Braised Cabbage and Vegetables

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 586kcal

Author Tania Sheff

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.

Video

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.

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.

Nutrition