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Savoy Cabbage Stew, But Make It Comfort Food

Winter stew with tender cabbage and potatoes, full of love!


This Savoy cabbage stew is one of those quietly perfect winter dishes — humble ingredients, rich flavor, and incredibly comforting on cold afternoons. In many European kitchens, this stew appears when the weather turns icy and vegetables become sweeter. Savoy cabbage softens beautifully as it simmers, creating a silky texture that blends with potatoes, onions, and a touch of garlic.

Savoy Cabbage Stew, But Make It Comfort Food bytammy
This! This is savoy cabbage!

And it’s affordable, naturally gluten-free, family-friendly, and ideal for batch-cooking. Pair it with crusty bread, roasted meats, or enjoy it as a warm vegetarian main. This is the kind of recipe that keeps winter cooking simple and deeply satisfying.

Why You’ll Love This

Because it cooks itself so well that you’ll question why you ever bothered with complicated winter dishes.

Time: 35 minutes · Difficulty: Easy

Ingredients

  • 1 small Savoy cabbage (about 600 g), sliced
  • Potatoes 400 g, peeled & diced
  • Onion 150 g, sliced
  • Carrots 150 g, sliced
  • Garlic 8 g, minced
  • Olive oil 20 g
  • Vegetable or chicken stock 800 g
  • Salt 3–4 g (adjust to taste)
  • Black pepper 1 g
  • Optional: smoked paprika 1 g, thyme 1 g, or a squeeze of lemon at the end

How To Make It

  1. Heat olive oil in a pot. Add the sliced onion, carrots, and garlic. Cook on medium heat until softened and fragrant.
  2. Add potatoes and toss them in the aromatic oil for 1–2 minutes.
  3. Stir in the sliced Savoy cabbage and season lightly with salt and pepper.
  4. Pour in the stock, bring to a boil, then reduce to a gentle simmer.
  5. Cook for 20–25 minutes, until the potatoes are tender and the cabbage becomes silky.
  6. Taste and adjust seasoning. If you like, add a pinch of smoked paprika or a squeeze of lemon for brightness.
  7. Serve warm with crusty bread. I added some extra grated turnips and parsley for freshness.

Good To Know

  • Savoy cabbage softens faster than regular cabbage — don’t overcook it or it will lose its structure.
  • Add white beans (120 g) for more protein without changing the flavor.
  • A small drizzle of olive oil infused with garlic or lemon makes it taste far more “restaurant-level” than it has any right to.
  • This stew thickens as it cools — add a splash of stock when reheating.
  • Great for kids: blend a portion into a smooth creamy soup for picky eaters.