Seasoned Vegan Cabbage Stew
Cooked and seasoned vegan cabbage stew in tomato sauce and spices with carrot and red pepper - a wonderful vegan-vegetarian addition without gluten
- AdditionsType
- EasyDifficulty
- 15-30 minPrep. Time
-
7Serving/Unit
Ingredients
Onion, 1 large unit
finely chopped
Garlic, 3 cloves
chopped
Olive oil, 3 tablespoons
extra virgin - for frying
Carrot, 2 medium units
peeled and coarsely grated on a grater
Red pepper, 1 medium unit
cut into small cubes
White cabbage, 1 medium unit
finely chopped
Tomato paste, 100 g
Sweet paprika, 1 flat teaspoon
Hot paprika, 1/2 flat teaspoon
Coarse salt, 1/2 flat teaspoon
Black pepper, 1/2 flat teaspoon
coarsely ground
Boiling water, 1/2 cup
Preparation
1. In a large and wide pot, fry the onion and garlic in oil for about 10 minutes.2. Add the carrots and red pepper and continue to fry for another 5 minutes.3. Add the chopped cabbage to the pot and continue to fry for about 5 minutes.4. When the cabbage begins to shrink in volume, add the tomato paste, spices and boiling water, mix everything well and bring to a boil.5. Cover the pot, lower the heat and cook for about 1 hour, until the cabbage is tender and tasty.6. Serve and eat hot. Delicious when cold too!7. Bon appetite (:Total time: 1-2 hours
The spices in the recipe are according to personal taste. The preparation method also includes frying.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 144 cal | 39 cal |
| Proteins | 5 g | 1 g |
| Carbohydrates | 26 g | 7 g |
| Fat | 4 g | 1 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.
Recipe by Michal Dinar
Spicy cabbage stew for vegans