Braised Cabbage


  • 1  head green cabbage
  • 3 Tbsp. butter (feel free to add more!)
  • 1-2 carrots, cut into rounds (optional)
  • Red chili flakes (optional)
  • 1-2 tbs balsamic vinager (optional, for enhancing sweetness of cabbage)
  • Salt to taste


  1. Cut cabbage in half, cut out and discard core, and slice cabbage into large wedges.
  2. Melt butter in a large frying pan or saute pan over medium-high heat. Add cabbage, sprinkle with salt and chili flakes, and add vinegar and 3 Tbsp. water, or enough to cover bottom of pan. Stir to combine, cover, reduce heat to medium-low, and cook until cabbage is very tender and liquid is absorbed.  If all liquid is absorbed before cabbage is tender, add more water. 
  3. Season to taste with salt and serve hot or warm.