Cabbage Gumbo
A hearty and flavorful Southern-style gumbo featuring tender cabbage, okra, and bell peppers simmered in a savory tomato broth. This dish offers a comforting blend of vegetables with a subtle smoky note, perfect for family dinners or gatherings, and pairs beautifully with cornbread or rice.
Ingredients
Instructions
- In a large pot, sauté onion and bell peppers in oil for one to two minutes.
- Add chopped tomatoes, sliced okra, and chopped cabbage to the pot.
- Stir well to combine all ingredients.
- Add water to the pot and bring to a boil over high heat.
- Reduce heat to medium, cover the pot, and simmer for 30 to 45 minutes.
- Add salt to taste and stir occasionally before serving.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of smoked paprika or cayenne pepper for a kick. If you don't have okra, you can substitute with diced zucchini or green beans. Make sure to chop the cabbage into uniform pieces for even cooking. This recipe is also great for using up leftover vegetables, so feel free to add in any you have on hand.
Serving Suggestions
Serve this hearty cabbage gumbo with a side of crusty bread or over a bed of cooked rice for a filling meal. It pairs beautifully with a light salad for a refreshing contrast. For a complete dinner, consider serving it alongside Mother'S Lemon Apples for a delightful dessert.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over medium heat, adding a splash of water if the gumbo has thickened too much. It can also be reheated in the microwave for 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage Gumbo contains roughly 249 calories, with 2g protein, 13g carbohydrates, and 22g fat. Note that it is relatively high in sodium, at 1388mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen okra instead of fresh?
Yes, you can use frozen okra in this recipe. Just add it directly to the pot without thawing. Frozen okra may cook a bit faster, so keep an eye on the dish as it simmers.
Is it possible to make this gumbo vegan?
Absolutely! This recipe is already vegan-friendly as it contains no animal products. Just ensure that the oil used is plant-based, and feel free to add more vegetables or beans for added protein.
How can I make this gumbo spicier?
To increase the heat, add more cayenne pepper or even some chopped jalapeños during the cooking process. You can also serve with hot sauce on the side for those who prefer a customizable spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).