Cabbage My Way

Gia Peterkin Trower


We just love all kinds of vegetables and fresh cabbage is frequently requested in my home. Enjoy!


★★★★★ 1 vote

20 Min
30 Min
Stove Top


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  • 1 large
    cabbage head
  • 1 large
  • 2 small
  • 1 large
  • 1/2 tsp
  • ·
    salt and pepper to taste
  • 1/2 tsp
    red pepper flakes
  • 2 pkg
    herb ox sodium free granulated chicken bouillon
  • 1/2 c
    chicken stock
  • 1/4 c
    olive oil
  • 1 clove

How to Make Cabbage My Way


  1. Wash cabbage and slice in half. Cut out core on each half. On a cutting board slice and cut up cabbage and set aside. Skin carrot and slice diagonally. Peel the potato and cut in fours.
  2. In a large skillet, add olive oil. Cook the onions and garlic until tender.
  3. Add the cabbage and cook on a medium heat with the cover on which will steam the cabbage, checking not to burn it. Add the chicken stock, a little at a time.
  4. Throw in your carrot and potato. Stir. Add the granulated chicken bouillon, parsley, red pepper, salt and pepper and stir, only adding chicken stock if liquid dissolves, however leaving a little liquid. Cook until potatoes and carrot are tender.

Printable Recipe Card

About Cabbage My Way

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #cabbage

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