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Cabbage Stew

Cabbage Stew

A hearty vegan cabbage stew / unstuffed cabbage roll soup with sauerkraut, fresh cabbage, brown rice, tomato and meaty soy curls. Incredibly delicious and perfectly smoky from fire roasted tomatoes + smoked paprika. A whole food plant based recipe, meatless, gluten and dairy free!
Course Soup, Stew
Cuisine Romanian
Keyword cabbage soup, cabbage stew, plant based, wfpb
Prep Time 10 minutes
Cook Time 55 minutes
soaking the soy curls 20 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 257kcal
Author Florentina


  • 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


  • 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.
    8 oz soy curls
  • 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.
    1 yellow onion, 1 tbsp caraway seeds
  • Add the fresh cabbage and continue cooking until wilted. Stir in the brown rice and cook another minute or so.
    1/2 green cabbage, 1 cup brown rice
  • Add the sauerkraut (and peperoncini if using), chopped soy curls, bay leaves, smoked paprika, onion + garlic powders, canned tomatoes and fresh dill.
    1.5 - 2 cups sauerkraut, 15 oz can fire roasted tomatoes, 1/4 cup sliced pickled peperoncini, 8 oz soy curls, 2 leaves bay, 3 tbsp smoked paprika, 1 tbsp onion powder, 2 tsp garlic powder, 5 sprigs fresh dill + more for garnish
  • 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.)
    8 cups water or veggie stock
  • Adjust seasonings with sea salt and freshly cracked black pepper and serve with fresh dill and cashew cream.
    sea salt + black pepper to taste

Crock Pot Directions

  • Sautee the onion, caraway and green cabbage. Add the rest of the ingredients and cook on low for 6 hours or on hight for 3 hours.

WFPB + Plantricious

  • To make the recipe Plantricious + WFPB compliant make sure to omit any oil and saute in water or veggie stock.
    Certified Plantricious Recipe



  • Soup or Stew? - As the soup sits the rice will continue to absorb more broth and turn it into a stew. You can thin it out with more veggie stock as desired when re-heating.
  • Cabbage - A mix of both fresh green cabbage and sauerkraut is best! This will result in the most delicious flavor profile with deep savory layers of flavors. If only fresh cabbage is used the stew will be on the sweeter side so I'd recommend balancing that sweetness with some apple cider vinegar and more tomatoes in the broth.
  • Rice - Use a brown rice variety you love here. Short grain, long grain, basmati or quick cook brown rice will all work great. Remember to wash it well in a few changes of water to remove as much of the arsenic as possible, yes even organic rice. Alternatively you could use barley, farro, presoaked wheat berries, quinoa, amaranth, lentils or toasted Fregola.
  • Soy Curls - They are totally optional but I love using them to "beef up" the stew with clean protein. Rehydrate for 20 minutes in hot water, squeeze and mince until it resembles ground meat. Easy, cruelty-free and good for you. Chopped up mushrooms are a great alternative too.
  • Liquid Smoke - If an even smokier flavor is desired you can add a couple of teaspoons of liquid smoke to the soup just before removing from heat.


Calories: 257kcal | Carbohydrates: 43g | Protein: 18g | Fat: 1g | Saturated Fat: 1g | Sodium: 532mg | Potassium: 399mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1611IU | Vitamin C: 36mg | Calcium: 188mg | Iron: 6mg