Vegan Stewed Cabbage
Humble cabbage gets a serious glow-up here, slow-simmered in a smoky, tomatoey broth until it's meltingly tender and deeply savory. The combination of smoked paprika, garlic, and a splash of apple cider vinegar gives the whole pot a rich, layered flavor that tastes like it took way more effort than it actually did. Everything in this recipe is straightforwardly plant-based — olive oil, vegetable broth, canned tomatoes, and a pinch of sugar to balance the acidity — so there's nothing to swap or second-guess. The optional caraway seeds are a lovely touch if you have them, adding a subtle earthy note that plays beautifully against the heat of the red pepper flakes. One small head of cabbage wilts down into something almost silky, soaking up all that braising liquid as it cooks. It serves four and comes together in a single wide pan, making it an easy weeknight dinner or a satisfying side alongside crusty bread.
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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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