Best Braised Savory Cabbage Recipe
Savoy cabbage skillet with brown butter, caraway, and a sour cream finish. This is what Eastern European weeknight cooking looks like when it actually works.
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Equipment
- Wooden spoon or silicone spatula
- sharp knife
- cutting board
- measuring cups and spoons
- citrus juicer
Ingredients
- 1 Savoy cabbage about 2 lb / 900 g, cored and thinly sliced
- 3 tablespoons unsalted butter
- 2 shallots large, thinly sliced
- 1 teaspoon caraway seeds
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ⅓ cup chicken broth or vegetable stock
- 2 tablespoons sour cream
- 2 tablespoons fresh dill finely chopped
- 1 to 2 teaspoons fresh lemon juice
Instructions
- Remove the tough outer leaves from 1 Savoy cabbage if needed. Cut the cabbage into quarters, remove the core, then thinly slice the leaves. Set aside.
- Heat a large sauté pan or deep skillet over medium heat. Add 3 tablespoons unsalted butter and cook for 3–5 minutes, swirling occasionally, until golden brown and nutty. Watch carefully to prevent burning.
- Add 2 shallots (thinly sliced) and cook for 4–5 minutes, stirring often, until softened and lightly caramelized.
- Stir in 1 teaspoon caraway seeds and toast for about 30 seconds, just until fragrant.
- Add the sliced cabbage along with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss well until every strand is coated with the brown butter.
- Pour in ⅓ cup chicken broth and stir. Cover the pan and cook over medium-low heat for about 8 minutes, stirring once or twice.
- Remove the lid and cook for another 5–8 minutes, stirring occasionally, until the cabbage is tender but still has a little bite. Let any remaining liquid cook off so parts of the cabbage begin to caramelize around the edges.
- Tip: If the pan becomes dry before the cabbage is tender, add another splash of stock, one tablespoon at a time. The goal is moist, buttery cabbage, not a soupy one.
- Remove the pan from the heat. Stir in 2 tablespoons sour cream until evenly coated.
- Add 2 tablespoons fresh dill and 1–2 teaspoons fresh lemon juice. Taste and adjust with additional salt, pepper, or 1 to 2 teaspoons fresh lemon juice if needed.
Notes
Brown the butter, don't just melt it - this step takes 3 to 5 minutes and it's where most of the flavor in this dish comes from.
Toss the cabbage well when it hits the pan. Make sure every strand gets coated in that brown butter before you add the stock.
Add the sour cream off the heat. This is non-negotiable. If the pan is still hot and bubbling when you add the sour cream, it can break and turn grainy.
Nutrition
Serving: 1cupCalories: 107kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 287mgPotassium: 389mgFiber: 5gSugar: 4gVitamin A: 1712IUVitamin C: 48mgCalcium: 65mgIron: 1mg
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