All the stuffed cabbage flavor—no rolling, no meat, just a simple, delicious side!
Love the sweet and tangy flavor of Jewish stuffed cabbage but don’t want to spend hours rolling? This simple braised cabbage gives you all that rich tomatoey goodness—no stuffing required. Soft, silky, and bursting with flavor, it’s the perfect meat-free side dish for Shabbat, Yom Tov, or any cozy dinner.
Melted Sweet and Sour Cabbage
Servings
4 Servings
Ingredients
- 1 medium green cabbage cut into thick wedges (keep the core intact so they hold together)*
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 14-oz can crushed tomatoes
- 1 ½ cups water or vegetable broth
- 2 tablespoons tomato paste
- 3 tablespoons honey or brown sugar
- 3 tablespoons apple cider vinegar or red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional, for depth
- ¼ teaspoon red pepper flakes optional, for a little heat
Instructions
1. Sear the Cabbage
- Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Sear the cabbage wedges for 2-3 minutes per side until lightly browned. Remove and set aside.
2. Build the Sweet & Sour Sauce
- In the same pot, sauté the onion over medium heat until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Stir in tomato paste, crushed tomatoes, water (or broth), honey, vinegar, salt, pepper, paprika, and red pepper flakes. Let it simmer for 5 minutes to blend the flavors.
3. Braise Until Melted
- Nestle the cabbage wedges back into the pot, spooning some sauce over them. Cover, reduce heat to low, and simmer for 45-60 minutes, turning occasionally, until the cabbage is soft, tender, and infused with flavor.
4. Serve & Enjoy
- Spoon extra sauce over the cabbage before serving. Enjoy as a simple, flavorful side dish with your favorite mains.
Tips & Tricks
- ✔ Want it extra sweet? Add a handful of golden raisins!✔ Make it heartier! Serve with sauteed ground meat and over mashed potatoes or cauliflower puree.✔ Even better the next day! The flavors deepen, making leftovers a treat.
Notes
*If you can find bug free cabbage in your local kosher market you can follow it this way. If your cabbage needs to be checked for bugs you may need to remove the core and cut into wedges, it’s okay if they don’t stay intact.
Seems like a good way to do brussels sprouts, too. I’ll try it and recommend.
Can this be done with brussels sprouts? Seems like a good way to eat the sprouts
I am not sure. Would love to hear.
This stuff cabbage recipe is the most delicious one. When I started to read it I remembered how my mom cooked that special dish. I wanted to give it a try and surprised my family….. and I did it!!!!! Thank you.
Thanks so much for letting us know, glad it worked so well for you.