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+ servings

Cabbage Stew

Prep Time 20 mins
Cook Time 1 hr
Course Main Course
Servings 8 people
Calories 185 kcal


  • Dutch oven or deep/heavy-bottomed sauce pan
  • Emulsifier


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.


Calories: 185kcalCarbohydrates: 31gProtein: 10gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 87mgPotassium: 865mgFiber: 7gSugar: 9gVitamin A: 2015IUVitamin C: 68mgCalcium: 96mgIron: 3mg
Keyword Cabbage Soup, Cabbage Tofu
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