Creole Celery Cabbage
Elevate your dinner table with the bold and hearty flavors of Creole Celery Cabbage, a one-skillet wonder that blends tender green cabbage, crisp celery, and a medley of aromatic spices. Infused with Creole seasoning, smoky paprika, and the richness of diced tomatoes, this recipe transforms everyday vegetables into a vibrant, flavor-packed dish. Simmered to perfection in vegetable broth, the cabbage absorbs the tantalizing spices, creating a dish that's equal parts comforting and zesty. Perfect as a soulful side dish or served over rice for a satisfying vegetarian main course, this easy recipe comes together in just under 45 minutes, making it ideal for weeknight dinners. Don’t forget the sprinkle of fresh parsley for a bright, herby finish! Whether you're embracing Southern cuisine or simply seeking a wholesome, plant-based recipe, Creole Celery Cabbage is a must-try addition to your repertoire.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 4 stalks celery stalks
- 3 tablespoons olive oil
- 1 medium-sized yellow onion
- 3 cloves garlic cloves
- 2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Remove the outer leaves of the cabbage, then quarter it and remove the core. Thinly slice the cabbage into shreds.
Rinse the celery stalks and cut them into thin slices on a diagonal.
Peel and finely dice the onion. Mince the garlic cloves.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes until slightly softened and translucent.
Add the minced garlic and continue cooking for 30 seconds, stirring frequently to prevent burning.
Stir in the Creole seasoning and smoked paprika, cooking for another 30 seconds to release the spices' aromas.
Add the sliced celery and shredded cabbage to the skillet, tossing to coat the vegetables evenly in the spices.
Pour in the diced tomatoes (with their juices) and vegetable broth. Stir well to combine.
Season with salt and black pepper, then cover the skillet with a lid and reduce the heat to low.
Simmer for 20-25 minutes, stirring occasionally, until the cabbage is tender and the flavors are well melded.
Taste and adjust seasoning with additional Creole seasoning, salt, or pepper, if needed.
Remove from heat and sprinkle the chopped fresh parsley over the top before serving.
Serve warm as a side dish or over cooked rice for a hearty vegetarian main.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3523 mg | 153% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 32.5 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2504 mg | 53% | |
*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.
