You might be familiar with braised meats; they’re browned and cooked in liquid for a few hours until the meat is tender. When it comes to cooking cabbage, braising is the same idea. The cabbage is lightly browned in a bit of fat, then liquid is added, and the cabbage continues to cook. However, unlike meat, braising cabbage takes a few minutes instead of hours to prevent strong odors and flavors from forming. Some people claim they don’t like cabbage, but it’s probably because they’ve had it overcooked. Choose any variety of this cruciferous vegetable and follow these steps for making braised cabbage.

How to Make Braised Cabbage

Here’s how to make braised cabbage in three simple steps.

Step 1: Prep Cabbage

Whether you’re cooking wedges or shredded cabbage, the preparation starts the same:

• Remove and discard any wilted outer leaves; wash cabbage head.
• Cut the head into fourths, cutting through the core on a cutting surface with a chef’s knife.
• Cut out the tough inner core in each quarter; discard.
• If you are making braised cabbage wedges, cut each quarter again to form eight wedges in total. To shred cabbage, hold onto one end of the quarter and cut crosswise into shreds that are about ¼-inch wide (keep your fingers out of the way!). Some people like to cut the shreds crosswise, forming square pieces.

Step 2: Add Cabbage to Skillet

Heat a tablespoon of butter or cooking oil over medium-high heat in a large skillet. Add cabbage wedges or shreds; cook until lightly browned, turning wedges or stirring shreds as needed. Reduce the heat to medium, if necessary.

Step 3: Finish the Braised Cabbage

Add about ½ cup water to the skillet; bring to boiling. Reduce heat and simmer, covered, for six to eight minutes for wedges; three to five minutes for shreds or pieces. For extra flavor, add some diced apple and a sprinkling of caraway seeds to the pan when you add the water.

Red Cabbage vs. Green Cabbage

Red and green cabbage can be used interchangeably in most recipes. The difference between cooking green cabbage and red cabbage is just one extra step. The compounds that give red cabbage its color, called anthocyanins, are water-soluble and will turn an unappetizing blue color when cooked. To retain the brilliant red color, add a small amount of acid, such as vinegar, along with the cooking water. Figure about one tablespoon of vinegar per cup of raw shredded cabbage.

How to Purchase and Store Cabbage

In the United States, the most common varieties of cabbage are round with waxy, tightly wrapped leaves in either green or red. But you might find other types of green cabbage in your market, including savoy, with its loose head of crinkled leaves, and the pale, mild-tasting napa. Cabbage is an excellent source of dietary fiber, folate, and vitamins C, B6, and K. It might help lower cancer risk when eaten regularly.

A great braised cabbage dish starts before you even cook it. When purchasing round heads, look for those that are compact and heavy for their size. The outer leaves should be crisp and deeply colored. You can refrigerate cabbage in a plastic bag in the crisper for up to two weeks, but it’s best used within a week of purchase.