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Stove-Top Braised Cabbage with Egg

Wine-Braised Cabbage

Liz Dodder
You can eat this stove-top wine-braised cabbage every day! I added carrots and used my sweet, sweet head of green cabbage, substituted one of my favorite white wines for the chicken stock/water, opened some good sea salt, and finished it with artisan olive oil from Santa Barbara wine country.
Course Side Dish
Cuisine American


  • ¼ cup olive oil
  • 1 medium yellow onion sliced into rough 1/3-inch slices
  • 1 large carrot sliced into ¼-inch rounds
  • 1 medium head green cabbage about 2 pounds
  • 1-2 cups good-quality dry white wine enough to cover cabbage halfway
  • Sea salt
  • 1/8 tsp crushed red pepper flakes or other spice mix or Sriracha sauce to finish
  • Coarse salt and freshly ground black pepper to taste


  • Heat oil in a large skillet over medium heat. Add onions and carrots and cook until onions are translucent and slightly golden. Add cabbage, wine, salt, and seasoning. Cover pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.
  • Allow the liquid to cook off, so that the bottom caramelizes a bit. Stir the cabbage to incorporate the browned cabbage. Serve immediately.
  • Top with poached egg and Sriracha sauce if desired.