Name: Cabbage And Then Some
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium head of cabbage, thinly sliced; 1 onion, chopped; 2 cloves of garlic, minced; 1 carrot, grated; 1 red bell pepper, diced; 1 can of diced tomatoes (about 14.5 oz); 1 cup of vegetable broth; 1 teaspoon of paprika; 1 teaspoon of dried thyme; Salt and pepper to taste; Olive oil for cooking; Fresh parsley for garnish

Instructions

Heat a drizzle of olive oil in a large, deep skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
Add the thinly sliced cabbage to the skillet, stirring occasionally until it starts to wilt and soften, about 5-7 minutes.
Toss in the grated carrot and diced red bell pepper, continuing to cook for another 3-4 minutes until the vegetables are slightly tender.
Pour in the can of diced tomatoes with their juices, along with the vegetable broth, paprika, dried thyme, salt, and pepper. Stir well to combine all the ingredients.
Reduce the heat to low and let the mixture simmer, uncovered, for about 15-20 minutes, allowing the flavors to meld together and the vegetables to cook through.
Taste and adjust the seasoning if needed, adding more salt and pepper as desired.
Once the cabbage and vegetables are tender and the sauce has thickened slightly, remove the skillet from the heat.
Serve the "Cabbage And Then Some" hot, garnished with fresh chopped parsley for a pop of color and extra freshness.

Ingredients

Instructions

Nutrition Facts