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Dinner, Uncategorized

Vegan cabbage stew

February 17, 2015

This is a really tasty recipe that I have from a friend (let’s call her Bibi and she will know who I mean) and I keep on preparing it over and over again, because I’m really crazy about cabbage and really really crazy about stuff coming out of the oven!

It’s also very cheap to prepare and if you make a big pot, you’ll make your family happy for at least two days. I like eating it simple, as a dish by itself, but you can also have it as a side dish for grilled chicken for example.

You’ll need:vegan cabbage stew

  • 1 large onion
  • 1 bell pepper (preferably red, for the aesthetics)
  • 1 largely grated carrot
  • 1 cabbage (or 2 oxheart cabbages, which are less dense and easier to cut)
  • 300 ml tomato paste (or aprox. 4 tomatoes cut into pieces and blended together)
  • the juice of 1 lemon
  • dried herbs: 1 bay leaf, 1 teaspoon dried oregano, 1 tsp. dried rosemary
  • salt and pepper according to taste

How to:

Grate the carrot and cut all the other ingredients into small pieces.

Then, saute the onion together with the bell pepper, the carrot and the tomato paste in a large deep pan. Add the finely cut cabbage, little by little and mix slowly. The pan is still on the fire. Add the dried herbs and stir everything again, so that everything gets blended really nice.

When you finished blending in the whole cabbage, add the lemon juice, and place the pan in the oven. Bake for 30-40 minutes at 175 degrees Celsius.

Note: This recipe can also be prepared without the sour punch of the lemon juice (which makes it resemble a bit the baked German sauerkraut) , but once you try it like this, it’s hard to go back to the “sweeter” version.

Guten Appetit!