Whole30, Day 26 (How to Make Braised Cabbage)

(I’m following the Whole30 for the month of July. Here’s why.)

I rarely ate cabbage before starting the Whole30. I didn’t dislike it; I just never had a reason to include it in any of the food I prepared.

I’ve discovered that cabbage is a great replacement for pasta or rice when you want something to serve with pulled pork, chuck roast, taco salad, or turkey burgers. Those are just a few examples.

Why do I like braised cabbage? It tastes good. It’s easy to make. The texture of the cabbage takes longer to eat than soft rice and pasta, so it automatically slows down my eating. Plus, instead of eating a bunch of carbs with no nutritional value, I’m eating more veggies than I would otherwise.

How to Make Braised Cabbage

  • 1 head green cabbage
  • Coconut oil
  • Salt and pepper
  • Organic, raw apple cider vinegar

Step 1. Cut the cabbage in half, then remove the core. With the flat side of the cabbage against the cutting board, cut it into thin strips, and then use your knife to chop the strips into smaller, bite-size pieces.


Step 2. Heat 2 tsp coconut oil in a skillet over high heat. Add enough cabbage to fill the skillet without overflowing. Add salt and pepper to taste. Cover with a lid and cook about 4 minutes. (I start off with high heat to encourage browning/caramelization.)


Step 3. Add 1 Tbsp apple cider vinegar and stir the cabbage until incorporated. Reduce heat to medium-high, replace lid, and cook for another 3-4 minutes. Cabbage is done when it is tender and starts to appear translucent.

Braised Cabbage


  • I usually chop a full head of cabbage at a time, but only 1/4-1/2 of it fits in my skillet. I just put the rest of the chopped raw cabbage in the fridge to cook at a later time.
  • If I’ve cooked meat in my skillet before the cabbage, I just pile the cabbage in the same pan without washing it first. This lends an even darker color and deeper flavor.

Whole30, Day 26

Breakfast: 2 hard boiled eggs, 1 sweet potato

Lunch: Country Captain Chicken with braised cabbage

Snack: 1 apple

Dinner: Leftover taco-seasoned beef (with onion, mushrooms, yellow bell pepper) from yesterday’s dinner, braised kale, and guacamole

Whole30, Day 26

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  • Reply cebrought July 27, 2012 at 11:20 am

    Thank you for posting this! I can’t wait to try it. I have a thyroid disorder too so that was a good reminder about the raw veggies. Makes me wonder if I have been overdoing it??

    • Reply Naturally Minimalist July 27, 2012 at 5:49 pm

      I’ve pretty much completely stopped eating raw veggies. I’ll occasionally eat raw carrots (which don’t harm the thyroid) and every so often, if I’m at a cookout or something without a lot of other options, I’ll eat some raw broccoli or cauliflower. Not very often, though. I used to snack on raw veggies while I was cutting them up for cooking, so it took a while to get used to. 🙂

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