Braised Savoy Cabbage

Braised Cabbage

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


  • 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.


Keywords: cooked cabbage, savoy cabbage, braised green cabbage

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