Homefed Friday: Braised Savory Cabbage Wedges

Homefed Friday: Braised Savory Cabbage Wedges

An Unexpected Friend at the Table  

Cabbage is an unexpected friend, especially if you’re looking for a tasty low-carb option. Instead of potatoes or pasta, try this braised savory cabbage wedge side dish with your grilled steak, chicken, or pork. Even non-cabbage lovers like this recipe!   


  • 4 slices of bacon 
  • 1/4 cup olive oil, divided 
  • 1 head green cabbage, cut into 6 equal wedges, keeping core intact 
  • 1 tsp sea salt 
  • 1/2 tsp freshly ground pepper 
  • 1/2 can (6 oz) of Island Coastal Lager 
  • 1 cup chicken broth
  • 1½ tsp dried thyme
  • 1 tsp garlic powder
  • 3 Tbsp butter
  • 1 shallot, finely minced
  • 2 Tbsp stone-ground mustard 
  • 2/3 cup heavy cream 
  • Garnish: chopped chives or parsley  


Heat a large skillet or Dutch oven over medium heat, add the bacon, and cook until crisp, 5 minutes. Transfer to a plate lined with paper towels. Let cool, crumble, and set aside.  

Discard a portion of the bacon grease in the pan, and leave enough to coat the bottom of the skillet. Return the skillet to medium heat. When bacon fat is hot, add half of the cabbage wedges, cut side down. Sear until the side touching the pan is golden brown, 3 to 4 minutes. Flip and repeat on the other cut side. Transfer to a large, shallow baking dish. Repeat with the remaining oil and cabbage wedges. Season with salt and pepper. 

Turn the skillet to medium-high, add Island Coastal Lager, and let simmer for a minute. Add broth, thyme, and garlic powder. Bring to a boil, then reduce heat and simmer for 5 minutes. 

Pour the seasoned broth from the skillet over the seared cabbage in the baking dish, cover with aluminum foil, and bake for 30 minutes – until the cabbage core is tender (test with a fork prick). Remove the cabbage wedges to a platter, cover loosely with foil to keep warm, then reserve the braising liquid in a bowl.  

Using the same skillet, melt the butter over medium heat. Add the shallot and cook for 2-3 minutes, until soft and golden. Stir in the reserved braising liquid, bring to a boil over high heat, and let the liquid reduce by about half, stirring and scraping often, for about 5 minutes. Turn the heat on the stove down, and stir in the mustard and the heavy cream and let simmer. Stir until the sauce reduces by half, about 4 minutes. Season with salt and pepper, place cabbage wedges on serving dish, and pour the sauce over the cabbage wedges. Top with crumbled bacon and sprinkle with chopped chives or parsley.  Enjoy!