Braising—a method of cooking gently in a bit of liquid—brings out the best in so many veggies and this Braised Cabbage recipe is no exception! It’s seared to build flavor, then simmered in broth to make it supremely tender. Parmesan, fresh herbs, and walnuts add some flair!

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Cabbage that’s worth getting excited about.

You know how Brussels sprouts skyrocketed to popularity and fame? I feel like now we need that moment for cabbage.

To do my part, I’m sharing this recipe for braised cabbage. It’s essentially a big Brussels sprout (it’s true, they are related!) so if you love Brussels sprouts, you’ll like cabbage too.

And let me tell you, if any recipe’s going to make cabbage a THING, it’s this one. (Maybe Cabbage Casserole and Roasted Cabbage too—see? Cabbage is pretty great!)

While raw cabbage has crunch and pungent flavor, when it’s braised it becomes meltingly tender and the flavor mellows from bitter all the way to sweet and subtly nutty. Braised cabbage is the side dish that unexpectedly steals the show!

Tips for Braising Cabbage

Whether you’re making braised cabbage, Braised Beef, or Braised Short Ribs the idea behind the method is the same: it uses a combination of dry and wet heat to cook vegetables and meats that are normally tough—first quickly, with a sear in fat, and then slowly in liquid to coax out that tenderness.

Here are some tips to help you make sure your braised cabbage turns out perfect:

• Cut the Cabbage Into Even Wedges. They don’t have to be perfect, but you do want them roughly the same width so they all finish cooking at the same time.
• Don’t Crowd the Pan. When you’re searing the cabbage, you need some room between each wedge for air to circulate. You’ll need to do at least two batches but, depending on the size of your pan, you may even need to do three. If you try cooking the wedges all at once, they won’t all get that nice browning and caramelization.
• Add Some Parmesan Rind. If your Parm came with the rind, cut a piece from it and add it to the liquid in the pot. I would not add the whole rind or the liquid may end up being a little too salty, but an inch or two of rind will infuse some extra nutty, cheesy flavor into your braised cabbage.

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Braised Cabbage

Braised cabbage is seared to build flavor, then simmered to make it tender. Parmesan, herbs and lemon make this easy side extra delicious!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 servings

Calories 341kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 tablespoon canola oil or similar neutral cooking oil, divided
• 1 tablespoon unsalted butter
• 1 medium head cabbage green, red, or savoy all work! about 2 pounds
• 1 small yellow or red onion thinly sliced
• 2 cloves garlic minced
• ½ teaspoon kosher salt plus a few pinches
• 1 ½ cups vegetable broth or chicken broth
• 2 tablespoons freshly squeezed lemon juice
• ½ cup freshly grated Parmesan divided
• ½ cup chopped toasted walnuts optional
• 2 tablespoons chopped fresh parsley or dill

Instructions

• Cut cabbage into wedges that are 1 1/2- to 2-inches wide. For a medium head, that’s about 8 wedges. Leave the stem intact so that the wedges hold together.
  
• Heat a Dutch oven or similar deep, heavy bottom pot over medium high heat. Add 1 1/2 tablespoons of the oil. Once the oil is hot and shimmering, add half the wedges so one of their wide, cut sides is touching the bottom of the pot. Brown on both sides until lightly charred, about 4 minutes per side (I find it easiest to flip the cabbage with a set of tongs). Remove to a plate. Add the remaining 1 1/2 tablespoons oil, then repeat with the remaining wedges, transferring the second batch to the same plate.
  
• Reduce the heat to medium. Add the butter and onion. Cook, stirring occasionally, until the onion softens, about 4 minutes.
  
• Add the garlic and salt. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
• Pour in the broth, then increase the heat to bring the liquid to a boil.
  
• Snuggle the cabbage wedges into the pot. Cover, reduce the heat back to medium and cook for 15 minutes, flipping the cabbage once halfway through. The cabbage should be melting and tender. Squeeze the lemon juice over the top, then sprinkle with 1/4 cup of the Parmesan. Turn the cabbage a few times so the Parmesan mixes with the broth. Sprinkle on the remaining 1/4 cup Parmesan, walnuts, and parsley. Serve hot, with as much or as little of the broth spooned over the top as you like.
  

Notes

• TO STORE: Refrigerate leftover braised cabbage in an airtight container for up to 3 days.
• TO REHEAT: Warm up leftovers with the braising liquid in a pan on the stovetop set over medium heat, or use the microwave.
• TO FREEZE: Freezing isn’t the best idea for this recipe because it will dull the flavor of the fresh lemon and herbs, but if you do need to freeze it, it will keep in an airtight container or zip-top freezer bag for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 341kcal | Carbohydrates: 20g | Protein: 10g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 16mg | Potassium: 528mg | Fiber: 8g | Sugar: 10g | Vitamin A: 580IU | Vitamin C: 91mg | Calcium: 266mg | Iron: 2mg

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Hearty Lamb Stew is the kind of stick-to-your-ribs dinner perfect for cold weather! With chunks of tender lamb, Yukon gold potatoes, and veggies in a thick red wine sauce, it’s full of rich flavor. You’ll love the way it smells as it simmers for hours.

An easy introduction to lamb.

Whether you’re new to eating lamb or cooking lamb, lamb stew is a great place to start. The lamb does not tasty gamey and is just one element of many (and there’s bacon!). It’s a good way to give lamb a try without fully committing to Lamb Chops or a Rack of Lamb.

With meat, potatoes, and veggies, this lamb stew recipe is the kind of dinner you crave on chilly evenings. Like Beef Stew, it’s cozy and satisfying, the culinary equivalent of putting on your favorite over-sized sweater.

And this recipe makes plenty, which means you can cook once and have dinner for days, or stash some in the refrigerator for work lunches. (It’s also one of those recipes that tastes just as good as it did on Day 1 when you reheat it!)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Lamb. Boneless leg of lamb or lamb shoulder—these tough, marbled cuts become meltingly tender as the stew slowly cooks for hours.
• Flour. This helps the lamb get a nice crust when seared, and it also thickens the stew.
• Bacon. Thick-cut bacon adds a fantastic smokiness to this lamb stew.
• Dry Red Wine. Cabernet Sauvignon or Cotes du Rhone are great choices, or use extra beef stock to make this lamb stew without wine.
• Beef Stock. Using beef stock instead of chicken gives this stew a richer flavor.
• Fresh Thyme. Tie it into a bundle so removing all the sprigs is easy once the stew is done cooking.
• Baby Gold Potatoes. Or Yukon gold potatoes.
• Carrots. I like using full-size carrots because they’re more flavorful than baby carrots.
• Red Wine Vinegar. A bright pop of acidity enhances the overall flavor.
• Frozen Green Peas. Not a pea fan? Try green beans instead.

How to Make Lamb Stew

Coat the Lamb. Season it with salt and pepper, then toss it with flour.

Cook the Bacon. Crisp it up, then transfer it to a plate, leaving the drippings in the pot.

Sear the Lamb. Add a single layer of lamb to the bacon grease and brown on all sides. Transfer to the plate with the bacon and brown the rest of the lamb.

Cook the Onion and Garlic. Add the onions to the pot and cook until they’re softened. Stir in the garlic and cook for a minute.

Darken the Tomato Paste. Stir it in and cook it for about a minute, or until it darkens. This brings out its flavor!

Deglaze. Pour in the wine and scrape the browned bits from the bottom of the pot.

Simmer. Add the lamb and bacon back to the pot, along with the stock, thyme, and remaining salt and pepper. Bring to a boil, then simmer for 5 minutes. Stir in the carrots and potatoes.

Bake. Transfer the pot of lamb stew to a 350 degree F oven for 1 1/2 hours. Mash the remaining flour with the butter, stir it into the stew, and simmer for 3 to 4 minutes. Add the vinegar, peas, and parsley, then season to taste and ENJOY!

What to Serve with Lamb Stew

• Bread. Sop up the rich juices with Crock Pot Bread or Rosemary Olive Oil Bread.
• Salad. For a light side dish, try this Beet Salad Recipe.
• Rice. Serve your stew over Instant Pot Brown Rice.
• Other Grains. Hearty farro or wheat berries would also be fantastic with lamb stew.

Recipe Tips and Tricks

• Pat the Lamb Dry. This helps the flour and seasonings adhere better, and it also allows you to get that perfect sear in the Dutch oven.
• Brown the Lamb in Batches. Speaking of that perfect sear! Another key to getting nicely browned lamb is giving it ample space. You will likely have to cook the lamb in batches to accomplish this, but if you crowd it all in, it won’t cook evenly and it will steam instead of brown.
• Deglaze the Pot Completely. Don’t leave any browned bits on the bottom! That’s all FLAVOR and it’s better incorporated into the stew than stuck onto the pot. I like to use a flat bamboo or wooden turner (also known as a flat spatula), which makes it easier to get all that browned stuff off because it’s wider than a wooden spoon.

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Lamb Stew

Tender lamb and veggies are simmered in a rich red wine sauce to make this lamb stew recipe a hearty one-pot meal perfect for chilly days!

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 -8 servings

Calories 686kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 pounds boneless leg of lamb or lamb shoulder trimmed of excess fat and cut into 1 1/2-inch chunks
• 1 tablespoon plus 1 ½ teaspoons kosher salt, divided
• 2 teaspoons ground black pepper divided
• ¼ cup plus 2 tablespoons all-purpose flour divided
• 4 ounces thick-cut bacon cut into ¼-inch strips
• 1 tablespoon canola oil as needed
• 1 large yellow onion ¼-inch diced
• 6 cloves minced garlic about 2 tablespoons
• 2 tablespoons tomato paste
• 1 cup dry red wine such as Cabernet Sauvignon or Cotes du Rhone
• 4 cups beef stock
• 6 sprigs fresh thyme tied into a bundle
• 1 ½ pounds baby gold potatoes halved, or quartered if large; or Yukon gold potatoes cut into 1-inch pieces, no need to peel
• 1 pound medium carrots peeled and cut into diagonal 1-inch pieces, halved if large, about 6 carrots
• 2 tablespoons unsalted butter at room temperature
• 1 tablespoon red wine vinegar
• 1 (10-ounce) package frozen green peas
• ¼ cup chopped fresh parsley

Instructions

• Position oven racks such that you can fit a large Dutch oven or similar overproof pot with a lid inside. Preheat to 350°F.
• Pat the lamb dry and transfer to a large bowl. Toss first with 1 tablespoon salt and 1 teaspoon pepper, then sprinkle ¼ cup of the flour over the top and toss once more to coat. Set aside.
  
• Heat a large Dutch oven or similar over medium heat. Add the bacon and cook until the bacon is crisp and the fat has rendered, about 4 minutes. With a slotted spoon, transfer to a large plate, leaving the drippings in the pot.
  
• Increase the pot heat to medium high. Add part of the lamb cubes to the pot in a single layer, ensuring they do not touch. Brown on all sides, then transfer to the plate with the bacon. Repeat with the remaining lamb, cooking it in batches (I needed 3 batches total). Each batch should take around 5 minutes. If at any point the pot becomes dry, add the canola oil as needed. Discard any excess flour at the bottom of the bowl.
  
• Add the onion and cook until beginning to soften, about 4 minutes. Add the garlic and cook 1 minute.
  
• Stir in the tomato paste and cook for 1 minute. Pour in the wine, stirring to scrape up any bits stuck on the bottom of the pan. Let simmer until reduced by about approximately half, 1 to 2 minutes.
  
• Return the lamb and bacon to the pot, along with any juices that have collected on the plate.
• Add the beef stock, thyme bundle, and the remaining 1 ½ teaspoons salt and 1 teaspoon pepper. Bring to a boil.
• Let the stew simmer for 5 minutes, then stir in the potatoes and carrots.
  
• Cover the pot and bake until the vegetables and lamb are super tender, about 1 ½ hours.
• In a small bowl, mash the remaining 2 tablespoons of flour with the butter. Stir into the stew and simmer for 3 to 4 minutes to thicken it further. Stir in the red wine vinegar.
  
• Remove the pot from the heat. Stir in the peas and parsley. Taste and adjust the seasoning as desired; depending upon the saltiness of your beef stock, you may need a few big pinches of salt.

Notes

• TO STORE: Refrigerate lamb stew in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
• TO FREEZE: Freeze lamb stew in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the potatoes will be a bit mealy after freezing, but since they’re not a main ingredient here, it’s not super noticeable.

Nutrition

Serving: 1(of 6) | Calories: 686kcal | Carbohydrates: 45g | Protein: 58g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 170mg | Potassium: 1955mg | Fiber: 9g | Sugar: 10g | Vitamin A: 13856IU | Vitamin C: 53mg | Calcium: 108mg | Iron: 7mg

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It’s time to kick back and relax with this easy Whiskey Smash cocktail recipe. Muddled mint leaves and lemon infuse every sip with bright, refreshing flavor!

The easiest and tastiest whiskey cocktail.

A whiskey smash is a classic cocktail with just four ingredients: whiskey, mint, lemon, and simple syrup or sugar. (Plus ice, but I bet you already have that on hand!)

As you can see from the photos below, you don’t need any fancy equipment to make a whiskey smash either—I used a jar to shake it up! While a jigger and cocktail shaker and strainer are nice, this is an excellent recipe if you don’t have a fully equipped bar.

If you aren’t a fan of whiskey, a whiskey smash is the perfect place to start. The brightness of the lemon and crispness of the mint make it more refreshing than boozy, so it’s dangerously easy to drink.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Fresh Mint Leaves. Mint teams up with the lemon to give this cocktail its signature refreshing and cool taste. Use extra to make a Strawberry Mojito!
• Lemon. Adds brightness and citrus flavor to the cocktail. It gives the whiskey smash punch! (For more lemony cocktails, try this Gold Rush Cocktail or St. Germain Cocktail.)
• Simple Syrup or Light Agave Nectar. A whiskey smash isn’t overly sweet by any means, but a little bit of sweetener adds balance.
• Bourbon Whiskey. I like to use Bulleit.

How to Make a Whiskey Smash

Release the Flavors. Muddle the mint leaves, lemon, and sweetener in a cocktail shaker or jar.

Shake and Serve. Top with the whiskey and ice; cover and shake. Pour the cocktail into a glass, top with ice, and garnish with mint. ENJOY!

Recipe Variations

• Irish Whiskey Smash. For a St. Patrick’s Day spin, use Irish whiskey instead of bourbon and replace the lemon with quarter of a lime.
• Pineapple Whiskey Smash. Muddle 2 cubes of pineapple with the lemon and mint. Garnish with additional pineapple cubes.
• Blackberry Whiskey Smash. Muddle 2-3 blackberries with the lemon and mint. Garnish with additional blackberries. (Blackberry fans, don’t miss this Skinny Blackberry Margarita.)

Recipe Tips and Tricks

• Make Your Own Simple Syrup. Yes, you can buy it, but it’s so easy to make! Just combine equal parts water and sugar and heat it in a pan until the sugar dissolves. You can keep it in the refrigerator for a month.
• Strain Without a Strainer. If you have a mesh skimmer utensil—the kind you use to skim fat or foam off of something while it cooks—it makes a great stand-in for a cocktail strainer. Otherwise, you can just hold a fork over the edge of the jar to hold back the mint and lemon while you pour.
• Don’t Muddle Too Much. If you overdo it, it will make your whiskey smash bitter.

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Whiskey Smash

Muddled mint leaves and lemon infuse every sip of this classic whiskey smash recipe with bright, refreshing flavor. No bar equipment needed!

Course Drinks

Cuisine American

Prep Time 1 minute minute

Cook Time 0 minutes minutes

Total Time 2 minutes minutes

Servings 1 drink

Calories 190kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 fresh mint leaves plus additional for garnish
• ½ lemon cut into 3-4 wedges
• 2 teaspoons simple syrup or light agave
• 2 ounces bourbon whiskey
• Crushed ice or regular ice

Instructions

• Place the mint leaves, lemon, and simple syrup in the bottom of a cocktail shaker or mason jar. With a muddler or the handle of a wooden spoon, mash 4–5 times, just enough to release juices and oils.
  
• Add the bourbon and top with a small handful of crushed ice. Cover and shake vigorously for 30 seconds to combine. Strain into an old fashioned or similar glass. Pile more crushed ice on top. Garnish with additional mint sprigs. Enjoy immediately.
  

Notes

For a St. Patrick’s Day spin, use Irish whiskey instead of bourbon and replace the lemon with 1/4 of a lime.

Nutrition

Serving: 1drink | Calories: 190kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Potassium: 130mg | Fiber: 2g | Sugar: 12g | Vitamin A: 352IU | Vitamin C: 31mg | Calcium: 35mg | Iron: 1mg

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Don’t forget about cabbage! This budget-friendly, humble vegetable is full of delicious possibilities. Roasted Cabbage is an unstoppably yummy way to enjoy it—crispy edges, tender middles, and all the flavor thanks to my savory-sweet seasoning blend. A swoon-worthy side dish you’ll make on frequent repeat!

Why You’ll Love This Oven-Roasted Cabbage Recipe

• Cabbage 2.0. Roasted cabbage is like the movie trope where the nerdy girl takes off her glasses, shakes out her ponytail, and suddenly becomes the prom queen. Ba-bam! Okay, we do love Healthy Coleslaw, Cabbage Soup, and Cabbage Rolls, but roasting in the oven brings out a different side of cabbage—crispy, caramelized, and incredible.
• Your Surprise Favorite. Do you enjoy Roasted Brussels Sprouts? You’ll LOVE roasted cabbage! The two are related and taste similar—think of cabbage like a great, big Brussels sprout.
• Ridiculously Easy. We’re talking 5 minutes of prep time here, because there is so little cutting! As long as you’ve got a good chef’s knife at the ready, it’s a breeze. This is a recipe where the oven does all the work, leaving you time to make Pan Fried Chicken Breast on the stovetop (or maybe just sit back and enjoy a Gold Rush Cocktail).
• Your Back Pocket Goes-With-Everything Side. The sweet-savory-umami flavors in these crispy oven-roasted cabbage wedges mean you can pair them with so many types of dishes, from Grilled Pork Tenderloin to Air Fryer Chicken Breast. I share some more ideas below!

How to Make Roasted Cabbage

The Ingredients

• Cabbage. Use your standard head of green cabbage, or savoy if you’re feelin’ fancy. Roasted red cabbage also works, but the color can be a bit unappetizing.
• Butter and Olive Oil. Or just olive oil—your call. This is how we get those crispy edges.
• Honey. Cabbage has a natural note of sweetness to it and the honey is here to give it a boost and help it caramelize.
• Garlic. As we see from Honey Garlic Pork Chops and Honey Garlic Salmon, garlic pairs beautifully with honey.
• Parmesan Cheese. Optional, but it adds some umami to the roasted cabbage (and to Braised Cabbage). I always recommend grating your own for maximum meltability and flavor.
• Herbs. Another optional addition; I like using fresh parsley or chives.

The Directions

1. Cut the Cabbage in Half. Right down the center, through the stem.

2. Cut the Halves into Quarters. Again, cutting through the stem.

3. Cut the Quarters in Half. Now you’ve got wedges!

4. Oil Them. Place the cabbage pieces on a parchment-lined baking sheet and brush them all over with oil.

5. Butter Them Up. Melt the butter and whisk in the honey, garlic, and seasonings. Brush this mixture onto the cabbage.

6. Roast. Roast the cabbage for 15 minutes.

7. Finish. Add the Parmesan and continue roasting until the edges are crispy and browned. Garnish the roasted cabbage with herbs and ENJOY!

Recipe Variations

• Roasted Cabbage With Lemon. Serve the cabbage with lemon wedges and add a liberal squeeze of juice before digging in.
• Roasted Cabbage With Nuts. Take a cue from my Cabbage Steaks and add toasted pecans or walnuts.
• Roasted Cabbage and Onions. Cut a large red onion into eighths and roast this with the cabbage.
• Roasted Cabbage With Bacon. As we know from Fried Cabbage, cabbage and bacon belong together! Crumble Air Fryer Bacon or Baked Bacon over the cabbage before serving.

Storage Tips

• To Store. Store leftover roasted cabbage wedges in an airtight storage container in the refrigerator for up to 1 week.
• To Reheat. Reheat in the oven at 350 degrees F until warmed through (about 5 minutes), or heat them in the microwave.
• To Freeze. Roasted cabbage can be frozen in an airtight storage container for up to 3 months. 

What to Serve with Roasted Cabbage

• Pork. With the oven occupied, I love making Crock Pot Pork Chops or Air Fryer Pork Tenderloin to pair with this recipe.
• Chicken. Also great with roasted cabbage wedges? Baked Bone In Chicken Breast and Rosemary Chicken Thighs.
• Beef. Instead of the usual Corned Beef and Cabbage, try serving your Corned Beef Brisket with these cabbage wedges.
• Creamy Things. I love meal bowls with Creamy Polenta, oven-roasted cabbage, and Roasted Chickpeas or sausage for protein. Crispy cabbage is also a nice contrast to Instant Pot Risotto or Barley Risotto.

Recommended Tools to Make this Recipe

• Rimmed Baking Sheets. A rimmed baking sheet keeps the cabbage from falling off the edge!
• Small Whisk. For mixing the garlic honey butter.
• Sharp Chef’s Knife. You’ll need a good knife to cut the cabbage into wedges.

Recipe Tips and Tricks

• Don’t Stress About Stray Leaves. The stem halves of the cabbage wedges should stay together fairly well, but the other halves might fall apart a bit. You can piece them back together, but the leaves that fall away will become brown, crispy, and DELISH!
• Make Sure the Wedges Are Similar in Size. This ensures that they’re all tender and finished roasting at the same time.
• Flip Carefully. You can use a large spatula and a fork to help hold the roasted cabbage wedges together when you flip them. But again, if they do fall apart a bit, it’s okay—they’ll still taste good!

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Roasted Cabbage

This roasted cabbage recipe takes 5 minutes of prep for a crispy, caramelized, garlicky and slightly sweet side dish. Best cabbage ever!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 188kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 small head green cabbage or savoy cabbage
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter or additional olive oil
• 1 tablespoon honey
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 tablespoons freshly grated Parmesan cheese optional
• Chopped fresh parsley or chives optional

Instructions

• Place a rack in the center of your oven and preheat to 425°F. Cut the cabbage into eight wedges: First, cut it in half lengthwise through the stem. Then lay each half flat on the cutting board and slice in half lengthwise. Finally, halve each quarter. For easy cleanup, line a large rimmed baking sheet with parchment paper. Arrange the cabbage in a single layer on top. Brush with the oil, then flip the cabbage over.
  
• In a small bowl, melt the butter. Whisk in the honey, garlic, salt, and pepper. Brush liberally over the top of the cabbage.
  
• Roast the cabbage for 15 minutes, then flip with a spatula. Sprinkle the Parmesan on top, then continue roasting until the cabbage is tender and the edges are dark brown, about 15 to 20 minutes more. Don’t worry if some of the edge pieces are super dark; they are the best part! Sprinkle with parsley or chives. Let cool a few minutes, then enjoy.
  

Notes

• TO STORE: Store leftover roasted cabbage wedges in an airtight storage container in the refrigerator for up to 1 week.
• TO REHEAT: Reheat in the oven at 350°F until warmed through (about 5 minutes), or heat them in the microwave.
• TO FREEZE: Roasted cabbage can be frozen in an airtight storage container for up to 3 months.

Nutrition

Serving: 1(of 4) | Calories: 188kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Potassium: 401mg | Fiber: 6g | Sugar: 12g | Vitamin A: 398IU | Vitamin C: 84mg | Calcium: 98mg | Iron: 1mg

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Avocado Deviled Eggs are the green eggs you will gladly eat here and there and ANYWHERE. Creamy avocado, a splash of lemon, chives, and optional (or not) topping of crispy bacon makes these the best avocado deviled eggs you’ll ever eat. No mayo required!

Why You’ll Love This Easy Avocado Deviled Eggs Recipe

• Easy to Make. As with traditional deviled eggs (and Curried Deviled Eggs), this is a party appetizer that’s simple to put together and always a hit. Truly, the only tricky part is peeling the eggs—everything else is a breeze!
• That Color, Though. You can’t blame me for the Green Eggs and Ham references, right?! (Also, you could totally serve these eggs with Baked Ham or Crockpot Ham for the full literary experience.) The green filling makes these perfect for St. Patrick’s Day, Easter (so spring-y!), or Christmas. We love a festive holiday snack!
• The Creamiest Deviled Eggs. If the filling is your favorite part of deviled eggs (and of COURSE the filling is your favorite part of deviled eggs), you’ll be an instant fan of these avocado deviled eggs. The avocado, along with a touch of Greek Yogurt or sour cream, makes for a supremely creamy filling.

How to Make Avocado Deviled Eggs

The Ingredients

• Eggs. The starting point of our green egg adventures.
• Avocado. It’s gotta be ripe! Plan your shopping accordingly; if you’re not making this recipe on the day of your grocery trip, buy an avocado that’s not quite ripe yet. (Or if you don’t want to chance it, just run to the store and pick one up the day-of.)
• Lemon Juice. Use freshly-squeezed juice, not bottled, for a more vibrant flavor.
• Garlic Powder. I like to use garlic powder in this recipe because it gives us the savory flavor we want, without the pungent punch of fresh garlic.
• Plain Greek Yogurt or Sour Cream. No mayo here! These are a more flavorful choice.
• Cooked Bacon. Fry up some bacon (or make Air Fryer Bacon or Baked Bacon in the Oven) as an optional topping. Because truly, the only thing better than avocado deviled eggs is avocado deviled eggs with bacon.
• Chopped Fresh Chives. While you could also use another minced fresh herb here, I like the mild onion-y flavor chives add to the mix.
• Paprika. Also optional. You can use smoked paprika for some smoky oomph, or regular paprika.

The Directions

1. Hard-Boil the Eggs. Just like how your mom did, in a pot of gently boiling water. Transfer to an ice bath, crack the shells a bit, then return them to the water and peel. (Or make Air Fryer Hard Boiled Eggs or Instant Pot Boiled Eggs.)

2. Prep the Eggs. Cut them in half, scoop out the yolks, and arrange the whites on a serving plate.

3. Add the Salad Ingredients to a Bowl. Yolks with everything else except the garnishes.

4. Mash. Smash the yolks and avocado, then stir to combine. Season to taste.

5. Fill. Spoon or pipe the filling into the eggs.

6. Gaze Upon Your Green Egg Glory. Lookin’ good, captain.

7. Finish. Stick a small piece of bacon into the filling, garnish with chives and paprika if desired, and serve your avocado deviled eggs ASAP. ENJOY!

Recipe Variations

• Spicy Avocado Deviled Eggs. Add cayenne, sriracha, or another hot sauce to the filling. Another option is to make the recipe as written and drizzle sriracha over the tops of the eggs.
• Guacamole Deviled Eggs. Use lime juice instead of lemon, add minced jalapeño, and garnish with cilantro.
• Avocado Wasabi Deviled Eggs. Add some wasabi—as much as you can handle!—when making the avocado egg filling.

What to Serve with Avocado Deviled Eggs

• Other Appetizers. Since these avocado deviled eggs are a modern spin on a classic app, serve them alongside Greek Yogurt Ranch Dip, Air Fryer Chicken Wings, or Vegetable Pizza, three other apps with Well Plated twists.
• Brunch Favorites. Because deviled eggs often make an appearance at Easter brunch, serve them with Blueberry French Toast Casserole, Fruit Salad, and Healthy Banana Bread.
• Cocktails. Picture yourself: deviled egg in one hand, Peach Bellini in the other. Or maybe a Kir Royale or Apple Cider Mimosa.

Recipe Tips and Tricks

• Get a Head Start. Make the hard boil eggs up to a week ahead of time and store them unpeeled in the refrigerator before starting the recipe.
• Don’t Skip the Cold Water Bath. It stops the cooking and makes the eggs easy to handle; after you crack the shells a bit, you’ll put the eggs back in the cold water and as the water seeps in through the cracks, it will loosen the shells making them easy to peel.
• Mash the Filling Well if You’re Piping It. You don’t want big pieces of avocado to clog the tip!
• Use a Small Cookie Dough Scoop for Spooning. If you don’t want to fuss with piping the filling but you still want your avocado deviled eggs to look fab-u-lous, use a small cookie dough scoop for perfect mounds of filling. A melon baller also works, but a cookie dough scoop has that handy release button!

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Avocado Deviled Eggs

With a creamy filling and option of crispy bacon, these are the best avocado deviled eggs! An easy appetizer guaranteed to disappear fast!

Course Appetizer, brunch, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 egg halves

Calories 59kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 large eggs
• 1 ripe avocado
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon kosher salt plus a few pinches to taste
• ⅛ teaspoon garlic powder
• 1 tablespoon plain Greek yogurt or sour cream
• 2 slices cooked bacon chopped crosswise into 1/2-inch pieces (optional)
• Chopped fresh chives
• Smoked paprika or regular paprika optional

Instructions

• Hard boil the eggs*: Bring a medium pot of water to a gentle boil. With a slotted spoon, gently add the eggs. Adjust the heat to maintain a steady simmer, but not a full boil. Let the eggs simmer for 8 minutes or 9 minutes. While they cook, get an ice bath ready. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel as carefully as you can.
  
• Cut the eggs in half lengthwise. Scoop the yolks into a mixing bowl and arrange the whites hole-side up on a serving plate.
  
• Scoop the avocado into the bowl with the yolks. Add the lemon juice, salt, and Greek yogurt. With a fork, mash the ingredients together until they are smooth and creamy (this will take a few minutes). Taste add adjust the seasoning as desired; I add a pinch or two more of salt.
  
• With a small spoon, dollop the filling into the empty egg white halves (or for max presentation, pipe it in with a piping bag or trim off the corner of a ziptop bag and use it instead of a piping page). Stick a piece of bacon inside each like a little flag (if desired). Sprinkle with the chives and a tiny bit of smoked paprika (if using).
  

Notes

• *You can make Air Fryer Hard Boiled Eggs or Instant Pot Boiled Eggs for this recipe.
• These are hard to make super far ahead because the filling will turn brown after a few hours. I’d say you could scoop the filling into an airtight bag an hour or two before serving, then pipe it in as close to serving as you can
• TO STORE: Avocado deviled eggs don’t store well; the avocado will turn the filling brown. (It’s still edible! Just unappetizing.) My best advice for storing leftovers is to gently press plastic wrap over the eggs to limit air exposure.

Nutrition

Serving: 1(of 12) | Calories: 59kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Potassium: 115mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

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Everyone is Irish with this hearty, savory Corned Beef and Cabbage recipe! A classic dish that pairs tender corned beef brisket with cabbage, potatoes, and carrots, it’s an easy and tasty way to celebrate St. Patrick’s Day.

Humble ingredients, incredible results.

Corned beef and cabbage is a traditional for many Irish-Americans—and anyone who loves a hearty, affordable dinner!

Corned beef is a brisket that’s been cured in a spice and salt brine for 5 days, giving it a unique spicy, savory, tangy, and sweet flavor and melt-in-your-mouth texture. Cabbage is one of the most affordable vegetables around. Together with long, slow cooking, they transform into a delectable meal that is easy on your wallet.

You can keep it easy and buy corned beef that has already been cured (most grocery stores carry it leading up to St. Patrick’s Day) or go all out and make your own homemade Corned Beef Brisket. You can cook it by boiling (the traditional method), or make it in the crock pot or Instant Pot, as described below.

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Corned Beef and Cabbage

Corned beef and cabbage is easy, tender, and the ultimate St. Patrick's Day recipe! With cabbage, potatoes and carrots, it's a full meal.

Course Dinner, Main Course

Cuisine Irish

Prep Time 1 hour hour 30 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 5 hours hours

Servings 6 (to 8) servings

Calories 576kcal

Author Erin Clarke / Well Plated

Ingredients

For the Corned Beef:

• 3- to 4- pound Corned Beef Brisket homemade or storebought
• 1 tablespoon pickling spice*
• 2 bay leaves
• 4 garlic cloves peeled

For the Cabbage & Vegetables:

• 2 cups water
• 4 medium carrots chopped on a bias into 2” pieces
• 1 pound Gold Potatoes or Yukon Gold potatoes, quartered
• 1 medium yellow or white onion peeled, halved, with halves cut into thirds
• 1 medium head cabbage cored and cut into wedges
• 1 ½ teaspoons Dijon mustard

Instructions

• Rinse the brisket all over, then pat very dry. If applicable, trim off excess fat carefully with a paring knife, being careful not to cut away any of the meat itself.
• Place the brined brisket into a large stockpot (6 quarts or larger) and cover with at least 1 inch of water above the brisket. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice.
  
• Bring liquid to a boil over high heat, then reduce the heat to maintain a low simmer. Cover and let simmer for about 3 hours or until the brisket registers 180 degrees F to 190 degrees F on a meat thermometer and is fork tender.
• Once the meat is ready, turn off the heat and let cool 10 minutes. With kitchen tongs, carefully remove the corned beef from the cooking liquid and transfer it to a cutting board. Remove 2 cups of liquid from the pot, then strain it into a bowl to remove any pieces. Set aside. Discard the remaining liquid from the pot and lightly rinse the pot to use later.
  
• Let the corned beef cool for 20 minutes at room temperature.
• While the corned beef cools, place the 2 cups of the strained liquid and 2 cups of water into the now-empty pot.
  
• Top with carrots, potatoes, onion, and cabbage. Bring liquid to a boil, then use a soup ladle to baste the vegetables at the top of the pot. Reduce heat to a low simmer, cover, and cook until vegetables have softened, about 25 to 30 minutes. Baste the vegetables with the hot liquid 2 more times as they cook.
  
• While the vegetables cook, slice the corned beef against the grain into 1/4” inch strips.
  
• When the vegetables are ready, use a slotted spoon to transfer them to a large serving platter that has a lip to prevent liquid overflow. Top the cooked vegetables with the sliced corned beef.
  
• To the pot of leftover liquid from the vegetables, add the mustard and mix together until combined. Spoon the liquid over the platter. Enjoy!

Video

Notes

• *Depending upon your brand of pickling spice, it can be a little heavy on the allspice. If you prefer, you can pick out a few of the allspice berries, or enjoy it as is.
• TO USE STORE-BOUGHT CORNED BEEF: Rinse a 3- to 4-pound corned beef brisket and pat before cooking as directed. If the corned beef comes with a pickling spice packet (sometimes the store-bought versions do), you can use this in place of the “1 tablespoon pickling spice” when cooking the corned beef, so you don’t need to buy a jar of pickling spice.
• TO STORE: Refrigerate corned beef and cabbage in an airtight storage container for up to 4 days.
• TO REHEAT: Gently rewarm leftovers in a covered baking dish in the oven at 350 degrees F or in the microwave.

Nutrition

Serving: 1(of 6) | Calories: 576kcal | Carbohydrates: 29g | Protein: 38g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Potassium: 1427mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6952IU | Vitamin C: 136mg | Calcium: 117mg | Iron: 5mg

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Corned Beef is brisket that’s cured in a pickle-spiced salt brine, then cooked slowly to fall-apart, juicy perfection. While you can buy it, nothing compares to the taste and texture of homemade. It’s easy and worth it!

Celebrate St. Patrick’s Day like you mean it.

And by this I mean: make your own corned beef brisket. Do it! It’s so good! This recipe has become my St. Patrick’s Day tradition and I think it will become yours too.

Corned beef has been around for centuries, when people needed a way to preserve meat for long periods of time without refrigeration. “Corning” or curing the beef preserved it. (The word “corned” refers to the large grains of rock salt that were originally used to make corned beef, which resembled kernels of corn.)

Making homemade corned beef at home is a lengthy process that takes time and planning (you’ll need to refrigerate the brisket in the corning liquid for at least 5 days prior to cooking), but this labor of culinary love is worth it.

Similar to a wet turkey brine, the time the brisket spends in the salty, spiced, sweet, and sour liquid makes all the difference in the world in its final flavor and texture.

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Corned Beef

Make your own corned beef brisket for St. Patrick's Day with this simple step-by-step recipe and tutorial. So delicious and fall-apart tender!

Course Appetizer, Main Course

Cuisine Irish

Prep Time 20 minutes minutes

Cook Time 5 days days 3 hours hours

Total Time 5 days days 3 hours hours 20 minutes minutes

Servings 6 servings

Calories 427kcal

Author Erin Clarke / Well Plated

Ingredients

For Brining the Corned Beef:

• 12 cups water
• 1 ½ cups Morton’s Coarse Kosher Salt
• 4 cloves garlic minced
• ½ cup light brown sugar
• 2 tablespoons pink curing salt
• 3 tablespoons pickling spice* divided
• 3- to 4- pound flat cut beef brisket

For Cooking the Corned Beef:

• 1 tablespoon pickling spice*
• 2 bay leaves
• 4 garlic cloves peeled
• 4 cups ice cubes (1.5 pounds ice)

Instructions

Brining the Brisket (5 Days in Advance):

• In an 8-quart or larger stockpot, combine 12 cups water, kosher salt, garlic, brown sugar, pink salt, and 3 tablespoons of pickling spice.
  
• Bring the liquid to a boil, stirring until the sugar and salt dissolve. Cover the pot with a lid to make the liquid boil faster, checking on it every 5 minutes. Remove from the heat and let cool for 30 minutes.
  
• Line a large bucket, tub, pot, the insert of a crockpot, cooler, or other similar vessel large enough to hold the brisket and brine snugly with a brining bag. Add the ice.
  
• Pour the semi-cooled brining liquid on top (if it is still a little warm, the ice will melt and cool it down the rest of the way). Allow this mixture to sit and come to room temperature, about 1 hour.
  
• Place the brisket into the fully cooled liquid (your patience is worth it for food safety!) and submerge so it’s covered in liquid. If the brisket floats, weigh it down with a heavy pot, bag of ice, or similar (we top ours with a stack of dinner plates that is about the circumference of the bucket; if you are using your crockpot, you can flip the lid upside down and use that).
  
• Let the brisket brine for at least 5 days (or up to 7 days), ensuring that it stays below 40 degrees but above 32 degrees so that it does not freeze. You can place it in a refrigerator, in your garage, or outside if it's cold enough (just make sure it's not below freezing).

Cooking the Corned Beef (the day of):

• When ready to cook, remove the brisket from the brine. Discard the brine. Rinse the brisket all over, then pat very dry. Trim off any excess fat with a paring knife, being careful not to cut away any of the meat itself. 
• Place the brined brisket in a large stockpot (6 quarts or larger). Add water until it is at least 1 inch above the brisket. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice. 
• Bring the liquid to a boil over high heat. Reduce the heat, keeping the liquid at a low simmer. Cover the pot and let simmer for about 3 hours, until the brisket is fork tender and registers 180 degrees F to 190 degrees F on an instant read thermometer.
• Turn the heat off and allow the meat to cool for 10 minutes. Use tongs to remove the corned beef to a cutting board. Remove 2 cups of the liquid from the pot. Strain the liquid into a bowl and set aside. Discard the remaining liquid from the stockpot. Rinse the pot.
• Allow the corned beef to sit at room temperature for 20 minutes.
• When you're ready to slice the corned beef, cut against the grain into 1/4" inch strips.

Video

Notes

• *Depending upon your brand of pickling spice, it can be a little heavy on the allspice. If you prefer, you can pick out a few of the allspice berries, or enjoy it as is.
• *TO MAKE YOUR OWN PICKLING SPICE, stir together the following: 1/2 tablespoon each yellow mustard seed, multi-colored peppercorns, coriander seeds, allspice berries, red pepper flakes, and whole cloves; 2 whole cardamom pods; 1/2 cinnamon stick, crushed; 2 dried bay leaves, broken into pieces; and 1 teaspoon ground ginger.

Nutrition

Serving: 1 (of 6) | Calories: 427kcal | Carbohydrates: 19g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Potassium: 795mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 5mg

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A warm slice of this easy Beer Bread Recipe will be welcomed at any table. It has a buttery, pleasantly yeasty flavor, making it perfect for dunking with soups and chilis, toasting and smearing with butter, or for whipping up when you want to use that last can of beer in your refrigerator.

This beer bread is almost TOO easy.

You only need one bowl and 10 minutes. That’s all there is to this beer bread recipe. No kneading! No rising! Just let the beer do the work.

Like other quick bread recipes, you make beer bread without yeast, a shortcut that makes it especially easy to prepare. You won’t believe how little effort it takes to make something so incredibly delicious!

This beer bread recipe is buttery and moist. The inside crumb is sturdy but tender, similar to Irish soda bread. The outside is lightly craggy. One of my favorite parts about eating beer bread is picking off that textured top!

Recipe Variations

• Cheese It Up. Fold in 2/3 cup shredded cheese. Cheddar beer bread is classic, pepper jack will make the beer bread a little spicy, and fontina or gouda is fun for an Italian twist. Or fold in 1/4 cup finely grated Parmesan cheese; you’ll need a little less with Parm since it has a stronger flavor.
• Add Herbs. Fold in 2 teaspoons dried herbs or 1 tablespoon fresh. Try rosemary, basil, or thyme.
• Make It Garlicky. Stir 1 1/2 teaspoons garlic powder in with the dry ingredients. (Spread a clove of Roasted Garlic on your slice to really take things over the top.)
• Give It a Kick. Fold in 1 diced jalapeno and 2/3 cup pepper jack cheese. Drizzle with hot honey.
• Make It Gluten-Free. I have not tried making this beer bread recipe with gluten-free flour, but you could experiment with it. Swap the flours for a 1:1 GF baking flour. Note that you will also need to find a gluten -ree beer.

What to Serve with Beer Bread

• Soup. From Healthy Turkey Chili to Potato Cheese Soup, this beer bread recipe is the perfect soup companion.
• Salad. Beer bread is a delicious side for a big salad like Cobb Salad or Steak Salad.
• Meat. Pair this bread with Instant Pot Ribs or Grilled Pork Chops.
• Comfort Food. This comforting bread is a perfect match for a big bowl of comfort food! Try Butternut Squash Mac and Cheese or Crockpot Chicken and Dumplings.

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Beer Bread

This quick and easy beer bread recipe is moist, buttery, and uses a few simple ingredients (no yeast)! Add cheese, hot honey or enjoy as is.

Course brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 10 minutes minutes

Total Time 1 hour hour

Servings 10 slices (1 9×5 inch loaf)

Calories 185kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ cups white whole wheat flour or additional all-purpose flour or regular whole wheat flour*
• 1 ½ cups all-purpose flour*
• 1 tablespoon baking powder*
• 1 teaspoon kosher salt*
• 1 ½ teaspoons garlic powder optional
• 1 (12-ounce) bottle of beer any kind you like! Amber or IPA are my go-tos
• 3 tablespoons honey
• Optional mix-ins: ⅔ cup shredded sharp cheddar cheese diced jalapeno, minced fresh herbs (see blog post above for more ideas)
• 2 tablespoons unsalted butter melted

Instructions

• Preheat the oven to 350°F. Coat a 9×5-inch loaf pan with nonstick spray.
• In a large mixing bowl, stir together the whole wheat flour, all-purpose flour, baking powder, salt, and garlic powder (if using).
  
• Slowly pour in the beer, then add the honey. With a rubber spatula, stir gently, until the foaming subsides and you no longer see dry bits of flour. The batter will be very stiff. Gently fold in any desired mix-ins. Don’t over mix; as soon as the flour disappears it is good to go.
  
• Spread the batter into an even layer in the prepared loaf pan, then drizzle the melted butter on top and brush to spread it evenly over the batter. Bake for 38 to 42 minutes until a toothpick inserted in the center of the bread comes out clean (I like to use an instant read thermometer. When the bread reaches 200°F in the center, it is done).
  
• Place the pan on a wire rack and let cool for 10 minutes. Gently remove from the pan. Let cool completely or with a serrated knife, slice, and enjoy immediately.

Video

Notes

• *You can swap the flours, baking powder, and salt for 3 cups of self-rising flour.
• TO STORE: Store beer bread in a paper towel-lined airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• TO FREEZE: Freeze bread in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy slices as desired. 

Nutrition

Serving: 1slice (of 10) | Calories: 185kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Potassium: 180mg | Fiber: 2g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

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