Ingredients
| Ingredient | Quantity |
|---|---|
| Green cabbage | 1 medium, about 700–800 g |
| Yellow onions | 2 large, about 300 g |
| Garlic | 4 cloves, minced |
| Olive oil or butter | 2 tbsp |
| Vegetable or chicken broth | 6 cups / 1.4 L |
| Water | 1 cup / 240 ml |
| Soy sauce | 1 tbsp |
| Worcestershire sauce | 1 tsp |
| Salt | ¾–1 tsp, to taste |
| Black pepper | ½ tsp |
| Paprika | ½ tsp |
| Dried thyme | ½ tsp |
| Bay leaf | 1 |
| Red-pepper flakes | ¼ tsp, optional |
| Lemon juice or vinegar | 1–2 tsp, optional |
Method
-
Prepare the vegetables.
Remove the outer cabbage leaves and core. Cut the cabbage into roughly 2–3 cm pieces. Slice the onions into thin strips and mince the garlic. -
Brown the onions.
Heat the oil or butter in a large skillet. Add the onions and cook over medium heat for 7–10 minutes, stirring occasionally, until softened and beginning to turn golden. -
Add garlic and seasoning.
Add garlic, paprika, thyme, black pepper and red-pepper flakes. Cook for 30–60 seconds. -
Load the slow cooker.
Put the cabbage into the slow cooker and add the cooked onion mixture. -
Add the liquid.
Pour in the broth and water. Add soy sauce, Worcestershire sauce and bay leaf. The cabbage does not need to be completely submerged—it will release additional liquid as it cooks. -
Slow cook.
Cover and cook on LOW for 4–6 hours or HIGH for about 2½–3½ hours. Stir once or twice if convenient. -
Finish.
When the cabbage is very soft and the onions are tender, taste and adjust salt and pepper. Remove the bay leaf. A small splash of lemon juice or vinegar at the end brightens the broth.
Stovetop version
Sauté the onions and garlic as above, then add the cabbage and remaining ingredients. Bring to a boil, reduce to low heat, cover and simmer for 30–40 minutes, until the cabbage is tender.
Nutrition — approximate per serving
Based on 6 servings and using vegetable broth + 2 tbsp olive oil:
-
Calories: ~145 kcal
-
Carbohydrates: ~17 g
-
Protein: ~4 g
-
Fat: ~8 g
-
Fiber: ~5 g
-
Sugars: ~8 g
-
Sodium: ~650–800 mg*
*Highly dependent on the broth, soy sauce and added salt. Using low-sodium broth can substantially reduce it.
Optional additions
For a more substantial meal, add:
-
1–2 potatoes, diced
-
1 cup carrots, sliced
-
1 can white beans, drained
-
250–300 g cooked chicken, shredded
-
½ cup cooked rice
-
A little ginger and sesame oil for an Asian-style variation