Ingredients
Method
- Melt the butter in a large saucepan over medium heat. Saute the onion, celery, and garlic for 3 to 5 minutes until translucent. Stir in the cabbage, reduce the heat to low, and simmer for 15 minutes.
- Add the tomatoes and season with salt and pepper. Cover the pan and cook over medium heat for 30 to 40 minutes, until the cabbage is tender.
Nutrition
Notes
Ingredient Swap: I love using bacon fat instead of butter for the first step, it adds a wonderful smoky depth that really makes this dish feel special.
Storage Tip: This stewed cabbage keeps beautifully in the fridge for up to four days, and I think the flavors meld and improve overnight.
Make-
Ahead Advice: You can chop the onions, celery, and cabbage a day in advance and store them together in a sealed container to cut down on prep time.
Common Mistake: Don't rush the initial sauté.
Letting those onions and celery get truly soft and sweet is the flavor foundation for the whole pot.
Serving Suggestion: I always serve this over a big pile of creamy mashed potatoes, it's my favorite comforting meal.
Equipment Note: A Dutch oven or a heavy pot with a tight-fitting lid is my go-to for this, as it distributes the heat evenly for that long, slow simmer.