Here’s a delicious way to make Cabbage Stew in a Slow Cooker—hearty, flavorful, and perfect for an easy weeknight meal. 🥘
Ingredients:
- 1 small head of cabbage, chopped
- 1–2 lbs beef stew meat or sausage (optional for a meaty version)
- 3–4 carrots, sliced
- 2–3 potatoes, diced
- 1 onion, chopped
- 3–4 cloves garlic, minced
- 1 (14 oz) can diced tomatoes (or fresh)
- 4 cups beef or vegetable broth
- 1–2 tsp paprika
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Optional: 1 tsp thyme, 1 bay leaf, a pinch of crushed red pepper for heat
Instructions:
- Prep ingredients: Chop all vegetables and meat (if using).
- Layer in slow cooker:
- Place carrots, potatoes, onion, and garlic on the bottom.
- Add meat on top (if using), then cabbage.
- Pour diced tomatoes and broth over everything.
- Season: Add salt, pepper, paprika, thyme, bay leaf, and any optional spices.
- Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Stir once halfway through if possible.
- Check doneness:
- Vegetables should be tender, meat fully cooked, and cabbage soft but not mushy.
- Adjust seasoning if needed before serving.
Serving Ideas:
- Serve hot as a main dish with crusty bread or over rice.
- Garnish with fresh parsley or a dollop of sour cream for extra richness.
Pro tip: Adding a splash of apple cider vinegar or a teaspoon of Worcestershire sauce near the end brightens the flavors and balances the richness of the meat and cabbage.
I can also give a vegetarian slow cooker cabbage stew version that’s just as hearty and flavorful if you want.
Do you want me to do that?
