Low Sodium Vegan Stewed Cabbage

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 tsp smoked paprika
½ tsp caraway seeds (optional)
¼ tsp red pepper flakes
1 can (14.5 oz) diced tomatoes, with juices
1 cup vegetable broth
1 small head green cabbage (about 2 lb), cored and cut into 1-inch wedges or rough chunks
1 tbsp apple cider vinegar
1 tsp sugar
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large deep skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic, smoked paprika, caraway seeds (if using), and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute.

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