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Prep 10 mins
Cook 1 hr
Turn away from cabbage no longer! This stew has a substantial broth and is cooked long enough to bring out the sweetness of the cabbage, so just go ahead and get rid of those thoughts of stinky, watery, not-even-two-cents-to-rub-together cabbage soup. This is what cabbage is supposed to taste like.
- 1 tablespoon unsalted butter
- 1 medium yellow onion, in 1/2-inch slices
- 5 cups sliced cabbage (about 1/2-inch slices)
- 2 low-sodium vegetable bouillon cubes
- 1 tomatoes, peeled and chopped (canned is OK)
- 3 medium potatoes, peeled and cut into bite-size pieces
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 loaf crusty bread
- Melt butter in a soup pot over medium heat.
- Add onions and cook until softened, about 5 minutes.
- Add cabbage, enough water to cover, bouillon, tomato, potatoes, red pepper flakes, and paprika.
- Bring it to a boil, then drop the heat down to simmer and cook, covered, for about 15 minutes.
- Uncover and simmer another 45 minutes to an hour, stirring occasionally, until the broth is reduced enough that it's almost opaque, and the cabbage is almost transparent.
- Serve in bowls, with hunks of bread to mop up the tasty broth.
- This gets better every day it's left in the fridge.