Creole Cabbage
Transform your weeknight dinner with the bold and vibrant flavors of Creole Cabbage, a one-pan wonder that brings Louisiana-inspired soul to your table! This recipe combines tender cabbage with the “holy trinity” of Cajun cooking—onion, bell pepper, and celery—sautéed in a fragrant blend of Creole spices, smoked paprika, and a splash of cayenne for a gentle kick. Simmered to perfection in a rich tomato and broth base, this dish is as hearty as it is healthy, with a prep time of just 15 minutes and a cook time of 35 minutes. Perfect as a comforting side dish or served over rice for a satisfying main course, Creole Cabbage is a flavorful, rustic recipe packed with wholesome vegetables and a touch of Southern charm. Whether you're hosting a dinner party or looking for a quick family meal, this gluten-free delight is guaranteed to impress!
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Recipe Information
Ingredients
- 1 medium head cabbage
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 14.5-ounce can diced tomatoes
- 1 cup chicken or vegetable broth
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon thyme
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sliced (for garnish) green onions
Instructions
Remove the outer leaves of the cabbage, rinse, and chop it into bite-sized pieces. Set aside.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Add the diced tomatoes (with their juices) and broth to the skillet. Stir well to combine.
Sprinkle in the Creole seasoning, smoked paprika, thyme, cayenne pepper, salt, and black pepper. Stir to evenly distribute the spices.
Add the chopped cabbage to the skillet, stirring to coat it in the tomato and spice mixture. Cover the skillet and reduce the heat to medium-low.
Let the cabbage simmer for 20-25 minutes, stirring occasionally, until it’s tender and flavorful. Adjust seasoning to taste if necessary.
Remove the skillet from the heat and garnish the Creole cabbage with sliced green onions.
Serve hot as a side dish or over rice for a filling and delicious meal.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4667 mg | 203% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 44.6 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3493 mg | 74% | |
*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.
