Stewed Cabbage Recipe (2024)

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4.54 from 13 votes

45 minutes minutes

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This Stewed Cabbage recipe is a classic, humble old-world comfort food that’s also good for you! Super-versatile as a side dish and also as a main dish when meat or sausage is added or served over egg noodles. Great with this baked beans recipe!

Stewed Cabbage Recipe (1)

IN THIS ARTICLE

Why This Recipe is a Keeper!

This stewed cabbage side dish is a delicious way to elevate humble, healthful budget-friendly cabbage!

Cabbage is stewed with onions, carrots and tomatoes until tender and flavorful. A little red wine vinegar is added at the end for a little spark! The result is an easy, delicious and nutritious side dish!

This stewed cabbage recipe is:

  • Easy!
  • Healthy!
  • Budget-friendly!
  • Versatile! Great on its own as a tasty side dish or with sausage, over buttered egg noodles, rice or polenta.
Stewed Cabbage Recipe (2)

How to make Stewed Cabbage:

Recipe Ingredients:

Here’s everything you’ll need to make this stewed cabbage recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.

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Ingredient Notes and Substitutions:

  • Cabbage: Chopping a head of cabbage will be more cost-effective, but you can save time by buying a bag or two of coleslaw mix.
  • Paprika: Use either sweet or Hungarian paprika, which is a bit more pungent.
  • Chicken Broth: To make it vegan/vegetarian, use vegetable broth.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Heat the oil in a Dutch oven, a heavy large skillet or another deep pan.
  • Add the onion and cook until it begins to soften.
  • Add the carrot and cook for several minutes more.
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  • Add the garlic and paprika and cook briefly.
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  • Add the chicken broth, tomatoes and tomato paste. Bring that to a boil.
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  • Start adding the cabbage by the handful, letting each addition wilt until you’ve added all the cabbage.
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  • Cover and let simmer for 20-30 minutes, depending on how cooked you like your cabbage.
  • Add a splash of red wine vinegar and season with salt and black pepper.
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That’s it! A simple yet healthful side dish or main dish with meat or sausage added. Delicious over buttery egg noodles, too!

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Chef Tip:

  • Paprika is considered a “fat-soluble” spice requiring fat for the flavor to “bloom.” Adding it directly to the hot fat early in the cooking process will help to disperse the flavor better throughout the entire dish.
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Frequently Asked Questions:

Is stewed cabbage good for you?

Very good! This stewed cabbage recipe has very little fat so it’s also low in calories. Because cabbage is a cruciferous vegetable, it’s very good for you and has many of the same health benefits as broccoli, cauliflower and Brussels sprouts. Cabbage is high in beta-carotene, vitamin C and fiber. Here’s more information from The Farmer’s Almanac: 5 Reasons to Eat Cabbage

Can you freeze cooked and stewed cabbage?

Absolutely! Cabbage has a dense texture that stays intact during the freezing process and the flavor is not affected at all.

Can you make stewed cabbage ahead of time?

Yes! Simply cook as directed, cool and refrigerate. Reheat in the microwave until heated through.

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Serve with:

  • Turkey Apple Meatloaf with Balsamic Ketchup Glaze
  • Chili-Glazed Meatloaf
  • Boneless Short Rib Recipe (Mississippi-Style)
  • Cheesy Skillet Chicken Pot Pie
  • Perfect Roasted Potato Wedges
  • Roast pork
  • Roast chicken
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Stewed Cabbage Recipe (13)

More cabbage recipes you’re sure to love:

  • Cider Vinegar Braised Cabbage Wedges
  • Baked Cabbage
  • Roasted Cabbage Steaks with Mustard Vinaigrette
  • Roasted Red Cabbage Steaks Recipe

Get all my veggie side dishes at: Vegetable Side Dishes – From A Chef’s Kitchen

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Stewed Cabbage Recipe (14)

Stewed Cabbage Recipe (15)

Stewed Cabbage Recipe

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By: Carol | From A Chef’s Kitchen

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.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side Dishes – Vegetables

Cuisine East European

Servings 6 -8

Calories 102 kcal

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.

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

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Stewed Cabbage Recipe (2024)

FAQs

Why do you put vinegar in cabbage when boiling it? ›

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

How do you cook cabbage to prevent bloating? ›

To reduce the likelihood of experiencing gas after eating cabbage, consider cooking it thoroughly. This can help break down the fibers and make it easier to digest. Additionally, try adding caraway seeds or fennel seeds to your cabbage dishes, as these spices are known to help reduce gas.

What happens when you add baking soda to cabbage? ›

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long.

Why do you soak cabbage in vinegar? ›

Douse the cabbage in vinegar water, if desired.

Vinegar kills some types of bacteria and helps killing mold and mildew that could have grown on the cabbage.

Why do people put sugar in cabbage? ›

Sugar: Plain ol' granulated sugar, the amount also to taste. It brings out the subtle, natural sweetness of Southern Fried Cabbage.

How long to boil cabbage for? ›

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges. Drain on a paper-towel lined plate to dry.

Why does my stomach hurt after eating cabbage? ›

The team found that the dietary irritant that activated this response most strongly was allyl isothiocyanate – a sulphur-containing compound found in… wasabi, horseradish, cabbage and broccoli. These foods are known to affect gut movements and cause abdominal grumblings when eaten in excess.

Is boiled cabbage a laxative? ›

Cabbage is rich in fiber and glucosinolates and helps the body retain water. It helps maintain the bulkiness of the food as it moves through the bowels and thus treats constipation.

What does cooked cabbage do to your stomach? ›

It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong. Its juice also can help stomach ulcers heal.

Can you overcook cabbage? ›

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Why does cabbage smell bad when cooking? ›

And that smell? That is due to the sulphur present in cabbage. The more you cook it, the stronger the smell of sulphur. It has been suggested that you put a slice of bread or lemon juice in the water you are using to cook the cabbage, in order to limit the odor.

What is not to be used with cooking green vegetables? ›

Some people (especially food service establishments relying upon your satisfaction) add an alkaline ingredient, such as baking soda, to the cooking water to help retain the color of green vegetables. This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable.

What does pouring salt into a cabbage do? ›

To ferment vegetables, such as cabbage, we take advantage of these two qualities – it's our golden ticket to fermentation! First, we add enough salt to make it difficult for competing microorganisms to survive. The salt then draws moisture out of the cabbage's cells through osmosis, forming a salty brine.

Why do you soak cabbage in salt water? ›

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

What happens when you add lemon juice to cabbage juice? ›

The red cabbage liquid has a blue-violet color, but when it comes in contact with acidic substances it becomes red, while in contact with basic substances it becomes green and even yellow. Lemon juice being acidic turns red in contact with red cabbage juice.

Is boiled cabbage and vinegar good for you? ›

Chockful of nutrients

Red cabbage offers another bonus: It's rich in natural pigments called anthocyanins, which new research suggests may help boost insulin production and lower blood sugar levels. Finally, cabbage is often prepared with vinegar, which can help lower the GL of your whole meal.

Will adding vinegar to cabbage during cooking make it turn blue? ›

As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you sauté red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color.

What happens when you mix vinegar and cabbage juice? ›

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid).

How to cook cabbage so it doesn't smell? ›

For steaming or cooking in a pressure cooker, the most effective way to dampen the bad smell is to add a few bay leaves, a tablespoon of white vinegar or milk to the water. Or even a tablespoon of capers will work too. Another solution is a crumbled up slice of bread soaked in vinegar or lemon.

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