Cabbage Stew

10 Aug

Cabbage Stew

If you don’t like cabbage, that’s a shame because as I’m sure you’ve noticed I make variations of it all the time. I think it fills you up great whether it’s cooked or raw and it is so good for you! This one is again a super easy recipe and you can make it with green and/or red cabbage. I learned this one from my lovely friend Lexi, and because it reminds me so much of the cabbage stew I used to have in Turkey when I was little, I’ve been a huge fan of it. You don’t have to use the same spices I give here, these are the things I like, by all means use whatever you like! Any spice you have at home, anything you’re in the mood for would work with this recipe. Also, if you’d like you can add tomatoes and tomato paste to let it have more aroma or carrots for color.


2 cups roughly chopped onion

5 cups roughly chopped cabbage (green and/or red)

2 ½ tablespoon crushed and minced garlic

2 tablespoon olive oil

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon paprika

¼ teaspoon oregano

1 ½ cup hot water

Heat up the olive oil in a medium to big size pan over medium high heat. Sauté the chopped onions and garlic with all the spices until the onions are translucent. Add the chopped cabbage and give it a nice stir, making sure every bit of cabbage is coated with the oil and spices. Pour the hot water in the pan and stir once again. Cover and bring it to a boil. Once you see the bubbles, turn it down to low heat and let it cook about 10-15 minutes or until the cabbage is soft but not mushy.  You can serve this over some grains or have it like soup!


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