There is something deeply comforting about a bowl of simple, slow-cooked cabbage stew, especially when the weather turns cool. This recipe is inspired by the kind of no-fuss, hearty cooking that generations of home cooks have relied on—making the most of humble ingredients to create something truly satisfying. With just
Instructions
1. Prepare the Cabbage
Remove any wilted outer leaves from the cabbage. Cut the head into quarters, then cut out the core from each wedge. Slice the cabbage quarters into 1½-inch thick wedges. They don’t need to be perfect—rustic is just fine.
2. Sauté the Onion (Optional but Recommended)
For deeper flavor, heat the olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic, if using, and cook for one minute more. If you’re short on time, you can skip this step and add the raw onion directly to the slow cooker.
3. Layer in the Slow Cooker
Place the cabbage wedges in the bottom of a 6-quart slow cooker. They can be stacked slightly; they will shrink down as they cook. Scatter the sautéed (or raw) onions over the cabbage.
4. Add the Broth and Tomatoes
Pour the chicken or vegetable broth over the cabbage and onions. Add the can of diced tomatoes with their juices. The liquid should come about halfway up the cabbage wedges—it’s okay if some pieces are peeking out. They will steam and soften as they cook.
5. Season
Sprinkle the salt and pepper evenly over everything. If you didn’t sauté the onions with garlic, you can add the minced garlic directly to the pot now.
6. Cook
Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The stew is ready when the cabbage is completely tender and easily pierced with a fork.
7. Serve
Ladle the stew into warm bowls, making sure to include plenty of the flavorful broth. Serve hot.
Serving Suggestions
This simple stew is delicious on its own, but it also pairs beautifully with:
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A thick slice of crusty bread or a warm buttermilk biscuit for soaking up the broth.
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A dollop of sour cream or Greek yogurt for a touch of creamy richness.
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A side of mashed potatoes for an extra-hearty meal.
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A sprinkle of fresh parsley or a drizzle of olive oil just before serving.
Tips for Success
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Don’t overcut the cabbage: Keeping the wedges relatively large helps them hold their shape during the long cooking time.
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Use quality broth: Since there are so few ingredients, the flavor of your broth really matters. Use a brand you enjoy drinking on its own.
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Make it a meal: Add a can of drained and rinsed white beans (like cannellini or great northern) in the last 30 minutes of cooking for extra protein and heartiness.
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Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen overnight.
four main ingredients and a slow cooker, you can come home to a kitchen filled with a cozy, welcoming aroma and a meal that feels like a warm hug in a bowl.
Why You’ll Love This Recipe
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Incredibly simple: Just four main ingredients and minimal prep work.
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Hands-off cooking: The slow cooker does all the work while you go about your day.
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Comforting and nourishing: A warm, brothy stew that is both light and satisfying.
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Budget-friendly: Uses inexpensive, everyday ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green cabbage | 1 small head (about 2 lbs) |
| Low-sodium chicken or vegetable broth | 4 cups |
| Diced tomatoes (with juices) | 1 can (14.5 oz) |
| Yellow onion | 1 large, diced |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon (or to taste) |
| Black pepper | ½ teaspoon (or to taste) |
| Optional: Garlic cloves, minced | 2 |
*Servings: 4-6*
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