Cabbage Stew with Potatoes and Carrots

Introduction

Cabbage, potatoes, carrots, and smoked paprika turn into a straightforward stew with a soft, spoonable texture after a 20-minute simmer. The onions, garlic, and celery build the base quickly, so you get a full pot without a long cooking window. You can serve it as a light main dish or alongside bread, rice, or a simple protein.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 6

Ingredients

• 2 tablespoons avocado oil
• 2 medium-size onions, neatly chopped
• 4 medium-size garlic, minced
• 3 medium-size stalks celery, minced
• 1 medium-size cabbage, neatly cut
• 2 medium-size potatoes, neatly cut
• 3 medium-size carrots, neatly chopped
• 2 teaspoons dried Italian seasoning
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 3 tablespoons vegetable bouillon powder
• 1 teaspoon smoked paprika
• 1-2 cups water

Instructions

1. Heat the avocado oil in a large saucepan over a medium heat. Add the neatly chopped onions and cook until tender for about 2 minutes.
2. Stir in the garlic and celery and cook until fragrant.
3. Add the cabbage, potatoes, carrots, Italian seasonings, onion powder, garlic powder, vegetable bouillon powder, smoked paprika, and water. Cover the saucepan and bring to a boil.
4. Reduce the heat and let simmer for about 20 minutes.
5. Check the seasonings and adjust where necessary.
6. Remove and serve warm with any complimentary dish of your choice.

Variations

• Use Savoy cabbage instead of the cabbage for a softer texture and slightly sweeter finish.
• Swap the potatoes for sweet potatoes if you want a sweeter stew with a softer, less starchy bite.
• Add 1 can of drained white beans in the same step as the cabbage and potatoes for more body and a higher-protein main dish.
• Use 2 cups water for a brothier stew, or stay closer to 1 cup if you want the vegetables to sit in a thicker, more concentrated base.

Tips for Success

• Cut the cabbage, potatoes, and carrots into similar-size pieces so they finish cooking at the same time.
• Cook the onions just until tender in the first step; if they brown too much, the stew takes on a heavier flavor.
• Start with 1 cup water if you like a thicker stew, since the cabbage releases moisture as it cooks.
• Check a potato piece at the 20-minute mark; it should slide easily off a knife tip when done.
• Stir well after adding the seasonings and bouillon powder so the flavor distributes evenly through the pot.

Storage and Reheating

Store the stew in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 2 months; the potatoes and cabbage will be softer after thawing.

Reheat on the stovetop over medium-low heat with a splash of water, covered, for 8 to 10 minutes, stirring once or twice. For single portions, microwave in a covered bowl for 1 to 2 minutes, stir, then heat again as needed.

FAQ

Can I use pre-shredded cabbage?

Yes. It usually cooks a little faster than hand-cut cabbage, so start checking the potatoes and carrots a few minutes earlier.

Do the potatoes and carrots need to be peeled?

No, as long as you scrub them well. Peeling gives the stew a smoother texture, but leaving the skins on adds a little more structure.

How do you make the stew thicker?

Use closer to 1 cup of water and simmer uncovered for the last few minutes if it still looks loose. The potatoes will also release starch as they soften.

Is this gluten-free?

It can be, but you need to check the label on the vegetable bouillon powder and any seasoning blends you use. Those are the most likely sources of added gluten.