Ingredients
Braised Cabbage
- 1 small head of Green Cabbage
- 1 cup, roughly diced White Onion
- 6 (or more) Garlic Cloves
- 4 Tablespoons Olive Oil
- 2 cups Broth (Chicken or Vegetable)
- 4 Tablespoons Butter (I use vegan butter)
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 1 Tablespoon, chopped Parsley
Pearl Couscous
- 5.8 ounces (1 package) Pearl Couscous
- use amount specified on package Water
- use amount specified on package Olive Oil
- 0.5 teaspoon Sea Salt
- 2 Tablespoons Raisins
- 1, zested Lemon
- 2 Tablespoons, chopped Parsley
Directions
Melt in your mouth, soft and sweet braised cabbage with pearl couscous.
I first saw this recipe on Instagram and had to recreate it asap!
The original recipe is by Adeena Sussman who features this melted green cabbage recipe in her new book Sababa.
This dish has Israeli roots and can be seen on menus all over Tel Aviv.
Our recipes are very similar but I keep mine 100% plant-based by using vegetable broth and vegan butter.
I love serving this braised cabbage alongside pearl couscous.
The couscous has been leveled up with lemon zest, raisins and parsley.
First, the cabbage is browned with olive oil, then aromatics and broth are added.
Next, the cabbage braises low and slow in the oven.
During the braise, the cabbage gets soft and sweet and slightly caramelizes.
Even though the overall recipe time is long, it’s hands-off for the majority as the oven is doing most of the work.
As this is a stove-top to oven recipe, you will need a large oven safe skillet or pot that has a lid.
I am using an enameled cast iron casserole skillet. A dutch oven works great as well!
As I grew up in Germany, cabbage was consistently part of the meal. It is a relatively cheap ingredient that is grown in abundance, especially in Europe.
Steps
1 Done | Quick PrepDiscard any limp outer cabbage leaves then wash the cabbage and cut it into wedges leaving the stem in tact. Also peel and roughly chop the white onion as well as smash and peel the garlic cloves. I like leaving the garlic cloves whole but if you have big cloves, cut them in half. |
2 Done | Brown The Cabbage WedgesFirst, preheat your oven to 325°F. Heat your large oven-safe pot on high heat. Add 2 Tablespoons of olive oil then add a few of your cabbage wedges. Season each wedge with salt and black pepper and brown on each side for 5 minutes on medium heat. Once you've turn the cabbage wedges over, season the other side with salt and black pepper as well. I do the browning in 2 batches. Once all cabbage wedges have some nice color on each side, layer the cabbage wedges, onion and garlic cloves. Add the vegetable or chicken broth and the butter. I like cutting the butter into smaller squares and dotting them all over the pot. Lastly, season once more with a sprinkle of salt and black pepper. No more than 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. |
3 Done | Braise In The OvenCover the pot with a lid then braise in your oven for at least 90 minutes or up to 2 hours. The longer you braise the cabbage, the softer and sweeter it gets. During the braise, the onions and garlic cloves will also soften and caramelize. |
4 Done | Make The Pearl Couscous20 minutes before the timer for the cabbage goes off, make the pearl couscous. Cook the couscous according to the package instructions. Once the couscous is fully cooked, add the lemon zest, raisins, chopped parsley and sea salt. |
5 Done | ServeServe this dish hot and garnish with fresh parsley. Leftovers can be stored in the refrigerator for up to 3 days. |
