one green planet
one green planet

Composed of cabbage, carrots, onion, and navy beans, this hotpot is a medley of delicious flavors! It is fragrant and lightly spiced with caraway, fennel, mustard seeds, cumin, and smoked paprika. Serve on a bed of garlicky mashed potatoes.

Spicy Cabbage Hotpot [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

6

Cooking Time

35

Ingredients You Need for Spicy Cabbage Hotpot [Vegan]

  • 4 cups savoy cabbage
  • 2 large carrots
  • 1 medium onion
  • 4 garlic cloves
  • 2 14-ounce cans of navy beans
  • 1 14-ounce can chopped tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black mustard seeds
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • Juice from 1 lemon
  • 2 cups vegetable broth
  • Olive oil
  • Salt and pepper

How to Prepare Spicy Cabbage Hotpot [Vegan]

  1. Heat some olive oil in a large saucepan.
  2. Add finely chopped onion and crushed garlic. Fry for one minute. Add caraway seeds, fennel seeds, mustard seeds, smoked paprika, ground cumin, and oregano. Cut the carrots into thick slices and add to saucepan.
  3. Fry all together while you prepare the cabbage.
  4. Roughly chop cabbage in 2-centimeter slices. Discard the hard core.
  5. Place cabbage in the saucepan, followed by the chopped tomatoes, and the stock. Cover and cook for around 10 minutes over medium heat.
  6. Stir well so the cabbage cooks evenly. Remove lid.
  7. Rinse and drain the navy beans. Add to saucepan, mix well and cook uncover for another 10 minutes or so until the vegetables are cooked.
  8. Season with lemon juice, salt, and pepper. Serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

    Discover more recipes with these ingredients

  • Cabbage


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Annabelle Randles

See My Recipes

My name is Annabelle. Originally from France, I now live in London, UK. I am passionate about food and the environment. I love cooking seasonal vegetarian and vegan dishes and sharing them with my friends and family. You will find my recipes on my blog, The Flexitarian, where I hope to encourage more and more people to embrace a plant-based diet.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. This was delicious! I was totally surprised since it was so full of veggies, which usually leave me wanting something else. The flavor intensified after they had melded together in the fridge for a day or so. I used black beans because that is what I had on hand, and sauted the veggies in boiling water rather than oil, and it still turned out great! The first day, I served it over millet, but after that I just ate it on its own. I did add a tablespoon of hemp seeds to each serving to increase good fats.