This humble yet deeply flavorful dish transforms simple cabbage into a tender, buttery delight. Slow-cooked cabbage wedges are gently braised until they’re melt-in-your-mouth soft, infused with garlic, herbs, and a touch of butter. The outer leaves retain a gentle bite while the inner layers become silky and sweet, releasing their natural sugars and absorbing the aromatic broth.
Perfect as a side dish for grilled meats, lentil stews, or even served solo with crusty bread, this recipe celebrates the underrated elegance of cabbage. Cooking it in a pressure cooker or slow cooker ensures even tenderness and minimal effort. The result is a comforting, nourishing dish that’s both rustic and refined—ideal for weeknight dinners or cozy family meals.
INGREDIENTS:
- 1 medium green cabbage, cut into 6–8 wedges
- 2 tablespoons butter (or olive oil for vegan version)
- 4 garlic cloves, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or oregano
- ½ teaspoon red chili flakes (optional, for heat)
- 1 cup vegetable or chicken broth
- Juice of ½ lemon (optional, for brightness)
- Fresh parsley or dill for garnish
INSTRUCTIONS:
- Prepare the Cabbage: Remove any damaged outer leaves from the cabbage. Cut the cabbage into wedges, keeping the core intact so each wedge holds together during cooking. Rinse and pat dry.
- Sauté the Aromatics (Optional but Recommended): In a skillet or directly in your pressure cooker (if it has a sauté function), melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. This step deepens the flavor of the final dish.
- Layer the Cabbage: Arrange the cabbage wedges snugly in the pot. You can stack them slightly if needed. Sprinkle salt, pepper, thyme, and chili flakes evenly over the wedges.
- Add the Broth: Pour the broth gently around the cabbage, not directly on top. This allows the seasoning to stay in place while the liquid steams and braises the cabbage from below.
- Pressure Cook or Slow Cook:
- Pressure Cooker: Seal the lid and cook on high pressure for 5–6 minutes. Let the pressure release naturally for 5 minutes, then quick-release the rest.
- Slow Cooker: Cook on low for 4–5 hours or on high for 2–3 hours, until the cabbage is tender but not mushy.
- Finishing Touches: Once cooked, carefully remove the cabbage wedges with tongs or a slotted spoon. Drizzle with lemon juice for brightness and sprinkle with fresh herbs like parsley or dill. Spoon some of the garlic-infused broth over the top for extra flavor.
- Serve Warm: Serve the cabbage wedges as a side dish or main course. They pair beautifully with grilled chicken, roasted potatoes, lentils, or even a dollop of yogurt or tahini sauce.
Tips & Variations:
- Add onions or carrots: Layer sliced onions or carrots beneath the cabbage for extra sweetness and texture.
- Make it creamy: Stir in a splash of cream or coconut milk at the end for a richer version.
- Spice it up: Add cumin seeds or mustard seeds during the sauté for a South Asian twist.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of broth.
