Vegetarian Cabbage Stew with Tomato and Turmeric is as hearty as stew with meat, and 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.
I’ve seen dozens of articles saying that meats are moving towards side dishes, and vegetables will be taking center stage as the main course. (My friend, Jeanne Fratello of The Jolly Tomato, shares great information about this new trend here.) 
As if this vegan cabbage stew, full of vegetables and turmeric weren’t trendy enough, according to Google, recipes that include cabbage are number 9 on the trending list of vegetables.
Clearly this vegan cabbage stew is bound to be super cool, incredibly popular, and present at all the “it” parties this weekend. 😉
What’s in this Cabbage Stew
In addition to fresh turmeric, tomatoes and cabbage, this recipe has so many delicious flavors:
- onion
- garlic
- chili paste
- carrots
- broccoli
- cauliflower
- cumin, cinnamon and cardamom
- vegetable stock or coconut water
- peas
How to Make it
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!
-
Sauté the onions and garlic until they’re soft and golden.
-
Add the turmeric, chile paste, cumin, cinnamon and cardamon. Mix and let it cook until it’s very aromatic..
-
Add the carrots, stir and cook for a few minutes. Then add the broccoli and cauliflower and cook for another few minutes.
-
Mix in the cabbage and let it wilt.
-
Then and add the tomatoes and coconut water or vegetable stock.
-
Let everything cook until and all of the vegetables are tender.
-
Add the peas, season and serve.
(More detailed instructions are below.)
Can you substitute the fresh turmeric with dry, ground turmeric?
Yes you can. I recommend using the fresh if you’re able to — however, this will still be delicious if you use dry, ground turmeric. Use 2 teaspoons of the dry to substitute the 1 1/2 tablespoons of the fresh.
Cooking with fresh turmeric is probably much easier to use than you suspect. Here’s how. And if you don’t see it in stores, you can order it here.
I hope you enjoy every last, delectable bite of this Vegetarian Cabbage Stew recipe.
This is as hearty as stew with meat, and 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!
- 1 1/4 cup yellow onion, roughly chopped
- 1 tablespoon garlic, minced
- 1 1/2 tablespoons freshly grated turmeric (click here for How to Use Fresh Turmeric)
- 1 tablespoon chile paste (less if you prefer less heat)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 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
- 3/4 cup frozen peas, thawed
- 1 teaspoon brown sugar
- salt and freshly ground black pepper
-
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 cardamon. Mix and let it cook until it's very aromatic, about 30 seconds. (Here's How to Use Fresh Turmeric.)
-
Add the carrots, stir and 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 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.
-
Uncover, add the peas, sugar, and season to taste with salt and pepper. (Here's How to Season to Taste.)
-
Serve!
*If you can't get fresh turmeric, you can replace it with 2 teaspoons of dry, powdered turmeric.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Jeanne @JollyTomato says
Thank you for the shout-out, Valentina! And this looks amazing – Can’t wait to try it, especially with my new-found knowledge about turmeric!
valentina says
Thanks, Jeanne! And loved your post on the veggies! 🙂
Deb|EastofEdenCooking says
We have another gray, crisp day which makes this lush vegetable dish so appealing. So much color and flavor, vegetables never looked so inviting.
valentina says
Thank you, Deb! I this cooler weather always inspires me in the kitchen, and I just love these warmer flavors and one pot meals. 🙂
David says
Looks great! And healthy, which we all love!
The Food Hunter says
comfort food at its best
valentina says
Thank you! Comfort food is my thing, so I really appreciate it! 😀
Kathy Hester says
Year of vegetables, indeed! I love cabbage in stews and this one looks terrific.
valentina says
Thanks so much, Kathy! Hope you give it a go. 🙂
Sophia @Veggies Don't Bite says
Now that’s a combo I’ve never heard of! Sounds like a warm and comforting dish!
valentina says
It is exactly that, Sophia. Thanks so much. 🙂
Amber | Quite Good Food says
This looks really warming and delicious. I never cook with cabbage this way, must give it a try!
valentina says
I hope you try it, Amber. I’m loving cabbage more and more as I keep using it in different ways. 🙂
Cathy says
This is my kind of recipe, trendy or not! 🙂
valentina says
Thanks, Cathy! Me too. 😉
Diane says
Cabbage stew is a favorite of ours. I also enjoy the smoky full bodied flavor and health benefits of turmeric. This stew looks like it belongs on our dinner table soon!
valentina says
Yay. I hope it makes it way there. 🙂
Charla @ That Girl Cooks Healthy says
Awesome! I have LOADS of cabbage sitting around that is waiting to be used. Now I know what I can make with it.
valentina says
Love that! Enjoy and thanks for visiting!
Manal Obieda says
Are you serious!!! Bootleg jeans are coming back !!! A big fat Yay here…I mean I can fit in a skinny jeans too but I hate them so much….I’d better stock up once they make a come back hehehe..you never know what is the next trend…
Back to food, this looks so healthy and hearty…I love it..
valentina says
I know I so prefer the boot legs! Hope you try the stew! 🙂
Levan says
This vegan stew looks so homey and inviting! And it’s easy to make too! Best of both worlds, thank you for this recipe!
valentina says
Thanks so much. Yes, it’s a cozy one. 🙂
Michelle says
Oh this is perfect for a cold snowy day! We just got a blizzard here and need some comfort food!
valentina says
Wish I could ship it right over, Michelle! Thanks for visiting my site & recipe! 🙂
Sara @ Life's Little Sweets says
I love turmeric! What a great idea to pair it with cabbage in this awesome vegan stew, thank you for sharing this recipe!
valentina says
Thank you, Sara for checking out my recipe! 🙂
Jackie says
This is a keeper recipe and maybe even a regularly made one. I used dry turmeric as I did not have fresh on hand. I also just threw away my chili paste, so I used a little Sriracha and a finely chopped fresh red chili pepper. Thank you for this fabulous recipe. Now that it is Autumn, I will be even more inclined to eat this regularly.
valentina says
Hi Jackie. Thank you so much for this awesome note! You’ve made my day. Sounds great with the Sriracha — excellent substitution. This is my vegetarian brother’s favorite fall/winter dish. Thanks for checking out my recipes, and visiting my site. Cheers! 🙂 ~Valentina