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Vegetarian Cabbage Stew with Tomato and Turmeric

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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!Vegetarian Cabbage Stew Recipe in a pretty white bowl with a red pot behind it

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.) Vegetarian Cabbage Stew Recipe in a pretty white ceramic bowlAs 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

fresh turmeric root for cabbage stew reicpe

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!

  1. Sauté the onions and garlic until they’re soft and golden.
  2. Add the turmeric, chile paste, cumin, cinnamon and cardamon. Mix and let it cook until it’s very aromatic..
  3. Add the carrots, stir and cook for a few minutes. Then add the broccoli and cauliflower and cook for another few minutes.
  4. Mix in the cabbage and let it wilt.
  5. Then and add the tomatoes and coconut water or vegetable stock.
  6. Let everything cook until and all of the vegetables are tender.
  7. 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.

5 from 4 votes
Spicy Vegan Tomato-Turmeric Cabbage Stew Recipe
Print
Vegetarian Cabbage Stew with Tomato and Turmeric
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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!

Course: Main Course
Cuisine: American, Indian
Keyword: comfort food recipes for fall and winter, vegetarian comfort foods
Servings: 4
Calories: 162 kcal
Author: Valentina K. Wein
Ingredients
  • 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
Instructions
  1. Coat the bottom of a large deep pot with olive oil and place it over medium heat.
  2. Add the onions and garlic and sauté until they're soft and becoming golden, about 10 minutes

  3. 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.)

  4. Add the carrots, stir and cook for a few minutes. Then add the broccoli and cauliflower and cook for another few minutes.
  5. Now add the cabbage, stir, turn the heat to low and cover the pot to let the cabbage wilt, about 4 minutes.
  6. 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.
  7. Uncover, add the peas, sugar, and season to taste with salt and pepper. (Here's How to Season to Taste.)
  8. Serve!
Recipe Notes

*If you can't get fresh turmeric, you can replace it with 2 teaspoons of dry, powdered turmeric.

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Comments

    • 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. 🙂

      Reply

  9. 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!

    Reply

  11. 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..

    Reply

  15. 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.

    Reply

    • 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

      Reply

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