State Fair Winning Cook's Cabbage Stew Recipe


by Melissa Jones

Posted on January 15, 2014 at 8:13 AM

Cabbage Stew         

1 large cabbage head (rough chop)

1 bell pepper chopped

4 clovers of garlic chopped

2 cups chopped carrots

2 cups chopped celery

1 small chopped onion

1 large zucchini (rough chop)

1 thyme stem

2 rosemary stems

1 whole jalapeno

2- 14.5oz cans of stewed tomatoes (Italian)

1- 32oz carton of broth (low sodium recommended)

2 tsp cayenne pepper

Salt and black pepper to taste

(lean meat is optional)


Crockpot Recipe:


Make sure all of your vegetables are washed and cup up. (See image below for recommended size)


I only use the inside clean leaves of cabbage.


Place you vegetables in the crockpot, then your salt, and peppers, then the tomatoes and last the broth. I put it in this order so that the broth can wash the flavors throughout everything. Cook on high for 4 hour.


If you add meat, cook it separate and add it in at the end. I cooked the salmon in the oven then added it to the finished stew.


This is a good recipe for dieters. The pepper kicks up the metabolism and the cabbage flushes excess fluid and helps with the digestive tract.