Whole30 Hearty Cabbage Stew
Warm up with a nourishing bowl of Whole30 Hearty Cabbage Stew, a comforting one-pot wonder perfect for busy weeknights or meal prep. Packed with vibrant veggies like cabbage, carrots, and bell pepper, and made hearty with protein-rich ground beef, this stew is both wholesome and deeply satisfying. Slowly simmered in a savory broth of beef stock, diced tomatoes, and aromatic herbs like thyme and oregano, it delivers bold, rich flavors with every spoonful. This gluten-free, dairy-free, and Whole30-compliant recipe is ready in under an hour and serves as a nutritious, flavorful meal the whole family will love. Serve it with fresh parsley for a bright finish, and enjoy a warming, healthy stew that proves healthy eating can still be indulgent!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, diced
- 1 pound ground beef (grass-fed if possible)
- 1 large bell pepper, chopped
- 1 small cabbage, chopped
- 14.5 ounces diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and minced garlic. Sauté for about 3 minutes, until the onion is translucent and fragrant.
Add the sliced carrots and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Increase heat to medium-high and add the ground beef. Cook until evenly browned, breaking it up into smaller pieces with a spoon, about 5-7 minutes.
Add the chopped bell pepper and cabbage. Stir to combine with other ingredients.
Pour in the diced tomatoes and beef broth. Stir in the tomato paste, ensuring it is fully mixed into the stew.
Season the stew with dried thyme, dried oregano, bay leaf, salt, and black pepper.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the vegetables are tender.
Remove the bay leaf before serving.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 784 mg | 17% | |
*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.
