Potato Cabbage Stew

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Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Potato Cabbage Stew


3-4 lbs Potatoes
1 Cabbage, medium size head
2-3 Onions, medium size
1-1/2 tbsp. Oregano, dried
1/4 tsp. Fennel Seeds
Hot Sauce, to taste
1 - 28-oz. can Tomatoes, crushed
1 - 6-oz. can Tomato Paste
Nutritional Yeast (optional)
(To enlarge the photo of the potato cabbage stew, click on the photo or link)


We prepared this recipe in a 4 quart covered baking dish in our microwave oven.  We also adjust the quantities to make sure the baking dish in full.  This recipe can be prepared in about 1 hour, and is great for leftovers. Makes about 6 servings.

We begin by washing and peeling the onions, coarsely dicing them, and placing them in the covered baking dish with the oregano and hot sauce.  Cover and precook on high in the microwave oven for about 5 minutes.

While the onions are cooking, wash and peel the potatoes, and cut into bite sized pieces, and add to the baking dish.

Wash and clean the cabbage, and coarsely dice.  Place on top of the potatoes in the baking dish, and mound it slightly above the rim of the dish.  Cover and cook on high until the cabbage begins to wilt (about 10 minutes).  As the cabbage cooks the volume will decrease.

Remove the baking dish from the microwave and mix well, cover, and continue cooking until the potatoes are beginning to get tender (mixing about every 10 minutes).

Then add the crushed tomatoes and tomato paste and mix well, cover, and continue cooking for another 10 minutes or until the potatoes are tender.

Serve with a sprinkling of nutritional yeast and a large tossed salad. Enjoy!

Ingredients Information

Cabbage, Green
Fennel Seed
Photo and Information not available.

Onions, Yellow

Oregano, Dried

Pepper Sauce - Hot Red

Potatoes, White

Tomatoes, Crushed

Tomato Paste

Nutritional Yeast
It makes everything taste better.

Utensils and Equipment Information

Dish, Ceramic Baking


Measuring Spoons

Peeler, Vegetable

Spoon, Large Mixing