Stewed Cabbage and Vegetable (Vegan)

Winnie Khamal Macbailey
by Winnie Khamal Macbailey
6 people
35 min

This Stewed Cabbage and Vegetable recipe is packed with deliciousness: Thinly sliced sweet cabbage, green beans, fresh ginger and garlic sauteed with vegetable stock. This dish goes well with almost everything and it is one of my absolute favorite vegan meals. No more soggy cabbage! In this post, I'll be sharing with you tips on how to cook cabbage alongside vegetables perfectly yet crunchy.

How do you cut cabbage?

- Place the cabbage vertically on a chopping board and cut in half, then cut each half into two. You will end up with four pieces.

-Cut off the hard root stem.

-With the flat surface touching the board, cut into thin long strips.

Cabbage Prep: (Blanch method)

Place shredded cabbage in a large pot and cover with boiling water. After four minutes,strain and transfer to cold water, then squeeze out as much liquid as you can. 


RECIPE VIDEO:

https://www.instagram.com/reel/Cm9WfOyB7aJ/

Stewed Cabbage and Vegetable (Vegan)
Recipe details
  • 6  people
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients
  • 1 large cabbage
  • 3 tomatoes
  • 1` large onion
  • 1 tbsp ginger and garlic paste
  • 1 cup vegetables stock
  • 3 large carrots
  • 20 long green beans (or more)
  • 2 tsp seasoning powder
  • 1 tsp ground white and black pepper
  • 1 tsp salt
  • 2 tbsp vegetable oil
Instructions
Place the cabbage vertically on a chopping board and cut in half, then cut each half into two. You will end up with four chunks.Cut off the hard root stem.
With the flat surface touching the board, cut into thin long strips.
Place shredded cabbage in a large pot and cover with boiling water. After 4 minutes,strain and transfer to cold water, then squeeze out as much liquid as you can.
Slice onion and blend tomatoes.
Cut carrots and green beans lengthwise into chunks; about ¼ inch thick.
Heat a large, deep skillet, dutch oven, or wok with a lid over medium-high heat. Add vegetable oil followed by onion, ginger and garlic paste. Stir occasionally until the onion is slightly translucent. Add tomato puree and cover the skillet to avoid burns from bubbling tomato puree.
When the liquid from the tomato reduces, add the cabbage, seasoning powder, white and black pepper, salt and vegetable stock. Stir to incorporate all the ingredients. Cook on high heat for no more than 5 minutes (You do not want the cabbage to loose it's crunch)
In another hot skillet,add a teaspoon of oil, then carrots and green beans. Season with a pinch of salt. Stir continuously till cooked yet crunchy.
Pour the carrots and green beans over the cabbage and mix to incorporate.
Enjoy
Winnie Khamal Macbailey
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