Crockpot Braised Cabbage

by lydia on September 24, 2013

I have this strange obsession with braised cabbage. It’s comfort food to me! I could totally settle down to a big bowl of it and happily go to town on it. It’s strangely addicting I find, though I never over indulge might I suffer the consequences (you know what I mean)! The problem is, I hate waiting for it to take so long to cook in the oven and have to check it ..blah, blah, blah, so I often just steam it on the stove top. However, I finally got my act together and figured out I could make the braised cabbage more hands off in the crockpot. Light bulb moment! I know I sound like I’m whining and making a big stink about making braised cabbage in the oven, but once you braise it in the crockpot you’ll realize how much easier it is, I promise!


Crockpot Braised Cabbage
Cuisine: Side Dish
  • 1 head green cabbage
  • 1 large sweet onion, halved and sliced
  • 4 garlic cloves, coarsely chopped (optional)
  • ¼ cup bacon fat, melted
  • ¼- 1/2 cup bone broth, wine or water smoked
  • Coarse sea salt or coarse celtic sea salt
  • Caraway seeds (optional)
  1. In a 6-8 quart crockpot add the melted bacon fat. Add the onion with the heat on high.
  2. Lop off the tough stem end of the cabbage and divide it into 12 wedges. Keep the core attached so the wedges stay intact after the long cooking time if you like it that way - I don't bother myself because it makes it easier to stir around in the crockpot.
  3. Layer the cabbage wedges into the crockpot.
  4. Pour the broth or wine over top. Add the salt and caraway if using.
  5. Cook the cabbage on high for 1 hour.
  6. Check it and stir the cabbage gently to move the top pieces below to cook through more fully. Top with more broth or fat if needed.
  7. Continue to cook on high for up to 4 hours. In my crockpot about 3½-4 hours is perfect but it can go for up to 5 hours on high.
  8. Drizzle with aged balsamic vinegar if you like or even a drizzle of raw apple cider vinegar.
  9. Salt and pepper to taste.
  10. At this point you can serve the cabbage or store it in the fridge for later. When you need to reheat it, just place it in baking dish in the oven at 425 and bake for 15 minutes until slightly browned.

The nice thing about making this dish in the crockpot is you can walk away from it or leave the house for a bit. I work from home so I can start this after my lunch and it will be ready by dinner time. While I have never tried this myself, you could try braising the cabbage on low for much longer, I would just add a bit more liquid to start so it doesn’t dry out while it’s cooking (if you are going to be outside of the home). The entire time I wrote this post I was salivating for some braised cabbage. Seriously, this stuff should replace popcorn at the movies!

Need a good crockpot? This 6 quart Crockpot is one of the brands that is known to be safe and lead free.



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Daniele October 1, 2013 at 12:10 pm

Could you replace the bacon fat with coconut oil?

lydia October 1, 2013 at 12:15 pm

Absolutely Daniele! Any healthy good fat would work…

Sarah October 1, 2013 at 2:28 pm

Cabbage cooked a long time with fat, protein, or bone broth = glutamates and nucleotides = major Umami! That’s why you can’t stop eating it and it leaves you feeling oddly satisfied . :) I love cabbage cooked like this as well, or sliced thin and sauteed in ghee until it begins to caramelize. Celery sliced and cooked this way with broth and ham does a similar (delicious) thing :)

Lydia April 24, 2014 at 10:50 am

Good to know Sarah! It is major Umami indeed! :)

Mollie November 14, 2014 at 9:30 pm

Lovely idea; I thought coconut or olive oil worked as well. A friend just handed me a large cabbage head and for a couple of days I looked for a suitable crock recipe. This hits the spot; I like the short hours to cook. I look forward to this delish dish tomorrow.

Amanda March 20, 2015 at 4:47 pm

Just wanted to thank you for sharing this recipe. Through our produce co-op, we ended up with a LOT of cabbage. This is a fabulous way to use it – easy and really delicious. My parents tried it the first time I made it and loved it so much, they made it with the extra cabbage we gave them. Thanks again!

lydia March 20, 2015 at 4:57 pm

Aw, that’s awesome Amanda!!!

Shelley March 17, 2016 at 2:07 pm

I am using leftover fat and bones from a couple of smoked hamhocks along with the rest of your listed ingredients. Can’t wait!!!

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