This Braised Cabbage and Vegetables is flavorful, simple, and healthy. This vegan dish combines tender seasoned cabbage with roasted potatoes and carrots for an absolutely delicious meal.
This Braised Cabbage and Vegetables is a great side or main course because it combines great flavors, versatility, and health benefits all in one. I love cabbage because it is so easy to cook and can be paired with almost any ingredient. Its mild flavor makes it a great foil for other veggies, herbs, and spices.
Cabbage has lots of Vitamin C and K, has anti-inflammatory properties, and helps with digestion. It's also very filling despite being low in calories. The potatoes and carrots bring even more vitamins and minerals to the table, so you can be sure that it's not only yummy, but good for you. With lots of variations and a really easy preparation, this is one recipe you'll want to serve throughout the season. Let's look at what you'll be using to make it.
Video Tutorial
What you'll need
- Cabbage.
- Carrots.
- Potatoes.
- Veggie Broth. I used Better Than Bouillon, No Chicken Base to make my broth.
- Oil. I used Nutiva Organic Coconut Oil with Buttery Flavor. Another oil can be used, or melted plant butter.
- Spices. Oregano, paprika, garlic powder, salt, and pepper.
- Herbs. Fresh parsley or dill, to garnish.
How to make it
1. Cut the cabbage in half, and then cut that half into 3-4 wedges.
2. Place those cabbage wedges on a large baking dish and arrange the potatoes and carrots all around them.
3. Season the vegetables with garlic powder, paprika, oregano, salt, and pepper.
4. Using a pastry brush, carefully brush the cabbage and vegetables with oil.
5. Pour the vegetable broth under the vegetables and cover the whole baking dish with aluminum foil.
6. Bake for 1 hour at 375°F, remove the foil, and bake for additional 30 minutes. Garnish with fresh parsley and serve.
Tips for the best Braised Cabbage and Vegetables
- Choose a good quality cabbage. When purchasing cabbage, look for one that is round and compact. The leaves should be crisp and the color bright, and it should feel heavy for its size.
- Chop the carrots and potatoes evenly. Cut the carrots in ½-inch slices and chop the potatoes into pieces about an inch wide. This will give everything a chance to cook thoroughly and evenly.
- Use full-sized carrots. A regular sized carrot is easier to peel and cut into discs, so this would be a better choice here. That said, you can use baby carrots if it's all you have. Just leave them whole, or cut in half.
- Remove the foil halfway through. Don't forget to take off the foil for the last part of the cooking process. This will put direct heat on the cabbage and vegetables for a delicious char.
Add-ins and Substitutes
- Use different cabbage varieties. I used a green cabbage, but you could use red, as well as other varieties. If you use red, add a little bit of vinegar as it will keep the red color from turning blue.
- Add seeds. You might enjoy this Braised Cabbage and Vegetables with cumin, sesame, or caraway seeds added in. These impart a lot of flavor and are a tasty way to tweak this recipe.
- Substitute other vegetables. This dish is very versatile, so you can make it with other vegetables, such as celery, onion, turnips, broccoli, cauliflower, or parsnips.
- Add some heat. If you like your food a little spicy, add some hot sauce or Sriracha to the broth. You can also add red pepper flakes or cayenne pepper to the top of the cabbage.
How to Store
You can store this Braised Cabbage and Vegetables in an airtight container in the refrigerator for up to 5 days. Reheat it either in the oven or in the microwave. You can freeze this dish as well. Just place it in a freezer-safe container or in a ziplock bag and it will last for about 6 months. It should be thawed overnight in the fridge before reheating to serve.
What to Serve with it
- Potatoes. Enjoy this dish with a side of Garlic Smashed Potatoes, Vegan Scalloped Potatoes, Perfect Baked Potatoes, or Vegan Spinach Mashed Potatoes.
- Proteins. Serve it alongside Quick Maple Sriracha Tofu, Black Bean Tacos, and Quick & Easy Chipotle Pinto Beans.
- Grains. This Braised Cabbage and Vegetables will taste yummy with Spinach Rice, Quinoa Tabbouleh Salad, Quick and Tasty Bulgur Salad, millet, sorghum, or buckwheat.
- Pasta. Try this dish on the side of Creamy Zucchini Pasta, Pasta with Roasted Pepper Sauce, Spaghetti Aglio e Olio with Spinach, or Mushroom Bolognese Pasta.
I hope you enjoy this flavorful and versatile Braised Cabbage and Vegetables. It makes the perfect side dish or light meal during these colder months when you just want something warm and delicious.
More tasty vegan cabbage recipes:
- Roasted Cabbage Steaks
- Whole Roasted Cabbage
- Cabbage Soup
- Cabbage Curry
- Easy Sautéed Napa Cabbage
- Easy Baked Cabbage
Braised Cabbage and Vegetables
Ingredients
- ½ medium cabbage
- 2 medium carrots, peeled and sliced
- 2 large potatoes, peeled and cubed
- 1 tsp. garlic powder
- 1 tsp. oregano
- ½ tsp. paprika
- ¾ tsp. sea salt
- ¼ tsp. pepper
- 3 tbsp. oil I used Nutiva Coconut Oil with Butter Flavor
- ¾ cup vegetable broth
- 1 tbsp. chopped parsley
Instructions
- Cut the cabbage in half, and then cut that half into 3-4 wedges.
- Place those cabbage wedges on a large baking dish and arrange the potatoes and carrots all around them.
- Season the vegetables with garlic powder, paprika, oregano, salt, and pepper.
- Using a pastry brush, carefully brush the cabbage and vegetables with oil.
- Pour the vegetable broth under the vegetables and cover the whole baking dish with aluminum foil.
- Bake for 1 hour at 375°F, remove the foil, and bake for additional 30 minutes. Garnish with fresh parsley and serve.
Notes
Add-ins and Substitutes
- Use different cabbage varieties. I used a green cabbage, but you could use red, as well as other varieties. If you use red, add a little bit of vinegar as it will keep the red color from turning blue.
- Add seeds. You might enjoy this Braised Cabbage and Vegetables with cumin, sesame, or caraway seeds added in. These impart a lot of flavor and are a tasty way to tweak this recipe.
- Substitute other vegetables. This dish is very versatile, so you can make it with other vegetables, such as celery, onion, turnips, broccoli, cauliflower, or parsnips.
- Add some heat. If you like your food a little spicy, add some hot sauce or Sriracha to the broth. You can also add red pepper flakes or cayenne pepper to the top of the cabbage.
Wow! Crazy good! I'm not vegan but this dish could convert me!
Thank you so much!