This easy braised cabbage includes shallots, fresh chopped dill, chicken stock, dry white wine, and a splash of wine vinegar. Braising the cabbage in a small amount of flavorful liquid tenderizes the leaves while infusing them with great flavor.
PrintBraised Cabbage With Dill
Braising the cabbage in a small amount of flavorful liquid tenderizes the leaves and infuses them with flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Cabbage
- Method: Braise
Ingredients
Scale
- 2 tablespoons butter
- 1/3 cup chopped shallots
- 1/2 teaspoon kosher salt
- dash freshly ground black pepper
- 2 teaspoons chopped dill
- 1 small head cabbage, about 1 to 1 1/4 pounds
- 3/4 cup chicken stock, unsalted or low-sodium
- 1/4 cup dry white wine (or more chicken stock)
- 2 teaspoons white wine vinegar or sherry vinegar
Instructions
- Melt the butter in a Dutch oven over medium-low heat; add the shallots and cook until they are translucent.
- Meanwhile, wash the cabbage and then slice it into four wedges. Remove the hard core pieces and shred or coarsely cut the wedges into strips.
- Add the wine to the Dutch oven and continue cooking for 2 minutes.
- Add the cabbage to the Dutch oven with the chicken stock and vinegar.
- Bring the cabbage mixture to a simmer over medium heat. Cover the pan and reduce the heat to low; simmer for 15 minutes or until the cabbage is tender.
- Arrange the cabbage in a serving bowl with the liquids from the pan.
