Savory Cabbage-Tomato Medley

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8

If you're on the hunt for a dish that's hearty, simple, and brimming with flavor, this Savory Cabbage-Tomato Medley might just become your new favorite. It's a warming, vegetable-packed meal that's perfect for those cool evenings when you're craving something comforting.

Why You'll Love This Recipe

  • Quick to prepare with a handful of ingredients.
  • Packed with vibrant flavors and nutrients.
  • Budget-friendly and great for batch cooking.
  • Perfectly suits vegan and vegetarian palettes.

Ingredients

2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, diced
1 large carrot, sliced
1 small head of cabbage, shredded
1 can (28 oz) crushed tomatoes
4 cups vegetable broth
1 tbsp apple cider vinegar
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Step-by-step Instructions

Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the chopped onion and minced garlic. Sauté them until the onion turns translucent, which should take about five minutes. This step forms the aromatic base of your dish.

Add the green bell pepper and carrot next. Cook these for about 3-4 minutes, stirring occasionally. The goal here is to slightly soften them while maintaining a bit of crunch.

Now, it's time to introduce the cabbage. Stir it in and let it cook for about five minutes. You’ll want to see it start to wilt and blend with the other vegetables.

Pour in the crushed tomatoes and vegetable broth, stirring to combine. Add the apple cider vinegar, oregano, thyme, and season with salt and pepper. Increase the heat to bring the mixture to a boil.

Once boiling, reduce the heat to low and allow it to simmer. Let it cook gently for 30-40 minutes until the cabbage is tender. Stir occasionally to prevent sticking.

Just before serving, stir in the fresh parsley for a fresh, herby finish. Serve hot and enjoy!

Tips & Tricks

  • If you prefer a spicier kick, add a pinch of red pepper flakes with the spices.
  • For extra depth, consider roasting the vegetables before adding them to the pot.
  • Use a sharp knife for shredding cabbage to get uniform pieces that cook evenly.

Serving Suggestions

This medley pairs wonderfully with a slice of crusty bread or over a bed of quinoa for a more substantial meal. A dollop of sour cream or a sprinkle of parmesan can add a rich, creamy touch.

Frequently Asked Questions

Can I use red cabbage instead of green?
Yes, red cabbage will work perfectly and will add a vibrant color to the dish.
How can I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
Is this recipe freezer-friendly?
Indeed, it freezes well for up to two months. Thaw in the fridge before reheating.

Ingredients Explained

Olive oil adds richness and helps cook the vegetables to perfection. Onion and garlic form the aromatic base, enhancing the dish's depth. Green bell pepper offers a slight sweetness and crunch. Carrot brings a touch of natural sweetness and color. Cabbage, the star of this medley, is hearty and absorbs flavors beautifully. Crushed tomatoes provide a tangy, savory backdrop. Vegetable broth makes it soupy and comforting. Apple cider vinegar adds brightness and balances the flavors. Oregano and thyme lend an earthy, aromatic touch, while parsley finishes the dish with a burst of freshness. Season with salt and pepper to taste.

Simplified Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sauté until the onion is translucent.
3. Stir in the green bell pepper and carrot, cooking for another 3-4 minutes.
4. Add the shredded cabbage and continue to cook for 5 minutes, stirring occasionally.
5. Pour in the crushed tomatoes and vegetable broth, then add apple cider vinegar, oregano, thyme, salt, and pepper.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes until cabbage is tender.
7. Stir in fresh parsley before serving.

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