The stewed cabbage is another garden-to-table traditional recipe. It tastes great with summer cabbage fresh from the garden, along with other fresh veggies. That’s my favorite way to make it.
I have yet to have success with growing winter cabbage in our short growing season. If you know of a great short-season winter cabbage variety please let me know in the comments.
Stewed cabbage also works with winter cabbage, you just have to cook it a bit longer. Speaking about cooking time, my mom would always braise cabbage till well done. The whole dish would turn brown by the time it was finished. Somehow people in the past liked soft cabbage, being it in homemade sauerkraut that was tamped till it was all soft or in cooking. I do not do that as we like crunchy cabbage. However, if you like it well done, you can surely double the cooking time.
I also use fresh or frozen diced tomatoes, canned work too. Canned tomatoes usually have more acidity, it might be just what you love. Try both options and see what matches your taste. If using canned tomatoes, the liquid from the can might be enough, you would not need broth.
On the same note, I do not add vinegar to the stewed cabbage recipe, again since we like it more sweet than sour. If you always make cabbage with vinegar, go ahead and add some to your taste.
Traditionally mushrooms are not used in stewed cabbage. I love mushrooms and add them to many dishes. It is totally optional, however, I think they make stewed cabbage even better.
Stewed cabbage goes well with potatoes, pan-, or air-fried as well as mashed. Noodles or rice are other options, it’s really up to your preference.
Stewed Cabbage Recipe
- 1 onion diced
- 1-2 crushed garlic cloves
- 1 carrot chopped or grated
- 1 pound cabbage sliced
- 1½ cup tomatoes diced
- 1-2 tablespoons fresh dill chopped
- 1 cup vegetable broth
- Olive oil to fry optional
- 4 sliced mushrooms optional
- Hot and or black pepper to taste
- Salt or Brags liquid amino to taste
- In a large saucepan on medium heat saute the onions in 1 tablespoon oil or water till glassy
- Add garlic, carrots, and mushrooms if using, and saute for 2-3 minutes
- steer in the cabbage and tomatoes
- add vegetable broth and cover
- cook on low heat for 20 minutes or until cabbage is tender to your liking
- Season and add fresh dill
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Regarding winter cabbage: I like Premium Flat Dutch. Here in zone 3 I seed it in March, plant it out in late May and harvest it as late as possible, usually late September to Mid-October. I need to protect it mostly from the flea beetles. I use netting for that. Cabbage likes lots of compost and regular, thorough watering. It can take quite a bit of frost. Once I harvest it I store it in the fridge. A cool cellar would be better because it’s big and needs a lot of space.
Thank you, Elisabeth, appreciated how you are share how you grow it. That sounds like a cabbage we would love.
Early Copenhagen is a nice cabbage for storing. Matures from transplants 65-70 days. I grow a couple varieties always looking for ones with the shortest growing time or reputed to have good storage abilities. Red cabbage stores well and is less susceptible to cabbage moths. At Jan 23 I still have one head of red cabbage in the fridge.
I grew Early Copenhagen last year. The dish in the first picture was made out of that cabbage. It is a good summer cabbage. I too like growing red cabbage, it’s so pretty.
You have 2 entries of carrots + cabbage in recipe… do I use 2 pounds of cabbage and 2 carrots ?
Sorry, the recipe somehow got doubled. I fixed it. You sure can double it if you want. Thank you for the heads up.