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Unstuffed Cabbage with Chorizo

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Unstuffed Cabbage with Chorizo

Unstuffed Cabbage with Chorizo

Jessica Braider
We were happily surprised by both the tastiness of this ingredient combination and the ease it took to prepare! The only thing that stopped my husband from finishing a third helping was his desire to have a serving left over so he could bring it to work for lunch the next day. Don’t be freaked out by the jam and vinegar- they give the stew a complex flavor without making it too sweet.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 2 Tbsp. extra virgin olive oil
  • 1 red onion chopped
  • 12 oz. chorizo sausage or soy chorizo (use wheat/gluten-free, if needed) sliced
  • 1 1/2 tsp. Smoked paprika
  • 1 head green cabbage chopped 8 cups
  • 2 carrots sliced
  • 15 oz. diced tomatoes with their liquid
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. fig jam or use apple butter or 2 Tbsp. raisins


  • Heat a Dutch oven or stockpot over medium heat, and when it is hot, add the oil. When the oil is hot, add the onions, sausage, and paprika.
  • Cook it for 5 minutes, stirring occasionally (you can chop the cabbage in the meantime), then add the cabbage, ¼ cup of water, the carrots, and tomatoes.
  • Cover it, reduce the heat if necessary to simmer it, and cook it for 10 – 15 minutes, stirring occasionally, until the carrots are fork tender.
  • Remove the cover and add the vinegar and jam, and cook it for 2 more minutes to meld the flavors.
  • Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months

Slow Cooker Directions

  • You will need at least a 5-quart slow cooker to make this recipe. Omit the oil. Combine all other ingredients in the slow cooker and cook on low for 7 - 8 hours or on high for 3 1/2 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Chop the onion and the cabbage, slice the sausage and the carrots and refrigerate the sausage, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Add a pinch of caraway seeds to the pot while the cabbage is simmering. Serve with freshly ground black pepper.
Tip: Although you’re likely cleaning your cutting board(s) between each use, it’s helpful to give them an extra scrubbing once a month with a sprinkling of coarse salt and half a lemon. The abrasiveness of salt and the inherent cleansing properties of acidic lemon juice will help to keep your cutting boards fresh and clean.
Nutritional Information Per Serving (with Mexican-style chorizo) (% based upon daily values): Calories 293, Total Fat: 20g, 30.5%; Saturated Fat: 6g, 28%; Cholesterol: 50mg, 16.5%; Sodium: 738mg, 30.5%; Total Carbohydrate: 19g, 6.5%; Dietary Fiber: 7g, 25.5%; Sugar: 10g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Soups & Stews, Spring, Summer, Vegan, Vegetarian, Winter
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