An easy and flavorful vegan Vegetable Cabbage Stew loaded with veggies like Cabbage and Lentils. This quick one pot soup is a great vegan winter recipe for those chilly days and makes a great meal prep recipe to eat for a couple of days.
This vegetable stew freezes well. You can either prepare this vegetable stew in a crock pot or instant pot. A cabbage soup recipe loaded with protein from lentils and flavored with classic pantry spices and herbs to get all the comforting taste you need for a vegan soup.
When you like stews like Chili, then this is one of your new favorite recipes for a winter meal. It also makes a nice crowd pleaser or just when you want to prep a lunch or dinner in advance. Let me show you how to make a vegan winter cabbage stew with lentils.
This recipe was inspired by my lentil soup and sauerkraut soup. It pairs well with crusty bread like gluten-free buckwheat bread.
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Ingredients
Now let's take a look at the ingredients you will need to make this vegan cabbage soup recipe.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Yellow Onion
- Garlic Cloves
- Celery Root
- Carrots
- Leek
- Green Cabbage
- Brown Lentils
- Vegetable Broth
- Potatoes
- Rosemary
- Lovage (opt)
- Thyme
- Soy Sauce or Coconut Aminos
- Apple Cider Vinegar
- Smoked Paprika Powder
- Bay Leaves
- Juniper Berries
- Vegan Chicken Broth Powder
- Fresh Parsley
- Nutritional Yeast
- Frozen Peas
- Black Pepper or White Pepper
Instructions
Stove Top
Chop the onion and garlic cloves. In the same way, peel a piece of celery root and finely dice it. Now cut the carrot into fine cubes and the leek into slices.
Put the cut vegetables in a large pot and sauté them with a little water on medium-high heat.
While the vegetables are braising, peel the potatoes and cut them into bite-sized pieces.
Now add the lentils, vegetable broth, and potatoes to the onions. Cut half a white cabbage into thin strips.
Add the cabbage to the soup and let it simmer. Now add the spices and the rest of the ingredients except for the peas and taste it.
Let the soup cook until the lentils and cabbage are tender. This can take about 20 minutes. Now add the peas and let it simmer for another 5 minutes.
Instant Pot
You can also make this hearty soup in a pressure cooker. Just cook the soup under high pressure for about 10 minutes. And release the pressure naturally.
Slow Cooker
For the slow cooker version, put all the ingredients in a crock pot and let it cook on a low level for about 8 hours.
Make this soup, check out my other hearty soups like green beans soup, lentil soup and my other vegan soup recipes.
Substitutions
- White Cabbage: Instead of green cabbage, you can also use another cabbage, such as savoy cabbage or red cabbage. You can choose the right cabbage for your preferences.
- Lentils: The lentils give the pot a great creaminess, if you don't have brown lentils, you can also use beluga lentils. You could also add healthy beans. White beans like cannellini beans, kidney beans, or black beans. All of these add a nice amount of plant-based protein. For beans, I recommend pre-cooked beans.
- Soy Sauce: You can replace the soy sauce with, for example, tamari, a gluten-free soy sauce, or coconut aminos.
- Vegan Chicken Broth Powder: For this recipe, I use my homemade vegan chicken broth powder. You can of course go back to what you bought or quickly make mine.
- Celery Root: If you cannot find celeriac, you can easily substitute with celery stalks.
Variations
- Italian: Italian Seasoning will also add a nice flavor profile to your vegetarian cabbage stew.
- Spicy: Add some red pepper flakes or jalapeños to add a nice kick to your healthy cabbage soup.
Equipment
Here are some kitchen tools that will help to make this easy vegetarian cabbage soup recipe.
Storage
You get a lot out of this stew. I guess you have something left like us. I recommend you to store the stew as follows.
- How to refrigerate it? You can store the stew in the refrigerator in an airtight container for up to 4-5 days.
- How to freeze it? I recommend you to freeze the cabbage and lentil stew in portions in freezer-safe containers. The stew can be stored in the freezer for about 2 months.
- How to reheat it? Take the soup out of the freezer the night before and let it thaw in the fridge. To warm up, simply heat the soup in a small pot.
- Meal Prep: This vegetable soup is ideal for busy weeknights. Just prep this easy soup recipe on weekends and you got yourself some delicious dinner prepped.
Tips
I usually buy a whole celeriac and cut it into slices. I then freeze these slices. So you always have some celery on hand. Celeriac gives your soups an incredibly great taste.
Use a food processor to finely chop the cabbage. So you can quickly cut all the cabbage, and you can make German Style Coleslaw from the remaining cabbage, for example.
FAQ
Cabbage is a classic winter vegetable. Cabbage, no matter which variety, is incredibly nutritious and Vitamin C and K in particular are available in large quantities. Which in turn strengthens your immune system.
Cabbage is also said to reduce the risk of certain diseases, help a better digestion and help against inflammation.
📖 Recipe
Vegan Veggie Cabbage Stew
Warm up on cold Winter days with this easy, flavorful vegan stew! Packed with crunchy veggies like cabbage and lentils simmered in one pot for a hearty soup that'll fill you up. Super simple to make so it's perfect for meal prepping or making ahead - just freeze and enjoy later when the craving strikes!
Ingredients
- 1 onion
- 5 cloves garlic
- 2 cm celery root
- 4 carrots
- 1 leeks
- ½ cabbage
- 1 cup (190 g) green lentils
- 6 cups (1.5 l) vegetable broth
- 2.2. lbs (1 kg) of potatoes
- 1 teaspoon dried rosemary
- ½ teaspoon lovage (opt)
- 1 teaspoon dried thyme
- 2 tablespoon soy sauce
- 2 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 2 bay leaves
- 4 juniper berries
- 2 tablespoon chicken broth powder, vegan
- 1 bunch parsley, chopped
- 5 tablespoon nutritional yeast
- 1 cup (150 g) frozen peas
Instructions
Chop the onion and garlic cloves. In the same way, peel a piece of celery root and finely dice it. Now cut the carrot into fine cubes and the leek into slices.
Put the cut vegetables in a large pot and fry them with a little water.
While the vegetables are braising, peel the potatoes and cut them into bite-sized pieces.
Now add the lentils, vegetable broth, and potatoes to the onions. Cut half a white cabbage into thin strips.
Add the cabbage to the soup and let it simmer. Now add the spices and the rest of the ingredients except for the peas and taste it.
Let the soup cook until the lentils and cabbage are tender. This can take about 20 minutes. Now add the peas and let it simmer for another 5 minutes.
Notes
More Tips in the post above!
