Cabbage Stew with Tomatoes

Instructions

1. Gather all your ingredients. Make sure your onion is chopped, your garlic is minced, your cabbage is chopped, and your carrots are sliced. Having everything ready makes cooking easier and more fun.
2. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Use a pot that’s big enough to hold all your ingredients comfortably.
3. Add the chopped onion to the pot and sauté for about 5 minutes until it’s soft and translucent. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
4. Add the chopped cabbage and sliced carrots to the pot. Stir them with the onions and garlic, cooking for about 5 minutes until the cabbage begins to wilt.
5. Pour in the can of diced tomatoes (including the juice) and 4 cups of vegetable broth. Stir everything together until well combined.
6. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and a bay leaf. Stir well.
7. Increase the heat to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. Stir occasionally to ensure nothing sticks to the bottom.
8. Remove the bay leaf. If desired, stir in 1 tablespoon of red wine vinegar for a touch of acidity. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
9. Ladle the stew into bowls and serve hot. Enjoy your flavorful cabbage stew with a slice of crusty bread or a side of rice for a heartier meal.
10. Ensure your garlic does not burn by stirring constantly once added. For a thicker stew, allow it to simmer uncovered for the last 10 minutes to reduce the liquid. Use a kitchen timer to keep track of cooking times.