Cabbage Potato Stew with Carrots and Chicken Bouillon

Introduction

You cook the onions, garlic, and celery first, then let cabbage, potatoes, and carrots simmer for about 20 minutes with chicken bouillon and smoked paprika. The result is a straightforward vegetable stew with enough body for a light main dish or a substantial side.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 6

Ingredients

• 2 tablespoons avocado oil
• 2 medium-size onions, neatly chopped
• 4 medium-size garlic, minced
• 3 medium-size stalks celery, minced
• 1 medium-size cabbage, neatly cut
• 2 medium-size potatoes, neatly cut
• 3 medium-size carrots, neatly chopped
• 2 teaspoons dried Italian seasoning
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 3 tablespoons chicken bouillon cube
• 1 teaspoon smoked paprika
• 1-2 cups water

Instructions

1. Heat the avocado oil in a large saucepan over a medium heat. Add the neatly chopped onions and cook until tender for about 2 minutes.
2. Stir in the garlic and celery and cook until fragrant.
3. Add the cabbage, potatoes, carrots, Italian seasonings, onion powder, garlic powder, bouillon cubes, smoked paprika, and water. Cover the saucepan and bring to a boil.
4. Reduce the heat and let simmer for about 20 minutes.
5. Check the seasonings and adjust where necessary.
6. Remove and serve warm with any complimentary dish of your choice.

Variations

• Replace the avocado oil with olive oil if that is what you keep on hand. The stew will have a slightly more pronounced, fruity finish.
• Swap the chicken bouillon cube for vegetable bouillon to make the stew vegetarian. You keep the savory base, but the flavor is a little lighter.
• Use sweet potatoes instead of the potatoes for a softer texture and a sweeter, rounder flavor.
• Choose 2 cups water instead of 1 cup if you want a brothier stew. Use 1 cup if you want the vegetables to sit in a thicker, more concentrated base.
• Cut the cabbage into finer strips instead of larger chunks if you want it to soften more fully into the stew. Larger pieces hold their shape and give you more bite.

Tips for Success

• Cut the potatoes and carrots to a similar size so they finish cooking at the same time during the 20-minute simmer.
• Give the onions the full 2 minutes at the start so they lose their raw edge before you add the garlic and celery.
• Break up the chicken bouillon cube well when you add it so it dissolves evenly through the liquid.
• Check the potatoes with a knife at the end of simmering; they should slide through easily without falling apart.
• Taste before adding any extra salt in the seasoning check, since the bouillon already brings a lot of salt.

Storage and Reheating

Store the cooled stew in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 2 months; the potatoes will be a bit softer after thawing.

Reheat on the stovetop over medium-low heat until hot, adding a splash of water if it has thickened in the fridge. You can also microwave it in a covered microwave-safe bowl in 1-minute intervals, stirring between each round.

FAQ

Can you use vegetable bouillon instead of chicken bouillon?

Yes. You get a similar savory base, and it shifts the dish to a vegetarian version.

How much water should you use?

Use 1 cup if you want a thicker stew with less broth. Use 2 cups if you want more spoonable liquid around the vegetables.

Do you need to peel the potatoes and carrots?

You do not need to if the skins are clean and in good shape. Peeling gives you a smoother texture, but the stew works either way.

Can you make this ahead?

Yes. The flavor settles well after a night in the fridge, and it reheats cleanly for lunch or dinner the next day.