Braised Cabbage

I discovered this braised cabbage recipe in a magazine at the eye doctor’s office.  We happened to have a head of cabbage at the time so it seemed worth a try.  It worked out rather nicely.

Braised Cabbage
Servings: 8-10
Prep time: 10 minutes
Total time: 25 hours


  • 1 head of red/purple cabbage
  • 1 Tbsp. olive oil
  • 2 shallots, minced
  • 2 Tbsp. whole grain mustard
  • 8 Tbsp. cider vinegar
  • salt and black pepper


  1. Prep the cabbage. Halve the cabbage, from root to crown. Cut out the root by making a “v” shaped cut along either side. Cut the halves into 1/2″ ribbons. Set aside
  2. Heat the olive oil over medium heat in a pot large enough to hold all the cabbage. Add the shallot and stir to coat. Cook for 1-2 minutes, until the shallot begins to soften.
  3. Add the mustard and vinegar to the pot. Stir to incorporate the mustard, vinegar and shallot.
  4. Add the cabbage to the pot. Toss the cabbage with the mustard, vinegard and shallot.
  5. Cover the pot and cook for 10-15 minutes, tossing the cabbage every few minutes.

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