Anti Inflammatory 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
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
salt and pepper, to taste

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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