Hawaiian Cabbage Stew

Featured in the Honolulu Star-Advertiser on July 19, 2017.
Recipe contributed by Mahealani Cypher of Kaneohe, handed down from Tutu Elizabeth Cypher.



Hawaiian Cabbage Stew

  • 2 pounds stew meat, chopped into 1-inch cubes
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 1/2 large onion, sliced
  • Hawaiian salt to taste
  • Water
  • 1 head cabbage, sliced into 1-inch strips
  • 1 (8-ounce) can tomato sauce


  1. Season meat with salt and pepper to taste; set aside.
  2. Heat oil in large pot; add onion slices.
  3. Saute until onion is softened.
  4. Add meat and brown on all sides.
  5. When browned, add a cup of water to pot and parboil on medium to low until meat is softened.
  6. Add more water to keep the meat parboiling.
  7. When meat is tender, add water to level at least 2-3 inches above meat mixture; and sprinkle with Hawaiian salt and pepper to taste.
  8. Add chopped cabbage and tomato sauce.
  9. Stir ingredients together and adjust seasonings until cabbage is softened.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
280 calories, 9 g fat, 3 g saturated fat, 95 mg cholesterol, 400 mg sodium, 16 g carbohydrate, 6 g fiber, 9 g sugar, 36 g protein


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