Cabbage Stew
This hearty Cabbage Stew is a family favorite, simple, satisfying, and surprisingly versatile. Whether you serve it as a soup in a bowl or plated like a stir-fry, it’s packed with comforting flavors and nourishing ingredients.
I love how easy it is to customize: some in our home top it with shredded cheddar or stir in a bit of Cajun seasoning for a little kick.
Want a twist? Swap the tomato base for coconut aminos and garlic powder to create an oriental-inspired version that tastes like the inside of an egg roll. You can even add potatoes or julienned carrots for extra texture.
However you make it, this dish is cozy, adaptable, and perfect for busy weeknights or warming up on a chilly day.
Serves: 4 (or double the recipe)
Kitchen Tools:
6-quart pan or Dutch oven
Ingredients:
2-3 Tablespoons Coconut oil
1 lb. ground beef, browned
1 onion, chopped
1 small to medium head green cabbage
1 cup water
Salt & pepper to taste
8 oz. tomato sauce*
15 oz. diced tomatoes*
Optional: Add carrots, thin sliced or thick shredded, julienne style
Directions:
1. Brown the meat and onions together in coconut oil.
2. Cut cabbage head in half, then cut into slices.
3. Add cabbage and water to the pan.
4. Bring to a boil.
5. Add tomato sauce and diced tomatoes.
6. Salt and pepper to taste.
7. Reduce heat and cover tightly with lid. Simmer on low for about 10-15 minutes, until the cabbage is tender.
*Optional: Instead of tomato products, add Coconut Aminos and a little garlic powder. It changes it to more of an oriental dish. We also add carrots, usually, julienne or thin sliced. It reminds us of the filling that goes into egg rolls.
