Cabbage & Pepper Vegan Stew
- Misaki Matsuura
- Nov 18
- 2 min read
Updated: Nov 24
Rich, warming, slightly smoky, and full of vegetables.
This dish came together spontaneously at one of my cooking events, and it turned out wonderfully. I’ve since created a proper recipe to share.
Ingredients
(A) Aromatic Seeds
15 g olive oil
1 tsp brown mustard seeds
½ tsp caraway seeds
(B) Base Aromatics
100 g onion, chopped
2 cloves garlic, minced
(C) Veggies & Paste
1 tbsp Turkish pepper paste
1 bay leaf
150 g red bell pepper
3 g salt
250 g potato, diced
(D) Main Vegetables & Liquids
150 g cabbage, chopped
50 g leek, sliced
200 g canned diced tomato
300 g water (or dark beer for a richer flavor)
1 tbsp vegan broth powder (dm)
(E) Seasonings
½ tsp marjoram
½ tsp chili flakes
1 tsp smoked paprika
1 tsp brown sugar
(F) Finishing
1 tsp dark soy sauce
1 tsp premium dark soy sauce
⅓ tsp black pepper
½ cup fresh parsley (whole)
Instructions
1. Bloom the spices
Heat olive oil in a pot over medium heat.Add mustard seeds and let them sizzle until they begin to pop.Add caraway seeds and toast lightly for about 2 minutes.
2. Build the aromatic base
Add the onion and cook until softened and lightly golden (5–7 minutes).Add the garlic and cook 1 minute more.
3. Add paste, peppers, and potatoes
Stir in the Turkish pepper paste and cook for 1 minute.Add bay leaf, red bell pepper, salt, and potatoes.Mix well to coat the vegetables.
4. Add cabbage, liquids, and spices
Add the cabbage, leek, canned tomatoes, water, and broth powder.Stir everything together and bring to a simmer.
5. Season the stew
Simmer for 15–20 minutes, or until the potatoes and cabbage are tender.
Optionally you could add 1/2 cup rinsed (dried) soy schnitzel.
6. Finish with depth and umami
Stir in the dark soy sauce, premium dark soy sauce, and black pepper.
Adjust salt or spice if needed.Remove bay leaf before serving.
Suggestions
Serve with crusty bread, rice, noodles, or mashed potatoes.
Add fresh parsley or lemon zest on top for brightness.
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