Cabbage stew

The cabbage stew is an excellent side dish or a vegetable second course. Perfect with meat and dumplings or paired with some crunchy bruschetta with olive oil and salt.

Cabbage stew

Delicate yet flavourful young cabbage stew.

Course second course, Side Dish

Cuisine gluten free, lactose free, non vegetarian recipe

Keyword cabbage, non vegetarian recipe, Polish recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings person(s)

Calories 123kcal

Ingredients

1 small cabbage
3 tbsp olive oil
150 g bacon or other cold cut I used the Polish sausage
2 medium carrots
400 ml or less vegetable broth
0.25 cup white wine
1 bay leaf
1 tbsp or more tomato paste
fresh or dry dill to taste
salt and pepper to taste

Instructions

Instructions: Cabbage stew

Discard the external leaves of the cabbage. Pass the rest of the leaves under running cold water, cut them in half, remove the ribs and cut into strips.
Pour the oil in a pot, add previously sliced sausage or bacon cook over medium heat for a few minutes to get it crispy.
Add the cabbage strips and the carrots previously peeled and grated. Pour in the wine, stir briefly and cook over medium heat for 1 minute. Add the broth, salt, pepper, bay leaf, a spoonful of tomato paste and minced fresh (or dry) dill to taste. Cover the pot with a lid and stew everything for about 20 minutes (or until the cabbage becomes tender)
Taste, season with spices and tomato paste and serve it hot.