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A big bowl and small serving bowl full of stuffed cabbage stew. This vegan comfort food recipe can be made in Instant pot or on stove top.
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4.50 from 14 votes

Cabbage Stew Recipe

Cabbage Stew is an easy casserole recipe when you are craving classic comfort food. You can make this One Pot Meal in the Instant Pot, stove top, or crock pot. This nutritious healthy meal is vegan and gluten free.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Comfort Food
Cuisine: American
Servings: 6 cups
Calories: 202kcal
Cost: $7

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
  • ½ cup lentils - wash and rinse use either green or brown lentils
  • ½ cup rice - wash and rinse
  • 4 cup low sodium vegetable broth water
  • 1 tablespoon olive oil

Seasoning

  • ¼ cup liquid coconut amino or soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon raw sugar
  • ¼ teaspoon red pepper powder - adjust per spice tolerance
  • ¼ 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. 

Video

Notes

If you are using water instead of vegetable broth, use a teaspoon of Better than Bouillion or any other all purpose seasoning for extra flavor.

Nutrition

Serving: 1cup | Calories: 202kcal | Carbohydrates: 34g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Fiber: 6g | Sugar: 15g