Braised Savoy Cabbage

Ingredients

• ¼ medium headSavoy cabbage
• 30 ml (2 tbsp)Olive oil
• 120 ml (½ cup)Water
• 15 ml (1 tbsp)Vegan butter
• 3 clovesGarlic, minced
• 15 ml (1 tbsp)Soy sauce
• 1.25 ml (¼ tsp)Ground black pepper
• 60 ml (¼ cup)Water

Instructions

1. 1

   Slice the cabbage

   Take a quarter of a medium head of Savoy cabbage, then cut it in half lengthways to make two wedges. Using more cabbage may not fit in most skillets.

2. 2

   Rinse and dry

   Rinse the wedges under cold water to remove any dirt. Drain thoroughly and pat dry with kitchen paper.

3. 3

   Brown the first side

   Heat the olive oil in a large non-stick skillet over medium heat. When hot, add the wedges and sauté for 3–4 minutes, until golden brown.

4. 4

   Brown the other side

   Turn the wedges over and sauté for another 3–4 minutes, until the second side is golden brown too.

5. 5

   Steam until tender

   Pour 120 ml (½ cup) water into the skillet and cover with a lid. Steam for about 15 minutes, or until tender; check by piercing the cabbage with a thin knife.

6. 6

   Cook the garlic

   Move the cabbage wedges to one side of the pan. Add the vegan butter and, once it has melted, stir in the minced garlic and sauté for about 2 minutes. Toss the wedges with the garlic.

7. 7

   Add the seasoning

   Add the soy sauce, ground black pepper and 60 ml (¼ cup) water. Shake the pan to coat the cabbage with the sauce.

8. 8

   Finish the braise

   Cook uncovered for another 3–4 minutes, turning the wedges once halfway through so they are seasoned evenly.

9. 9

   Taste and serve

   Taste the cabbage and adjust the seasoning before serving.

What is braised Savoy cabbage?

Braising combines browning with a covered, moist cooking stage, so the cabbage develops colour before becoming tender. This American-style side uses Savoy cabbage, whose crinkled leaves soften as they cook.

The method finishes with garlic, vegan butter and soy sauce for a savoury coating. The two-stage cooking helps keep the wedges intact while flavouring them throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 3g protein, 10g carbs, 20g fat.

Olive oil and vegan butter provide most of the fat, while the cabbage and water contribute carbohydrates; the cabbage and soy sauce provide only a little protein. Serve it with steamed rice and a plant-based protein to make a more balanced, filling plate.

Choosing and preparing the cabbage

Savoy cabbage: The recipe uses a quarter of a medium head, cut into two lengthways wedges. Keeping the core attached helps the pieces hold together in the skillet.

Dry wedges: Rinsing removes any grit, while patting the cabbage dry helps it brown in the oil rather than release excess water straight away.

Getting a good sear

Hot oil: Heat the olive oil over medium heat before adding the cabbage. Leave the wedges undisturbed for 3–4 minutes so the first side can turn golden.

A full turn: Brown the second side for another 3–4 minutes before adding water. Use a large skillet, as crowded wedges have less contact with the pan.

Tenderness and timing

Covered cooking: The 120 ml (½ cup) water creates steam under the lid, which softens the cabbage after browning. Start checking at about 15 minutes by inserting a thin knife into a wedge.

Final simmer: The last 3–4 minutes are uncovered, giving the soy sauce, pepper and water time to coat the cabbage. Turn the wedges once during this stage for even seasoning.

Adding the garlic

Butter first: Push the tender wedges aside and let the vegan butter melt in the pan. This gives the minced garlic a little fat to cook in.

Short sauté: Cook the garlic for about 2 minutes, then toss it with the cabbage. Keeping it to this stage helps it flavour the dish without cooking it for the entire braising time.

What to serve with it

Rice: Steamed rice makes a simple base for the cabbage and its savoury pan sauce. Spoon any sauce left in the skillet over the rice.

Protein: Pair the side with your favourite plant-based protein for a more substantial meal. Serve the cabbage straight from the pan while warm.

Recipe notes & tips

• Choose a skillet large enough to hold both wedges without crowding them.
• Dry the cabbage well after rinsing to encourage browning.
• Wait for the oil to heat before adding the wedges.
• Check tenderness with a thin knife rather than relying on the cooking time alone.
• Taste before serving, as soy sauce already brings saltiness.

Variations

• Add chilli: Stir a pinch of chilli flakes into the garlic for gentle heat.
• Use lemon: Finish with a little lemon juice for a brighter flavour.
• Add sesame: Sprinkle toasted sesame seeds over the cabbage just before serving.
• Try fresh herbs: Scatter chopped parsley over the cooked wedges.
• Include ginger: Add a little minced ginger alongside the garlic for a warmer, aromatic note.

Common mistakes to avoid

• Crowding the skillet: The wedges may steam instead of browning; use a large pan that gives them room.
• Skipping the drying: Wet cabbage can hinder browning; pat it dry after rinsing.
• Turning too soon: The cabbage needs contact with the pan to colour; let the first side cook for 3–4 minutes.
• Using a blunt doneness check: Test the thick part of a wedge with a thin knife to see if it is tender.
• Cooking the garlic too early: Add it only after the cabbage is tender so it cooks for about 2 minutes rather than throughout the braise.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a covered skillet over low heat until warmed through, adding a small splash of water if the pan looks dry.

Frequently asked questions