Braised Savoy Cabbage

The theme for Monday Posts in March is Winter Vegetables.

These will be mainly cruciferous vegetable: broccoli, Brussels sprouts, cauliflower, and cabbage.

Once my winter squashes are done we enjoy all of these winter veggies right up until asparagus season.

These are simple, easy recipes – no detailed photos, etc.

Click here to Pin Braised Savoy Cabbage


Braised Savoy Cabbage

White cabbage (more common in the U.S.) can be substituted but cooking time will increase by 10 – 15 minutes.

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables
  • Method: Skillet


  • 22 1/2 cups (8oz, 250gr) Savoy or green cabbage, roughly chopped
  • 3 shallots, roughly chopped
  • 3 tbs white wine
  • 3 tbs chicken broth
  • 2 tbs Dijon-style mustard
  • 4 tbs Greek or plain yogurt
  • 1 tbs olive oil


  • Saute shallots in olive oil until tender, about 5 minutes.  
  • Add cabbage, wine, stock, cover and braise until cabbage is tender, about 15 minutes.
  • Combine yogurt, mustard and stir into cabbage. 
  • Cover and heat through.  


Substitute any mustard – or skip it for a milder dish. Sour cream can be used instead of yogurt.


  • Serving Size: 1/2 recipe
  • Calories: 168
  • Sugar: 5.9 g
  • Sodium: 427.6 mg
  • Fat: 9 g
  • Saturated Fat: 1.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 10.7 g
  • Fiber: 2.9 g
  • Protein: 5.3 g
  • Cholesterol: 4.6 mg

Keywords: cooked cabbage, savoy cabbage, braised green cabbage

Braised Savoy Cabbage

That’s it!

2 thoughts on “Braised Savoy Cabbage”

  1. I haven’t seen Savoy cabbage here in awhile. I’m not sure why. Probably for the past two months or so. Lots of green cabbage though. I bought a head last week and thankfully, it had stayed about the same in price. St. Patrick’s day is coming and I’ll do corned beef and cabbage one of the days that week depending on the PT timing for hub’s knee. I have a laundry list of things I have to get ready starting tomorrow for him, clean clothes every day, sanitized clean towel each day, sanitized sheets though thankfully, not every day on those…all sorts of things to stave off any infection. Then after the surgery, PT every other day so I hope to squeeze in the corned beef and cabbage at some point. I love cabbage. I don’t use it all though so this will go on my must try list 🙂

    • It’s the main cabbage here. I rarely see the white cabbage – the typical American kind. I also don’t see corned beef (never saw it in Ireland, either lol) We love cabbage too, whatever the kind lol
      Hope the surgery went well.

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