Cabbage Potato Stew with Garlic and Paprika

Introduction

The smoked paprika, onion powder, and garlic powder give this cabbage and potato stew a full savory base without a long cook. You cover the pan and simmer everything for about 20 minutes, which makes it practical for a weeknight meal, lunch prep, or a simple side dish.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6

Ingredients

• 2 tablespoons avocado oil
• 2 medium-size onions, neatly chopped
• 4 medium-size garlic, minced
• 3 medium-size stalks celery, minced
• 1 medium-size cabbage, neatly cut
• 2 medium-size potatoes, neatly cut
• 3 medium-size carrots, neatly chopped
• 2 teaspoons dried Italian seasoning
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 3 tablespoons chicken bouillon cube
• 1 teaspoon smoked paprika
• 1-2 cups water

Instructions

1. Heat the avocado oil in a large saucepan over a medium heat. Add the neatly chopped onions and cook until tender for about 2 minutes.
2. Stir in the garlic and celery and cook until fragrant.
3. Add the cabbage, potatoes, carrots, Italian seasonings, onion powder, garlic powder, bouillon cubes, smoked paprika, and water. Cover the saucepan and bring to a boil.
4. Reduce the heat and let simmer for about 20 minutes.
5. Check the seasonings and adjust where necessary.
6. Remove and serve warm with any complimentary dish of your choice.

Variations

• Swap the potatoes for sweet potatoes if you want a softer texture and a slightly sweeter finish.
• Use savoy cabbage instead of standard green cabbage for a more delicate texture that cooks down faster.
• Add red pepper flakes with the smoked paprika if you want heat without changing the structure of the stew.
• Use 2 cups water for a lighter, more brothy stew, or stay close to 1 cup for a thicker result.
• Replace avocado oil with olive oil if needed; the stew will taste a little fruitier but cook the same way.

Tips for Success

• Cut the cabbage, potatoes, and carrots into similar bite-size pieces so they soften at the same rate.
• Cook the onions just until tender in the first step; deep browning can overpower the milder cabbage flavor.
• Start with 1 cup water if you prefer a thicker stew, then add more only if the vegetables need extra moisture.
• Check the potatoes at the 20-minute mark with a knife tip; they should be tender but not falling apart.
• Taste after the bouillon powder has fully dissolved, then adjust seasoning before serving.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in sealed containers or freezer bags for up to 2 months; the potatoes will be a little softer after thawing.

Reheat on the stovetop over medium-low heat with a small splash of water, stirring occasionally, for 5 to 8 minutes. You can also microwave it in a covered bowl for 2 to 3 minutes, stirring halfway through.

FAQ

Can you use a different type of cabbage?

Yes. Savoy cabbage works well and turns softer faster, while red cabbage changes the color of the stew and gives it a slightly earthier taste.

Do you need to peel the potatoes?

No. If the potatoes have thin skins and are scrubbed well, you can leave them on for a more rustic texture.

How do you make the stew thicker?

Use closer to 1 cup water and keep the pan uncovered for the last few minutes if it still looks too loose. The potatoes will also thicken the stew slightly as they cook.

Is this recipe gluten-free?

It can be, but bouillon powder often contains wheat or barley-derived ingredients. Check the label before using it if you need the dish to be gluten-free.