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Braised Cabbage


This mild side dish is a good companion to Roast Beef with Horseradish Sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, March 2005


  • 2 cans (14 1/2 ounces each) low-sodium chicken broth
  • 1 teaspoon coarse salt
  • 10 whole black peppercorns
  • 1 bay leaf
  • 1 small green cabbage (about 2 pounds), cut into 8 wedges
  • 1 small leek, white and pale-green parts only, halved lengthwise and cut crosswise into 1/2-inch-thick pieces


  1. Bring broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add cabbage and leek. Cover; reduce heat to medium. Simmer until cabbage is tender, 12 to 15 minutes. Transfer cabbage and some of the broth to a serving platter.

Cook's Notes

Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about ten minutes, then remove them with a slotted spoon.

Reviews Add a comment

  • gst1962
    10 MAR, 2012
    This is my favorite method of cooking cabbage and I use this recipe when preparing the traditional corned beef and cabbage during St. Patrick's Day. There is a nice peppery flavored-taste to the cabbage rather than the salty taste that sometimes comes with boiling it in the water used for the corned beef. Highly recommended for your next St. Pat's day feast!