CABBAGE AND POTATO STEW
This Cabbage and Potato Stew is a rustic, hearty one-pot meal that celebrates the comfort of simple, wholesome ingredients. Earthy potatoes and sweet cabbage simmer with onion in a savoury vegetable broth, creating a dish that is both soothing and satisfying. A touch of olive oil enhances the stew’s richness without overpowering its humble roots. This vegan recipe is naturally gluten-free and low in fat, making it ideal for those looking to eat clean without sacrificing flavour. It’s a perfect winter warmer, budget-friendly and easy enough for weeknight cooking. The combination of tender cabbage and soft potato absorbs the broth’s flavour beautifully, resulting in a nourishing dish that can be served solo or alongside crusty bread. Whether you’re cooking for comfort, nutrition or simplicity, this stew delivers all three in a single, satisfying bowl.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Eastern European
PREPARATION/TECHNIQUES
Stew
OCCASION/HOLIDAY
Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, Quick & Easy, Wheat / Gluten-Free, Low Fat, High Fibre, Low/No Sugar
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Cabbage and Potato Stew:
- ½ cup chopped cabbage
- ½ cup diced potato
- ½ onion, chopped
- 1 tsp olive oil
- 1 cup vegetable broth
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 139
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Carbohydrate: 22.7 g
- Sugar: 4.8 g
- Sodium: 964.5 mg
- Fiber: 4.2 g
- Protein: 3 g
- Calcium: 56.1 mg
- Iron: 1.2 mg
- Potassium: 513.5 mg
PREPARATION
These steps are followed for the preparation of Cabbage and Potato Stew:
- Prepare The Vegetables: Dice the potato, chop the cabbage and finely chop the onion.
- Sauté Onion: In a small pot, heat olive oil over medium heat. Add the onion and sauté for 3 to 4 minutes until soft and translucent.
- Add Vegetables: Stir in the cabbage and potato, coating them in the softened onion. Season with salt and pepper.
- Add Broth And Simmer: Pour in the vegetable broth, bring to a gentle boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender and the cabbage is soft.
- Serve: Taste and adjust seasoning. Serve warm as is or with bread on the side.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Cabbage and Potato Stew:
- Chop Evenly: Cut the potato into small, uniform cubes to ensure even cooking.
- Boost Flavour: Add a bay leaf or a pinch of dried thyme while simmering for deeper savoury notes.
- Make It Oil-Free: Replace olive oil with a splash of vegetable broth to sauté the onion.
- Avoid Overcooking: Keep the cabbage tender, not mushy, by checking it towards the end of cooking.
- Bulk It Up: Add more broth and extra potato for a soupier texture.
VARIATIONS
- Spice It Up: Add a pinch of smoked paprika or caraway seeds for Eastern European flair.
- Add Protein: Stir in white beans or lentils to make the stew more filling.
- Green Upgrade: Toss in spinach or kale during the final 2 minutes for added nutrients.
- Root Veg Swap: Use sweet potato or turnip in place of regular potato for a different texture.
- Coconut Touch: Add a splash of coconut milk at the end for a creamy twist.
PREPPING AND STORAGE
- Fridge: Cool and store in an airtight container for up to 3 days. Reheat on the stove over low heat, stirring occasionally.
- Freezer: Freeze in a tightly sealed container for up to 1 month. Thaw overnight in the fridge before reheating.
- Batch Cooking Tip: Double the quantities and portion out for quick, ready-to-go lunches or dinners during the week.