Vegan Simple Braised Cabbage
Humble cabbage gets a serious glow-up here — seared until deeply golden, then slowly braised in garlicky, smoky vegetable broth until each wedge is meltingly tender and full of flavor. The initial sear is the secret weapon, building caramelized edges that hold up beautifully through the braise and give the finished dish a satisfying, almost meaty richness. A splash of apple cider vinegar cuts through the richness and keeps everything bright, while smoked paprika adds a subtle warmth that makes the whole kitchen smell incredible. Every single ingredient in this dish is naturally plant-based, so there's no swapping or substituting required — it's straightforwardly, effortlessly vegan from start to finish. The optional red pepper flakes and fresh parsley at the end let you dial the heat and freshness to your liking. This recipe serves four and works beautifully as a weeknight side or a low-effort centerpiece alongside grains or crusty bread.
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Learn more →Ingredients
4 servings
- 1 small head green cabbage (about 2 lb), cut through the core into 8 wedges
- 3 tbsp olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 cup vegetable broth
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- ¾ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large (12-inch) skillet or wide Dutch oven over medium-high heat until shimmering. Add the cabbage wedges cut-side down in a single layer and sear, undisturbed, for 3–4 minutes until the cut faces are deep golden brown. Flip to the second cut side and sear for another 2–3 minutes until similarly browned, then transfer to a plate.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pan. Add the garlic and cook, stirring frequently, for 1–2 minutes until fragrant and just beginning to turn golden at the edges — watch closely, as it can brown quickly.
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