Cabbage stew is an hearty stew with many variations. All have healthy cuts of cabbage and a ton of flavor but this version is super easy to make!
Having a great, hearty stew is a must during the colder months. But, to have a stew that an vegetarian and someone who loves meat enjoy is a plus.
Cabbage stew* is perfect because you can use beef stew, shredded beef or chicken or you can leave all the meat out and make it completely vegetarian.
This recipe is made for the best flavors and to be extra hearty. But, the most important thing is for it to be easy to make for you and I’m going to show you how to do it.
How To Make Cabbage Stew
Ingredients needed
- Cabbage
- Beef stew meat
- Broth
- Yellow onion
- Potatoes
- Carrot
- Garlic
- Salt & black pepper
- All purpose flour
Quick tip before starting
Watch the heat when simmering. There is a little flour in the recipe so too much heat during the simmering process could burn the stew at the bottom. This is also why stirring occasionally is recommended.
Making the cabbage stew recipe
- In a large pot or dutch oven on medium high heat add a little oil and sear one or two sides of the beef stew meat.
- Next, add in the diced onion and carrots. You may need to add a little oil if the bottom is looking dry.
- Seasoning everything with salt and black pepper.
- Next, add in chopped carrots and garlic. Continue cooking until the garlic starts to brown and is fragrant. Then, lower the heat to medium.
- Now, toss in the cubed potatoes and sprinkle flour over. Mix everything together for about 15 seconds to cook the raw flavor out of the flour.
- Then, pour in the broth. Bring to a boil then lower to a simmer. After, place the shredded cabbage on top, season with salt and pepper then cover for 15 minutes.
- Occasionally, stir the cabbage stew and mix around the cabbage.
- Continue cooking until the cabbage is completely cooked. This should take the 15 minutes mentioned above.
- Once stew is done, allow to cool a bit before serving.
Variations
You can change the protein sources from beef stew meat to ground beef, chicken or even smoked sausage.
For vegetarian, I left the choice to you for broth to use veggie broth and of course to remove the meat from the recipe.
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Cabbage Stew
Ingredients
- 1/2 head cabbage, chopped
- 1 pound beef stew meat
- 4 cups broth (one 32 ounce carton)
- 1/2 medium yellow onion, diced
- 2 medium potatoes, cubed
- 1 carrot, diced
- 3 cloves garlic, minced
- 2 tablespoon all purpose flour
- salt & black pepper to taste
Instructions
- In a large pot or dutch oven on medium high heat add a little oil and sear one or two sides of the beef stew meat.
- Next, add in the diced onion and carrots. You may need to add a little oil if the bottom is looking dry.
- Seasoning everything with salt and black pepper.
- Next, add in chopped carrots and garlic. Continue cooking until the garlic starts to brown and is fragrant. Then, lower the heat to medium.
- Now, toss in the cubed potatoes and sprinkle flour over. Mix everything together for about 15 seconds to cook the raw flavor out of the flour.
- Then, pour in the broth. Bring to a boil then lower to a simmer. After, place the shredded cabbage on top, season with salt and pepper then cover for 15 minutes.
- Occasionally, stir the cabbage stew and mix around the cabbage.
- Continue cooking until the cabbage is completely cooked. This should take the 15 minutes mentioned above.
- Once stew is done, allow to cool a bit before serving.