cabbage potato carrot recipe

Written ByJenny Smyth Posted on
cabbage potato carrot recipe
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The Best cabbage potato carrot recipe

I’m so excited to share with you my favorite cabbage potato carrot recipe that’s been a staple in our household for years. This hearty dish is a perfect representation of comfort food, and its rich history and cultural significance make it all the more special.

I remember my grandmother used to make it for us when we were kids, and now I make it for my own family whenever we need a warm and satisfying meal. The combination of the tender cabbage, the earthy potatoes, and the crunchy carrots is simply divine, and I love how it’s a great way to get my kids to eat their veggies.

The best part? It’s incredibly easy to make and requires minimal preparation, making it a perfect option for busy weeknights or special occasions.

As a busy mom myself, I appreciate how this recipe can be easily scaled up or down depending on the number of people I’m serving. Plus, it freezes beautifully, so I can whip up a batch ahead of time and reheat it as needed.

Whether you’re looking for a side dish or a main course, this cabbage potato carrot recipe is sure to please even the pickiest eaters. And let’s not forget about the health benefits – this dish is packed with fiber, vitamins, and minerals that will keep you feeling full and satisfied long after dinner is over.

In fact, the high fiber content in this recipe makes it an excellent choice for those looking to manage their blood sugar levels or support healthy digestion. With its wholesome ingredients and comforting flavors, this cabbage potato carrot recipe is truly a treasure trove of goodness that will become a staple in your household just like it has in mine.

Hearty Cabbage, Potato, and Carrot Stew

Hearty Cabbage, Potato, and Carrot Stew

4.6 from 1186 votes

A comforting and nutritious stew made with simple vegetables. This one-pot meal is perfect for a cozy dinner and is naturally vegan and gluten-free.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

Main Ingredients

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon caraway seeds
3 medium potatoes, peeled and cubed into 1/2-inch pieces
2 large carrots, peeled and sliced into 1/4-inch rounds
1/2 medium green cabbage, cored and chopped into 1-inch pieces
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 tablespoon lemon juice

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
3Add the minced garlic, smoked paprika, and caraway seeds to the pot.
4Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5Stir in the cubed potatoes, sliced carrots, and chopped cabbage.
6Cook for 3 minutes, stirring occasionally, until the vegetables begin to soften slightly.
7Pour in the vegetable broth and undrained diced tomatoes.
8Add the salt and black pepper, then bring the mixture to a boil over high heat.
9Reduce the heat to low, cover the pot, and let the stew simmer for 20 minutes.
10The vegetables should be tender when pierced with a fork.
11Remove the pot from the heat and stir in the fresh dill and lemon juice.
12Taste and adjust seasoning with additional salt or pepper if needed.
13Ladle the stew into bowls and serve hot.
14Garnish with extra dill if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 47g🥦Dietary Fiber: 9g🍬Sugars: 12g🥩Protein: 7g

📝Notes

For a heartier meal, add a can of drained and rinsed chickpeas or white beans along with the broth. The stew thickens as it sits; add a splash of water or broth when reheating.

Watch Video Of How Hearty Cabbage, Potato, and Carrot Stew Works

This cabbage potato carrot recipe is truly a timeless classic that never fails to impress.

Whether you’re serving it at a family gathering or just need a comforting meal on a chilly evening, this dish always hits the spot.

One of my favorite things about this recipe is how versatile it is – serve it as a side dish alongside your favorite protein or turn it into a hearty main course by adding some crispy bacon bits on top.

❓ Frequently Asked Questions About Hearty Cabbage, Potato, and Carrot Stew

1. Q: What type of cabbage should I use for this recipe?

A: For this recipe, you’ll want to use either green or red cabbage – both varieties work beautifully. If you can’t find either type at your local grocery store, feel free to substitute with napa cabbage or savoy cabbage instead.

2. Q: Can I use frozen carrots instead of fresh ones?

A: Absolutely! Frozen carrots will work just as well as fresh ones in this recipe. Just be sure to thaw them first before adding them to the pot.

3. Q: How do I store leftover cabbage potato carrot after cooking?

A: After cooking your cabbage potato carrot, let it cool completely before refrigerating or freezing it for later use. If storing in the fridge, be sure to keep it at room temperature before refrigerating – this will help prevent sogginess.

4. Q: Can I add other vegetables like onions or bell peppers to this recipe?

A: Feel free to customize this recipe by adding your favorite vegetables – onions and bell peppers are both great additions that will add depth and flavor.

5. Q: Is this recipe suitable for vegetarians?

A: Yes! This recipe is entirely vegetarian-friendly – simply omit any animal-based ingredients you may have added.

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