Creamy Tomato Cabbage

This is a wonderfully comforting and budget-friendly dish. Here’s a recipe for a creamy, savory, and satisfying Creamy Tomato Cabbage. It’s like a cross between a stew and a creamy slaw, perfect as a side or a vegetarian main.

Table of Contents

🍅 Creamy Tomato Cabbage

Tender cabbage simmered in a rich, creamy tomato sauce with herbs. Simple, hearty, and incredibly flavorful.

Prep time: 10 mins | Cook time: 25 mins | Serves: 4-6

📝 Ingredients

1 small head green cabbage, cored and thinly sliced (about 6-8 cups)
1 tbsp olive oil or butter
1 medium onion, finely chopped

3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, undrained
½ cup heavy cream (or half-and-half for a lighter version)

2 tbsp tomato paste
1 tsp paprika (sweet or smoked)
½ tsp dried dill (or 1 tbsp fresh)

Salt and black pepper to taste
Fresh parsley or chives, for garnish

Optional Add-ins:

A pinch of red pepper flakes for heat
Sausage: Brown ½ lb of sliced kielbasa with the onions.

Beans: Add 1 can of white beans (cannellini or great northern) for extra protein.

👩‍🍳 Instructions

1. Sauté Aromatics:

Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and cook until soft and translucent (about 5 minutes).

Add the garlic and cook for another 30 seconds until fragrant.

2. Build the Sauce:

Stir in the tomato paste and paprika. Cook for 1 minute to deepen the flavors.
Add the diced tomatoes (with their juice), dried dill, salt, and pepper. Bring to a simmer.

3. Cook the Cabbage:

Add the sliced cabbage to the pot and stir to coat it in the tomato mixture.
Cover and cook for 15-20 minutes, stirring occasionally, until the cabbage is tender.

4. Cream it Up:

Reduce the heat to low. Pour in the heavy cream and stir until everything is warm and creamy. Do not boil after adding the cream to prevent curdling.

Taste and adjust seasoning.

5. Serve:

Garnish with fresh parsley or chives.
Serve hot as a side dish or over mashed potatoes, egg noodles, or with crusty bread to soak up the sauce.

💡 Pro Tips

Don’t Overcook the Cream: Add it at the very end, just to heat through.
Texture Preference: For a smoother sauce, use an immersion blender to partially puree the tomatoes before adding the cabbage.
Make it Vegan: Use coconut cream instead of dairy cream and a splash of lemon juice at the end for brightness.

Meal Prep: This dish reheats beautifully, making it great for lunches.

This humble dish is a fantastic way to turn a simple head of cabbage into something rich, comforting, and truly delicious. Enjoy