Braised Cabbage

Cabbage wedges braised in a delicious tamari-sesame sauce mixture and drizzled with creamy homemade tahini dressing! Layers of caramelized and smoky cabbage leaves seasoned with umami and savory goodness from the sauce and creamy nuttiness of the tahini is just out-of-this-world delicious! It is a vegan and gluten-free side dish that is very simple to make yet so flavorful and pairs well with any dish.

Isn’t it wonderful just how a simple sauce and dressing can turn a humble vegetable into a restaurant-worthy dish? While cabbage boasts an impressive nutritional profile which includes a great amount of dietary fiber, vitamins C, K, and B6 plus a lineup of antioxidants and minerals, it is often overlooked and left at the back of the shelves. However, we have found a reason for you to grab a couple and instantly turn them into a show-stopping side dish! Braised Cabbage is so easy to make using a few pantry staples and will only take you 15 minutes of prep time!

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The Braising Sauce and Tahini Dressing

Since cabbage has a mild earthy and neutral flavor, the key to making this yummy side dish is the sauce and the dressing. You will be pleasantly surprised to find out that you probably have the majority of the ingredients in your pantry already – they are very common!

For the sauce, we are using San-J’s Organic Tamari Soy Sauce and we are so thrilled we did so! Their Tamari contains about 30% more umami than regular soy sauce so you get a richer-flavored dish. They are also certified organic, gluten-free, vegan, kosher, and non-GMO! Plus, each product is brewed with 100% soy and no wheat, using the family methods passed down for over 200 years.

Braised Cabbage will not be complete without the tahini dressing! We love how the creamy dressing’s nutty and mildly sweet flavors balance the robust sauce. We also added fresh minced garlic to the mix for those who can’t live without them! But this is optional, so you can omit or add more depending on your preference.

Ingredients Needed

For the Cabbage

• Cabbage – I used 2 lbs of green cabbage sliced into 6 to 7 wedges that would fit in a standard oven-safe skillet for braising. If your cabbage is more than 4 lbs, you should double the sauce recipe & tahini dressing and sear the cabbage in 2 different batches and braise the cabbage in the oven in a larger baking pan or two medium-sized pans.
• Oil – You can use canola or vegetable oil.
• Sesame oil – To give the sauce a nice nutty undertone.
• San-J Tamari Soy Sauce – You can order these online or check their store locator to know where to grab one near you!
• Red pepper flakes – Add the perfect amount of spiciness to the dish. You can also use chili powder or cayenne pepper as alternatives.  
• Garlic
• Kosher salt
• Ground black pepper 
• Water 

For the Tahini Dressing

• Tahini – This Middle Eastern condiment is made of toasted ground hulled sesame made into a paste.
• Sweetener – You can use either maple syrup or agave to give the dressing a silkier texture and sweet flavor.
• Tamari Soy Sauce – A bit of this to add a savory and umami punch!
• Garlic clove – This is optional if you love garlic and want some more. I tested it with and without and both options are delicious!
• Kosher salt 
• Water 

Garnishes

• Parsley 
• Toasted sesame seeds

How to Make Braised Cabbage in Tamari Sauce with Tahini Dressing

The total cook time might look tedious, but you will only be working a quarter of that time and the rest of the work will be done by your oven. No one would guess that something so delicious can be done this easily! Let’s start.

Preparations:

• Preheat the oven to 350°F.
• Peel the outer layer of the cabbage off if it looks dirty. Cut the cabbage down the core and into 6-7 wedges.

Steps:

• 1) Sear the cabbage wedges. Heat a large oven-safe skillet (with high sides) with the canola or vegetable oil over medium heat. Carefully place the cabbage pieces into the skillet and sear on each side for 3-5 minutes until caramelized, then turn off the heat.

• 2) Make the tamari-sesame sauce. While the cabbage is cooking, make the sauce. In a medium bowl, whisk together the minced garlic, sesame oil, tamari soy sauce, salt, red pepper flakes, pepper, and water.

• 3) Add the sauce to the cooked cabbage wedges.  Pour the tamari-sesame sauce mixture over the cooked cabbage pieces in the skillet. Carefully tilt the skillet and using a spoon, spoon the sauce a few times over any areas of the cabbage that didn’t get well coated.

• 4) Braise. Cover the skillet with an oven-safe lid or foil and bake for 30 minutes in the center rack of the oven. Then, carefully remove the lid/foil and bake at 425°F for 15 minutes.
• 5) Make the Tahini Dressing. While the cabbage cools, make the tahini dressing by whisking all the ingredients together in a medium bowl. Add more water as needed until you’ve reached a creamy drizzle consistency.

• 6) Cool and coat the cabbages. Remove the pan from the oven and set it on a wire cooling rack. Carefully, spoon the remaining hot liquid from the bottom of the pan onto the cabbage wedges a few times. Let it cool for at least 10 minutes before serving.
• 7) Garnish and Serve! Spoon any remaining liquid over the cabbage a few times. Then, drizzle the tahini dressing over the cabbage and sprinkle with chopped parsley and toasted sesame seeds. Enjoy!

Helpful Tips

• If your cabbage is around 3 lb, don’t worry about increasing the sauce or tahini dressing – that isn’t necessary. Just make the recipe as is.
• Make sure that the cabbage wedges are dry before searing them or they will turn soggy instead of crunchy.
•  Do not overcrowd the pan when searing. If your pan is on the smaller side, sear the cabbage wedges in batches and then return all the cabbage wedges to the pan once all batches are seared. 
• Do not overcook the cabbage when searing or they will turn limp and will omit an unpleasant smell.
• Make it kid-friendly by omitting the red pepper flakes. Or you can add more if you are fond of spicy dishes.

Storing and Make-ahead Notes

You can make the tahini dressing ahead of time and keep it in the fridge for up to a week. You can make a big batch and use the rest with dishes like Vegan Rice Noodles, Green Veggie Bowl, and Air Fryer Brussel Sprouts.

Any leftover Braised Cabbage can be stored in the fridge for up to 4 days. Make sure to keep it in an airtight container to keep it as fresh as possible. You can also remove the excess sauce and place it in a smaller container to keep the cabbages from becoming too soggy.

Photos by Alfonso Revilla

Braised Cabbage in Tamari sauce and Tahini Dressing

5 from 60 votes

Prep: 15 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 4 people

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These cabbage wedges braised in a delicious tamari-sesame sauce mixture and drizzled with creamy homemade tahini dressing are seasoned with umami and savory goodness from the sauce and creamy nuttiness of the tahini is just out-of-this-world delicious!

Equipment

• Knife set
• Measuring spoons
• Measuring Cups
• Medium Bowl
• Small Whisk

Ingredients 

1x2x3x

For the Cabbage

• ▢ 1 medium green cabbage about 2 lb
• ▢ 1 tablespoon canola oil or vegetable oil
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon sesame oil
• ▢ 2 tablespoons San-J Tamari Soy Sauce
• ▢ ¾ teaspoon kosher salt
• ▢ ⅛ teaspoon of red pepper flakes
• ▢ ⅛ teaspoon ground black pepper
• ▢ ½ cup water

For the Tahini Dressing

• ▢ 2 tablespoons tahini
• ▢ ½ teaspoon maple syrup or agave
• ▢ ¼ teaspoon kosher salt
• ▢ 1 teaspoon San-J Tamari Soy Sauce
• ▢ 1 small garlic clove minced; optional
• ▢ 2 tablespoons water

Garnishes

• ▢ 2 tablespoons chopped parsley
• ▢ 2 teaspoons white sesame seeds toasted*

Instructions 

• Preheat the oven to 350°F.
• Peel the outer layer of the cabbage off if it looks dirty. Cut the cabbage down the core and into 6-7 wedges.
• Heat a large oven-safe skillet (with high sides) with the canola or vegetable oil over medium heat. Carefully place the cabbage pieces into the skillet and sear on each side for 3-5 minutes until caramelized, then turn off the heat. If your pan is on the smaller side, sear the cabbage wedges in batches and then return all the cabbage wedges to the pan once all batches are seared.
• While the cabbage is cooking, make the sauce. In a medium bowl, whisk together the minced garlic, sesame oil, tamari soy sauce, salt, red pepper flakes, pepper, and water. Pour the tamari-sesame sauce mixture over the cooked cabbage pieces in the skillet. Carefully tilt the skillet and using a spoon, spoon the sauce a few times over any areas of the cabbage that didn’t get well coated.
• Cover the skillet with an oven-safe lid or foil and bake for 30 minutes in the center rack of the oven. Then, carefully remove the lid/foil and bake at 425°F for 15 minutes.
• Remove the pan from the oven and set it on a wire cooling rack. Carefully, spoon the remaining hot liquid from the bottom of the pan onto the cabbage wedges a few times. Let it cool for at least 10 minutes before serving.
• While the cabbage cools, make the tahini dressing by whisking all the ingredients together in a medium bowl. Add more water as needed until you’ve reached a creamy drizzle consistency.
• When ready to serve, spoon any remaining liquid over the cabbage a few times. Then, drizzle the tahini dressing over the cabbage and sprinkle with chopped parsley and toasted sesame seeds. Enjoy!

Notes

• • If your cabbage is around 3 lb, don’t worry about increasing the sauce or tahini dressing – that isn’t necessary. Just make the recipe as is.

• • Make sure that the cabbage wedges are dry before searing them or they will turn soggy instead of crunchy.

• •  Do not overcrowd the pan when searing. If your pan is on the smaller side, sear the cabbage wedges in batches and then return all the cabbage wedges to the pan once all batches are seared. 

*How to toast sesame seeds: 

1. Place white sesame seeds into a small pan or pot on the stove.
2. Turn the heat to medium and cook for 2-3 minutes, stirring frequently with a rubber spatula or wooden spoon until golden and fragrant.
3. Once sesame seeds look toasted and golden, turn off the heat and immediately remove them from the pan so they don’t burn.

Nutrition

Calories: 162kcalCarbohydrates: 18gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 1216mgPotassium: 473mgFiber: 6gSugar: 8gVitamin A: 415IUVitamin C: 87mgCalcium: 123mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto

Course: Side Dish

Cuisine: American

Method: Oven

Diet: Vegan

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