Braised cabbage

Braised cabbage

Total Time
45 min
15 min
30 min
You can find recipes for cooked cabbage all throughout African—as well as Caribbean—cuisine. This vegetable-packed Ethiopian-style soup is satisfying for lunch or served as a side dish for dinner. It is a simple recipe that comes together quickly, and also includes carrots and potatoes. It has both sweetness from the vegetables and tangy flavors from the vinegar. It's easy to double the recipe for a crowd.


Vegetable oil

2 tsp, or ghee

Uncooked onion

2 cup(s), chopped, thinly sliced

Garlic clove

3 clove(s), finely chopped

Green cabbage

1 pound(s), (about ½ head), cored and coarsely chopped


½ pound(s), peeled and cut into 2-inch pieces, halved if thick

Uncooked russet potato

½ pound(s), peeled and cut into 1-inch cubes

Kosher salt

1 tsp, or more to taste

Black pepper

½ tsp, coarsely ground, or more to taste

Vegetable broth

1 cup(s)

Distilled white vinegar

¼ cup(s)

Maple syrup

1 Tbsp


  1. In large skillet, heat oil over medium-high. Add onions and cook, stirring often, until beginning to wilt, 2 to 3 minutes. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds.
  2. Mix in cabbage, carrots, potatoes, 1 tsp salt, and 1⁄2 tsp black pepper. Cook, stirring often, until vegetables begin to caramelize in spots, 1 to 2 minutes. Stir in broth, vinegar, and maple syrup. Reduce heat to medium-low. Cover and simmer, stirring occasionally and adding more water by tablespoonful if cabbage sticks to pan, until potatoes are tender, 25 to 30 minutes. Season to taste with salt and black pepper.
  3. Serving size: 1/2 cup