Vegan Tomato-Turmeric Cabbage Stew
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
cabbage
14.12 oz
Tomatoes
2 tsp
turmeric powder
3.53 oz
onion
3 cloves
garlic
2 c
vegetable broth
2 tbsp
olive oil
1 tsp
salt
0.5 tsp
black pepper
1 tsp
cumin powder
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
Step 2
Add turmeric powder, cumin powder, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
Step 3
Add chopped cabbage and diced tomatoes to the pot. Stir to combine with the spices and onion mixture.
Step 4
Pour vegetable broth into the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the cabbage is tender.
Step 5
Taste and adjust seasoning if needed. Serve hot and enjoy!
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
3 g
(12
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 10.596 kcal | 0.53% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.3532 g | 0% |
| Saturated Fat | 0.0883 g | 0.08% |
| Fat | 0.5298 g | 0.38% |
| Carbohydrates | 1.3245 g | 0.26% |
| Sodium | 52.98 mg | 10.6% |
| Fibers | 0.6181 g | 1.63% |
| Sugars | 0.7064 g | 0% |
| Protein | 0.2649 g | 0.31% |
| Vitamin C | 5.298 mg | 5.89% |
| Calcium | 0.7064 mg | 0.14% |
| Iron | 0.883 mg | 0.18% |
| Potassium | 35.32 mg | 7.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1766 mg | 1.18% |
| Zinc | 0.0883 mg | 0.02% |
| Selenium | 0.0883 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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