Mom’s Cabbage Stew

I’ve loved this meal since I was little, and to this day, I still ask her to make it for me. It’s simple, naturally vegan, and quietly one of the healthiest, coziest meals I know.

Time to read: 5 min | Time: 35 - 60 min | Yields: 6-7 servings

Ingredients

•  3 tbsp oil

• 1 onion (or mix of leek + onion), chopped

• 3 garlic cloves, minced

• 2–3 medium carrots, chopped

• 1 small bell pepper, chopped

• 1 medium head cabbage, chopped

• 2–3 potatoes, halved

• 1 tsp dry vegetable seasoning

• ½ tsp paprika (mild or hot)

• ½ tsp turmeric (optional)

• 1 fresh tomato, grated

• 2–3 bay leaves

• 2–3 parsley sprigs

• Salt and pepper to taste

Method 

1. Heat oil in a large pot or Instant Pot and sauté the onion, garlic, and carrots until they are soft.

2. Add bell pepper, then gradually add cabbage and tomato.

3. Season lightly and cook down with small splashes of water until all the cabbage fits. cabage gets soft and reduces in volume as it cookes down.

4. Add potatoes and bay leaves and mix to combine.

5. Cover and simmer for about 1 hour (or 20 minutes in a pressure cooker), stirring occasionally.

6. Taste and adjust seasoning. Serve with fresh parsley and bread.

Notes:

• Tastes even better the next day.

• Keeps 3–4 days in the fridge.

• Add a spoonful of tomato paste for a deeper color, if you like.

Nutrition facts per one serving:

Energy: 180 kcal | Carbs: 4 g | Protein: 4 g | Fat: 7 g