Ingredients
Method
- Melt butter in a large saucepan over medium heat. Saute 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 a can of fire-roasted tomatoes instead of regular stewed tomatoes for a deeper, smoky flavor that really elevates the whole dish.
Storage Tip: This stewed cabbage keeps beautifully in the fridge for up to four days, and I find the flavors meld and get even better the next day.
Make-
Ahead Advice: You can chop the onions, celery, and garlic a day in advance and store them together in the fridge to make your prep even faster.
Common Mistake: Don't rush the initial sauté.
Taking those few extra minutes to really soften the onions and celery builds a crucial flavor foundation for the whole pot.
Serving Suggestion: I often serve this over a mound of creamy mashed potatoes or with a side of crusty bread to soak up all the delicious, savory juices.
Equipment Note: If you don't have a large saucepan, a Dutch oven or any heavy-bottomed pot with a lid works perfectly for the long, slow simmer.