Stewed Cabbage Recipe

4.54 from 13 votes
45 minutes
Jump To Recipe

This Stewed Cabbage recipe is a classic, humble old-world comfort food that’s also good for you! Super-versatile as a side dish and also as a main dish when meat or sausage is added or served over egg noodles. Great with this baked beans recipe!

Photo of Polish Stewed Cabbage (Kapusta) in white cast iron skillet with utensils.

Why This Recipe is a Keeper!

This stewed cabbage side dish is a delicious way to elevate humble, healthful budget-friendly cabbage!

Cabbage is stewed with onions, carrots and tomatoes until tender and flavorful. A little red wine vinegar is added at the end for a little spark! The result is an easy, delicious and nutritious side dish!

This stewed cabbage recipe is:

  • Easy!
  • Healthy!
  • Budget-friendly!
  • Versatile! Great on its own as a tasty side dish or with sausage, over buttered egg noodles, rice or polenta.
Photo of a head of green cabbage.

How to make Stewed Cabbage:

Recipe Ingredients:

Here’s everything you’ll need to make this stewed cabbage recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.

Photo of ingredients for Polish Stewed Cabbage (Kapusta) in glass bowls.

Ingredient Notes and Substitutions:

  • Cabbage: Chopping a head of cabbage will be more cost-effective, but you can save time by buying a bag or two of coleslaw mix.
  • Paprika: Use either sweet or Hungarian paprika, which is a bit more pungent.
  • Chicken Broth: To make it vegan/vegetarian, use vegetable broth.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Heat the oil in a Dutch oven, a heavy large skillet or another deep pan.
  • Add the onion and cook until it begins to soften.
  • Add the carrot and cook for several minutes more.
Photo of onion and carrot being cooked in white cast iron pan.
  • Add the garlic and paprika and cook briefly.
Photo of onions, carrots, garlic and paprika in white pan.
  • Add the chicken broth, tomatoes and tomato paste. Bring that to a boil.
Photo of stewed cabbage with tomatoes added to pan.
  • Start adding the cabbage by the handful, letting each addition wilt until you’ve added all the cabbage.
Photo of uncooked cabbage added to pan.
  • Cover and let simmer for 20-30 minutes, depending on how cooked you like your cabbage.
  • Add a splash of red wine vinegar and season with salt and black pepper.
Photo of cooked cabbage in white cast iron pan.

That’s it! A simple yet healthful side dish or main dish with meat or sausage added. Delicious over buttery egg noodles, too!

Photo of Polish Stewed Cabbage (Kapusta) in white cast iron pan.

Chef Tip:

  • Paprika is considered a “fat-soluble” spice requiring fat for the flavor to “bloom.” Adding it directly to the hot fat early in the cooking process will help to disperse the flavor better throughout the entire dish.
Close-up photo of Polish Stewed Cabbage (Kapusta) with serving utensils.

Frequently Asked Questions:

Is stewed cabbage good for you?

Very good! This stewed cabbage recipe has very little fat so it’s also low in calories. Because cabbage is a cruciferous vegetable, it’s very good for you and has many of the same health benefits as broccoli, cauliflower and Brussels sprouts. Cabbage is high in beta-carotene, vitamin C and fiber. Here’s more information from The Farmer’s Almanac: 5 Reasons to Eat Cabbage

Can you freeze cooked and stewed cabbage?

Absolutely! Cabbage has a dense texture that stays intact during the freezing process and the flavor is not affected at all.

Can you make stewed cabbage ahead of time?

Yes! Simply cook as directed, cool and refrigerate. Reheat in the microwave until heated through.

Photo of Polish Stewed Cabbage (Kapusta) on white board with napkin.
Photo of Polish Stewed Cabbage (Kapusta) being served with spoon from pan.
Close-up photo of Polish Stewed Cabbage (Kapusta) with serving spoon.

More cabbage recipes you’re sure to love:

Get all my veggie side dishes at: Vegetable Side Dishes – From A Chef’s Kitchen

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Polish Stewed Cabbage (Kapusta) - Overhead shot of finished dish with utensils

Stewed Cabbage Recipe

4.54 from 13 votes

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By: Carol | From A Chef’s Kitchen
Stewed Cabbage is a classic, humble old-world comfort food that's also good for you! Super-versatile as a side dish and as a main dish when meat or sausage is added or served over egg noodles.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dishes – Vegetables
Cuisine East European
Servings 6 -8
Calories 102 kcal

Ingredients
  

  • 2 tablespoons canola oil
  • 1 medium onion - chopped
  • 1 medium carrot - chopped
  • 4 cloves garlic - chopped
  • 1 tablespoon Hungarian paprika
  • 1 cup chicken or vegetable broth
  • 1 can (15-ounce) petite diced tomatoes - (regular diced is fine, too) undrained
  • 1 tablespoon tomato paste
  • 1 medium head cabbage - cut into wedges then thinly sliced
  • Salt and freshly ground black pepper - to taste
  • 1-2 tablespoons red wine vinegar - to taste
  • Chopped fresh parsley - optional

Instructions
 

  • Heat oil in a Dutch oven or large deep heavy skillet over medium-high heat.
  • Add the onion, reduce heat to medium-low and cook 4-5 minutes, stirring frequently. (Do not brown.)
  • Add the carrot and cook 2-3 minutes.
  • Add the garlic and paprika and cook briefly, 15 seconds or so.
  • Add the broth, tomatoes and tomato paste. Bring to a boil.
  • Add the cabbage in handfuls, stirring to wilt the cabbage until you have room for all the cabbage.
  • Cover with the lid slightly ajar. Reduce heat to low and simmer 20-30 minutes or to desired doneness, stirring several times.
  • Add the red wine vinegar, starting with 1 tablespoon. Add more as desired.
  • Season with salt and black pepper to taste.
  • Top with chopped fresh parsley if desired.

Notes

MAKE AHEAD:  Cook as directed, cool and refrigerate. Reheat in the microwave until heated through.

Nutrition

Serving: 1 | Calories: 102kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 203mg | Potassium: 387mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2464IU | Vitamin C: 59mg | Calcium: 77mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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6 Comments

  1. Hi, this looks like a wonderful recipe, I’ll be trying this week! If I were to add potatoes, at which stage would I add them?

    1. Hi, Tiffani, Thanks so much for your question. I would add the potatoes after getting all the cabbage into the skillet and before putting the lid on as they’ll take at least 20 minutes to cook. Thanks so much and hope you enjoy!

      1. 5 stars
        I just finished making it with your suggestion of adding potatoes just after all the cabbage went in and it is a huge success! Serving it with Kielbasa for true comfort food. Thanks again!

      2. Hi, Tiffani, Thanks so very much and glad it worked out well and you’re enjoying! Perfect with kielbasa! Thanks again!

  2. Can you make this in the slow cooker? I work 10 – 12 hours a day and don’t have time to do it the conventional way.

    1. Hi, Patricia, Thanks so much for your question. Yes, you can do it in the slow cooker. Just cook on the lowest setting for 8-10 hours. Cut the cabbage into chunky pieces–like 1/2 to 3/4-inch wide so it’s a little more substantial. Thanks again and hope you enjoy!