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


Onion, 1 large unit
finely chopped
Garlic, 3 cloves
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


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.
Michal Dinar Recipe by Michal Dinar
Seasoned Vegan Cabbage Stew
Spicy cabbage stew for vegans