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    Home » Recipes » Dinners

    White Wine Cabbage Stew

    Published: Oct 20, 2016 · Updated: Mar 16, 2019 by Natalie · 18 Comments

    Super healthy and rich in taste, White Wine Cabbage Stew made with fresh cabbage and enriched with freshly grated Parmesan cheese. This perfect tasting stew is full of nutrients, easy to prepare and easy on the family budget. 

    Many consider cabbage a poor man's food and not particularly fancy veggie. And when it comes to cooked cabbage stews, many will just roll their eyes and reject that thought. Especially if there's no meat in the stew or served with stew. Am I right?  I believe that those who roll their eyes at the mention of cabbage stews just didn't try the "right" cabbage stew yet. The one that will make them permanently hooked on this extremely healthy dish. With today's recipe, I'm aiming to show all unbelievers that cabbage stew can be a quite tasty meal. 

    Super healthy and rich in taste, White Wine Cabbage Stew made with fresh cabbage, enriched with freshly grated Parmesan cheese. CLICK to grab recipe or PIN for later! | Natalie's Food & Health

    Cabbage is really a super-veggie, just like broccoli and cauliflower. It's rich in vitamins - particularly vitamin C, vitamin K, and vitamin B6. Cabbage is also a very good source of manganese, dietary fibers, potassium, vitamin B1, folic acid, phosphorus, calcium, and potassium. Cooked cabbage is excellent for body detoxification, and an excellent anti-inflammatory agent. Because of high fiber and water content, cabbage improves our digestion, helps with weight loss, but also boosts our immunity and help cure many digestive and stomach problems.

    As a true foodie, I LOVE cabbage.  And cooked stews are my favorite. I'm like a BIG fan of stews!  But I haven't always had such a high opinion about stews. As a kid, and later while I was in hight school and college, cooked vegetable stews were on my NO-list. As I was getting older, I started to appreciate good stews more and more. But only since I changed my lifestyle, I devoted myself to cooking stews more often. Today cooked veggie stews are most important meals in my house, especially during fall and winter time. Since my husband likes fresh cabbage stews the most, today I will share with you one of his favorite recipe - delicious, and very healthy, jet very simple white wine cabbage stew. 

    Super healthy and rich in taste, White Wine Cabbage Stew made with fresh cabbage, enriched with freshly grated Parmesan cheese. CLICK to grab recipe or PIN for later! | Natalie's Food & Health

    This white wine cabbage stew is quite easy to make. It doesn't require lots of preparation, just a bit of peeling and cutting, and in less than hour you'll get an incredible tasting and full of nutrients, super healthy family dinner. To make this stew I used young fresh white cabbage, which is now in season. Isn't a sound of cracking cabbage under the cutting knife just wonderful?  And its fresh fragrance and crispness.  Just YUMM!  I also used the fresh carrot and red beans which enriched the stew furthermore with dietary fibers and plant-based proteins. Strong flavored fresh garlic and brown onion, combined with fragrant dry bay leafs gave the white wine cabbage stew beautiful Mediterranean aroma. The white wine gave the stew a mild sourness that nicely balanced sweet tasting caramelized onions and carrots.

    White Wine Cabbage Stew is ...

    [unordered_list style="star"]

    • full of nutrients - dietary fibers, vitamins, and minerals,
    • rich in plant-based proteins,
    • loaded vitamin C and vitamin A, calcium and iron,
    • it strengthens the immune system and cleanses the body of toxins,
    • requires few ingredients, and it's super easy to make,
    • low-calorie food that helps with weight loss,
    • budget friendly dish,
    • vegetarian.

    [/unordered_list]

    Serve white wine cabbage stew warm with freshly grated Parmesan cheese - Parmigiano-Reggiano or Grana Padano and with a slice of homemade bread. Parmesan will furthermore enrich this stew with its wonderful flavor but also with nutrients - proteins. Under the heat of freshly made white wine cabbage stew, grated Parmesan cheese will melt and nicely complement stew flavors thus creating a feeling of pure pleasure in every mouthful. 

    So, did I changed a bit your opinion about cooked cabbage stews? 

    ∗ PIN this for later! ∗

    Super healthy and rich in taste, White Wine Cabbage Stew made with fresh cabbage, enriched with freshly grated Parmesan cheese. CLICK to grab recipe or PIN for later! | Natalie's Food & Health

    Super healthy and rich in taste, White Wine Cabbage Stew made with fresh cabbage, enriched with freshly grated Parmesan cheese. CLICK to grab recipe or PIN for later! | Natalie's Food & Health

    White Wine Cabbage Stew

    By Natalie
    Super healthy and rich in taste, White Wine Cabbage Stew made with fresh cabbage and enriched with freshly grated Parmesan cheese. This perfect tasting stew is full of nutrients, easy to prepare and easy on the family budget.
    No ratings yet
    Print Recipe
    Prep Time 5 mins
    Cook Time 50 mins
    Total Time 55 mins
    Course Main Course
    Cuisine International
    Servings 2 people

    Ingredients
      

    • 2 tablespoons extra virgin olive oil
    • ½ medium-sized brown onion minced
    • 2 cloves garlic minced
    • ½ medium-sized white cabbage sliced into ¼-inch thick slices
    • 1 large carrot or 2 small carrots
    • 1 ½ cups white wine
    • 4 cups vegetable stock
    • 1 cup canned red beans washed and drained
    • 3 dry bay leaves
    • 1 tablespoon whole wheat flour
    • Freshly grated Parmesan cheese - Parmigiano-Reggiano or Grana Padano

    Instructions
     

    • Heat the olive oil over medium-high heat in a large cooking pot. Add the minced onion and garlic. Sauté for 3-4 minutes, stirring often until slightly browned.
    • Add the white wine and bring to a boil. Reduce to a simmer. Cover and cook for 10 minutes.
    • Add the vegetable stock, sliced cabbage, bay leaves, and red beans. Bring to a boil. Reduce heat to a simmer. Cover and simmer for 25-30 minutes, until the cabbage is tender.
    • In a separate small bowl, mix the whole-wheat flour with a 2-3 tablespoon of warm water. Stir until you get smooth, thick paste without lumps. Pour the mixture into cooking stew. Mix well and cook for another 5 minutes until the stew thickens.
    • Serve warm with freshly grated Parmesan cheese.

    Notes

    Cooked stew can stand in the refrigerator for up to 2 days. As a measure I used UScup (240ml).
    Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
    Xoxo, 

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    About Natalie

    Natalie is a writer, recipe developer, and creator of Natalie's Health. She combined knowledge of nutrition, diet and exercise and specialised in developing healthy recipes and writing about a healthy lifestyle. Her recipes and articles have been featured in many popular media outlets, like Shape, Greatist, Pure Wow, Mashed, The Huffington Post, ELLE Magazine, and many more.

    Reader Interactions

    Comments

    1. Katie Crenshaw says

      October 21, 2016 at 10:23 am

      This looks like a lovely recipe for the fall. My husband loves cabbage. Can't wait to make this for us on our "Meatless Mondays."

      Reply
      • Natalie says

        October 21, 2016 at 12:28 pm

        Thanks Katie :) Cheers to husbands who loves cabbage!

    2. David @ CookingChat says

      October 21, 2016 at 10:11 am

      I agree cabbage is an under appreciated veggie! I have to confess when I've used it in a stew there has typically been meat involved. Need to try your version!

      Reply
      • Natalie says

        October 21, 2016 at 12:25 pm

        You can serve meat with this stew, like sausages or meatballs BUT it's really no need. This stew has enough nutrients as it is. Beans and Parmesan gives a nice protein boost to this dish. And as for taste, trust me you won't even noticed there's no meat inside ;)

    3. Luci @ madebyluci says

      October 21, 2016 at 8:57 am

      I never got the whole "ew cabbage" response - I LOVE cabbage! And I also love that I can totally make this stew and just replace the parmesan for a vegan option! Wonderful!

      I've never tried a cabbage stew with white wine in before, but I actually have some in as well so, it must be fate! Making this very soon :)

      Reply
      • Natalie says

        October 21, 2016 at 12:14 pm

        CABBAGE rulez :D It's sooo good, so so good for our health. Thanks Luci ;)

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