Stewed Cabbage Recipe
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.
Servings: 6 -8
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.
- Cool completely. Place in airtight containers or freezer bags.
- Freeze 1-2 months. Thaw in the refrigerator or microwave.
- Reheat in the microwave.
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