Make Ahead

Meaty Cabbage and Rice Stew

January  9, 2014
2 Ratings
Photo by James Ransom
Author Notes

This is a winter "go to" recipe in our house -- some meat, cabbage, rice, and tomatoes flavored with garlic and paprika makes for a warming one-pot meal. We really like this with lamb, but veal and/or pork are good too! —inpatskitchen

Test Kitchen Notes

This a great, simple and cozy stew. Total comfort food. It's a meal that feels like putting a pair of warm fuzzy slippers on your insides. It came together easily, and it did indeed make good leftovers -- it became thick and almost risotto-ish the next day. —fiveandspice

  • Makes 6 to 8 servings
  • 3 tablespoons olive oil, divided
  • 2 pounds lamb, pork, or veal shoulder meat (or a combination), cut into 1-inch cubes
  • Salt and pepper for seasoning the meat
  • 1 large onion cut into a large dice
  • 6 cloves garlic, thinly sliced
  • 3 tablespoons sweet Hungarian paprika
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • one 28-ounce can whole plum tomatoes
  • 6 cups chicken broth, divided, plus more if needed
  • 1 cup long grain rice
  • 1/2 head of a large cabbage, chopped
  • 1 cup chopped flat leaf parsley
  • Salt, black pepper, and more paprika for seasoning if needed
In This Recipe
  1. In a Dutch oven or large soup pot, warm 2 tablespoons of the olive oil. Season the meat cubes liberally with salt and pepper and, working in batches, brown the meat well. Remove the meat from the pot and set aside.
  2. Add the last tablespoon of olive oil to the pot, stir in the diced onion, and saute until slightly softened. Stir in the sliced garlic, paprika, and crushed red pepper (if using) and sauté for about a minute more.
  3. With your clean hands, crush the tomatoes and add them to the pot along with 4 cups of the chicken broth. Use a wooden spoon scrape up any fond from the bottom of the pot for added flavor. Add the reserved meat along with any of its accumulated juices and bring the mixture up to a boil. Reduce the heat to a simmer and continue to simmer, partially covered, until the meat becomes tender, 30 to 40 minutes.
  4. Add the rice, cabbage, and the remaining 2 cups of chicken broth. Bring back up to a boil and then simmer again for about 15 to 20 minutes, until the rice is done. Stir in the parsley and season with salt, pepper, and paprika if needed. At this point if you'd like a "looser" stew, stir in a little more chicken broth. Taste and adjust for seasoning.

See what other Food52ers are saying.

  • Beth Morse Lareau
    Beth Morse Lareau
  • Maja
  • Jocelyn
  • AntoniaJames
  • Brussels Sprouts for Breakfast
    Brussels Sprouts for Breakfast

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!