Cider Vinegar Braised Cabbage Wedges
These deliciously tangy cider vinegar braised cabbage wedges are tender, and flavorful, and will leave you craving for more.
We all enjoy the tanginess of vinegar and I cook with it often, so I was excited when I stumbled upon a recipe for cider vinegar braised cabbage wedges at From A Chef’s Kitchen. We all thought this cabbage smelled amazing while it was braised and turned out fork-tender, tangy, and super flavorful. This may be my new favorite way to prepare green cabbage for St. Patrick’s Day!
Cider Vinegar Braised Cabbage Wedges
Sauce Ingredients:
- 3/4 cup of water
- 2 1/2 tbsp apple cider vinegar
- 1 1/2 tbsp ketchup
- 1 tbsp grainy mustard
- 1 tbsp brown sugar
- Sea salt and freshly cracked pepper, to taste
Remaining Ingredients:
- 1 tbsp olive oil
- 1/2 green cabbage, cut into four equal-sized wedges (leave the core intact so the wedges hold form)
- Sea salt and freshly cracked pepper, to taste
How to Make Cider Vinegar Braised Cabbage Wedges
Combine the water, apple cider vinegar, ketchup, mustard, sugar, sea salt, and cracked pepper, to taste; set aside until needed.
Heat the olive oil in a 12-inch cast iron skillet over medium-high heat.
Season the cabbage wedges on both sides with sea salt and freshly cracked pepper, to taste. Add the cabbage wedges to the hot skillet and cook for 2-3 minutes on each side, until browned. Remove from the cast iron skillet and set aside on a plate until needed.
Pour the sauce into the same cast iron skillet over medium-high heat bring to a boil then simmer for 4-5 minutes, until thickened a bit.
Add the cabbage wedges back to the skillet, reduce the heat to low, and simmer uncovered for 18-20 minutes, flipping them halfway through cooking time.
Place wedges on a serving plate and serve with remaining sauce drizzled and fresh chopped parsley, if desired. Enjoy.
Equipment
- 12-inch Cast Iron Skillet
Ingredients
Sauce Ingredients:
- ¾ cup of water
- 2 ½ tbsp apple cider vinegar
- 1 ½ tbsp ketchup
- 1 tbsp grainy mustard
- 1 tbsp brown sugar
- Sea salt and freshly cracked pepper to taste
Remaining Ingredients:
- 1 tbsp olive oil
- ½ green cabbage cut into four equal-sized wedges (leave the core intact so the wedges hold form)
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the sauce by combining the water, apple cider vinegar, ketchup, mustard, sugar, sea salt, and cracked pepper, to taste; set aside until needed.
- Heat the olive oil in a 12-inch cast iron skillet over medium-high heat.
- Season the cabbage wedges on both sides with sea salt and freshly cracked pepper, to taste. Add the cabbage wedges to the hot skillet and cook for 2-3 minutes on each side, until browned. Remove from the cast iron skillet and set aside on a plate until needed.
- Pour the sauce into the same cast iron skillet over medium-high heat bring to a boil then simmer for 4-5 minutes, until thickened a bit.
- Add the cabbage wedges back to the skillet, reduce the heat to low, and simmer uncovered for 18-20 minutes, flipping them halfway through cooking time.
- Place wedges on a serving plate and serve with remaining sauce drizzled and fresh chopped parsley, if desired. Enjoy.
Looks delicious! Wish my stomach has no issues with all the cabbages, cauliflowers, broccoli and Brussels sprouts…:-/
I like this as a new, different, and very easy way to cook cabbage.
This recipe is so creative. I think it’s suited for my diet. Thanks