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Stewed Cabbage

A delicious vegan recipe for stewed cabbage, the simplest way of cooking cabbage.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 -6
Calories: 168 kcal
Course: Main Course
Cuisine: Romanian

Ingredients

  • 1 white cabbage about 1,5 kg/ 3.5 lbs, Note
  • 3-4 tablespoons vegetable oil
  • 1 onion
  • 1 large red bell pepper
  • 1 large carrot
  • 1 large tomato
  • 2 heaped tablespoon tomato paste
  • 1 teaspoon sweet paprika
  • 1 teaspoon sugar
  • 1 teaspoon dried savory
  • 1-2 teaspoons red wine vinegar to taste
  • 1 small bunch of parsley
  • Fine sea salt and black pepper

Instructions

    Cup of Yum
  1. Prepare cabbage: Quarter the cabbage and remove the core. Chop the cabbage into small pieces; they don't have to be extremely fine. Set aside. Finely chop the onion. 1 white cabbage + 1 onion
  2. Chop the pepper, carrot, and tomato. Keep the vegetables separated; they have different cooking times.1 large red bell pepper + 1 large carrot + 1 large tomato
  3. Saute: Heat the oil in a large Dutch oven. Cook the onions until translucent. Add the pepper and the carrot and continue cooking for a couple of minutes. Add the tomato, tomato paste, sweet paprika, and sugar and stir for about 2 minutes.3-4 tablespoons vegetable oil + onions + peppers + carrots + tomato + 2 heaped tablespoon tomato paste + 1 teaspoon sweet paprika + 1 teaspoon sugar
  4. Start adding the cabbage as much as it fits in the pot (2-3 batches, depending on the size of the pot). Add the dried savory as well. Stir well to coat with the rest of the ingredients, and let cook for a few minutes until the cabbage wilts down a bit.cabbage + 1 teaspoon dried savory
  5. Add the rest of the cabbage, stir again, and add just a little water, about 50 ml/ scant ¼ cup.
  6. Simmer: Stir again, cover very tightly and cook on medium-low heat for about 30 minutes or until the cabbage is tender.
  7. Stir a few times in between, but do it quickly and cover again immediately to prevent losing too much steam from the pot. The cabbage should stew in its liquid, and it will not be too bad if it catches slightly at the bottom of the pot (but only slightly). That makes the stewed cabbage even sweeter and tastier.
  8. Adjust the taste with salt and pepper. Add 1 to 2 teaspoons of red wine vinegar for a fruitier taste. Sprinkle with the chopped parsley and serve.fine sea salt and black pepper + 1-2 teaspoons red wine vinegar + 1 small bunch of parsley
  9. The dish can be easily reheated.

Notes

  • Cabbage type: You can use a round head of white cabbage or sweetheart cabbage. If using sweetheart cabbage, start checking if it's done 5-10 minutes earlier.

Nutrition Information

Serving 1/6 of the dish Calories 168kcal (8%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 8g Sodium 228mg (10%) Fiber 6g (24%) Sugar 11g (22%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 168

% Daily Value*

Serving 1/6 of the dish
Calories 168kcal 8%
Carbohydrates 21g 7%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 8g 47%
Sodium 228mg 10%
Fiber 6g 24%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.