Braising is one of the best ways to prepare cabbage. Cooking it over dry heat before adding liquid to the pan results in a tender and flavourful side dish.

Yield: Serves 6.



  • 1/4 cup salted butter
  • 1/2 cup finely chopped onion
  • 8 cups thinly sliced green cabbage
  • 1 cup shredded carrots
  • 1 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1 tbsp grated fresh ginger
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp red pepper flakes


  1. Melt butter in a Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add cabbage and sauté until it starts to soften. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 12 - 15 minutes.
  2. Uncover and simmer, stirring occasionally, for 10 - 15 minutes or until cabbage is tender and most of liquid is evaporated.
Nutritional analysis per servings:

126 calories, 7.9 g fat, 1.7 g protein, 13.5 g carbohydrate, 3.2 g fibre, 189 mg sodium