Couscous and Braised Cabbage


Braised Cabbage
Baised Cabbage

Braised Cabbage

  • 1 small head of Green Cabbage
  • 1 cup, roughly diced White Onion
  • 6 (or more) Garlic Cloves
  • 4 Tablespoons Olive Oil
  • 2 cups Broth (Chicken or Vegetable)
  • 4 Tablespoons Butter (I use vegan butter)
  • 1 teaspoon Sea Salt
  • 0.5 teaspoon Ground Black Pepper
  • 1 Tablespoon, chopped Parsley

Pearl Couscous

  • 5.8 ounces (1 package) Pearl Couscous
  • use amount specified on package Water
  • use amount specified on package Olive Oil
  • 0.5 teaspoon Sea Salt
  • 2 Tablespoons Raisins
  • 1, zested Lemon
  • 2 Tablespoons, chopped Parsley

What to do with them

Discard any limp outer cabbage leaves then wash the cabbage and cut it into wedges leaving the stem intact. Also, peel and roughly chop the white onion as well as smash and peel the garlic cloves. I like leaving the garlic cloves whole but if you have big cloves, cut them in half.

Brown The Cabbage Wedges

First, preheat your oven to 325°F. Then heat your large oven-safe pot on high heat. Add 2 Tablespoons of olive oil then add a few of your cabbage wedges. Season each wedge with salt and black pepper and brown on each side for 5 minutes on medium heat.

Once you've turned the cabbage wedges over, season the other side with salt and black pepper as well. Once all the cabbage wedges have some nice color on each side, layer the cabbage wedges, onion, and garlic cloves. Add the vegetable or chicken broth and the butter. Lastly, season once more with a sprinkle of salt and black pepper. No more than 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Braise In The Oven

Cover the pot with a lid then braise in your oven for at least 90 minutes or up to 2 hours. The longer you braise the cabbage, the softer and sweeter it gets. During the braise, the onions and garlic cloves will also soften and caramelize.

Make The Pearl Couscous

20 minutes before the timer for the cabbage goes off, make the pearl couscous. Cook the couscous according to the package instructions. Once the couscous is fully cooked, add the lemon zest, raisins, chopped parsley, and sea salt.