershire sauce, soy sauce makes a great substitute.

What kind of cabbage is best for braising?

This recipe is incredibly flexible when it comes to the type of cabbage you can use. Classic green cabbage works well because it holds its shape and soaks up all the flavorful braising liquid. Red cabbage is a fun choice if you want a pop of color and a slightly sweeter taste. Savoy cabbage, with its tender crinkly leaves, turns especially silky and delicate once it’s cooked down. And if you happen to have a really large skillet or braising pan, you can even try Napa cabbage, which has a lighter, more subtle flavor. No matter which variety you pick, braising brings out the natural sweetness and makes each one tender and irresistible.