Heart-Healthy Hearty Cabbage Stew
Warm, nourishing, and packed with wholesome ingredients, this Heart-Healthy Hearty Cabbage Stew is a guilt-free comfort food that’s perfect for any day of the week. Loaded with fiber-rich green cabbage, nutrient-packed kidney and white beans, and an array of vibrant vegetables like carrots, celery, and onion, this low-sodium stew delivers both hearty flavor and health benefits in every spoonful. Simmered to perfection in a savory broth infused with garlic, thyme, and a hint of bay leaf, it’s a delightfully aromatic dish that’s as satisfying as it is nutritious. Ready in just 45 minutes, this easy-to-make recipe is ideal for batch cooking, offering up to 8 servings of heart-healthy goodness to enjoy with family or freeze for later. Garnished with fresh parsley, it’s a feast of comforting flavors that will keep you coming back for more! Perfect for those seeking healthy recipes, vegan options, or one-pot meals that are simple yet packed with nutrition.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium head green cabbage, cored and chopped
- 1 can (28 ounces) diced tomatoes, with juice
- 6 cups low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 can (15 ounces) low-sodium kidney beans, drained and rinsed
- 1 can (15 ounces) low-sodium white beans, drained and rinsed
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots and celery, and cook for about 5 minutes until they begin to soften.
Stir in the chopped cabbage, canned diced tomatoes with juice, and vegetable broth.
Add the bay leaf and dried thyme, stirring to combine.
Bring the mixture to a boil, then reduce heat to a simmer.
Cover the pot and let the stew simmer for 30 minutes, stirring occasionally, until the vegetables are tender.
Add the rinsed kidney beans and white beans to the pot.
Season with freshly ground black pepper and stir to combine.
Simmer the stew uncovered for an additional 10 minutes to allow the flavors to meld.
Remove the bay leaf and discard it.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 273.3 g | 99% | |
| Dietary Fiber | 83.4 g | 298% | |
| Total Sugars | 74.7 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1141 mg | 88% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 8306 mg | 177% | |
*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.
