Stewed Cabbage with Tomatoes

Serves 6


3 C rough chopped green cabbage, about ½ a large head
½ medium sweet onion, rough chopped
3 medium stalks celery, sliced into 1/8 inch slices
2 cloves of garlic, chopped finely
1 14.5 oz. can diced tomatoes, with juice
¾ C chicken stock (I used Swanson, but using your own would make this dish much better!)
5 T salted butter
½ t cracked black pepper
1 t sea salt


  • In a large saucepan, melt the butter. Add the onion and celery and sweat until transparent, about 5-6 minutes.Add the cabbage and sauté for about 3-5 more minutes, until starting to wilt. Add the garlic and stir until fragrant. Add the stock, and the tomatoes, and stir.
  • Then add the salt and pepper. Let it cook on an active simmer for about 25 minutes, nearly covered with a lid, allowing just a bit of steam to escape. Check every 10 minutes and stir. Check to see if it needs more salt. SERVE.

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