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.
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!
- 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.
- 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.
- 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.
- 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.
- Pour the sauce into the skillet and bring to a boil.
- Let the sauce simmer for 4-5 minutes to reduce it slightly.
- Place the cabbage wedges into the sauce…
- 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.
That’s it! Garnish the braised cabbage wedges with some chopped fresh parsley if you like!
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.
Frequently Asked Questions:
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.
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.
More great cabbage recipes!
Did you make this recipe? Please leave a comment or star rating! Join my mailing list to get all the latest posts!
Cider Vinegar Braised Cabbage Wedges
- 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
- 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.
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.