Red cabbage stew with oven roasted roots


Comfort food!! This dish is inexpensive, simple to make, filling, and you know... just comfy. This recipe also leaves a lot of room for variation, because it first came to be last winter when it was probably too cold (read: I was too lazy) to go grocery shopping. That's why it is a bit of 'this and that', but on the other hand I kind of like cooking that way: making the best of what I have.

I had been meaning to re-make this dish for some time now. Last Sunday was miserably colorless and it was raining the whole day, so what do you do?


You light up some candles and start chopping those colorful, tasty veggies! Boom! (Opening a beer also advisable.)


Oven-roasted root vegetables

(serves 4*)

    •    2kg mixed root vegetables
(potatoes, carrots, swedes, celeriac, Jerusalem artichoke, parsnip… mix your favorites!)
    •    3tbsp oil
    •    2 cloves of garlic, crushed
    •    4 tbsp dried rosemary (or a bunch of fresh!)
    •    salt + pepper to your taste


Preheat your oven to 200°C. Mix the oil, garlic, rosemary, salt, and pepper in a large bowl. Wash and peel your root veggies, then cut into approximately equal sized pieces. Roll the pieces around in your oil seasoning and spread on an oven tray covered with baking paper. Roast for about 40 minutes (depending on the size of the pieces - check after 30 minutes at the latest). Prepare the stew while your veggies are in the oven!


Potatoes, carrots, swedes, and celeriac!


Red cabbage stew

(serves 4)

    •    ~600g of red cabbage
    •    ~500g mix of ready-to-use lentils, beans, soy crumble*, etc.
    •    2,5dl coconut cream
    •    1 onion
    •    0,5dl pickled jalapeños, minced
    •    2tbsp pickle juice (from the jalapeños)
    •    2-3tbsp mustard
    •    1,5tbsp dried dragon
    •    salt + pepper to your taste

*I roughly measured that 2dl of dry soy crumble makes about 300g after cooked.

I used a mixture of steamed red lentils and cooked soy crumble, but I'd say pretty much any beans, pulled oats etc. would do.


Dice the onion and cut the cabbage into thin slices. Take a large pan (I recommend a wok pan with high edges) and heat some oil. Sauté the onion a little, add the cabbage and roll around until it starts to soften up. Mix in your lentils, beans, soy crumble etc., then add the pickle juice and reduce the heat. Let simmer for a couple of minutes more.


Add the minced jalapenos, mustard, dragon, and season with salt. Mix, add the coconut cream and let simmer on low heat (under a lid if possible) until the stew starts coming together.


Serve the stew with roasted root veggies and pickles!