Braised Cabbage With Herbed Vinaigrette



Braised Cabbage with Herbed Vinaigrette

Missy Gervais
A perfect side on a winter's night
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American


  • Toaster Oven
  • stove


  • 2-3 piece Green Cabbages quartered
  • 1 cup Vegetable Stock
  • 2 tbsp butter
  • salt and pepper, to taste
  • ¼  cup olive oil extra-virgin
  • 1 shallot finely chopped
  • sprig thyme leaves picked and roughly chopped
  • 1 pinch fennel seeds crushed with your fingers
  • 2 tbsp white wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp chopped fresh parsley leaves
  • 2 tbsp finely chopped chives


  • Preheat oven to 375 F (190 C). Place cabbage, vegie stock, butter, salt and pepper in a roasting dish. Cover with foil and bake for about 30 minutes, or until cabbage is fork-tender. Don’t worry if it gets a bit golden around edges.
  • To make the herbed vinaigrette, heat olive oil in a small frying pan over medium heat. Add shallot, thyme and fennel and sweat until shallots have softened, about 5 to 8 minutes. Remove from heat and add remaining ingredients, whisking until combined.
  • Place cabbage on a serving platter and drizzle with vinaigrette.
Keyword CABBAGE, chicken stock, HERBED VINAIGRETTE

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