Braised Cabbage



  • Meat: pork, chicken, or beef    –   ½ lb (250 g)
  • Coconut or olive oil (or vegetable oil)  –   1½ tbsp
  • Tomato ketchup    –   ½ – 1 tbsp – optional
  • Onion  –   1 small or medium
  • Butter   –   1 tbsp – optional
  • Green cabbage   –   1½ medium
  • Sea salt   –   ½ tbsp + ½ tsp
  • Black ground pepper   –   ½ tsp
  • Adobo Goya seasoning (or similar)   –   ½ tsp – optional
  • Bay leaf   –   1 or 2



  • Take your favorite meat (my favorite is pork), and cut into small pieces.
  • Put 1 tbsp of oil in a pan, heat, add meat, and cook on medium to low heat until it’s ready. You can add tomato ketchup during cooking, if desired. Set aside.
  • Chop onion.
  • Put 1 tbsp of oil in another pan, heat on medium to high setting, add chopped onion and butter.
  • Stir onion occasionally until it becomes golden. Set aside.
  • Take fresh cabbage, cut/shred with a knife.
  • Put shredded cabbage into a big bowl or container.
  • Add salt, pepper, and seasoning.
  • Knead with both hands for a few minutes to make it softer.  It will decrease in volume.
  • Add cooked meat, onion, and bay leaves to cabbage bowl.
  • Use your hands to mix ingredients together.
  • Transfer the mixture to a stew pan/pot. 
  • Put the pot into the preheated oven at 350° F.
  • Check after one hour. If it’s getting brown on the sides, turn/mix it with a big serving spoon.
  • Keep inside the oven for another hour.
  • Check again, mix if necessary.
  • After 2 hours remove a lid.
  • Keep in oven for another 30 minutes.
  • Total cooking time would be around 2 ½.
  • The volume will reduce by about 1/3.
  • Braised cabbage is ready.


Serve hot.

Leftover can be stored in refrigerator.


Enjoy Your Meal!


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