Cabbage Stew with Turmeric is vegetarian and as hearty as stew with meat, and is as delicious as can be! Cooking with fresh turmeric is the key, and it’s packed with tender vegetables in a rich blend of spices and tomatoes — you will devour every last bite!
Inspiration for Vegetarian Cabbage Stew
Turmeric is one of the top ten trends in produce. And cooking with fresh turmeric and vegetables together is a winning idea.
If you’ve read this, you know I clearly haven’t put meat dishes aside. However, I truly adore hearty vegetarian dishes. I love that they can be every bit as comforting and satisfying as dishes with meat, fish and poultry.
Filled with warming spices, this Cabbage Stew with Turmeric is certainly no exception.
Fresh Turmeric Root
What’s in this Vegetarian Cabbage Stew
In addition to fresh turmeric and cabbage, this recipe has so many delicious flavors:
- chili paste
- cumin, cinnamon and cardamom
- vegetable stock or coconut water
How to Make this Cabbage Stew Recipe
Vegetarian Cabbage Stew with Tomato and Turmeric tastes like it has been cooking all day, but the rich, hearty creation only takes about 45 minutes!
(More detailed instructions are below.)
Grated Fresh Turmeric
Can you substitute fresh turmeric with dry turmeric?
Yes you can substitute fresh turmeric with dry turmeric.
I recommend using the fresh if you’re able to — however, this will still be delicious if you use dry, ground turmeric. Use just shy of 2 teaspoons of the dry to substitute the 1½ tablespoons of the fresh.
Recipe Tips and Substitutions
- I love a hearty green cabbage in this stew, but you can use any cabbage variety you like.
- The recipe calls for coconut water which adds a subtly sweet flavor that’s wonderful with the spices. That said, it will still be a delicious meal if you use vegetable stock.
- This is definitely a recipe you can play around with. You can change up the vegetables or use more of less of each one.
Can you make Vegetarian Cabbage Stew ahead?
You can absolutely make this recipe ahead. It only gets better. It will keep in a tightly sealed container in the refrigerator for up to five days.
I hope you enjoy every last, delectable bite of this Vegetarian Cabbage Stew Recipe with Turmeric.
More delicious recipes that use turmeric:
- Turmeric Coconut Basmati Rice
- Vegan Coconut Spiced Carrot Soup
- Turmeric Blood Orange Upside Down Cake
- Turmeric Hummus Recipe
This vegetarian stew is as hearty as stew with meat, and is as delicious as can be! Cooking with fresh turmeric is the key, and it's packed with tender vegetables in a rich blend of spices and tomatoes -- you will devour every last bite!
- 1¼ cup yellow onion, roughly chopped
- 1 tablespoon garlic, minced
- 1½ tablespoons freshly grated turmeric (click here for How to Use Fresh Turmeric)
- 1 tablespoon chili paste (less if you prefer less heat)
- 1½ teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 cup carrots, peeled, roughly chopped
- 2 cups broccoli, washed and dried, roughly chopped
- 1 cup cauliflower, washed and dried, roughly chopped
- 4 cups green cabbage, washed and dried, roughly chopped
- 2 cups canned crushed tomatoes
- 1 cup coconut water or vegetable stock
- ¾ cup frozen peas, thawed
- 1 teaspoon brown sugar
- salt and freshly ground black pepper
Cook the onions with the spices. Coat the bottom of a large deep pot with olive oil and place it over medium heat. Add the onions and garlic and sauté until they're soft and becoming golden, about 10 minutes. Add the turmeric, chili paste, cumin, cinnamon and cardamom. Mix and let it cook until it's very aromatic, about 30 seconds. (Here's How to Use Fresh Turmeric.)
Add the vegetables. Add the carrots to the pot and stir. Cook for a few minutes. Then add the broccoli and cauliflower and cook for another few minutes. Now add the cabbage, stir, turn the heat to low and cover the pot to let the cabbage wilt, about 4 minutes.
Mix in the tomatoes and coconut water (or vegetable stock). Mix well once the cabbage has wilted and add the tomatoes and coconut water (or vegetable stock). Bring to a boil and then turn the heat to the lowest setting, cover, and let it cook until the carrots and all of the vegetables are tender, about 30 minutes.
Add remaining ingredients and serve. Remove the lid, add the peas, sugar, and season to taste with salt and pepper. (Here's How to Season to Taste.) Serve!
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