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    Home » Soups & Stews » Cabbage Stew with Turmeric

    Cabbage Stew with Turmeric

    Nov 4, 2020 · by Valentina · 31 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Cabbage Stew with Turmeric is vegan 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!Eggshell-colored bowl with cabbage stew with red pot behind it

    Turmeric is one of the top ten trends in produce. And cooking with fresh turmeric and vegetables together is a winning idea.

    I truly adore hearty vegetarian dishes, and 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 recipe with turmeric is certainly no exception.

    What is exactly is a comfort food? Read this article to find out!

    fresh turmeric root for cabbage stew reicpeFresh Turmeric Root

    What's are the ingredients in Vegetarian Cabbage Stew

    • cabbage
    • fresh turmeric
    • onion
    • garlic
    • chili paste
    • carrots
    • broccoli
    • cauliflower
    • cumin, cinnamon and cardamom
    • vegetable stock or coconut water
    • peas

    How to Make it

    This vegetarian Cabbage Stew 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, chili paste, cumin, cinnamon and cardamom. 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 all of the vegetables are tender. Add the peas, season and serve.

    (More detailed instructions are in the recipe card below.)

    Freshly grated turmeric root with a microplane zesterGrated 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.

    Cooking with fresh turmeric is easier to use than you may suspect. Here's how. And if you don't see it in stores, you can order it here.

    Vegetarian Cabbage Stew Recipe in a pretty white ceramic bowl

    More Amazing Cabbage Recipes

    • Salmon Cabbage Rolls
    • Spicy Cabbage Potato Pancakes
    • Slow Cooked Red Cabbage
    • Stuffed Cabbage with Tomato

    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 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
    Turmeric Cabbage Stew in white bowl

    Cabbage Stew with Turmeric

    Valentina K. Wein
    This vegetarian cabbage 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.
    5 from 7 votes
    Print
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Indian, American
    Servings 4
    Calories 162 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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!

    Notes

    Calorie count is only an estimate.
    Keywords comfort food recipes for fall and winter, vegetarian comfort foods
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    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. 

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    Reader Interactions

    Comments

    1. Jeanne @JollyTomato

      January 09, 2016 at 8:44 pm

      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!

      Reply
      • valentina

        January 10, 2016 at 9:08 am

        Thanks, Jeanne! And loved your post on the veggies! 🙂

        Reply
    2. Deb|EastofEdenCooking

      January 10, 2016 at 12:19 pm

      We have another gray, crisp day which makes this lush vegetable dish so appealing. So much color and flavor, vegetables never looked so inviting.

      Reply
      • valentina

        January 10, 2016 at 6:48 pm

        Thank you, Deb! I this cooler weather always inspires me in the kitchen, and I just love these warmer flavors and one pot meals. 🙂

        Reply
    3. David

      January 14, 2016 at 5:49 am

      Looks great! And healthy, which we all love!

      Reply
    4. The Food Hunter

      January 14, 2016 at 12:38 pm

      comfort food at its best

      Reply
      • valentina

        January 14, 2016 at 10:05 pm

        Thank you! Comfort food is my thing, so I really appreciate it! 😀

        Reply
    5. Kathy Hester

      January 14, 2016 at 1:00 pm

      Year of vegetables, indeed! I love cabbage in stews and this one looks terrific.

      Reply
      • valentina

        January 14, 2016 at 10:06 pm

        Thanks so much, Kathy! Hope you give it a go. 🙂

        Reply
    6. Sophia @Veggies Don't Bite

      January 14, 2016 at 4:18 pm

      Now that's a combo I've never heard of! Sounds like a warm and comforting dish!

      Reply
      • valentina

        January 14, 2016 at 10:06 pm

        It is exactly that, Sophia. Thanks so much. 🙂

        Reply
    7. Amber

      January 14, 2016 at 5:20 pm

      This looks really warming and delicious. I never cook with cabbage this way, must give it a try!

      Reply
      • valentina

        January 14, 2016 at 10:07 pm

        I hope you try it, Amber. I'm loving cabbage more and more as I keep using it in different ways. 🙂

        Reply
    8. Diane

      January 16, 2016 at 10:23 am

      This cabbage stew is a favorite of ours. I love the smoky full bodied flavor here and health benefits of turmeric.

      Reply
      • Am

        November 07, 2019 at 11:04 am

        Could this be made with red cabbage? I have all ingredients but only red cabbage.

        Reply
        • valentina

          November 07, 2019 at 11:20 am

          Hi there. Yes, absolutely. The flavor is almost the same -- it will just look different. I hope you love it. Enjoy, and thanks for visiting my site and checking out my recipes. 🙂 ~Valentina

          Reply
    9. Charla @ That Girl Cooks Healthy

      January 16, 2016 at 1:03 pm

      Awesome! I have LOADS of cabbage sitting around that is waiting to be used. Now I know what I can make with it.

      Reply
      • valentina

        January 16, 2016 at 10:23 pm

        Love that! Enjoy and thanks for visiting!

        Reply
    10. Levan

      January 21, 2016 at 10:58 pm

      This vegan stew looks so homey and inviting! And it's easy to make too! Best of both worlds, thank you for this recipe!

      Reply
      • valentina

        January 22, 2016 at 12:22 pm

        Thanks so much. Yes, it's a cozy one. 🙂

        Reply
    11. Sara

      January 25, 2016 at 10:48 am

      I love turmeric! What a great idea to pair it with cabbage in this stew. We love it!thank you for sharing this recipe!

      Reply
      • valentina

        January 25, 2016 at 12:33 pm

        Thank you, Sara for checking out my recipe! 🙂

        Reply
    12. Jackie

      October 15, 2019 at 4:01 pm

      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.

      Reply
      • valentina

        October 16, 2019 at 6:41 pm

        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

        Reply
    13. Eha Carr

      March 13, 2020 at 5:41 pm

      Cumin, cinnamon, cardamom - could one choose a more welcoming spice trio .? Actually have all the ingredients specified at home and having to use dry turmeric I love may just make it tomorrow . . .

      Reply
      • valentina

        March 14, 2020 at 10:58 am

        This makes me very happy. Thanks, Eha. Stay well! 🙂 ~Valentina

        Reply
    14. Wakky

      August 06, 2020 at 1:06 am

      Wow, an amazing idea. I will try it!

      Reply
      • valentina

        August 06, 2020 at 9:26 am

        Thanks so much! 🙂 ~Valentina

        Reply
    15. Jeff the Chef @ Make It Like a Man!

      November 05, 2020 at 4:56 am

      This sounds so delicious. I love hearty vegetarian foods!

      Reply
      • valentina

        November 06, 2020 at 7:35 pm

        Thanks, Jeff! Enjoy. 🙂 ~Valentina

        Reply
    16. Dawn - Girl Heart Food

      November 09, 2020 at 6:13 am

      We still have cabbage left in our garden so this stew needs to happen! Love how hearty it is. Perfect for this cold weather we've been having!!

      Reply

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