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Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Active Time:35 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:8
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil110-ounce bagfrozen seasoning blend (see Tip), thawed3clovesgarlic, thinly sliced1 ½teaspoonssmoked paprika4cupslower-sodium vegetable broth2cupswater1(14.5 ounce) canfire-roasted diced tomatoes, undrained1medium headgreen cabbage, cored and chopped3smallYukon Gold potatoes, peeled and chopped2tablespoonschopped fresh thyme, plus more for garnish¾teaspoonsalt2tablespoonsplus 2 teaspoons lemon juiceLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
110-ounce bagfrozen seasoning blend (see Tip), thawed
3clovesgarlic, thinly sliced
1 ½teaspoonssmoked paprika
4cupslower-sodium vegetable broth
2cupswater
1(14.5 ounce) canfire-roasted diced tomatoes, undrained
1medium headgreen cabbage, cored and chopped
3smallYukon Gold potatoes, peeled and chopped
2tablespoonschopped fresh thyme, plus more for garnish
¾teaspoonsalt
2tablespoonsplus 2 teaspoons lemon juice
Lemon wedges for serving
DirectionsHeat 2 tablespoons oil in a large Dutch oven or other large heavy pot over medium-high heat. Add 1 bag seasoning blend; cook, stirring occasionally, until tender, about 5 minutes. Add 3 cloves garlic and 1 ½ teaspoons paprika; cook, stirring constantly, until fragrant, about 30 seconds. Stir in 4 cups broth, 2 cups water, 1 can tomatoes, 1 head cabbage, 3 chopped potatoes, 2 tablespoons thyme and ¾ teaspoon salt; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until the cabbage and potatoes are tender, about 25 minutes. Remove from heat and divide among 8 bowls; stir in 1 teaspoon lemon juice per bowl. Garnish with additional thyme, if desired, and serve with lemon wedges.To make aheadRefrigerate in an airtight container for up to 5 days or freeze for up to 2 months.TipLook for “seasoning blend” with other frozen vegetables at the supermarket to save time. It usually consists of finely chopped onion, celery, bell pepper and parsley. For some recipes you can add it right from the freezer; here we suggest you thaw it first in a colander under cool running water and drain thoroughly. You can certainly sub chopped fresh veggies if you want; you’ll need about 2 1/2 cups.Originally appeared: EatingWell.com, October 2021; updated November 2022
Directions
Heat 2 tablespoons oil in a large Dutch oven or other large heavy pot over medium-high heat. Add 1 bag seasoning blend; cook, stirring occasionally, until tender, about 5 minutes. Add 3 cloves garlic and 1 ½ teaspoons paprika; cook, stirring constantly, until fragrant, about 30 seconds. Stir in 4 cups broth, 2 cups water, 1 can tomatoes, 1 head cabbage, 3 chopped potatoes, 2 tablespoons thyme and ¾ teaspoon salt; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until the cabbage and potatoes are tender, about 25 minutes. Remove from heat and divide among 8 bowls; stir in 1 teaspoon lemon juice per bowl. Garnish with additional thyme, if desired, and serve with lemon wedges.To make aheadRefrigerate in an airtight container for up to 5 days or freeze for up to 2 months.TipLook for “seasoning blend” with other frozen vegetables at the supermarket to save time. It usually consists of finely chopped onion, celery, bell pepper and parsley. For some recipes you can add it right from the freezer; here we suggest you thaw it first in a colander under cool running water and drain thoroughly. You can certainly sub chopped fresh veggies if you want; you’ll need about 2 1/2 cups.
Heat 2 tablespoons oil in a large Dutch oven or other large heavy pot over medium-high heat. Add 1 bag seasoning blend; cook, stirring occasionally, until tender, about 5 minutes. Add 3 cloves garlic and 1 ½ teaspoons paprika; cook, stirring constantly, until fragrant, about 30 seconds. Stir in 4 cups broth, 2 cups water, 1 can tomatoes, 1 head cabbage, 3 chopped potatoes, 2 tablespoons thyme and ¾ teaspoon salt; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until the cabbage and potatoes are tender, about 25 minutes. Remove from heat and divide among 8 bowls; stir in 1 teaspoon lemon juice per bowl. Garnish with additional thyme, if desired, and serve with lemon wedges.
To make ahead
Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Tip
Look for “seasoning blend” with other frozen vegetables at the supermarket to save time. It usually consists of finely chopped onion, celery, bell pepper and parsley. For some recipes you can add it right from the freezer; here we suggest you thaw it first in a colander under cool running water and drain thoroughly. You can certainly sub chopped fresh veggies if you want; you’ll need about 2 1/2 cups.
Originally appeared: EatingWell.com, October 2021; updated November 2022
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Nutrition Facts(per serving)150Calories4gFat27gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
