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Braised Cabbage in a Dutch Oven

Cabbage braised in a Dutch oven with cucumber-pickle brine and a little vegetable oil. Cooking cabbage this way is the easiest method — far handier than braising it in a regular saucepan. As it braises in the Dutch oven, I never stir it.

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Cabbage in a duck house
Cabbage in a duck house Cabbage in a duck house
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 40 % 4 g
Carbohydrates 50 % 5 g
58 kcal
GI: 100 / 0 / 0
  • The tastiest braised cabbage comes out of a Dutch oven, and it takes about an hour to make this way. For a bolder flavor, this recipe adds cucumber-pickle brine to the cabbage as it braises. Brine from pickled tomatoes or other canned vegetables works too, as does tomato juice. Sauerkraut braises up beautifully, but here we're using fresh cabbage, so we need the brine. First, prep everything: peel the onion and carrots, then grate the carrots on the coarse side of a box grater, dice the onion small, and shred the cabbage. Heat the vegetable oil over high heat in the Dutch oven and add the onion and carrots. Fry briefly over high heat, stirring. As soon as the onion turns translucent, add the salt, pepper, and bay leaf, then add the shredded cabbage, stir, and pour in the brine or marinade. Wait a bit for the brine to come to a boil, then turn the heat to the lowest setting, cover, and braise the cabbage for 50 minutes. Don't lift the lid while it braises — the cabbage needs to steam through. On low heat it won't scorch, since there's plenty of liquid and the lid seals well. Serve the braised cabbage hot as a dish on its own. Chilled, it makes a fine stand-in for a salad, and it also works as a filling for savory pies.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Table salt - 0  kcal/100g
  • Brine - 1  kcal/100g

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