traditional Greek stewed cabbage
One of my very favorite ways to eat cabbage, I often serve this traditional Greek ‘cabbage in a pot’ (λάχανο κατσαρόλας) over rice or, for carb-conscious friends, over cauli rice and it’s a hit every time!
The cabbage leaves are sweet and tender, the stewed juices are so flavorful, you can always feel free to tuck into a bowl all on it’s own with a big piece of crusty bread and go to town – can’t tell you how many times I have 🙂
It all comes together in one pot with a few herbs, spices and aromatics and cooks up in about 40 minutes. Simple and simply delicious, the dish of Greek stewed cabbage is perfect as a side or as a meal. Hooray for cabbage!
beautiful head of farmer’s market green cabbage
- 1 cup olive oil
- 1 cup chopped onions
- 2 tbsp chopped garlic
- 1 medium head of cabbage, approximately 2 lbs
- 1 1/2 cups chopped tomatoes (fresh or whole canned)
- 2 tbsp fresh chopped mint leaves
- 1 or 2 thin strips of orange peel
- 3 cups water
Spice Mix
- 2 tsp dried marjoram
- 1 tsp ground fennel seeds
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1 tsp salt
- 1 tsp freshly ground pepper
With this recipe, I suggest making the spice mix first. By combining the marjoram and spices together and then grinding, either in mortar/pestle or spice grinder, all the flavors will be evenly distributed throughout the dish. NOTE: do not include the fresh mint! Grind and set aside.
Chop cabbage into approx 2×2″ size pieces or strips if you prefer and set aside.
Heat oil over low-medium heat. My go-to pot here is a 3 qt with lid. Sauté onions until just translucent and add garlic, cook about 2 minutes until soft. Add chopped cabbage and stir well to coat all leaves with olive oil. Cook cabbage for 5 minutes until leaves begin to slightly change color and wilt. Stir about every 2 minutes.
Add tomatoes, fresh mint, spice mix and orange peel. Mix well to combine completely. Cook for 2-3 minutes until aromas start to come through. Add 3 cups of water, stir gently to combine and bring to a boil. Reduce to a very low boil, cover and cook for 30 minutes. Uncover and cook for an additional 10 minutes. Remove orange peels and serve immediately.
Also fantastic as leftovers 🙂
One cup of oil?
yup 🙂