Vegetarian Cabbage Stew Recipe

5 from 5 votes

This is the best vegetarian Cabbage Stew and it's over-flowing with deep delicious flavors and hearty nutrients, including fresh turmeric.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: comfort food recipes for fall and winter, vegetarian comfort foods

Servings:

Calories: 150kcal

1¼ cup roughly chopped yellow onion
1 tablespoon minced garlic
1½ tablespoons freshly grated turmeric (click here for How to Use Fresh Turmeric)
1 tablespoon chili paste
1½ teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1 cup peeled, roughly chopped carrots
1½ cup roughly chopped cauliflower
4 cups roughly chopped green cabbage
2 cups canned diced tomatoes in juice
1 cup 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 (a Dutch Oven is ideal). Add the onions and garlic and sauté until they're soft and 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.
Add the vegetables. Add the carrots and cauliflower to the pot, stir, and cook for about 5 minutes. Then 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 stock. Once the cabbage has wilted, add the tomatoes and vegetable stock. Bring to a boil and then turn the heat to the lowest setting, cover, and cook until the carrots and and cauliflower are tender, about 45 minutes.
Add remaining ingredients and serve. Remove the lid, add the peas, brown sugar, and season to taste with salt and pepper. (Here's How to Season to Taste.)
Serve!

Nutritional information is only an estimate.