Braised cabbage ticks all the necessary boxes during these challenging times: It’s easy, cheap, nutritious, and versatile. A single head of cabbage goes a long way and will last nicely in your refrigerator, so it makes sense to grab one (or two) anytime you see them available. This recipe only requires a pound of shredded cabbage (another reason a kitchen scale is a nice thing to have!), which means you’ll likely have some leftover.
NOTE: This is the seventh entry in my year-long series highlighting the easiest way I know to prepare some of the most nutrient dense powerhouse ingredients that we know we SHOULD be eating all the time, but especially when we are in a healing phase and following an elimination diet like the Autoimmune Protocol (AIP).To view the rest of the easy recipes in the series, click here.
Be sure you come back next week when I share 10 more of the best and easiest recipes featuring cabbage from my favorite AIP bloggers!
The nutritional value of cabbage
A serving of cabbage contains 85% of your daily need for vitamin K and over 50% of your daily need for vitamin C (source). But the real nutritional power behind cabbage lies in its phytonutrient content, especially polyphenols and flavonoids, which contribute to its antioxidant and anti-inflammatory properties. These may provide anti-cancer health benefits, cardiovascular support, and help to heal the digestive tract (source).
Is there anyone who should be cautious about eating cabbage?
If you have a thyroid condition, you may have heard that you should limit your consumption of cruciferous vegetables, including cabbage, because they are “goitrogens.” While early studies in animals that were iodine-deficient did have an increased rate of goiter development if they consumed large amounts of cruciferous vegetables, more recent studies done on humans indicate that the health promoting properties outweigh any potential harm (source). As always, your unique needs may vary, so speak to your doctor if you are concerned.
Types of cabbage
This particular recipe was developed (and photographed) with a head of basic green cabbage. But did you know that there are many other types of cabbage available to enjoy? Here are some of my personal favorites that would also work with this recipe…
- Savoy cabbage – Also green, with ruffled leaves. Less tightly packed than the standard cabbage head and because it is more tender, can work well as a wrap.
- Red cabbage – The name says it all! Use it in this recipe, but add a tablespoon of lemon juice with the broth to add some acid and preserve the lovely magenta color.
- Napa or Chinese cabbage – Ruffled leaves, similar to Savoy, but the head is elongated. This is the cabbage that is commonly used to make kimchi.
Easy Braised Cabbage Recipe
- 1 tablespoon olive oil
- ¼ cup bone broth
- 1 pound shredded cabbage
- a pinch of dried thyme or sage
- 1 teaspoon dried parsley flakes or other dried herb
- Place a large skillet that has a lid over medium-high heat.
- Heat oil and broth, then add cabbage and dried herbs. Stir, then cover.
- Cook covered for 7-9 minutes, stirring just once or twice, until cabbage is wilted but still bright green.
- Sprinkle with parsley flakes and salt to taste before serving.
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Wondering where to buy AIP compliant cooking oils and other shelf-stable ingredients? I suggest ShopAIP!
Other cabbage recipes from my blog archives
- Chicken & Mushroom Cabbage Rolls
- Citrus Cabbage Slaw
- Pork Chops with Cabbage & Apples
- Braised Red Cabbage & Apples
- Roast Chicken with Cabbage
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