Cabbage Stew
The rich and hearty flavors of cabbage and root vegetables combine with savory beef in a simmering pot of Cabbage Stew. This is the kind of comfort food that warms you right down to your toes.
Servings: 8
Ingredients
- 1 tablespoon light flavored olive oil
- 1½ pounds beef stew meat cut into 1-inch pieces
- 4 cups beef broth divided
- 1 large onion chopped into ½-inch pieces
- 2 bay leaves
- 4 medium potatoes peeled and cut into 1-inch pieces, about 4 cups
- 4 celery ribs sliced thin, about 2 cups
- 4 carrots peeled and cut bite-size, about 3 cups
- 15 ounces diced tomatoes
- 8 ounces tomato paste
- 1 teaspoon Worcestershire sauce
- 4 cups shredded cabbage
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Instructions
- In a large pot or Dutch oven, warm the oil over medium high heat. Add the beef and toss to coat. Cook for a few minutes, turning occasionally, until browned on all sides, about 10 minutes.
- Add the onion, bay leaves, and 2 cups of beef broth. Bring to a boil and then reduce to a simmer. Cover and continue simmering over low heat until the beef is fork tender, about 1½-2 hours.
- Add the potatoes, celery, carrots, diced tomatoes, tomato paste, Worcestershire, cabbage, and remaining 2 cups of broth. Stir to combine and cover to bring to a boil.
- Reduce to a simmer, cover, and continue simmering over low heat until the potatoes are tender, about 20-30 minutes. Uncover, stir, and taste the stew. Add salt, only as needed.
Nutrition
Calories: 294kcal · Carbohydrates: 35g · Protein: 25g · Fat: 7g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Cholesterol: 53mg · Sodium: 945mg · Potassium: 1489mg · Fiber: 7g · Sugar: 10g · Vitamin A: 8666IU · Vitamin C: 49mg · Calcium: 107mg · Iron: 5mg
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