Cabbage Patch Stew
Warm up with a hearty bowl of Cabbage Patch Stew, a wholesome one-pot meal loaded with nutritious vegetables, tender ground beef or turkey, and aromatic spices. This comforting recipe combines chopped green cabbage, carrots, celery, and optional potatoes with a rich base of diced tomatoes and savory broth, all simmered together for a flavorful medley that’s both satisfying and budget-friendly. Quick to prepare and easy to make in under an hour, this stew is perfect for busy weeknights or cozy family dinners. Garnish with fresh parsley and serve with crusty bread or over rice for a complete, hearty meal that’s packed with down-home flavor! Ideal for fans of classic cabbage soup or hearty stews, this recipe is a must-try for anyone craving a simple yet nourishing dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 1 head green cabbage, chopped into bite-sized pieces
- 28 ounces diced tomatoes, with juice
- 4 cups beef or chicken broth
- 1 large potato, diced (optional)
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef or turkey and cook until browned, breaking it up into small pieces with a spoon. Drain any excess fat if needed.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the garlic, carrots, and celery, and cook for another 5 minutes, allowing the vegetables to begin to soften.
Add the chopped cabbage to the pot, stirring to combine with the other ingredients.
Pour in the diced tomatoes with their juice and the broth. Stir well to incorporate.
If using, add the diced potato to the pot.
Add the bay leaves, dried thyme, salt, and black pepper, and stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot partially with a lid and simmer for 30-35 minutes, or until the vegetables are tender and the flavors have melded together.
Remove the bay leaves before serving.
Ladle the stew into bowls and garnish with chopped parsley for a bright, fresh finish.
Serve hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 6377 mg | 277% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 44.8 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5778 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
