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!
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
What's are the ingredients in Vegetarian Cabbage Stew
- fresh turmeric
- chili paste
- cumin, cinnamon and cardamom
- vegetable stock or coconut water
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!
(More detailed instructions are in the recipe card 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.
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.
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
Cabbage Stew with Turmeric
- 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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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!
Thanks, Jeanne! And loved your post on the veggies! 🙂
We have another gray, crisp day which makes this lush vegetable dish so appealing. So much color and flavor, vegetables never looked so inviting.
Thank you, Deb! I this cooler weather always inspires me in the kitchen, and I just love these warmer flavors and one pot meals. 🙂
Looks great! And healthy, which we all love!
The Food Hunter
comfort food at its best
Thank you! Comfort food is my thing, so I really appreciate it! 😀
Year of vegetables, indeed! I love cabbage in stews and this one looks terrific.
Thanks so much, Kathy! Hope you give it a go. 🙂
Sophia @Veggies Don't Bite
Now that's a combo I've never heard of! Sounds like a warm and comforting dish!
It is exactly that, Sophia. Thanks so much. 🙂
This looks really warming and delicious. I never cook with cabbage this way, must give it a try!
I hope you try it, Amber. I'm loving cabbage more and more as I keep using it in different ways. 🙂
This cabbage stew is a favorite of ours. I love the smoky full bodied flavor here and health benefits of turmeric.
Could this be made with red cabbage? I have all ingredients but only red cabbage.
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
Charla @ That Girl Cooks Healthy
Awesome! I have LOADS of cabbage sitting around that is waiting to be used. Now I know what I can make with it.
Love that! Enjoy and thanks for visiting!
This vegan stew looks so homey and inviting! And it's easy to make too! Best of both worlds, thank you for this recipe!
Thanks so much. Yes, it's a cozy one. 🙂
I love turmeric! What a great idea to pair it with cabbage in this stew. We love it!thank you for sharing this recipe!
Thank you, Sara for checking out my recipe! 🙂
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.
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
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 . . .
This makes me very happy. Thanks, Eha. Stay well! 🙂 ~Valentina
Wow, an amazing idea. I will try it!
Thanks so much! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
This sounds so delicious. I love hearty vegetarian foods!
Thanks, Jeff! Enjoy. 🙂 ~Valentina
Dawn - Girl Heart Food
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!!