Here's how to turn what can sometimes be a rather bland, watery vegetable into an easy gourmet side dish with this tomato-braised cabbage recipe! Even if you're a cabbage-hater, this simple cabbage recipe could quite possibly convert you into a cabbage lover!
Tomato-braised cabbage at a glance
- How this tomato cabbage recipe is made: Tomatoes and onions are softened in butter, and then coarsely shredded cabbage is added (with the seasoning) and cooked over a low heat until soft.
- Main ingredients: Cabbage, tomatoes and onions
- Prep time: 10 minutes - just to chop the vegetables.
- Cooking time: 25 minutes - 5 minutes to soften the tomatoes and onions and a further 20 minutes to soften the cabbage.
- Yield: The recipe as written serves 4 people as a side dish, but I normally make a larger amount and freeze it in meal-sized portions.
I have to admit it - I'm a cabbage lover. The firm, crunchy white cabbage in the supermarket always finds its way into my shopping trolley, and I'm always looking for different ways to serve it! My current favourite? It has to be this tasty braised cabbage with tomatoes and onions!
I know cabbage doesn't have the most exciting of reputations; you either love it or hate it, but this quick cabbage recipe might just change your mind. Gently braised in butter with juicy tomatoes and sweet onions until perfectly tender, the cabbage becomes sweet, soft and full of flavour. Add a sprinkle of dried thyme, and you can transform this everyday vegetable into something quite special.
It's the kind of dish that goes well with most meals. Serve it as a side dish alongside a hearty roast, pile it up on a plate of sausages, or cover it with melted cheese and enjoy it as a vegetarian main. However you choose to serve it, this tomato-braised cabbage is an easy, budget-friendly side-dish, and proof that with the right treatment, even the most humble ingredient can shine.
If you're looking for more ways to use cabbage, here are a few of my favourite cabbage recipes for dinner side dishes:
- Creamed cabbage South African style
- Buttered cabbage and leeks with mustard seeds
- Spicy braised red cabbage with apple and onion
- Unstuffed cabbage rolls (this is a complete meal rather than a side dish)
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Why you should try this braised cabbage recipe
- An easy braised cabbage dish. Simple steps and minimum prep make this a perfect fuss-free side dish.
- Budget-friendly cabbage recipe. Made with inexpensive, everyday ingredients, this cabbage recipe is ideal for feeding the family on a budget.
- Packed with flavour. Butter, tomatoes, onions and thyme combine with the cabbage to create a savoury dish that tastes anything but plain!
- Freezer-friendly. Double up on the recipe and pack your freezer with bags of this tasty cabbage side.
Ingredients for tomato-braised cabbage
Sometimes you just want an easy comfort food recipe, and you can't get much easier than this rustic side dish!
**You can find the exact ingredient measurements on the printable recipe card at the end of this post.**
- Cabbage. Cabbage is low in calories and high in nutrients such as vitamins C, K, B6 and B9, as well as potassium, calcium and magnesium, making it a great addition to your diet. For this recipe, I recommend using a firm white cabbage (sometimes called Dutch white cabbage), which has a high water content that makes it perfect for braising in the juices from the tomatoes and onions. You could substitute with savoy cabbage.
- Tomato and onion. I normally use tomatoes and onions in the ratio of 2 parts tomato to one part onion. They are softened in butter until the tomatoes release their moisture. The moisture from the tomato and onion is normally sufficient to cook the cabbage without adding extra water, but this depends on the juiciness of the tomatoes.
- Water. See previous point - you may or may not need any water. If you do, 2 or 3 tablespoons will be sufficient. The cabbage will be steamed in a covered pan with the tomatoes and onions, over a very low heat.
- Butter. This is used for softening the tomatoes and onions. I like to use butter rather than oil because I think it adds a better flavour to the finished dish.
- Salt and dried thyme. This is the seasoning element. The salt helps bring out the flavour of the cabbage, and you should add a small amount as the cabbage softens. You can taste and add more before serving if you think the cabbage needs it. The thyme is optional, but I like it, so I stir in a teaspoonful while the cabbage is cooking. You could leave it out or substitute with an equivalent amount of caraway seeds.
- Ground black pepper (not pictured and optional). I like to grind a little black pepper into the cabbage before serving.
Instructions
Preparation
Step 1: Slice the cabbage into approximately half-inch-wide strips, then cut them in half.
Step 2: Cut the onions and tomatoes into half-inch dice.
Braise the cabbage
Step 3: Melt the butter in a saucepan and fry the onions over moderate heat until they soften and start to brown. Don't let them take on too much colour - you'll see from the photo that I actually left them a bit too long! 2 to 3 minutes is plenty long enough.
Step 4: Add the tomatoes, salt and thyme and continue to fry (stirring occasionally) for 2 to 3 minutes until the tomatoes soften and release their moisture.
Step 5: Add the cabbage - it looks a lot, but it does wilt down as it softens.
Step 6: Stir well to combine the cabbage with the onions and tomatoes. Add 2 to 3 tablespoons of water if you think there isn't enough liquid in the pan.
Step 7: Cover the pan with a lid and leave for about 20 minutes, stirring occasionally, until the cabbage has softened. Taste for seasoning and add extra salt if necessary. I like to grind in a sprinkling of black pepper before serving.
Tips for a successful outcome
This is such a simple recipe, I don't think you'll need many tips! However, that said:
- Take care when softening the onions. I took my eye off them for ONE MINUTE, and when I turned back, they'd browned too much. You don't really want any colour on the onions - they should just turn translucent. If I'd left them any longer, I would have had to throw them away and start again. Onions that brown too quickly can taste quite bitter.
- Allow the tomatoes to soften to release their moisture. This allows the cabbage to braise in the tasty tomato liquid and absorb all the flavours.
- Don't add too much water. 2 or 3 tablespoons of water act as a safeguard to prevent the cabbage from burning if your stove runs quite hot. Keep your eye on the cabbage, stir it occasionally and keep the heat on low.
- Actual cooking time may vary depending on how thickly you slice the cabbage, and also on how soft you would like the cabbage to be. I like it when it still has a bit of a bite; you may prefer it softer.
Serving suggestions
What can I say? This is a side dish - serve it with a roast or sausages, or anywhere you need a tasty vegetable.
If you fancy a light vegetarian meal, transfer the cabbage to a baking dish, cover it with grated cheese (or for a crispier topping, cover it with a mixture of grated cheese and breadcrumbs) and pop it under the grill for a few minutes to melt the cheese.
Storage and freezing
- Refrigerator. You can store leftover braised cabbage in the refrigerator for 3 to 4 days. You might find the cabbage draws a little water as it stands. Just pour this off before reheating.
- Freezing. I normally cook an entire cabbage in this way and pack it into meal-sized portions in freezer bags. You can safely freeze this cabbage for 3 to 4 months.
- Defrosting. Defrost the cabbage on the counter at room temperature. Depending on the temperature of your kitchen, it should take an hour or two.
- Reheating. Reheat in a saucepan on the hob over low to moderate heat until piping hot. Alternatively, transfer to a small dish and reheat in the microwave.
FAQ
Use as little water as possible - if your tomatoes were very juicy, you might not need any water at all. The idea is to braise the cabbage in its own juices. As the cabbage heats, the natural juice in the leaves is released and combines with the tomato juice to steam the cabbage. If the liquid doesn't all evaporate, leave the lid off the pan for the final 5 minutes or so.
Yes, this easy braised cabbage with tomatoes is the perfect recipe to make ahead. It will stay fresh in the refrigerator for at least 3 days, and you can reheat it gently in a saucepan or in the microwave when you're ready to serve it.
Yes, a good choice would be to fry a few rashers of bacon until crispy, chop them up and stir them through the cabbage before serving.
Save for later
If you would like to try this tomato-braised cabbage, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
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Related recipes
Visit my sides and salad recipes for other tasty side dishes. Here are a few you might enjoy:
📋The recipe
Tomato-braised cabbage
(Click the stars to rate this recipe)
Equipment
- Sharp Knife
- Chopping Board
- Saucepan
Ingredients
- ½ small firm white cabbage cut into ½-inch slices then halved or cut into thirds.
- 1 ounce /30 grams butter for frying
- 1 small onion peeled and sliced
- 2 medium tomatoes diced
- ½ teaspoon salt or more to taste
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper optional
Instructions
Preparation
- Slice the cabbage into approximately half-inch-wide strips, then cut them in half.½ small firm white cabbage
- Cut the onions and tomatoes into half-inch dice.
Braise the cabbage
- Melt the butter in a saucepan and fry the onions over moderate heat until they soften and turn translucent..1 small onion, 1 ounce /30 grams butter
- Add the tomatoes, salt and thyme and continue to fry (stirring occasionally) for 2 to 3 minutes until the tomatoes soften and release their moisture.2 medium tomatoes, ½ teaspoon dried thyme, ½ teaspoon salt
- Add the chopped cabbage - it looks a lot, but it does wilt down as it softens.
- Stir well to combine the cabbage with the onions and tomatoes. Add 2 to 3 tablespoons of water if you think there isn't enough liquid in the pan.
- Cover the pan with a lid and leave for about 20 minutes, stirring occasionally, until the cabbage has softened. Taste for seasoning and add extra salt if necessary. I like to grind in a sprinkling of black pepper before serving.¼ teaspoon ground black pepper
Notes
- Take care when softening the onions. I took my eye off them for ONE MINUTE, and when I turned back, they'd browned too much. You don't really want any colour on the onions - they should just turn translucent. If I'd left them any longer, I would have had to throw them away and start again. Onions that brown too quickly can taste quite bitter.
- Allow the tomatoes to soften to release their moisture. This allows the cabbage to braise in the tasty tomato liquid and absorb all the flavours.
- Don't add too much water. 2 or 3 tablespoons of water act as a safeguard to prevent the cabbage from burning if your stove runs quite hot. Keep your eye on the cabbage, stir it occasionally and keep the heat on low.
- Actual cooking time may vary depending on how thickly you slice the cabbage, and also on how soft you would like the cabbage to be. I like it when it still has a bit of a bite; you may prefer it softer.
- Refrigerator. You can store leftover braised cabbage in the refrigerator for 3 to 4 days. You might find the cabbage draws a little water as it stands. Just pour this off before reheating.
- Freezing. I normally cook an entire cabbage in this way and pack it into meal-sized portions in freezer bags. You can safely freeze this cabbage for 3 to 4 months.
- Defrosting. Defrost the cabbage on the counter at room temperature. Depending on the temperature of your kitchen, it should take an hour or two.
- Reheating. Reheat in a saucepan on the hob over low to moderate heat until piping hot. Alternatively, transfer to a small dish and reheat in the microwave.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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