Stewed Cabbage with Tomatoes, Paprika, and Red Wine Vinegar Recipe

Introduction

Stewed cabbage is a comforting and flavorful dish that brings out the natural sweetness of cabbage with a rich tomato and paprika base. This simple recipe is perfect as a side or a light main, offering a warm and hearty addition to any meal.

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, 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

1. Step 1: Heat the canola oil in a Dutch oven or a large deep heavy skillet over medium-high heat.
2. Step 2: Add the chopped onion, reduce heat to medium-low, and cook for 4 to 5 minutes, stirring frequently. Avoid browning the onion.
3. Step 3: Stir in the chopped carrot and cook for an additional 2 to 3 minutes.
4. Step 4: Add the chopped garlic and Hungarian paprika, cooking briefly for about 15 seconds to release the flavors.
5. Step 5: Pour in the broth, diced tomatoes with their juice, and tomato paste. Bring the mixture to a boil.
6. Step 6: Add the cabbage in handfuls, stirring well to wilt it down enough to fit all the cabbage in the pot.
7. Step 7: Cover the pot with the lid slightly ajar, reduce heat to low, and simmer for 20 to 30 minutes or until the cabbage reaches your desired tenderness. Stir occasionally.
8. Step 8: Stir in red wine vinegar, starting with 1 tablespoon, then add more to taste.
9. Step 9: Season with salt and freshly ground black pepper to taste.
10. Step 10: Garnish with chopped fresh parsley if desired before serving.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add a pinch of crushed red pepper flakes for a subtle heat boost.
• Try using smoked paprika for a deeper, smoky flavor.
• Serve over cooked rice or with crusty bread to soak up the flavorful juices.
• Adding a splash of apple cider vinegar or lemon juice instead of red wine vinegar can also brighten the dish.

Storage

Store leftover stewed cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally until warmed through. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green cabbage instead of other types?

Yes, green cabbage works perfectly in this recipe. You can also experiment with savoy or red cabbage for slightly different textures and flavors.

Is it possible to make this recipe vegan?

Absolutely. Simply use vegetable broth instead of chicken broth, and ensure your tomato paste and canned tomatoes contain no animal-derived ingredients.

Stewed Cabbage with Tomatoes, Paprika, and Red Wine Vinegar Recipe

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★★★★★

4.7 from 122 reviews

• Author: Simon
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Stewed Cabbage recipe is a flavorful and comforting dish featuring tender cabbage simmered with aromatic onions, carrots, garlic, and Hungarian paprika in a rich tomato broth. Enhanced with a splash of red wine vinegar and fresh parsley, it offers a deliciously tangy and savory taste perfect as a hearty side or light main.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, chopped
• 1 medium carrot, chopped
• 4 cloves garlic, chopped
• 1 medium head cabbage, cut into wedges then thinly sliced

Liquids and Sauces

• 1 cup chicken or vegetable broth
• 1 can (15-ounce) petite diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1–2 tablespoons red wine vinegar, to taste

Oils and Spices

• 2 tablespoons canola oil
• 1 tablespoon Hungarian paprika
• Salt and freshly ground black pepper, to taste

Garnish (Optional)

• Chopped fresh parsley

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Instructions

1. Heat the oil: In a Dutch oven or large deep heavy skillet, heat 2 tablespoons of canola oil over medium-high heat.
2. Sauté onions: Add the chopped onion, reduce heat to medium-low, and cook for 4-5 minutes, stirring frequently, making sure not to brown the onions.
3. Add carrots: Stir in the chopped carrot and cook for an additional 2-3 minutes to soften slightly.
4. Add garlic and paprika: Mix in the chopped garlic and 1 tablespoon Hungarian paprika; cook briefly for about 15 seconds to release their flavors.
5. Add liquids and tomatoes: Pour in 1 cup of chicken or vegetable broth, the undrained can of petite diced tomatoes, and 1 tablespoon tomato paste. Bring the mixture to a boil.
6. Add cabbage: Add the sliced cabbage in handfuls, stirring to wilt and make room for all the cabbage pieces.
7. Simmer: Cover the pot with a lid slightly ajar, reduce heat to low, and let the mixture simmer for 20-30 minutes or until the cabbage reaches your desired tenderness. Stir occasionally during this time.
8. Add red wine vinegar: Stir in 1 tablespoon of red wine vinegar, then adjust by adding more to taste for brightness and tang.
9. Season: Season with salt and freshly ground black pepper according to your preference.
10. Garnish and serve: If desired, sprinkle chopped fresh parsley on top before serving for a fresh, herbal note.

Notes

• Use either chicken or vegetable broth depending on your preference or dietary restrictions.
• Do not brown the onions; they should soften gently to develop sweetness without crisping.
• Adjust the amount of red wine vinegar to your taste for a mild or more pronounced tang.
• This dish pairs well with crusty bread or as a side to roasted meats.
• Leftovers keep well refrigerated for up to 3 days and taste even better reheated.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Eastern European

Keywords: Stewed cabbage, Hungarian paprika cabbage, comfort food, vegetable stew, sautéed cabbage, healthy cabbage recipe