When you want something warm, homemade, and simple, this vegan cabbage stew is an easy recipe to keep in your rotation.
This is also a recipe that has a special place in my family. My grandmother used to make it for us quite often when we were little, especially in the fall.
Back then, cabbage, potatoes, peppers, and the other ingredients were abundant and inexpensive, and this stew was an easy way to turn them into a warm, satisfying meal.
It’s a simple one-pot recipe made with cabbage, potatoes, celery root, sweet red pepper, and a little tomato paste. Everything cooks together until the vegetables are tender and flavorful, making it a comforting choice for a cool fall day.
I especially like recipes like this because they don’t require anything complicated—just simple ingredients, a little time, and a pot on the stove.
Why You’ll Love This Recipe
- Simple ingredients: You only need a handful of vegetables and basic pantry staples.
- Naturally vegan: There are no meat, dairy, or other animal products.
- One-pot recipe: Everything cooks together in one pot, which keeps preparation simple and cleanup easy.
- Comforting and satisfying: Potatoes and cabbage make this vegetable stew hearty enough for a complete meal.
- Easy to customize: You can adjust the seasoning or add your favorite fresh herbs before serving.
Ingredient Notes
Cabbage: Fresh green cabbage works well for this stew. Chop it into relatively thin pieces so it becomes tender while the potatoes cook.
Potatoes: Medium potatoes work well here. Cut them into similar-sized pieces so they cook evenly.
Celery root: A small amount of celery root adds a subtle earthy flavor to the vegetable base without overpowering the other ingredients.
Tomatoes: Fresh chopped tomatoes give the stew its tomato base. Use ripe tomatoes when available for the best flavor.
Variations and Substitutions
This recipe is intentionally simple, but you can adapt it depending on what you have available.
Add fresh herbs
Fresh parsley or dill can be added just before serving for a fresh finish.
Make it more substantial
Serve the stew with a slice of crusty bread, or pair it with another simple vegetable or grain-based side dish.
Add more vegetables
You can experiment with other vegetables that work well in a stew, such as zucchini or additional carrots. Keep in mind that adding or replacing ingredients may change the cooking time and final texture.
How to Serve Vegan Cabbage Stew
This cabbage stew is satisfying on its own, but it also pairs well with simple sides.
Try serving it with:
- A slice of crusty bread
- Whole-grain bread
- A simple green salad
- Fresh parsley or dill
- A spoonful of cooked grains on the side
For a simple everyday meal, a bowl of warm cabbage stew with fresh bread is all you need.
Storage and Reheating
If you have leftovers, allow the stew to cool and transfer it to an airtight container.
Refrigerator: Store leftovers in the refrigerator and enjoy within a few days.
Reheating: Reheat gently on the stovetop or in the microwave until heated through. If the stew has thickened in the refrigerator, add a small amount of water while reheating and stir well.
Freezing: If you plan to freeze it, allow the stew to cool completely before transferring it to a freezer-safe container. Leave some room for expansion.
Why These Vegetables Make This a Nourishing Meal
This stew is built around a variety of vegetables, including cabbage, tomatoes, potatoes, sweet pepper, onion, and celery root.
Cabbage, tomatoes, and peppers also bring different colors, flavors, and textures to the dish, while potatoes make it more substantial.
Rather than relying on complicated ingredients, this recipe shows how a few simple vegetables can come together into a satisfying homemade meal.
Easy Vegan Cabbage Stew with Potatoes
Ingredients
- 1 medium onion finely chopped
- 1.8 oz (50 g) celery root, finely diced
- 14 oz (400 g) cabbage, finely chopped
- 4 medium potatoes peeled and cut into bite-size pieces
- 1 bell pepper chopped
- 1 tablespoon tomato paste
- 1 tablespoon vegetable oil
- Paprika to taste
- Salt to taste
- Black pepper to taste
- 1 small bunch of fresh dill
- 4¼ cups (1 liter) of water (more if needed)
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion and celery root and sauté until the onion begins to soften.
- Add the cabbage and bell pepper. Stir everything together and cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften.
- Add the potatoes.
- Add enough water to cover the vegetables.
- Bring to a gentle boil, then reduce the heat, cover, and simmer.
- About 10 minutes before the end of cooking, stir in 1 tablespoon (15 g) of tomato paste, paprika, salt, dill and black pepper.
- Continue simmering until the potatoes and cabbage are completely tender, about 30 minutes total cooking time.If you'd like a slightly thicker consistency, simmer it uncovered for a few additional minutes to allow some of the liquid to evaporate.
- Check the potatoes with a fork toward the end of cooking. They should be tender but not falling apart.
- Taste and adjust the seasoning before serving.
