Hearty Stewed Cabbage with Smoky Frankfurters & Potatoes
Stewed Cabbage
Comforting stewed cabbage simmered with onions and smoky frankfurters and potatoes.
Nutrition (per serving)
This is the kind of recipe I turn to when I want something honest and satisfying — simple ingredients transformed by slow, patient cooking. Shredded cabbage braises down into silky ribbons, potatoes soak up the savory broth, and smoky frankfurters add a comforting, meaty note that makes this feel like a warm kitchen hug.
It’s an easy one-pot meal that tastes like home: a little sweet from a splash of brown sugar and vinegar, savory from tomato paste and broth, and brightened at the end with fresh parsley. Perfect for weeknights, it’s forgiving, budget-friendly, and reliably delicious.
Ingredients
- Green cabbage, shredded:2 lb
- Russet potatoes, peeled and cut into 1-inch chunks:1 lb
- Frankfurters (hot dogs), sliced on the diagonal:6 pieces
- Yellow onion, thinly sliced:1 pieces
- Garlic cloves, minced:3 pieces
- Vegetable or chicken broth:2 cup
- Tomato paste:2 tbsp
- Apple cider vinegar:2 tbsp
- Brown sugar:1 tbsp
- Olive oil:2 tbsp
- Butter:1 tbsp
- Caraway seeds (optional):1 tsp
- Kosher salt:1 tsp
- Black pepper, freshly ground:1/2 tsp
- Fresh parsley, chopped (for garnish):2 tbsp
Instructions
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Heat olive oil and butter in a large Dutch oven or heavy pot over medium heat until shimmering.
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Add the sliced onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and beginning to brown, about 8 minutes.
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Stir in the garlic and caraway seeds and cook 30 seconds until fragrant. Add the tomato paste and brown sugar, stir to combine and cook 1 minute to deepen the flavor.
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Add the shredded cabbage and potato chunks, toss to coat with the onion mixture, and cook 5 minutes, allowing the cabbage to wilt slightly.
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Pour in the broth and apple cider vinegar, bring to a gentle simmer, then nestle the sliced frankfurters into the cabbage mixture.
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Cover the pot, reduce heat to low, and simmer gently until the potatoes are tender and the cabbage is soft, about 30 minutes. Stir once or twice and check liquid level, adding up to 1/2 cup more broth if it looks dry.
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Remove the lid for the last 5 minutes to concentrate the flavors if desired. Taste and season with additional salt and pepper if needed.
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Serve hot, sprinkled with chopped parsley and with crusty bread or mustard on the side if you like.
Tips & Notes
- Use an inexpensive, smoky frankfurter for the classic flavor—slice them thick so they remain meaty after simmering.
- If you prefer a deeper flavor, sauté the frankfurter slices briefly in the pan before adding cabbage to brown them first.
- Leftovers taste even better the next day; reheat gently on the stove and add a splash of broth if it has thickened too much.
