Stewed Cabbage

Easy to make, with a few simple ingredients, stewed cabbage can stand on its own or be a great side dish. Warm, slightly sweet and smoky, this dish almost melts in your mouth.

green leaf vegetable on white surfaceCabbage is full of nutrients but isn’t always the most popular vegetable. Though I love cabbage in its uncooked form, stewed cabbage is even better. When raw, it’s crunchy and can be a bit sharp in flavour. Once cooked it becomes sweet and melts in your mouth.  

Cabbage is very high in Vitamin C and K, as well as Fiber and folate. In one cup you can get as much as 85% of your daily recommended intake of Vitamin K. Since Vitamin K is best consumed with some fat for better absorption, the bacon in this recipe contributes more than just flavour.

Preparing Stewed Cabbage

Stewed cabbage is very easy to make. It’s the perfect side dish or a meal all on its own. Start by heating a pan on medium heat. I like to use a shallow saucepan but a deep frying pan will do as well.

Chop the bacon into small squares and add to the hot pan. Cook the bacon until it starts to crisp a little. Roughly 5 minutes. If you are a fan of very crispy bacon cook a little longer unit it reaches your desired texture.

While the bacon is cooking, dice the onion into small pieces. Add to the pan once the bacon reaches your desired consistency. Stir and cook for 2-3 minutes until the onion softens.

Meanwhile, chop the cabbage. Start by cutting the cabbage in half. Then cut out the core and lay the cabbage half cut side down. With the core perpendicular to your body, slice the cabbage into ½ inch slices. Then cut them in half, from core to tip.

Add the stock to the pan to deglaze it, scraping all the delicious bacon bits off the bottom. Then add cabbage, salt and pepper and stir to combine. Cover the pan with a lid and cook the cabbage on low for 30 minutes. Stir occasionally and make sure there is a little bit of liquid at all times. If the cabbage starts to sauté add a little more stock.

Cabbage, bacon and onion in saucepan pre stewing

Now, people will say that 30 minutes isn’t long enough, that stewing takes much longer. This is true. However, we are here to get simple, delicious and reasonably timed dishes on the table. So, I am here to tell you that if you have the time, simmer for an extra 30 minutes (but double the liquid). But if you’re like me, and aren’t looking for perfection, then 30 minutes is plenty to get a great consistency and beautiful flavour.

After 30 minutes, the cabbage leaves should be very soft. Make the slurry by combining the cold water and flour in a small bowl. Stir or whisk until there are no lumps in the mixture.

Slowly add the slurry to the pan while stirring vigorously to mix the

slurry well with the remaining liquid in the pan, coating the cabbage evenly.

Chop some fresh parsley and add it to the pan. Stir it in and cook for another 5 minutes.

Serve with some more fresh parsley on top.

Serving

NOTE: This recipe serves 4 as a side dish. However, if you want to make this a main dish for 4 people, double the recipe.

My absolute favourite way to eat this stewed cabbage is with boiled yellow flesh potatoes. Cook the potatoes in salted water and sprinkle with fresh dill once plated.

Frequently Asked Questions

1. Can this dish be made vegetarian?

Absolutely! This dish is made vegetarian simply by eliminating the bacon. All of the other ingredients are plant-based. 

2. Can this dish be made in advance?

Yes! This stewed cabbage, like most stewed dishes, is even better after one, two, or even three days in the fridge. Make it on the weekend and serve during the week for an easy side.

Stewed Cabbage Recipe

Easy to make, with a few simple ingredients, stewed cabbage can stand on its own or be a great side dish. Warm, slightly sweet and smoky, this dish almost melts in your mouth.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine European
Servings 4 servings
Calories 133.8 kcal

Equipment

Ingredients
 
 

  • ½ head of small cabbage if making as a main dish, double the recipe
  • ½ small onion
  • 4 bacon slices optional
  • 2 cups stock
  • ¼ tsp salt
  • â…› tsp ground black pepper
  • 1 tbsp fresh parsley
  • 1 tsp flour
  • 1 tsp cold water

Instructions
 

  • Heat a pan on medium heat.
  • Cut the bacon into small squares (about a quarter inch). Add to hot pan and cook until slightly crisped, stirring occasionally to prevent burning. About 5 minutes.
  • While the bacon is cooking, dice the onion.
  • Add the onions and continue to cook until the onions are softened, 2-3 minutes.
  • While the onions cook, chop the cabbage. I like to cut the cabbage into half inch thick slices, then cut the slices in half.
  • To the bacon and onion, add stock and scrape the bottom of the pan. Add cabbage, salt and pepper. Stir to combine.
  • Cover and simmer for 30 minutes. Add more stock if there is not enough liquid in the pan.
  • Make the slurry by combining the cold water with flower. Stir well until there are no clumps.
  • Add the slurry to the cabbage and stir quickly. You want to make sure to distribute the slurry well before it starts to thicken.
  • Add fresh parsley and stir once again. Cook for another 5 minutes stirring occasionally.
  • Serve as a side or on its own. See our serving section for more ideas.

Video

Nutrition

Nutrition Facts
Stewed Cabbage Recipe
Amount per Serving
Calories
133.8
% Daily Value*
Fat
 
8.9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1.4
g
Monounsaturated Fat
 
3.9
g
Cholesterol
 
14.5
mg
5
%
Sodium
 
782.5
mg
34
%
Potassium
 
263.5
mg
8
%
Carbohydrates
 
10.1
g
3
%
Fiber
 
3.1
g
13
%
Sugar
 
5.2
g
6
%
Protein
 
4.5
g
9
%
Vitamin A
 
454.5
IU
9
%
Vitamin C
 
43.9
mg
53
%
Calcium
 
51.5
mg
5
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @houseofgandk or tag #houseofgandkrecipes!
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