When it comes to side dishes, cabbage doesn’t carry the same panache as bacon wrapped grilled asparagus, or sweet corn on the cob but cabbage has been a staple food item in the human diet since Antiquity (like 3000+ years ago). Cabbage is a brassica and is closely related to Brussel sprouts, broccoli and cauliflower. It is a very densely leaved vegetable and it is not a vegetable that people seem to get excited about in general, except for sauerkraut and kimchi. Up until I saw the video below, I was the same way… corned beef and sauerkraut was our “go-to” St Paddy’s Day meal.

Well, have I got something for you… insomnia is part of being in the online beef business and one of my favorite things to do when I can’t sleep is to watch YouTube videos, one of my favorites because it combines two of my favorite things – is “Tasting History with Max Miller”. Max digs into some very cool history topics and presents historical recipes in a way that a modern ape-man like myself can understand. As we are coming into “corned beef and cabbage” season, I was studying up on some different prep methods, braising being my personal focus for 2024, I dug into Max’s video – “Medieval Irish Food: Peasant to King” and it was in this video that I found an absolute hidden gem of a cabbage recipe. The rest of the recipes in the video are excellent as well, as is Max’s channel in general. If you’re into food and history, give Max a thumbs up and subscribe; you will not be disappointed.

I was not sure what to expect the first time I made the cabbage recipe, I was slow braising a venison neck roast in my Dutch oven and decided to roll the dice on the cabbage recipe. It was simple and a head of cabbage and onion was only a couple dollars at my local market. My expectations were not high. I followed the recipe and used some of the braising stock to seethe the cabbage and onions and then let them steam on a very low boil for 30-45 min until it looked tender, little did I know, but something magical had happened in that pot.

Picky kids. Getting my kids to eat “real” food can be a challenge, especially vegetables. I was not prepared for what followed the day I first made this cabbage. They emptied the pot of cabbage and onions. My wife and I got to enjoy some as well, but the kids fought over the remainder and asked me to make more the following day. It’s literally that good. The stock that is used to seethe the cabbage does have a significant impact on the overall flavor of the dish. Bullion cubes make a serviceable pot of cabbage, but to really get the most out of the recipe, it is use the braising stock from a good roast braised in a mirepoix. The added layers of flavor and fat really seem to elevate the cabbage recipe in general.

Give this one a try, it is simple, cheap, easy and it does not miss. One of our 5lb Prestige® Chuck Roasts or Brisket Flat is the perfect companion to this recipe.