Vegetarian Cabbage Stew Recipe
This is the best vegetarian Cabbage Stew and it's over-flowing with deep delicious flavors and hearty nutrients, including fresh turmeric.
Servings: 4
Calories: 150kcal
Equipment
Ingredients
- 1¼ cups 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 cups 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
Instructions
- 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 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!
Notes
Turmeric swap: No fresh turmeric? Use just shy of 2 teaspoons ground turmeric.
Vegetable swaps: Use butternut squash instead of carrots, potatoes or broccoli instead of cauliflower, and Savoy, napa or red cabbage instead of green.
Mild version: Skip the chili paste if you don't want any heat.
Make it heartier: Stir in about 1 cup cooked rice, quinoa or orzo when you add the peas.
Storage: Keeps in the fridge up to 5 days, and it only gets better.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 150kcal | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 447mg | Potassium: 870mg | Fiber: 9g | Sugar: 15g | Vitamin A: 6028IU | Vitamin C: 73mg | Calcium: 124mg | Iron: 3mg