cabbage carrot potato recipe

Written ByJenny Smyth Posted on
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The Best cabbage carrot potato recipe

I’ve been making this cabbage carrot potato recipe for years, and it’s always a hit with my family. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion. The best part is that it’s incredibly easy to make – just chop up some veggies, boil them until they’re tender, and serve.

I love that this recipe is a great way to use up any leftover vegetables you have on hand. My kids adore helping me chop the cabbage and carrots, and they love being able to customize their portions with the potatoes. I also appreciate that this recipe is packed with nutrients – the cabbage is full of vitamins and antioxidants, while the carrots are rich in vitamin A.

The potatoes add a nice dose of complex carbohydrates and fiber. This recipe is also super versatile – you can serve it as a side dish, add some protein like chicken or tofu for a main course, or even use it as a filling for wraps or sandwiches. I’ve made this recipe for family gatherings, potlucks, and even just a quick weeknight dinner.

My family loves it when I serve it with a side of warm bread or rolls – the perfect accompaniment to this comforting meal. One of my favorite things about this recipe is how customizable it is – everyone can add their favorite toppings or mix-ins to make it their own. My kids love adding shredded cheese or sour cream on top, while I prefer a sprinkle of chopped fresh herbs.

This recipe has been in my family for years – my grandmother used to make it all the time when I was growing up. She’d serve it with a big ol’ loaf of crusty bread and a pat of butter on top – heaven! To be honest, I’m not sure where the original recipe came from, but I do know that it’s been passed down through generations in my family.

It’s become a staple in our household, and I’m so glad I can share it with all of you.

Hearty Cabbage, Carrot, and Potato Stew

4.6 from 1316 votes

This comforting stew combines tender cabbage, sweet carrots, and hearty potatoes in a savory broth. It is a simple, one-pot meal that is both filling and nutritious, perfect for a cozy dinner.

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 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced into rounds
3 medium potatoes, peeled and cubed into 1-inch pieces
4 cups green cabbage, chopped into bite-sized pieces
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the sliced carrots and cubed potatoes, then cook for another 3 minutes, stirring to coat them in the oil.
5Add the chopped cabbage, vegetable broth, dried thyme, salt, pepper, and bay leaf.
6Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
7After 20 minutes, check that the potatoes and carrots are tender when pierced with a fork.
8Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
9Ladle the stew into bowls and serve hot.
10The cabbage should be tender but not mushy, and the broth will be slightly thickened from the potatoes.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 48g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 6g

📝Notes

For added protein, stir in a can of drained chickpeas or cooked white beans during the last 5 minutes of simmering. You can also use chicken broth instead of vegetable broth for a richer flavor.

This cabbage carrot potato recipe is truly one of my favorites – not only does it taste amazing, but it’s also incredibly easy to make and customize to suit your tastes. One of the best things about this dish is how well it stores – whether you refrigerate leftovers overnight or freeze individual portions for later meals.

Simply reheat in the microwave or oven until warmed through; then serve hot alongside your favorite toppings or sides. If you’re looking for inspiration on how to use up leftover veggies from other meals (or save yourself from food waste!)

, give this cabbage carrot potato recipe a try.

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

Q: What type of cabbage should I use?

For this recipe, you’ll want to use either green or red cabbage – both will work beautifully! If you want a milder flavor, go for the green cabbage; if you prefer a bit more pungency, try the red variety.

Q: Can I use frozen carrots instead of fresh?

While fresh carrots are ideal, frozen carrots will work just as well in this recipe. Just be sure to thaw them first by leaving them out at room temperature for about an hour before chopping.

Q: How long do I boil the vegetables?

The cooking time will depend on your personal preference for tenderness – if you like your veggies al dente (slightly firm), aim for about 10-12 minutes on the stovetop; if you prefer them softer, let them cook for 15-20 minutes.

Q: Can I add other vegetables besides carrots and cabbage?

Absolutely! Feel free to get creative with whatever veggies you have on hand – some other options might include diced bell peppers, sliced zucchini, or even chopped celery.

Q: What if I don’t have any potatoes on hand?

No worries! You can easily substitute cooked rice or mashed sweet potatoes as an alternative to regular spuds.

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