Cabbage Stew

A hearty vegan cabbage stew / unstuffed cabbage roll soup with sauerkraut, fresh cabbage, brown rice, tomato and meaty soy curls.

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INGREDIENTS

– 1 yellow onion diced – 1/2 green cabbage thinly sliced (approximately 4+ cups) – 1.5 - 2 cups sauerkraut – 15 oz can fire roasted tomatoes diced – 1/4 cup sliced pickled peperoncini (OPTIONAL) – 8 oz soy curls (optional) – 1 cup brown rice rinsed well – 2 leaves bay – 1 tbsp caraway seeds – 3 tbsp smoked paprika – 1 tbsp onion powder – 2 tsp garlic powder – 8 cups water or veggie stock – sea salt + black pepper to taste – 5 sprigs fresh dill + more for garnish

Step 1

Soak the soy curls in a big bowl covered with hot water for 20 minutes. Drain and squeeze as much of the water out as possible. Use a sharp knife and chop up the soy curls into small pieces.

Step 2

Meanwhile saute the onion in a large heavy bottom stock pot over medium heat until translucent. Use a little splash of water or veggie broth (omit oil on WFPB diet). Stir in the caraway seeds and toast a minute or so until fragrant.

Step 3

Add the fresh cabbage and continue cooking until wilted. Stir in the brown rice and cook another minute or so.

Step 4

Add the sauerkraut (and peperoncini if using), chopped soy curls, bay leaves, smoked paprika, onion + garlic powders, canned tomatoes and fresh dill.

Step 5

Pour in the water or veggie stock and bring to a constant simmer. Cook 45 minutes or until the rice is cooked through. (If using quick cook brown rice adjust cooking time according to the package directions.)

Step 6

Adjust seasonings with sea salt and freshly cracked black pepper and serve with fresh dill and cashew cream.

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