Cajun Braised Cabbage Wedges
You’ll love these zesty Cajun Braised Cabbage Wedges! A super simple recipe with loads of great flavor! Cajun seasoned cabbage wedges nestled in a savory braising liquid infused with crispy bacon and fresh parsley.
Why this recipe works
The Cajun seasoned cabbage wedges are a healthy side dish and you can make this as mild or spicy as you like.
- Quick and easy – no need for a lot of meal prep. Braised cabbage doesn’t take long to make at all.
- Simple ingredients – start with a little cooked bacon then sear cabbage wedges in the bacon grease, make the roux- based sauce and you’ve got another family favorite in no time!
- You can make this in a Dutch oven or on the stovetop with a large skillet that has a lid
Ingredients
A medium size head of green cabbage – this yields about six wedges; typically, a medium head of cabbage weighs between 3-4 pounds, so weigh the cabbage head before you buy it
- Bacon – I use about 4 thick slices of peppercorn bacon, but you can use plain bacon
- Butter – unsalted
- All-Purpose flour – about 2-3 tablespoons to slightly thicken the braising liquid
- Chicken broth – or chicken stock
- Cajun seasoning – or Creole seasoning. (Creole seasoning is a little more spicy.) I use Tony Chachare’s; but you can use any blend like Slap Yo Mama
- Creole mustard – if you don’t have Creole mustard, substitute with stone ground Dijon mustard
- Onion powder
- Garlic powder
- Cayenne pepper- if you don’t have powdered cayenne pepper, you can substitute with red pepper flakes
- Celery seed – you can use a little celery salt if you don’t have celery seed
- Brown sugar- just a tad of sweetness balances out the flavor profile of this cajun sauce
- Worcestershire sauce
- Louisiana hot sauce – you can use a splash of Tabasco sauce if you don’t have “Louisiana Hot Sauce” – I prefer Louisiana hot sauce over Tabasco, but it’s your call
- Fresh chopped parsley – or you can garnish with chopped green onions
- Pinch of salt to taste
How to make Cajun braised cabbage wedges
This is an overview. For exact measurements and ingredients, please see the recipe card below.
Remove any loose outer layers of the head of cabbage and trim any brown or discolored part of the core (keep the core intact! Just gently remove any of the core that is brownish)
Using a sharp knife, cut cabbage in half; keep the core intact; that’s what will hold the wedges together in the skillet
Trim off a tiny bit of the core if it’s discolored; slice a sharp knife through the cabbage into wedges (about three wedges per half head of cabbage); keep the core intact for each wedge
Lightly season the wedges with the cajun seasoning (or creole seasoning)
Cut the bacon into 1/4″ inch pieces and place it in a large skillet on medium to medium-high heat; cook the bacon; when it’s brown and crispy, use a slotted spoon to remove the bacon pieces from the skillet
Transfer bacon bits to a small plate and turn the stove top heat to medium low
Place cabbage wedges in the skillet and sear them for 2-3 minutes per side until they’re a light golden brown; then transfer to a plate
Add 2 tablespoons of butter to the pan stirring continuously with a wooden spoon
Sprinkle in a little flour and keep stirring
Add in chicken broth and seasonings; taste for salt
At this point you can either add cabbage wedges back to the skillet, cover and allow to cook on low 20-25 minutes, or until the cabbage wedges are tender or place the braised cabbage wedges in a Dutch oven and pour the braising liquid over them.
When ready to serve, drizzle a little of the Cajun sauce over the braised cabbage, garnish with pieces of crisp bacon and fresh parsley
Recipe tips
Cut the cabbage head in half starting at the core; trim off a little of the core if it’s brown or gray
Leave the core intact; that’s what will hold the cooked wedges together
For best results and enhanced flavor, while the cabbage wedges are braising, occasionally drizzle a little of the sauce over them and put the lid back on
Variations
If you’re looking for different ways to make and/or serve this, consider these options!
You can easily turn this quick and easy braised cabbage recipe into a hearty main dish by adding a little andouille sausage or kielbasa sausage or whatever kind of sausage you prefer
If you want, you can add diced onion, celery and green bell pepper (also known as The Holy Trinity) to the sauce and lightly saute the vegetables while the wedges are braising
If you are serving a large group, you can use chopped cabbage instead of cabbage wedges
Serving suggestions
These pair beautifully with pan fried pork chops, buttery cornbread, salmon patties, or as a side dish to a big bowl of Louisiana Red Beans and rice.
Storage and reheating
Store any remaining cabbage wedges with the sauce in an airtight container in the refrigerator for up to 3 days. When ready to reheat, pop the cabbage and sauce into a skillet with a lid and heat on low until it’s warmed throughout.
Cajun braised cabbage wedges are an ideal side dish and make for an easy dinner!
More Southern recipes
- Pan Fried Pork Chops
- Southern Fried Okra
- Purple Hull Peas
- Restaurant Quality Fried Catfish
- Salmon Patties
- Potato Cakes
- Stewed Tomatoes and Okra
- Cauliflower Stuffed Brioche
Cajun Braised Cabbage Wedges
Ingredients
- 3 lb head of green cabbage
- 4 slices cooked bacon, reserve bacon grease
- 1 teaspoon Cajun seasoning for cabbage See recipe notes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- ¼ teaspoon cayenne pepper
- 2 teaspoons Louisiana Hot Sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- 1 tablespoon creole mustard
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon celery salt
- 1 teaspoon Cajun seasoning for sauce
Instructions
- Cut cabbage into 6 wedges, leaving the core intact; lightly sprinkle Cajun seasoning over wedges; set aside3 lb head of green cabbage, 1 teaspoon Cajun seasoning for cabbage
- Cut bacon into small pieces and place in a skillet on medium-high heat; cook until bacon is crispy; use a slotted spoon to remove bacon bits; leave the bacon grease in the skillet4 slices cooked bacon, reserve bacon grease
- Place wedges in hot skillet in a single layer and sear 2-3 minutes on each side until golden brown; use tongs and transfer cabbage wedges to a plate
- Turn heat to low and add butter; sprinkle in flour; combine and cook for 2 minutes2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Add chicken broth (use a wooden spoon to scrape up any bacon pieces from the skillet); add cayenne pepper, brown sugar, creole mustard, onion powder, garlic powder, celery salt, Cajun seasoning, Worcestershire sauce and Louisiana hot sauce; stir until combined; taste for salt; add salt if needed1½ cups chicken broth, ¼ teaspoon cayenne pepper, 1 tablespoon Worcestershire sauce, 1 teaspoon brown sugar, 1 tablespoon creole mustard, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon celery salt, 1 teaspoon Cajun seasoning for sauce, 2 teaspoons Louisiana Hot Sauce
- Add cabbage wedges to the skillet with the sauce; drizzle a little sauce over each of the wedges; cover and cook on low for 20-25 minutes until the cabbage is tender
- Garnish with the cooked bacon bits and fresh parsley
