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.
Ingredients
Scale
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
Instructions
- Heat the oil: In a Dutch oven or large deep heavy skillet, heat 2 tablespoons of canola oil over medium-high heat.
- 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.
- Add carrots: Stir in the chopped carrot and cook for an additional 2-3 minutes to soften slightly.
- Add garlic and paprika: Mix in the chopped garlic and 1 tablespoon Hungarian paprika; cook briefly for about 15 seconds to release their flavors.
- 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.
- Add cabbage: Add the sliced cabbage in handfuls, stirring to wilt and make room for all the cabbage pieces.
- 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.
- Add red wine vinegar: Stir in 1 tablespoon of red wine vinegar, then adjust by adding more to taste for brightness and tang.
- Season: Season with salt and freshly ground black pepper according to your preference.
- 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
