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Cabbage Stew

Cabbage Stew

Warm, hearty, and packed with flavor, this Cabbage Stew is the ultimate comfort food! Made with tender cabbage, hearty potatoes, aromatic spices, and a rich broth, this easy one-pot meal is both nourishing and satisfying.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 carrots peeled and cut into bite-size pieces
  • 1 small head of cabbage cut into bite-size pieces
  • 1 teaspoon dry thyme
  • 1 teaspoon Adobo seasoning
  • 1 packet Sazon
  • 1 teaspoon paprika
  • Freshly ground black pepper to taste
  • 2 potatoes peeled and cut into bite-size pieces
  • 1 15-ounce can diced tomatoes
  • 1 cup water
  • 4 cups vegetable or chicken broth
  • 2 bay leaves
  • Handful of fresh parsley chopped

Method
 

  1. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the diced onion and saute until translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Add the carrots and cabbage. Cook for 5-7 minutes until the cabbage starts to wilt.
  3. Sprinkle in the dry thyme, Adobo seasoning, Sazon, paprika, and freshly ground black pepper. Stir well to distribute the flavors.
  4. Stir in the diced potatoes and canned tomatoes. Pour in 1 cup of water and 4 cups of vegetable or chicken broth. Add the bay leaves and stir everything together.
  5. Bring the stew to a boil. Reduce heat to low, cover, and let it simmer for 25-30 minutes until the potatoes are tender.
  6. Taste and adjust salt and black pepper as needed. Remove the bay leaves and finish with fresh parsley.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.