Vegan Cabbage Stew in Tomato Sauce

"Red" cabbage stew - cabbage cooked in tomatoes, carrot and parsley for a wonderful vegan and vegetarian dish

  • AdditionsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 6Serving/Unit


Cabbage, 1/2 medium unit
Carrot, 1 medium unit
Celery, 2 stalks
finely chopped
Parsley, 1 handful
whole leaves from 5 branches
Tomato paste, 1 heaping tablespoon
Tomato juice, 500 ml
Ketchup, 1 tablespoon
Boiling water, 1 L
Salt, 1/2 flat teaspoon
to taste
Black pepper, 1/4 flat teaspoon
coarsely ground, to taste


1. Finely chop the cabbage and place in a pot.
2. Finely grate the carrot and add to the pot.
3. Add the rest of the ingredients to the pot, cover with a lid and bring to a boil.
4. Lower the heat and cook for about 1 hour with the lid closed, until the cabbage is very tender. Stir occasionally.
5. If the water runs out and the cabbage is not soft yet, you can add more boiling water.
6. Eat hot - delicious also when cold!
7. Bon appetite (:

Total time: ±1 hour

You can add onions or anything else you like.

Nutritional Values Serving/Unit 100 Grams
Calories 68 cal 16 cal
Proteins 3 g 1 g
Carbohydrates 16 g 4 g
Fat 0 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Cabbage Stew in Tomato Sauce
great vegan cabbage stew