A delicious, quick and easy to make cabbage stew with turmeric and lots of other spices. This makes for a perfect plant-based meal when paired with grains or a wonderful side dish for many other dishes.

Spicy Cabbage Turmeric Stew [Vegan, Grain-Free]

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Cooking Time



  • 1 large carrot
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon coconut oil
  • 1 large tomato
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3/4 – 1 teaspoon dried chili flakes (more or less to taste)
  • 1 tablespoon turmeric paste for golden milk
  • 3 teaspoon tomato paste
  • 1 1/2 teaspoon maple syrup, divided
  • 1/8 cup water
  • 1 teaspoon salt
  • 3 teaspoons cider vinegar


  1. Core the cabbage and slice it thinly. Slice the carrot rather finely as well. Chop the onion and the garlic finely.
  2. Heat the coconut oil in a large stewing pan. Add the chopped onion and garlic and cook shortly until translucent. Add the cabbage and the carrot and cook, stirring quite a few times in between, for about 5 minutes until it begins to get soft.
  3. In the meantime chop the tomato into fine cubes. Add the tomato to the cabbage stew together with the coriander, cumin, chili flakes, turmeric paste, tomato paste and 1 teaspoon of maple syrup. Stir well to coat the cabbage with the spices and let cook stirring for another 3 or 4 minutes.
  4. Add the water and the salt, cover the pan, turn down the heat and simmer the stew for about 30-35 minutes or more until the cabbage is cooked to your liking, I prefer it rather soft but not mushy. Add the cider vinegar, stir well again and taste. If necessary add the remaining maple syrup, some black pepper, and a bit more salt.
  5. Serve immediately or reheat again later.

Nutritional Information

Calories: | Carbs: g | Fat: g | Protein: g | Sugar: g | Sodium: mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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