Cider Vinegar Braised Cabbage Wedges

4.77 from 17 votes
35 minutes
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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 Bourguignon-Style Boneless Short Ribs Recipe, Easy Chicken and Sausage Cassoulet, Turkey Picadillo, or a great meatloaf like my Chili Glazed Meatloaf.

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

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 in this cabbage recipe 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 instructions for prepping. The exact quantities are on the recipe card below.

Ingredients for Cider Vinegar Braised Cabbage Wedges in glass bowls.

Ingredient Notes and Substitutions:

  • Green Cabbage: I only tested this recipe with green cabbage. Green cabbage mellows and tastes sweet 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! It is made with brown mustard seeds that are not completely ground, so it also has a coarse texture. I use it in this cabbage recipe because it has less vinegar than other mustards and 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. Place the wedges in the pan and brown for 2 to 3 minutes on both cut sides 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.
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 with 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:

More great cabbage recipes!

Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen

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

Cider Vinegar Braised Cabbage Wedges

4.77 from 17 votes

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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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dishes – Vegetables
Cuisine East European, German, Polish
Servings 6
Calories 107 kcal

Ingredients
  

  • 1 1/2 cups water
  • 1/3 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.

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4.77 from 17 votes (16 ratings without comment)

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