Pioneer Woman Braised Cabbage Wedges

Pioneer Woman braised cabbage wedges are a tender, caramelized side dish with smoky bacon, chipotle and savory onions that come together in 1 hour 25 minutes. Try this cozy fall side dish for Sunday dinner or Thanksgiving, since it's a one-skillet recipe and pairs easily with roast chicken.

Sear the cabbage wedges in the bacon drippings until they pick up real color, because that browning is where most of the flavor comes from. Skip it and the braise tastes flat and watery instead of rich and smoky.

Stirring chipotles in adobo and tomato paste into the onions before the broth goes in gives the braising liquid a smoky, gently spicy depth. Finishing with apple cider vinegar and a spoonful of sour cream then cuts through the richness.

Pioneer Woman Braised Cabbage Wedges

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

55

minutes

Calories

143

kcal

Wedges of cabbage turn silky inside and caramelized at the edges as they bake in a smoky tomato and chipotle broth. Crispy bacon and cool sour cream finish each wedge with crunch and tang.

Ingredients

• 4 slices thick-cut bacon, chopped
  

• 1 medium Savoy, green, or purple cabbage, cut into 8 wedges through the core (about 2 pounds)
  

• 2 1/2 tsp. kosher salt
  

• 1 1/4 tsp. black pepper
  

• 1 tbsp. olive oil, plus more as needed
  

• 1 yellow onion, chopped
  

• 2 tbsp. tomato paste
  

• 4 garlic cloves, finely chopped
  

• 2 chopped chipotles in adobo, plus 1 tablespoon adobo sauce
  

• 2 c. low-sodium chicken or vegetable broth
  

• 2 tsp. Worcestershire sauce
  

• 1 tsp. light brown sugar
  

• 2 tsp. apple cider vinegar
  

• 2 tbsp. chopped fresh chives
  

• 1/4 c. sour cream, for serving
  

Directions

• Preheat the oven: Preheat the oven to 375°F. That way it is fully hot by the time the skillet is ready to go in.
• Crisp the bacon: Cook 4 slices chopped thick-cut bacon in a large ovenproof skillet over medium heat for 5 to 7 minutes until browned and crispy. Move it to a paper towel-lined plate and leave the drippings in the skillet.
• Sear the cabbage: Sprinkle 8 cabbage wedges with 2 teaspoons kosher salt and 1 teaspoon black pepper, then sear them in the bacon drippings over medium heat in two batches. Give each batch about 5 minutes until lightly browned on both sides, adding olive oil between batches if the pan gets dry.
• Build the sauce: Add 1 tablespoon olive oil and 1 chopped yellow onion to the skillet and cook for 3 to 5 minutes until softened. Then stir in 2 tablespoons tomato paste, 4 chopped garlic cloves, 2 chopped chipotles, 1 tablespoon adobo sauce and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Add the broth: Cook the mixture for 1 minute until fragrant, so the tomato paste and garlic lose their raw edge. Whisk in 2 cups broth, 2 teaspoons Worcestershire sauce and 1 teaspoon light brown sugar, then bring it to a boil.
• Bake the wedges: Take the skillet off the heat and nestle the cabbage wedges into the liquid. Bake for 45 to 55 minutes, carefully flipping the wedges halfway through, until the cabbage is tender and caramelized.
• Finish and serve: Drizzle the cabbage with 2 teaspoons apple cider vinegar, then sprinkle with 2 tablespoons chopped chives and the crispy bacon. Serve with 1/4 cup sour cream on the side.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different broth?

Low-sodium chicken or vegetable broth both work well here. Keep it low-sodium, because the bacon, salt and Worcestershire sauce already add plenty of saltiness as the liquid reduces.

How do I store leftover braised cabbage?

Keep leftovers in an airtight container in the fridge. Reheat them gently in a skillet or a low oven so the wedges stay tender, and add a splash of broth if the sauce has thickened.

Can I make this ahead of time?

You can sear the cabbage and make the sauce earlier in the day, then bake it just before dinner. Hold off on the vinegar, chives and sour cream until it comes out of the oven so they stay fresh.

What if I don't have an ovenproof skillet?

Sear the cabbage and build the sauce in a regular skillet, then move everything to a 9x13 baking dish or Dutch oven for the bake. Cover it loosely with foil if the top browns faster than the cabbage softens.

What is the most common mistake with braised cabbage wedges?

Crowding the pan during the sear is the big one, since the wedges steam instead of browning. Work in two batches like the recipe says, so each wedge gets real color before it goes in the oven.