Vegetarian Cabbage Stew
Cozy up with a steaming bowl of Vegetarian Cabbage Stew, a hearty, nutrient-packed recipe perfect for chilly days! This one-pot wonder features tender green cabbage, velvety potatoes, sweet carrots, and aromatic celery, all simmered in a well-seasoned tomato-based broth infused with paprika, cumin, and a hint of thyme. Ready in just an hour, this plant-based stew combines the simplicity of wholesome pantry staples with rich, comforting flavors. Garnished with fresh parsley and served alongside crusty bread, this stew is not only satisfying but also vegan, gluten-free, and perfect for meal prep. Whether you're seeking a warming winter dish or a healthy weekday dinner, this cabbage stew delivers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped yellow onion
- 2 medium, sliced into rounds carrots
- 2 chopped celery stalks
- 3 minced garlic cloves
- 1 medium head, chopped green cabbage
- 3 medium, peeled and diced potatoes
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped cabbage and diced potatoes to the pot. Stir to combine with the sautéed vegetables.
Pour in the vegetable broth and add the diced tomatoes (with juice), tomato paste, paprika, cumin, thyme, bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30-35 minutes, or until the cabbage and potatoes are tender.
Taste and adjust seasonings as needed, adding more salt or pepper if desired.
Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley, if using.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 249.4 g | 91% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 72.1 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 7992 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
