# Tyrolean-style Cabbage

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A braised savoy cabbage side dish with carrot, onion, herbs and white wine, cooked low and slow until tender.

Servings: 4 · Prep 15 min · Cook 60 min · Side dishes

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Tyrolean-style Cabbage](https://image.fridge.menu/adaptations/defpxxde/b88ef252689a80e741a37a54be7349f689a9938b06ac31dd72940053d49f355b.jpg)

## Ingredients

- 1 kg Savoy cabbage
- 3 clove [Garlic](https://fridge.menu/en/i/garlic)
- 2 pcs [Onion](https://fridge.menu/en/i/onion)
- 1 pcs [Carrot](https://fridge.menu/en/i/carrot)
- 1 bunch [Rosemary](https://fridge.menu/en/i/rosemary)
- 3 pcs [Sage](https://fridge.menu/en/i/sage)
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley)
- [Fennel seeds](https://fridge.menu/en/i/fennel-seeds) — to taste
- 0.5 l [Vegetable stock](https://fridge.menu/en/i/stock)
- 300 ml [White wine](https://fridge.menu/en/i/white-wine)
- 100 g [Butter](https://fridge.menu/en/i/butter)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- 3 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)

## Steps

1. Separate the cabbage leaves, wash them and let them drain. Cut the carrot into thin strips and finely dice the onion.
2. Peel the garlic and finely chop it together with the sage and rosemary (washed and dried beforehand). Wash the parsley and chop it finely.
3. In a wide pan, melt the butter with a spoon of olive oil.
4. Add the chopped garlic, sage and rosemary together with the carrot and onion, and sauté until softened.
5. As soon as the vegetables have softened, add the cabbage, cut into thin strips. Mix well and let everything stew together.
6. Pour in the white wine and let it evaporate, then add the vegetable stock.
7. Season with fennel seeds, crushed in a mortar, and a pinch of salt and ground black pepper.
8. Stir, cover with a lid and simmer on a very low heat until done. (60 min)
9. Transfer the finished dish to a serving plate and sprinkle with chopped parsley.
10. Serve at once, while the dish is still hot.

Published 2026-10-09

https://fridge.menu/en/r/tyrolean-cabbage-defpxxde

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