Creamy Tomato Cabbage
🥬 Ingredients
1 medium head green cabbage, chopped
2 tbsp butter or olive oil
1 small onion, diced
3 cloves garlic, minced
1 can (14–15 oz) diced tomatoes, undrained
2 tbsp tomato paste
1 cup chicken or vegetable broth
½ cup heavy cream
½ tsp paprika
½ tsp Italian seasoning
½ tsp salt, or to taste
¼ tsp black pepper
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley, for garnish
👩🍳 Instructions
Sauté the aromatics:
Heat butter or olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
Cook the cabbage:
Add the chopped cabbage and stir well. Cook for 7–10 minutes, stirring occasionally, until the cabbage begins to soften.
Add the tomato sauce:
Stir in the diced tomatoes, tomato paste, broth, paprika, Italian seasoning, salt, and black pepper.
Simmer:
Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the cabbage is tender.
Make it creamy:
Reduce the heat to low and stir in the heavy cream. Simmer uncovered for another 3–5 minutes. Do not let it boil rapidly.
Add Parmesan:
Stir in the Parmesan cheese until melted and the sauce becomes rich and creamy.
Serve:
Taste and adjust the seasoning. Garnish with fresh parsley and serve hot.
🍽️ Serving Ideas
Serve as a comforting side dish with grilled chicken, sausage, pork chops, or crusty bread. For a heartier one-pan meal, add cooked ground beef, Italian sausage, or shredded chicken.
