Cabbage Stew Recipe Vegan: Easy, Healthy, and Delicious

When the days get cooler and your craving for a warm, hearty meal kicks in, a comforting bowl of vegan cabbage stew can be just what you need. This wholesome stew is packed with vibrant vegetables, fragrant herbs, and robust spices, making it a satisfying option for anyone seeking a nourishing plant-based dish.

Cabbage, the star ingredient, brings a subtle sweetness and a wonderful texture that pairs beautifully with potatoes, carrots, and tomatoes. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your routine, this recipe offers a delightful blend of flavors that’s sure to please your palate.

Easy to prepare and perfect for batch cooking, this stew is not only delicious but also budget-friendly and nutritious. You can enjoy it as a main course or as a flavorful side.

Plus, it’s a great way to use up fresh cabbage and seasonal veggies. Ready to dive into a bowl of warmth and goodness?

Let’s get started with this simple yet satisfying vegan cabbage stew recipe.

Why You’ll Love This Recipe

This vegan cabbage stew recipe is a true winner for many reasons. First, it’s incredibly easy to make, requiring just one pot and everyday ingredients you likely already have in your kitchen.

The stew is naturally vegan and gluten-free, making it accessible for various dietary needs.

Second, the combination of cabbage and root vegetables creates a hearty texture and rich flavor without any heavy creams or meats. The slow simmering process allows all the flavors to meld beautifully, resulting in a warming, comforting dish perfect for chilly evenings.

Lastly, this stew is highly customizable. Whether you want to spice it up or add more vegetables, it’s versatile enough to suit your taste.

Plus, it stores well in the fridge or freezer, making meal prep a breeze.

Ingredients

• 1 medium green cabbage, chopped (about 6 cups)
• 3 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (with juice)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 1 bay leaf
• Fresh parsley for garnish (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Prepare the vegetables: Wash and chop the cabbage into bite-sized pieces. Peel and slice the carrots, dice the potatoes, and chop the onion. Mince the garlic cloves.
2. Heat the olive oil: In your large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent and fragrant.
3. Add garlic and spices: Stir in the minced garlic, smoked paprika, ground cumin, and dried thyme. Cook for another 1-2 minutes, stirring constantly to prevent burning and to release the spices’ aroma.
4. Add vegetables and broth: Add the chopped cabbage, carrots, and potatoes to the pot. Pour in the vegetable broth and the canned diced tomatoes with their juice. Stir well to combine all ingredients.
5. Add bay leaf and season: Toss in the bay leaf, then season with salt and black pepper to taste. Give everything a good stir.
6. Bring to a boil and simmer: Increase the heat to high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes or until the vegetables are tender.
7. Adjust seasoning and remove bay leaf: Taste the stew and adjust seasoning if needed. Remove the bay leaf before serving.
8. Serve: Ladle the stew into bowls and garnish with fresh parsley if desired. Enjoy warm!

Tips & Variations

For a heartier stew, add cooked beans such as cannellini or kidney beans during the last 10 minutes of simmering.

If you prefer a thicker stew, mash some of the potatoes against the side of the pot and stir well.

Feel free to swap green cabbage with savoy or red cabbage for a different flavor and appearance.

Adding a splash of apple cider vinegar or lemon juice at the end brightens up the flavors beautifully.

Nutrition Facts

Serving Suggestions

This vegan cabbage stew is wonderfully versatile when it comes to serving. For a complete meal, pair it with a slice of crusty whole-grain bread or warm pita to soak up every bit of the flavorful broth.

You can also serve it alongside a fresh green salad to add a crisp contrast.

If you’d like to add more protein, a side of steamed lentils or a simple quinoa pilaf complements the stew beautifully. For a lighter option, enjoy the stew on its own as a wholesome, filling bowl of comfort.

To explore more hearty and delicious vegan dishes, check out our Lemon Ricotta Pasta With Arugula Recipe and Lion’S Mane Mushroom Crumble Recipes.

Conclusion

Whether you’re new to vegan cooking or a long-time plant-based eater, this cabbage stew recipe is a fantastic addition to your culinary repertoire. It combines accessible ingredients with simple preparation to create a dish that’s both hearty and nourishing.

Perfect for cold evenings, this stew offers a comforting embrace with every spoonful.

Its versatility means you can customize it easily to suit your tastes and dietary needs, ensuring it never gets boring. Plus, it’s a great way to enjoy the humble cabbage in a deeply satisfying way.

Don’t forget to bookmark this recipe and give it a try soon—you might just find your new favorite stew!

For more comforting recipes, be sure to check out our Low Fodmap Appetizer Recipes and Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for seasonal inspiration.

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