The original headline for this post was titled something like “The absolute best cabbage soup, ever” then posted this photo and realized ‘this is actually a stew.’ I’ve made this a million times, switching up methods and playing with different ingredients and didn’t think this would come out like this, which I’ll say I actually enjoy even more. Swapping out cans of tomato soup for fresh tomatoes was also a game changer worth sharing.
Either way, this is the absolute best cabbage
soup stew ever, if you’re looking to…
- feed a large crowd in zero time. This recipe can literally feed a small country.
- prepare a heart-healthy comfort meal for a sick loved one, or yourself.
- serve something warm and hearty on a bone-chilling day.
- meal prep – this recipe makes a great dinner as it does lunch during the week.
- make a (damn) good meal with the most basic of ingredients.
- Dutch oven or deep/heavy-bottomed sauce pan
Vegetables & Legumes
- 1 cabbage (medium sized), chopped
- 12 cluster tomatoes, chopped
- 4 garlic cloves, diced
- 1/2 white onion, chopped
- 350 g extra firm tofu, chopped into cubes
Seeds & Grains
- 1 cup red royal quinoa, uncooked
Herbs & Spices
- 1 tbsp chili powder
- 1 tbsp garlic powder
- Himalayan salt (for taste)
- black pepper (for taste)
- Italian seasoning (for taste)
- 1 tbsp Vegan margarine or butter
- Add diced garlic cloves to a stock pot/dutch oven with 1 tbsp of extra virgin olive oil over medium heat. Sauté for a three minutes then add one cup of water.
- Add chopped tomatoes along with 7 cups of water. Stir occasionally to make sure your ingredients don't stick to your pot.
- Add salt, black pepper and Italian seasoning for flavour. I've actually used a lot of salt as this recipe makes a large serving so you go ahead and continue this step until you achieve a taste to your liking. Same with black pepper.
- Turn stove to low heat, add chopped onions and continue to stir occasionally – again, just to keep your ingredients from sticking to the bottom of your pot.
- Cook for about 10 minutes then use an emulsifier to purée.
- Add chili pepper, garlic powder and more salt and pepper if you'd like.
- Add chopped cabbage and continue to cook on low heat.
- Chop extra firm tofu into small cubes and add to soup. Stir carefully to avoid breaking/crumbling.
- Add quinoa and allow to cook.
- Continue to add salt and pepper for taste.
- Cook on low heat for about 1 hour and stir in between.
And there you have it!
Serve as-is or on a bed of white rice (especially if you’d added more heat).
Transfer contents into an airtight container and refrigerate for 3-5 days. Reheat in a saucepan on medium heat until warm.
Contents can last in the freezer for up to three months if stored in an airtight container. To recook, thaw for 30 minutes then reheat in a saucepan on medium heat until warm.