seitan is my motor
  • Recipes
  • Baking Recipe Guidelines
    • Cooking and Baking Manifesto
  • About This Blog
    • What about Veganism?
    • Sugar-free?
  • Privacy Policy
  • Contact

seitan is my motor

Simple, no-nonsense vegan cooking and baking.

  • Recipes
  • Baking Recipe Guidelines
    • Cooking and Baking Manifesto
  • About This Blog
    • What about Veganism?
    • Sugar-free?
  • Privacy Policy
  • Contact
  • English
Main Dish

Cabbage Stew with Potatoes, Chickpeas, and Kale

by Mihl March 21, 2014May 20, 2019
written by Mihl March 21, 2014May 20, 2019

stew

Stews are great for several reasons. When it comes to vegetables you can put whatever you like into a stew. So it is a great way to use up those that have been sitting in the fridge for quite a while. Stews are also easy to make. You just have to cut up the ingredients, fry them a little, add some broth or other liquid, some spices and you are ready to go. And then just bring the pot to a boil and do whatever you like in the meantime.

I had some cabbage and potato leftovers from my last post. Cabbage is a great stew ingredient because it’s almost always in season and it’s often very cheap. Potatoes are cheap, too. So here’s a fantastic weekday meal that was zapped up with some kale and a can of chickpeas.

stew

Cabbage Stew with Potatoes, Chickpeas, and Kale

1 large onion, diced
3 cloves garlic,pressed
1 tablespoon olive oil
500 g blanched or raw cabbage*, shredded
1 l (4 cups) vegetable broth
50 g smoked tofu, finely cubed
400 g waxy potatoes, cubed
1/2 t dried oregano
1/2 t dried thyme
salt and black pepper to taste
1 400 g can of chickpeas, drained and rinsed
100 g kale, shredded

*My cabbage was blanched because it was left over from my cabbage rolls. You can blanch yours or just use raw cabbage.

Fry onions and garlic until light brown. Add cabbage, fry for 5 minutes.
Add 4 cups vegetable broth and smoked tofu. Bring to a boil. Add potatoes, oregano, thyme, salt and black pepper. Cook over low to medium heat for about 30 minutes. Add chickpeas and kale and cook for another 10 minutes. Serve with mashed potatoes or fresh bread.

dinnerstewveganvegetarianwinter food
6 comments
0
PinterestEmail
Mihl

previous post
Cabbage Rolls with Mashed Potatoes and “Bacon” Sauce
next post
Basic Vegan Spaetzle Recipe & Cheesy Spaetzle Casserole

6 comments

Hannah March 28, 2014 - 05:05

This is right up my ally. What a perfect stew!

Lovlie March 26, 2014 - 05:44

I just had something similar for dinner tonight! I added tomatoes in my stew. I like your version there, looks light and yummy. Cabbage is just wonderful in stew!

panda cookie March 23, 2014 - 05:47

I love cabbage recipes. I feel like I never use it enough, especially in the winter.

Andrea March 22, 2014 - 19:57

Cabbage, chickpeas, kale and potatoes — all my favorites in one pot of steaming flavor. Looks great.

debbie March 21, 2014 - 23:12

My mom is from Germany….Growing up she always made kale with potatoes that were mashed together and it was delicious!

Randi (laughfrodisiac) March 21, 2014 - 18:41

The stew looks so comforting! And so perfect for those of us still experiencing cold weather. We might get another snowstorm in a few days. I think soup is the only thing that has gotten me through this winter.

Comments are closed.

Popular Posts

  • 1

    Homemade Vegan Marshmallows

    April 3, 2015
  • 2

    Vegan Tiramisú 2.0

    October 13, 2019
  • 3

    Mandelhörnchen {Marzipan Almond Crescents}

    September 18, 2013
  • 4

    The Ultimate Vegan Croissant. {Part One – Tips and Tricks}

    June 21, 2016
  • 5

    Vegan Flødeboller (Soft Marshmallow Treats)

    March 27, 2015

Archives

Newsletter

Get email notofications about new blog posts.// Trage hier deine Email-Adresse ein, wenn Du per Email über neue Blogbeiträge informiert werden möchtest

  • Instagram

Back To Top