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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Turn away from cabbage no longer! This stew has a substantial broth and is cooked long enough to bring out the sweetness of the cabbage, so just go ahead and get rid of those thoughts of stinky, watery, not-even-two-cents-to-rub-together cabbage soup. This is what cabbage is supposed to taste like. Ingredients:
1 tablespoon unsalted butter |
1 medium yellow onion, in 1/2-inch slices |
5 cups sliced cabbage (about 1/2-inch slices) |
water |
2 low-sodium vegetable bouillon cubes |
1 tomato, peeled and chopped (canned is ok) |
3 medium potatoes, peeled and cut into bite-size pieces |
1/2 teaspoon red pepper flakes |
1 teaspoon paprika |
1 loaf crusty bread |
Directions:
1. Melt butter in a soup pot over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add cabbage, enough water to cover, bouillon, tomato, potatoes, red pepper flakes, and paprika.
4. Bring it to a boil, then drop the heat down to simmer and cook, covered, for about 15 minutes.
5. Uncover and simmer another 45 minutes to an hour, stirring occasionally, until the broth is reduced enough that it's almost opaque, and the cabbage is almost transparent.
6. Serve in bowls, with hunks of bread to mop up the tasty broth.
7. This gets better every day it's left in the fridge.
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