Early Fall Vegan Savoy Cabbage Stew. The perfect dish combining all the produce in season here right now. Zucchini as a remnant from summer, cabbage and parsley roots announcing fall.
I must admit that I immensely enjoy going to the farmer’s market every Wednesday. That is probably the best part of staying at home. The market is only open from 8 a.m. to 3 p.m. So if I went to work, I most likely couldn’t go. Also, towards the end of the market day many products are sold out. Our eating patterns have definitely changed since I visit the market weekly. We buy and eat almost only regional produce. Our fridge is always full of fresh foods that I now reach for rather than for processed snacks. We also consume far less animal products. When it comes to cooking, I would say that we have become a little more experimental. We integrate more unknown produce. For Rich those are things like kohlrabi – that I have grown up with and consider it a typical German baby food. For me savoy cabbage is something I have never cooked with before. Or swiss chard.
First I bought the head of savoy cabbage before getting the idea for this early fall vegan savoy cabbage stew. I used the first half for a braised cabbage dish. The other half was then sitting in our fridge and waiting to be eaten. So I came up with this stew that also allowed me to use other great vegetables from our fridge. Like our last yellow zucchini or a few of the purple carrots I had bought mostly because of their color. When I made the stew, I also boiled potatoes. Mostly because I love them and could eat them every day. But also because I think that potatoes are a great filling basis under the stew.
The early fall vegan savoy cabbage stew might not look like much, as is the case with a lot of stews. But it is utterly delicious. It combines the sweetness and tenderness of all the fresh vegetables with the distinct acid of white vinegar. Besides, the stew is cooked in a jiffy. Enjoy!
Yields 4 portions
15 minPrep Time
25 minCook Time
40 minTotal Time
- 2 tbsp. olive oil
- 1 medium onion, diced
- 2 carrots, slivered
- 2 parsley roots, slivered
- 1 yellow summer squash, diced
- ca. 900 g (or 10 cups) savoy cabbage, cut into small pieces
- 200 g (or 1 cup) dried red lentils
- 1 l (or 4 1/4 cups) vegetable broth
- 5 tbsp. chopped walnuts
- 2 tbsp. white vinegar
- 1 tbsp. cornstarch
- salt, pepper
- Prepare all the vegetables.
- Heat the oil in a big pot.
- Add the onion, carrots and parsley roots. Braise lightly.
- Add the savoy cabbage and the summer squash. Simmer shortly.
- Add the lentils and the vegetable broth. Let the stew simmer for ca. 10 minutes. Add more broth if necessary.
- Flavor the stew with the vinegar, salt and pepper.
- Mix the cornstarch with a small amount of cold water. Then add it to the stew to thicken the sauce.
- Stir in the chopped walnuts.