Best 3 African Cabbage Stew Recipes

Tantalize your taste buds with a culinary journey to the vibrant flavors of Africa with this African cabbage stew recipe. Originating from various regions across the continent, this hearty and versatile dish showcases the diverse culinary traditions of Africa.

From the aromatic West African okra stew with tender okra and rich tomatoes to the flavorful Congolese saka saka with ground peanuts and vibrant greens, each recipe in this article offers a unique taste experience. Explore the zesty Ethiopian cabbage stew featuring berbere spice blend and tangy tej, or indulge in the comforting South African umngqusho with creamy samp and sweetcorn.

Whether you prefer the spicy kick of the Tanzanian cabbage curry with coconut milk or the mild warmth of the Kenyan sukuma wiki with earthy kale, these recipes promise an explosion of flavors that will transport your taste buds to the heart of Africa. Get ready to embark on a culinary adventure with this curated collection of African cabbage stew recipes, each offering a delightful blend of spices, textures, and traditions from across the continent. Discover the vibrant tapestry of African cuisine and satisfy your cravings for authentic and flavorful dishes.

Let's cook with our recipes!

AFRICAN STEW

African Stew image

Peanuts are an important part of many African cuisines. Combined with sweet potatoes, chickpeas, and kale, they give this stew a power punch of nutrients and great flavor. Serve with rice or bread and a salad.

Provided by Larry Benish

Categories Soups, Stews and Chili Recipes Stews

Time 1h15m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil, or as needed
4 cups vegetable stock, divided
1 onion, finely chopped
2 cloves garlic, minced
2 cups peeled and diced sweet potatoes
1 cup chickpeas, drained
1 cup uncooked brown rice
¼ teaspoon salt
¼ cup peanut butter
2 cups chopped kale, stems removed
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon hot pepper sauce, or to taste

Steps:

Heat oil in a large saucepan over medium heat. Add 2 tablespoons vegetable stock, onion, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Add remaining stock, sweet potatoes, chickpeas, brown rice, and salt. Bring to a boil. Reduce heat and cover the stew. Simmer until sweet potatoes and rice are tender, about 45 minutes.
Combine peanut butter with 1/2 cup of the liquid from the stew. Stir into a smooth paste.
Add the peanut butter mixture and kale to the stew. Cook until kale is wilted, about 5 minutes. Stir in lemon juice, soy sauce, and hot pepper sauce.

Nutrition Facts : Calories 482.8 calories, Carbohydrate 77.6 g, Fat 14.4 g, Fiber 9.1 g, Protein 14.1 g, SaturatedFat 2.7 g, Sodium 983.9 mg, Sugar 7.4 g

CABBAGE-SAUSAGE STEW

Cabbage-Sausage Stew image

This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!

Provided by Bibi

Categories Soups, Stews and Chili Recipes Stews

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons avocado oil
1 ¼ pounds smoked sausage, cut into 1-inch pieces
5 carrots, chopped
4 medium potatoes, peeled and cut into 1-inch pieces
1 medium sweet onion, cut into 1-inch pieces
3 cups chicken broth
3 grinds black pepper, or to taste
1 small head cabbage, cored and quartered
3 tablespoons all-purpose flour
water, or as needed

Steps:

Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.

Nutrition Facts : Calories 907.2 calories, Carbohydrate 67.6 g, Cholesterol 101 mg, Fat 53.1 g, Fiber 12.5 g, Protein 40.8 g, SaturatedFat 17 g, Sodium 3109.9 mg, Sugar 16.7 g

BEEF AND CABBAGE STEW

Beef and Cabbage Stew image

I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.

Provided by Paul

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 ½ pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
¼ teaspoon ground black pepper
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste

Steps:

Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Nutrition Facts : Calories 318 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 15.8 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 6.2 g, Sodium 689.8 mg, Sugar 5.6 g

Tips:

Use fresh ingredients: Fresh cabbage, tomatoes, and onions will give your stew the best flavor.
Don't overcook the cabbage: Cabbage should be cooked until it is tender but still has a bit of crunch.
Add some spice: If you like spicy food, add some chili peppers or cayenne pepper to the stew.
Serve with rice or bread: African cabbage stew is traditionally served with rice or bread.

Conclusion:

African cabbage stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover cabbage. With its simple ingredients and flavorful broth, this stew is sure to become a family favorite.