Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Kale and Cabbage Stew

4.3
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner Portuguese
Kale and Cabbage Stew
Ingredients
  • 4 tomatoes, peeled and chopped
  • 1 tablespoon butter
  • 1 tablespoon dried minced onion
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 4 stalks celery, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 8 cups hot water
  • 1/2 head green cabbage, shredded
  • 1/2 cup beef base
  • 1 teaspoon herbes de Provence
  • 1 pinch red pepper flakes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 bunch kale, chopped
Instructions
1
Combine diced tomatoes, melted butter, dried and minced onion powder, salt, and black pepper in a small saucepan over medium heat; cover and let it gently simmer for 10 minutes.
2
At the same time, heat olive oil in a large stockpot over medium heat. Add sliced celery, diced onion, minced garlic, and bay leaves; cook and stir until the onion becomes translucent, taking about 5 minutes. Add the tomato mixture; cook and stir for another 5 minutes.
3
Next, remove and discard the bay leaves. Then, add water, shredded green cabbage, beef broth concentrate, herbes de Provence spice blend, and red pepper flakes. Partially cover the pot and let it simmer until the cabbage is extremely tender, taking around 20 minutes.
4
After that, stir in cooked kidney beans and chopped kale; partially cover the pot again and continue cooking until it's heated through, taking about 15 minutes.