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    Home » Recipes » Side Dishes - Vegetables

    By Carol Published: Oct 19, 2021 Modified: Oct 19, 2021 | This post may contain affiliate links. Please read my disclosure.

    Cider Vinegar Braised Cabbage Wedges

    Jump to Recipe
    4.87 from 15 votes
    35 minutes

    The goodness of apple cider vinegar and cabbage come together in these tangy braised cabbage wedges ready in under 45 minutes! Cider Vinegar Braised Cabbage Wedges are sure to add spark served on the side with your fall and winter mains.

    Try it with my Slow Cooker Boneless Beef Short Ribs Bourguignon, Easy Chicken and Sausage Cassoulet or with a great meatloaf like my Chili Glazed Meatloaf.

    Cider Vinegar Braised Cabbage Wedges in white enamel cast iron skillet with blue napkin.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to Make Cider Vinegar Braised Cabbage Wedges:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tips and Tricks:
    • Frequently Asked Questions:
    • Also great with:
    • More great cabbage recipes!
    • Cider Vinegar Braised Cabbage Wedges
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    Why This Recipe is a Keeper!

    Apple cider vinegar is reported to have numerous health benefits and cabbage is one of the most nutritious vegetables on the planet. Here, the two come together for an easy, tangy healthy side dish that's ready in under 45 minutes.

    Cider Vinegar Braised Cabbage Wedges is made with simple pantry ingredients for a light and lively side dish that pairs perfectly with fall and winter foods that are on the sweet side like sausage or tend to be on the rich side like roasts and stews.

    Leftover braised cabbage wedges reheat beautifully and also freeze great!

    Cider Vinegar Braised Cabbage Wedges

    How to Make Cider Vinegar Braised Cabbage Wedges:

    Recipe Ingredients:

    Here’s everything you’ll need to make this cabbage recipe along with how to prep. See the recipe card below for the exact quantities.

    Ingredients for Cider Vinegar Braised Cabbage Wedges in glass bowls.

    Ingredient Notes:

    • Green Cabbage: I only tested this recipe with green cabbage. Green cabbage mellows and has a touch of sweetness after cooking so it's perfect with this tangy sauce. Green cabbage is more "sturdy" than other cabbage varieties so it holds up well to cooking.
    • Apple Cider Vinegar: Apple cider vinegar is basically fermented apple juice. The "mother" is simply a cloud of yeast and bacteria touted to be a probiotic. Here's more information on apple cider vinegar from Web MD. You want to use a high-quality apple cider vinegar in this braised cabbage recipe such as Bragg's. Less expensive store or off-brands are best used for pickling.
    • Spicy Brown Mustard: Spicy brown mustard is one of my new favorite mustards! Brown mustard is made with brown mustards seeds which are not completely ground so it also has a coarse texture. I use it in this recipe because it has less vinegar than other mustards and it adds a spicy note.

    Step-By-Step Instructions:

    • Gather and prep all the ingredients.
    • Cut a medium head of cabbage into six even wedges. Keep the core intact so the wedges don't fall apart when braising.
    Six cabbage wedges on wood cutting board with knife.
    • Whisk together all the ingredients for the sauce: Water, apple cider vinegar, ketchup, mustard, brown sugar and salt and pepper to taste. Set that aside.
    Sauce for cabbage in glass bowl before being cooked.
    • Heat the oil in a large skillet or saute pan over medium-high heat.
    • Season the cabbage wedges with salt and pepper and place the cabbage wedges into the pan and brown for 2-3 minutes on both cut sides of the wedge to get some color going.
    • Transfer the cabbage wedges to a plate.
    Six cabbage wedges in white enamel cast iron skillet before being browned and braised.
    Six browned cabbage wedges in white enamel cast iron skillet.
    • Pour the sauce into the skillet and bring to a boil.
    • Let the sauce simmer for 4-5 minutes to reduce it slightly.
    Sauce for cabbage in white enamel cast iron skillet after being reduced.
    • Place the cabbage wedges into the sauce...
    Six browned cabbage wedges in white enamel cast iron skillet.
    • Simmer uncovered for 15 to 18 minutes or until the cabbage wedges are tender, flipping them halfway through. If you prefer them softer, cook longer but you may want to cover them so the sauce doesn't completely boil away.
    Six cabbage wedges in white enamel cast iron skillet.

    That's it! Garnish the braised cabbage wedges with some chopped fresh parsley if you like!

    Cider Vinegar Braised Cabbage Wedges in white enamel cast iron skillet garnished with fresh parsley.

    Chef Tips and Tricks:

    • Leave the core intact to prevent the cabbage wedges from falling apart. You can always remove it after braising.
    • Add more flavor by using chicken stock/broth in place of water, add bacon or onion.
    Cider Vinegar Braised Cabbage Wedges in white cast iron skillet garnished with fresh parsley.

    Frequently Asked Questions:

    Can I use red cabbage in place of green cabbage?

    I didn't test the recipe with red cabbage. I used green because green cabbage mellows and sweetens when cooked and it's also a bit more "sturdy" so it holds up better.

    Can I make Cider Vinegar Braised Cabbage Wedges ahead of time?

    Yes. You can get the sauce combined and the wedges cut. Refrigerate until needed. You can also cook the cabbage wedges, cool and reheat on the stovetop or in the oven. Leftovers can be reheated in the microwave.

    Also great with:

    • Beef Stroganoff
    • Cheesy Skillet Chicken Pot Pie
    • Garlic Herb Butter Roast Chicken with Root Vegetables
    • Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
    • Herb and Garlic Roasted Chicken with Dijon Rosemary Roasted Fingerling Potatoes
    • Stuffed Zucchini

    More great cabbage recipes!

    • Parmesan Roasted Cabbage Wedges
    • Stewed Cabbage Recipe
    • Roasted Cabbage Steaks with Mustard Vinaigrette
    • Potato Cabbage Casserole with Cheddar and Bacon

    Get all my vegetable side dish recipes at: Vegetable Side Dish Recipes - From A Chef's Kitchen

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Cider Vinegar Braised Cabbage Wedges in white enamel cast iron skillet with blue napkin.

    Cider Vinegar Braised Cabbage Wedges

    4.87 from 15 votes
    By: Carol | From A Chef's Kitchen
    The goodness of apple cider vinegar and cabbage come together in these tangy braised cabbage wedges ready in under an hour! Cider Vinegar Braised Cabbage Wedges are sure to add spark served on the side with rich fall and winter mains.
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side Dishes - Vegetables
    Cuisine East European, German, Polish
    Servings 6
    Calories 107 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Glass Mixing Bowls
    • Enameled Cast Iron Skillet
    • Tongs

    Ingredients
      

    • 1 ½ cups water
    • ⅓ 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
     

    • Combine the water, cider vinegar, ketchup, brown sugar, mustard and salt and black pepper, to taste. Set aside.
    • Heat the olive oil over medium-high heat in a heavy 12-inch skillet.
    • Season the cabbage wedges on each side with salt and black pepper.
    • Place the cabbage wedges in the skillet and brown 2-3 minutes per side or until lightly browned. Transfer to a plate.
    • Pour the water/vinegar combination into the skillet. Bring to a boil and simmer 4-5 minutes to reduce and thicken slightly.
    • Place the cabbage wedges back into the pan. Reduce heat to medium-low and simmer uncovered 15-18 minutes or until the cabbage is tender. Flip the cabbage wedges midway through.
    • Adjust seasoning with salt and black pepper. Garnish with chopped fresh parsley if desired.

    Notes

    Keep the core intact so the wedges don't fall apart while cooking.
    If you prefer, you can also slice the cabbage instead of cutting it into wedges.
    Add more flavor by using chicken stock/broth in place of water, add bacon or onion.

    Nutrition

    Serving: 1 | Calories: 107kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 128mg | Potassium: 299mg | Fiber: 4g | Sugar: 10g | Vitamin A: 189IU | Vitamin C: 56mg | Calcium: 69mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Vegetables

    • Fried Cabbage with Bacon
    • Roasted Curry Cauliflower Wedges with Cilantro Chutney
    • Instant Pot Artichokes (With Garlic Butter)
    • Roasted Onions (Muffin Pan Method)
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    Categories: Side Dishes

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    Comments

    1. MJ says

      October 24, 2021 at 8:12 am

      5 stars
      We had this last night with dinner! It was great…and easy!! 🙂

      Reply

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