Vegetable Stew is a nutritious and satisfying dish for the winter season. It takes less than 30 minutes to make and is incredibly tasty and healthy. With only a few basic ingredients, this stew is incredibly simple to prepare and makes a wonderful midweek supper for the entire family.

Now that the holidays are over and the chilly weather here continues, we’re craving hearty dishes to keep us cozy. And comfort food is exactly that: delicious food that brings us comfort when we need it the most.

Soups are especially nice this time of year because they are cheap (which is great, since our wallets are usually pretty empty after the holidays), healthy, and easy to make. And, while I enjoy creamy soups, I much prefer chunky soups and stews loaded with vegetables and unadulterated goodness.

Cabbage potato and carrot stew is a hearty and comforting dish that’s perfect for a cold day. This stew is packed with nutritious vegetables and is both vegan and gluten-free. It’s a great way to use up any leftover vegetables you have in your fridge, and can easily be customized to suit your taste preferences.

Here’s a simple and delicious recipe for cabbage potato and carrot stew that you can make in just a few easy steps.

Scroll down to the recipe card for the full ingredient amounts and instructions. But I suggest you do not miss out on reading the important information included in the blurb.

Why Do You Love This Cabbage Potato And Carrot Stew?

The simplest method of cooking vegetables is undoubtedly in this basic stewed dish. You will adore it, and it tastes utterly amazing.

This stew is low in calories and very filling due to its high fiber content.
It is nourishing.
Cabbage, potato, and carrot stew are hearty yet have a slightly sweet flavor, and it is soft and comforting; even your pickiest eaters will go back for seconds.
The ingredients required for this dish are quite inexpensive, regardless of the time of year.
There isn’t a single ingredient in this dish that I would characterize as unhealthy. Plus, it’s vegan.
It can be a meal on its own when paired with polenta, or bread. Or you can serve it as a tasty side dish with vegan chicken or vegan sausage.
You can use seasonal ingredients in your cooking.

Ingredients I Used

The ingredients are easy to find and readily available at your neighborhood supermarket. Additionally, it’s simple to change things up. Here is what you need:

Olive oil: This easy cabbage stew uses only one tablespoon of olive oil, making it low-fat. Vegetable broth can be used in place of oil if you prefer to avoid it. For a creamier outcome, substitute unsalted plant-based butter for the oil.
Onion: Shallots, onions, or a combination of the two can also be used.
Garlic cloves: Even though I enjoy the flavor of garlic, you can omit it if you prefer.
Potatoes: This stew is delicious with any kind of floury potato. The potatoes should be cooked for a few minutes longer, or until they begin to break down a little, if you want the stew to have a creamier texture.
Carrots: Make the base taste the most delicious. You can substitute leeks, parsnips, or a few mushrooms if you don’t have any or don’t like them. Although the taste may change, it will always be delicious!
Cabbage: They both taste excellent, whether you choose sweet or regular cabbage. Check about 5 to 10 minutes early because sweetheart cabbage may cook a little faster.
Vegetable broth: It is better than bouillon… and a staple in my kitchen. I use it frequently because of its rich taste. You may find both regular and low-sodium options in your local supermarket.
Salt: I normally use Himalayan pink salt, but you can use any salt you like.
Smoked paprika: The flavor of paprika is sweet and spicy. It’s a great way to add some smokiness and heat to your dishes.
Thyme: The thyme imparts an irresistible aroma to the dish
Cumin powder: Add more intense flavor.

How To Make Vegetable Stew?

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant about 3-4 minutes.
Add the cubed potatoes, sliced carrots, and chopped cabbage to the pot. Stir well to combine the vegetables.
Pour in the vegetable broth and add the dried thyme, smoked paprika, salt, and cumin powder. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the vegetables are tender.
Taste and adjust seasoning as needed.
Serve the cabbage potato and carrot stew hot with some crusty bread or over a bed of rice.

Serving Suggestions

Even though this stew is quite filling on its own, there are a few delectable additions you can make.

Serve it alongside a small dish of fluffy rice.
Add a simple vegetable salad to it.
The ideal food combination is a sandwich, such as a vegan BLT sandwich.
My gluten-free no-knead homemade bread should also be delicious alongside it.

Topping Ideas

This cabbage, potato, and carrot stew is already flavorful, but the toppings are both entertaining and delectable! Here are a few concepts.

Include green onion, thyme, or chives for a burst of additional flavor.
Sprinkle some nutritional yeast or vegan parmesan cheese on top for a subtle cheesy taste.
A dollop of vegan sour cream, a squeeze of lemon, or even a couple sauerkraut can add a bit of flavor.
Add cayenne pepper, red pepper flakes, and fresh or canned jalapenos to up the spice.
Add some liquid smoke, vegan bacon crumbles, or smoked paprika for an additional kick of flavor.

Reheating + Storing Tips

The next day, leftover stew tastes even better! How to save it for later is as follows:

Storage: If kept in an airtight container, leftover cabbage, potato, and carrot stew will keep in the freezer for 3–4 days. In a freezer-safe container, it can be frozen for two to three months. Place in the refrigerator for the night to defrost before reheating.
Reheating: Reheat for 1-2 minutes in the microwave or on the stovetop over medium heat. If necessary, add more stock.

Substitutions & Variations

Optional ingredients: You can also add other ingredients to the stew to enhance its flavors, such as diced tomatoes, chopped celery, green peppers, or sliced mushrooms. Instead of cabbage, use kale.
Spicy: while cooking, add chili pepper flakes to impart flavor to the dish. Thyme and cumin powder can also be substituted with a combination of Italian herbs. Add some other herbs, like basil or rosemary, for more flavor.

Garlic and onion can be added fresh, but powdered versions will also work.

Sweet potato: Try substituting sweet potatoes for potatoes.
Broth: Replace veggie broth with mushroom stock. Water can be used in place of vegetable stock.
Beans: Add a can of rinsed and drained white beans or chickpeas for more nutrition. By incorporating white beans along with the potatoes, you can make this stew extra hearty and increase your protein intake.
For a heartier version of the stew, you can add some cooked and crumbled vegan sausage.

Recipe Notes:

Serve hot. Ladle the hot stew into bowls and serve with crusty bread or crackers.
Just the recommended quantity of liquid should be added. Although it might seem inadequate, it is adequate. Additionally, cabbage will exude liquid.
This stew recipe is foolproof and can be changed to suit your tastes. Add less stock if you prefer a thicker stew or one more cup for a thinner stew

Frequently Asked Questions

Is Cabbage Good For You?

Yes, cabbage has many health benefits. It has a lot of insoluble fiber, making it very gastrointestinally pleasant. Additionally, it contains a lot of nutrients, especially vitamins K and C. It also tastes pretty nice!

Can Vegetable Stew Be Frozen?

Yes, it can! It will last in the freezer for two to three months if you allow it to chill, place it in a container that is suitable for freezing, and then transfer it to the freezer. For ease of use, I recommend freezing it in individual servings rather than a large quantity.

Place it in the refrigerator to thaw out before reheating. It can be reheated in the oven or a saucepan over low to medium heat.

What Can I Do With Leftover Raw Cabbage?

Slaws, soups, stir-fries, and quite a number of other dishes can all be made with cabbage. Homemade Stir-Fried Cabbage, Roasted Cabbage Steaks, Curry Cabbage, Cabbage Casserole, Vegan Smothered Cabbage, Vegan Cabbage And Sausage, and Napa Cabbage Salad are some delectable and adaptable dishes that can be prepared with leftover cabbage. There are plenty of recipes to develop, whether they are served hot or chilled, thickly sliced, or finely shredded.

Please share your thoughts if you make this Cabbage potato and carrot stew! Additionally, I’d love it if you could rate the recipe and leave a comment below. Thanks a lot!

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Vegetable stew

5 from 1 vote

Print Pin Rate

Course: Main Course, Stew

Cuisine: American

Keyword: Vegetable stew

Prep Time: 13

Cook Time: 20

Servings: servings

Calories: 251kcal

Ingredients

1 tbsp olive oil
1 onion chopped
2 garlic cloves minced
3 potatoes cubed
2 carrots sliced
1 head of cabbage sliced
4 cups vegetable broth
1 tsp salt
1 tsp smoked paprika
1 tsp thyme
1/2 tsp cumin powder

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Add the cubed potatoes, sliced carrots, and chopped cabbage to the pot. Stir well to combine the vegetables.
Pour in the vegetable broth and add the dried thyme, smoked paprika, salt, and cumin powder. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the vegetables are tender.
Taste and adjust seasoning as needed.
Serve the cabbage potato and carrot stew hot with some crusty bread or over a bed of rice.