Cabbage Stew is full of cozy, hearty and comforting vibes. This vegan cabbage recipe also is gluten free. Stew Cabbage is truly a soul food perfect for healthy and filling weeknight dinner. Everyone in the family will enjoy this One Pot Comfort Food Recipe !
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You have come to the right place looking for the perfect recipe for those days and nights when you’re craving a simple hearty meal without putting much effort in making it.
I am including instructions to make it in either the Instant Pot (electric pressure cooker), Crock-Pot (slow cooker), or on the stovetop.
This Cabbage Stew is
- Healthy and full of nutrients
- Easy
- Vegan
- Gluten free
- Full of pantry ingredients
- Low cost and inexpensive
- Full of flavors
- Full of plant protein , fiber and super foods
- Soul satisfying comfort food
Easy Dinner Recipe
This vegetarian cabbage stew makes routine appearances on my dinner menu planning. It is our family favorite – snuggle in the bowl recipe.
Roughly chopped cabbage, rice, lentils, and tofu bulk up the stew. Tomato puree, minced garlic, red wine vinegar and liquid coconut amino (or soy sauce) bring out the umami. Smoked Paprika adds depth of flavors.
All in all, this is super easy recipe of simple ingredients big flavors. Keeps your belly full and happy for long time.
Recipe Highlights
Even though, this Vegan Cabbage Stew is full of healthy ingredients, it however does not taste like boring health food. That is especially important to have enjoyable meal without feeling deprived.
So, your body will thank you for eating this bowl of nutrients rich goodness. And all without spending big money. For under $10s, you can feed family of four multiple times.
We love creating recipes that are full of different flavors. We also love layering the textures for all our food. This recipe has them both.
Is it Stew or Soup?
Since there are chunky pieces with variety of different textures, I am calling it a stew. I am keeping it on thicker side. You can add more liquid and make it soup too.
Ingredients
Exact measurements are listed in the recipe card. Here is what I included in making Vegan Cabbage Casserole:
- Cabbage
- Lentils : Green or brown both work well.
- Rice : I am using white rice
- Tofu
- Tomato Puree or Crushed tomatoes
- Low sodium vegetable broth
- Flavors and Aromatics: liquid coconut amino ( or soy sauce), minced garlic, ground cumin, ground coriander, and smoked paprika. To add extra spice add 1/4 teaspoon red pepper powder.
- Raw sugar, salt and pepper
- Optional Garnishes : fresh lemon juice, fresh herbs like chopped chives, parsley or basil.
If you do not have all ingredients available, simply skip them or substitute any with your favorite.
What to serve with Cabbage stew?
I recommend serving this stuffed cabbage stew with few slices of French or Italian bread. You can also add a side of Air Fryer Garlic Toast or Air Fryer Naan Pizza. If you want a bit of crunch, add a side of potato chips, Spicy Roasted Chickpeas or Air Fryer Kale Chips.
Other Cabbage Recipes
We love cooking with cabbage. Air Fryer Cabbage Steaks, Cabbage and Pasta ( Haluski) and Indian Cabbage Stir Fry with Turmeric are excellent dinner recipes.
Our Comfort Food Recipes
A few more of my favorites if you’re looking for easy comfort food inspiration.
- Creamy Mushroom Pasta
- Thai Massaman Curry
- Lentil Quinoa Soup
- Instant Pot Stuffed Pasta Shells
- Creamy Gnocchi Soup
- Moroccan Lentil Stew
- Chickpea Coconut Curry
How to Make Instant Pot Cabbage Stew
Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add tofu, minced garlic, and liquid coconut amino (soy sauce). Sprinkle some salt. Using the spatula, break and crumble the tofu. Sauté on high for 2 minutes.
Add rest of the ingredients and smoked paprika. Stir few times so ingredients are mixed well together.
Add vegetable broth (or water) and mix well. Cancel Sauté function.
Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom.
Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 4 minutes.
After it is done cooking, wait for 5 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
Gently stir the stew using a ladle. Adjust the seasoning. Serve in a bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs. Bon Appetit!
Storage and Meal Prep
Store – Place leftover cabbage stew in an airtight storage container in the refrigerator for up to 4 days.
Reheat – Reheat the leftover stew in the oven at 350 degrees F for about 10 minutes. You can also microwave it for 3-5 minutes in one minute interval.
Freeze – You can freeze the stew for extended storage. I recommend to freeze it in individual portions in an airtight freezer-safe storage containers for up to 3 months.
This recipe can easily be doubled and frozen to enjoy for future meals. Its simplicity and cozy essence will make it an instant favorite, especially on cold rainy dark nights.
Frequently Asked Questions
Yes It is. This cabbage stew recipe is full of wholesome ingredients. The ideal balance of plant protein and carbohydrates keeps you satiated and full. It also is low in fat and high in fiber. Cabbage also is rich in antioxidants including vitamin C and beta-carotene.
Yes. You can freeze the stew for extended storage. I recommend to freeze it in individual portions in an airtight freezer-safe storage containers for up to 3 months.
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Cabbage Stew Recipe
Ingredients
- 1 medium head cabbage – roughly chopped
- 3-4 garlic cloves minced
- 1 (13 oz.) can tomato puree or crushed tomatoes
- 1 cup firm tofu
- 1/2 cup lentils – wash and rinse use either green or brown lentils
- 1/2 cup rice – wash and rinse
- 4 cup low sodium vegetable broth water
- 1 tablespoon olive oil
Seasoning
- 1/4 cup liquid coconut amino or soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon raw sugar
- 1/4 teaspoon red pepper powder – adjust per spice tolerance
- 1/4 teaspoon smoked paprika
- Salt and pepper
Optional Garnishes
- fresh lemon juice, fresh herbs like chopped chives, parsley or basil
Instructions
How to Make Cabbage Stew in Instant Pot
- Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add tofu, minced garlic and liquid coconut amino (soy sauce). Sprinkle some salt. Using the spatula, break and crumble the tofu.
- Sauté on high for 2 minutes. Add rest of the ingredients and smoked paprika. Stir few times so ingredients are mixed well together. Add vegetable broth (or water) and mix well. Cancel SAUTE function.
- Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Place the lid on Instant Pot and move the knob to SEALING.
- Press MANUAL or PRESSURE COOK high pressure for 4 minutes. After it is done cooking, wait for 5 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
- Gently stir the stew using a ladle. Adjust the seasoning. Serve in a bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs. Bon Appetit!
How to Make Stovetop Vegan Cabbage Stew
- In a heavy bottom pan, add the olive oil. Once the oil heats up, add tofu, minced garlic and liquid coconut amino. Sprinkle some salt.
- Using the spatula, break and crumble the tofu. Sauté on high for 2-3 minutes. Add rest of the ingredients and smoked paprika. Stir few times so ingredients are mixed well together. Add vegetable broth. (or water) Mix well.
- Let it come to boil on high heat. Then reduce heat, cover the pan, and let it cook for about 15-20 mins on medium heat.
- Check and stir few times to make sure it does not burn at the bottom. Lentils and rice should be tender, and cabbage should be soft. Turn the heat off. Serve garnished as suggested. Enjoy.
How to Make Slow Cooker Cabbage Stew
- Follow same directions as above. Cook on High setting for 2 hours or Low setting for 3-4 hours.
JS
A+ recipe! It came out very well and will be a regular at my house. Thank you
admin
How awesome !! Glad you liked it.
PaperBagBaker
Unbelievably tasty! My husband says this is going to be a weekly recipe through the winter. This is a hot, satisfying and sticks to your ribs kind of dinner!
admin
So happy to hear that. Thank you !