Braised cabbage with carrots and leeks is a comforting winter side dish where seasonal ingredients shine. Fennel seeds, fresh thyme, and orange zest bring out the sweetness of the vegetables and add a Mediterranean twist.

An overhead photo of braised savoy cabbage on a serving platter with serving utensils. Next to this is a orange wheel, bowls of black pepper and thyme, and a lemon half. — Photo Credits: Katherine Irwin

When I think of braising, what comes to mind are cuts of meat like short ribs or lamb shanks that require a long, slow simmer to become fall-apart tender. But this classic technique is just as good at bringing out the best flavors of hearty vegetables, too!

The trick to any good braise is to infuse the cooking liquid with tons of flavor. This recipe uses leeks and garlic sautéed in extra-virgin olive oil to provide an aromatic foundation. Fennel seed, fresh thyme, and orange zest add nuance, while chicken stock lends a meaty flavor to the braising sauce.

One advantage of braising is that it doesn’t require too much babysitting. Peek under the lid once in a while, and if the pan appears to be drying out, add a bit more liquid. At the end of the cooking time, remove the lid and cook until the excess liquid evaporates and the cabbage and carrots are glazed with concentrated, savory flavor.

Once you start braising cabbage, you’ll find lots of inspiration to apply this technique to other cool weather vegetables. Try Whole Braised Leeks with Fresh Herbs and Feta or, for a wintry dish that includes some meat, Braised Chicken Thighs with Grapes and Fennel.

Table of Contents

What is Savoy Cabbage?
Ingredients for Braised Cabbage
How to Make Braised Cabbage
Ways to make Braised Cabbage Your Own
What to Serve with Braised Cabbage
More Cabbage Recipes
Braised Cabbage and Carrots with Fennel Seed and Orange Recipe
Mediterranean Diet Starter Kit

Braised savoy cabbage in a pot with a wooden spoon.

What is Savoy Cabbage?

Savoy cabbage is named for the Savoy region of France in the Western Alps, where it is believed to have originated. Like all cabbages, it’s a member of the cruciferous vegetable family, which includes cauliflower, broccoli, and Brussels sprouts.

It has the same round shape as green and red cabbage, but is so much more elegant looking! Its leaves are looser and ruffly, ranging from a lovely deep green on the outer layers to pale yellow in the center. It has a mild, earthy flavor and becomes tender and almost buttery when cooked.

To prep savoy cabbage, rinse the whole head in cold water to remove grit. Then, peel off the outer leaves and rinse separately. Remove any woody, thick ribs, and cut out the core, if it has one.

Ingredients for braised savoy cabbage including savoy cabbage, a leek, a carrot, olive oil, salt, black pepper, garlic, fennel seeds, thyme, orange, broth, lemon, and parsley.

Ingredients for Braised Cabbage

With juts a few exceptions, you’ll find almost everything you need to make this recipe in the produce section. Here’s what you’ll need to make this hearty vegetable side:

Leeks: Milder and sweeter than onions, leeks infuse the braising liquid with flavor. Since leeks can hide grit in between their layers, they require careful cleaning.
Savoy cabbage has ruffly, lacy leaves that are darker green on the outside, fading to creamy yellow in the center. It has a milder flavor than green or red cabbage and has the advantage of cooking more quickly.
Carrots lend their earthy sweetness and bright color to this dish.
Extra virgin olive oil: Sautéing the leeks and garlic in good olive oil awakens their flavor. Try this recipe with fruity Arbequina olive oil from California!
Kosher salt and freshly ground black pepper bring out the flavors of the aromatic ingredients and add balance. Be sure to season the dish a second time just before serving.
Garlic: Pungent and fragrant, garlic is indispensable when it comes to adding savory flavor.
Fennel seeds: Part of the same family of plants as carrots, fennel seeds give braised cabbage a sweet anise note.
Thyme adds a woodsy, herbal flavor to the braising liquid.
Orange zest: Though it may seem like an unusual addition to the recipe, orange is commonly added to savory dishes in much of the Mediterranean region, including our Easy Orange Harissa Lamb Chops.
Chicken stock adds savory depth to the braising liquid. Use homemade chicken stock or store-bought.
Lemon juice: While many braised cabbage recipes call for vinegar, I like lemon juice because it brightens this dish without making it feel heavy.
Parsley: This herb is also part of the same family that carrots and fennel belong to. Here, it adds both freshness and color.

An overhead photo of a serving of braised savoy cabbage being placed a plate with a fork. Next to this is another plate of the cabbage, a platter of the cabbage, a glass of wine, bowls of black pepper, parsley and thyme, an orange wheel, and 2 lemon halves.

How to Make Braised Cabbage

You’ll need a Dutch oven or a large, deep saucepan with a heavy lid for this recipe. As the vegetables cook, adjust the heat as necessary to maintain a low simmer. If needed, add more chicken stock to keep the ingredients moist.

Clean and Slice the Leeks: Slice away the green parts from one leek, keeping only the white and light green parts. Halve the leek lengthwise and thinly slice crosswise into half-moons. Transfer to a bowl of cold water. Swirl the leeks around to remove any sand or dirt. Use a slotted spoon or your hands to scoop the leeks out into a sieve.
Prep the cabbage and carrots: Remove and discard any wilting or damaged leaves from the outside of the cabbage and rinse to remove grit. Halve the cabbage and cut crosswise into 1-inch strips. You should have about 10 cups. Halve the carrot lengthwise and cut crosswise on the diagonal into long, thin strips.
Sauté aromatics: Heat a large pot or Dutch oven over medium-low heat and add 2 tablespoons olive oil. When the oil is hot, add the leeks, sprinkle them with a teaspoon of Kosher salt, and cook until softened, about 10 minutes. Add 2 cloves minced garlic, carrots, 1/2 teaspoon crushed fennel seeds, 4 sprigs of thyme, and one long strip of orange peel. Cook, stirring, until fragrant, about 2 minutes.
Wilt the cabbage: Add half the cabbage and stir with a wooden spoon until it begins to wilt, about two minutes. Add the rest of the cabbage and cook until wilted, another two minutes.
Add the braising liquid: Pour in 3/4 cup chicken stock and 3/4 cup water. Bring to a boil. Reduce the heat to low, cover, and cook until the cabbage is tender, 15-20 minutes.
Glaze the vegetables: Remove the lid. If there is still liquid left in the pan, raise the heat to high and cook, stirring, until it has evaporated and the cabbage and carrots are lightly glazed, about 5 minutes. Remove the thyme springs and orange peel.
Season and serve: Stir in 1 tablespoon of lemon juice and 1/4 cup chopped parsley and season again to taste with salt and freshly ground pepper.

Ways to make Braised Cabbage Your Own

You can use this method but make some swaps in the ingredients to change up the profile of braised cabbage. Here are some ideas to make this recipe your own.

Use green or red cabbage. Just remember that you may need to add cooking time to achieve the same tender texture. Note that using red cabbage will result in a dish with a purple color!
Make it vegetarian: Swap out the chicken stock with vegetable broth.
Play with the spices: Try anise seeds or ground coriander in place of fennel seeds, or use bay leaves instead of thyme.
Make it a meal: Add a can of cannellini beans, along with their liquid, during the last 10 minutes of cooking time. Top with grated Parmesan cheese and serve a hunk of country bread or a crusty olive loaf.

An overhead photo of a serving of braised savoy cabbage on a plate with a fork. Next to this is a bowl of black pepper and 2 glasses of wine.

What to Serve with Braised Cabbage

On a chilly, autumn evening, pair this side with Roast Spatchcock Chicken, which, like the cabbage, is scented with orange and thyme. Or, if you want to stick to the stovetop, try our Roman-style Chicken Saltimbocca, featuring salty prosciutto and sage. If you’re looking for another side dish with major comfort-food appeal, you can’t go wrong with Roasted Garlic Mashed Potatoes.