Low Sodium Savory Stewed Cabbage
Transform humble cabbage into a flavorful, nutrient-packed dish with this Low Sodium Savory Stewed Cabbage recipe. Perfectly seasoned with smoked paprika, cumin, and thyme, this heartwarming vegetable medley incorporates tender green cabbage, carrots, celery, and garlic, all simmered in low sodium vegetable broth and a splash of apple cider vinegar for added depth. Ready in just one hour, it's a healthy, low-sodium option for a satisfying side dish or a vegetarian main course. Garnished with fresh parsley, this dish pairs beautifully with crusty bread or grains. Whether you're scaling back on salt or exploring new ways to enjoy veggies, this recipe brings a rich, comforting flavor without compromising on health.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 1 large onion
- 4 large garlic cloves
- 2 medium carrot
- 2 medium celery stalk
- 2 tablespoons olive oil
- 2 cups low sodium vegetable broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 bay leaf
- 2 tablespoons fresh parsley
Instructions
Remove the outer leaves of the cabbage if they are wilted and rinse the cabbage under cold water. Cut the cabbage into quarters, remove the core, and chop the leaves into bite-sized pieces.
Peel and dice the onion. Peel the garlic cloves and mince them. Peel and slice the carrots into thin rounds. Chop the celery stalks into small pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent.
Add the minced garlic to the pot and cook for another minute, being careful not to let it burn.
Add the chopped carrots and celery to the pot and cook for an additional 5 minutes, stirring occasionally.
Stir in the chopped cabbage, then pour in the low sodium vegetable broth. Add the apple cider vinegar, dried thyme, black pepper, ground cumin, smoked paprika, and the bay leaf.
Stir everything together to combine, then increase the heat to bring the pot to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the mixture simmer for about 30-35 minutes, or until the cabbage is tender.
Once the cabbage is cooked to your liking, remove the bay leaf and discard.
Garnish the stewed cabbage with freshly chopped parsley before serving.
Serve hot as a savory low-sodium side dish or a filling vegetarian main.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 28.0 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2065 mg | 44% | |
*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.
