Braised Cabbage with Redeye Gravy



by Cat, Jan 2008 (Photo, right, from Wikimedia Commons)

See also: Basic Braised Greens (About); more braised greens recipes at Side Dishes menu

Your doctor has probably advised that you eat more dark green leafy vegetables, and braising is a great way to do that (see Basic Braised Greens (About) for details about the health reasons to braise your greens).

The kick in this recipe comes from a very unusual gravy, made from black coffee and molasses.

Braised Cabbage with Redeye Gravy

This recipe is adapted from Better Homes and Gardens, January 2008 (1); serves 4. I’ve not yet tried this.

Ingredients & Equipment:

  • 1 small head cabbage (1 1/2 to 2 pounds)
  • 2 slices thick-cut smoked bacon
  • 3/4 tsp whole mustard seeds
  • 1/2 tsp caraway seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp Unrefined sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup brewed strong coffee
  • 1 Tbsp molasses


  1. Rinse cabbage, remove outer leaves, and cut into 4 wedges.  Set aside.
  2. In large skillet with tight-fitting lid, cook bacon over medium heat.  Reserve 1 1/2 Tbsp drippings in the skillet and transfer bacon to papaer towels to drain.  Crumble, set aside.
  3. To drippings, add all seeds, salt and pepper.  Cook and stir 1 minute until flavorful.
  4. Add cabbage wedges; cook, searing edges, 3 – 5 minutes.  Remove from heat and cover with lid to keep warm.
  5. For gravy, stir together coffee and molasses; pour over cabbage.  (Gravy does not blend).  Heat to boiling.  Reduce heat, simmer, covered, 30 – 35 minutes.  Transfer cabbage to platter; sprinkle with bacon and pass the gravy.

Assembly or Serving Suggestions

  • Great with fried chicken, pan roasted chicken, grilled steak, or roast pork loin, baked ham, lamb chops.


  1. Better Homes and Gardens, January 2008

About Cat

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