Eosinophilic Esophagitis Friendly Vegan Stewed Cabbage
Total time55 min
Prep time15 min
Cook time40 min
4.9(5)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
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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