Ingredients
Scale
- 1 medium head of green cabbage, chopped into 1-inch pieces
- 2 large potatoes, peeled and diced
- 3 large carrots, sliced into rounds
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable or chicken broth (or water with bouillon)
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: 1 can of white beans for extra protein
Instructions
- Start by prepping all your vegetables to ensure the cooking process goes smoothly. Peel the potatoes and cut them into bite-sized cubes. Peel the carrots and slice them into thin rounds. Remove the outer leaves of the cabbage, cut it into quarters, remove the core, and chop it into large chunks. Mince your garlic and dice the onion finely. Having everything ready before you turn on the heat prevents burning and makes the process stress-free.
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the potatoes and carrots, stirring for a few minutes to let them soften slightly. Next, add the chopped cabbage, diced tomatoes (with their juices), broth, thyme, and paprika. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25 to 30 minutes, or until the potatoes and cabbage are fork-tender.
- Once the vegetables are soft and the flavors have melded together, taste the stew and add salt and pepper as needed. If you are using white beans, stir them in now and let them heat through for 2 minutes. Ladle the hot stew into deep bowls. If you have some crusty bread on hand, serve a slice on the side for dipping. You can garnish with a bit of fresh parsley or a squeeze of lemon juice for a bright finish.
- Cook Time: 50 minutes