Why This Recipe is a Keeper!

This recipe highlights two nutritious, pantry-friendly ingredients: apple cider vinegar and green cabbage. The vinegar adds a bright acidity that balances the cabbage’s natural sweetness as it cooks, producing a light, flavorful side that complements both sweet and rich main dishes. It’s simple to prepare, relies on common ingredients, and is forgiving if you need to make it ahead.

Cider Vinegar Braised Cabbage Wedges are forgiving to cook and reheat well. They also freeze nicely, making them a practical option for meal planning.

How to Make Cider Vinegar Braised Cabbage Wedges

Recipe Ingredients

Below are the ingredients you need. Exact measurements are shown in the recipe section further down.

Ingredient Notes and Substitutions

• Green cabbage: This recipe was developed using green cabbage, which softens and sweetens when cooked. Its firm texture also holds up well to braising.
• Apple cider vinegar: Choose a good-quality apple cider vinegar for the best, clean vinegar flavor. It provides the bright acidity that defines the dish.
• Spicy brown mustard: This mustard adds texture and a mild heat. If you don’t have it, a Dijon or yellow mustard will work, but the flavor will be slightly different.

Step-By-Step Instructions

• Gather and prep all ingredients so everything is ready to go.
• Trim a medium head of green cabbage and cut it into six even wedges. Keep the core intact so the wedges hold together while cooking.

• Whisk together the sauce ingredients: water, apple cider vinegar, ketchup, light brown sugar, spicy brown mustard, and salt and pepper to taste. Set aside.

• Heat olive oil in a large, heavy skillet over medium-high heat.
• Season the cabbage wedges with salt and black pepper on all exposed surfaces. Place them cut-side down in the hot pan and brown 2–3 minutes per side to develop color. Transfer the browned wedges to a plate.

• Pour the sauce into the skillet and bring it to a boil. Let it simmer 4–5 minutes to reduce and thicken slightly.
• Return the cabbage wedges to the pan, cut side down in the sauce. Reduce heat to medium-low and simmer uncovered for 15–18 minutes, flipping the wedges once halfway through. Cook longer if you prefer very tender cabbage; if so, consider partially covering the pan to retain more liquid.

• When the cabbage is tender and nicely glazed, taste and adjust the seasoning. Garnish with chopped fresh parsley if desired and serve warm.

Chef Tips and Tricks

• Keep the core intact while cutting wedges so they remain intact during cooking. You can remove the core after braising if you like.
• Substitute chicken stock or low-sodium broth for some or all of the water for a richer savory flavor. You can also add diced bacon or sliced onion at the start for more depth.
• If you prefer thinner pieces, slice the cabbage into wedges or thick ribbons and adjust the cooking time accordingly.

Also Great With

• Beef Stroganoff (serve as a bright side)
• Cheesy skillet chicken pot pie
• Garlic herb roast chicken with root vegetables
• Pecan-crusted pork tenderloin with mustard sauce
• Herb and garlic roasted chicken with Dijon-rosemary potatoes
• Meat-stuffed zucchini in tomato sauce

More Great Cabbage Recipes

• Baked cabbage wedges with Parmesan
• Polish stewed cabbage (kapusta)
• Roasted cabbage steaks with mustard vinaigrette
• Potato and cabbage casserole with cheddar and bacon

Find more vegetable side dish ideas in your recipe collection and use this braised cabbage as an easy, flavorful option for weeknight or holiday meals.

Cider Vinegar Braised Cabbage Wedges

Prep time: 10 mins • Cook time: 25 mins • Total: 35 mins • Serves: 6

Ingredients

• 1 1/2 cups water
• 1/3 cup apple cider vinegar
• 3 tablespoons ketchup
• 2 tablespoons light brown sugar
• 1 tablespoon spicy brown mustard
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 medium head green cabbage, cut into 6 even wedges
• Chopped fresh parsley for garnish (optional)

Instructions

1. Combine the water, apple cider vinegar, ketchup, brown sugar, mustard, and salt and pepper to taste. Set aside.
2. Heat the olive oil in a heavy 12-inch skillet over medium-high heat.
3. Season the cabbage wedges with salt and pepper. Add wedges cut-side down and brown 2–3 minutes per side until lightly browned; transfer to a plate.
4. Pour the sauce into the skillet and bring to a boil. Simmer 4–5 minutes until slightly reduced.
5. Return the cabbage to the pan. Reduce heat to medium-low and simmer uncovered 15–18 minutes, flipping once, until the cabbage is tender. If you prefer softer cabbage, cook longer and partially cover the pan to retain liquid.
6. Adjust seasoning and garnish with chopped parsley if desired. Serve warm.

Notes

TIPS:

• Keep the core intact to prevent wedges from falling apart while cooking.
• Slice the cabbage instead of cutting wedges if you prefer shorter cook time.
• For more savory depth, replace some or all of the water with chicken stock. Add diced bacon or sliced onions at the start for extra flavor.
• This can also be prepared as a quick sauté if you prefer smaller pieces.

MAKE AHEAD:

• Combine the sauce and cut the wedges ahead of time, then refrigerate until ready to cook.
• Cooked wedges can be cooled and reheated on the stovetop or in a 350°F oven. Leftovers reheat well in the microwave.

Nutrition (per serving, approximate)

• Calories: 107 kcal
• Carbohydrates: 15 g • Protein: 2 g • Fat: 5 g
• Fiber: 4 g • Sugar: 10 g • Sodium: 128 mg
• Vitamin C: 56 mg • Potassium: 299 mg

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