Recipe: Chowhound Gourmet’s stewed cabbage
Chowhound Gourmet’s Chef John Breeland shares how to make stewed cabbage for the Great Gatsby cooking segment.
2 tablespoons canola oil
1 medium onion - chopped
1 medium carrot - chopped
4 cloves garlic - chopped
1 tablespoon Hungarian paprika
1 cup chicken or vegetable broth
1 can (15-ounce) petite diced tomatoes - (regular diced is fine, too) undrained
1 tablespoon tomato paste
1 medium head cabbage - cut into wedges then thinly sliced
Salt and freshly ground black pepper - to taste
1-2 tablespoons red wine vinegar - to taste
Chopped fresh parsley - optional
Heat oil in a Dutch oven or large deep heavy skillet over medium-high heat.
Add the onion, reduce heat to medium-low and cook 4-5 minutes, stirring frequently. (Do not
Add the carrot and cook 2-3 minutes.
Add the garlic and paprika and cook briefly, 15 seconds or so.
Add the broth, tomatoes and tomato paste. Bring to a boil.
Add the cabbage in handfuls, stirring to wilt the cabbage until you have room for all the
Cover with the lid slightly ajar. Reduce heat to low and simmer 20-30 minutes or to desired
doneness, stirring several times.
Add the red wine vinegar, starting with 1 tablespoon. Add more as desired.
Season with salt and black pepper to taste.
Top with chopped fresh parsley if desired.