Garlic Braised Green Cabbage

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This Garlic Braised Green Cabbage is a hearty and comforting vegetable side dish that is gluten-free and can easily be made vegan and dairy-free.

Prep Time15

Cook Time2 15

Total Time2 30

Course: Side Dish

Cuisine: Universal

Keyword: cabbage, dairy free, garlic, gluten free, plant based, side dish, vegan, vegetarian

Servings:

Calories: 175kcal

Large Oven-Safe Skillet Cast iron works very well for this dish, but stainless steel is fine too. Be careful with non-stick, as they're less likely to be oven-safe.

2 Tablespoons olive oil
1 teaspoon kosher salt or MSG-salt
1/4 teaspoon freshly ground black pepper
1 small head green cabbage tough outer leaves removed, cut into quarters (don't remove the core)
6 cloves garlic lightly smashed and peeled
2 small shallots peeled and quartered
1/4 cup chicken broth or vegetable broth (to make this recipe vegan, use vegetable broth or vegan "no chicken" broth)
1/4 cup water
1 Tablespoon apple cider vinegar
1/2 teaspoon dried thyme
2 Tablespoons unsalted butter cut into 4 equal pieces (optional - skip the butter to make this recipe vegan and dairy free. Drizzle with a little extra olive oil instead)

Heat the oven to 325°F.
Heat 2 Tablespoons olive oil over medium-high heat in a large, oven-proof skillet. Sprinkle 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper evenly into the skillet. Arrange the cabbage quarters in the skillet, so that they are all lying flat. Let cook, without moving, for 5-6 minutes until well browned (reduce heat if they are browning too quickly or burning).
Flip the cabbage quarters and arrage the garlic cloves and shallots around the skillet, tucking them in and around the cabbage. Cook for another 5-6 minutes until browned. Stir together 1/4 cup chicken broth, 1/4 cup water, 1 Tablespoon apple cider vinegar the remaining 1/2 teaspoon salt, 1/2 teaspoon dried thyme, and the remaining 1/8 teaspoon pepper. Turn off the heat and pour the broth mixture over the cabbage. It should immediately begin to boil. If it doesn't, turn the heat back on to medium-high, and cook until the liquid begins to boil. Cover with a tight-fitting lid (or carefully cover the skillet tightly with aluminum foil) and transfer the skillet to the oven. Cook until the cabbage is very soft and well browned, about 2 hours.
Uncover the skillet and allow to cool slightly. If desired, place one piece of the butter on top of each piece of cabbage and allow it to melt.