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–+ servings
Smoky cabbage stew Mancare de varza cu fasole si afumatura

Smoky Cabbage Stew

A hearty, smoky vegan cabbage stew simmered with cannellini beans, tomato, and pan-fried smoked tofu. Comforting and rich, it's ready in about 1 hour 15 minutes and serves six.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Choose Serving Size 6

Ingredients 

  • 1 cabbage
  • 800 g cannellini beans canned, rinsed and drained
  • 1 onion julienned
  • 5 cloves garlic mashed
  • 1 Tbsp sweet paprika
  • 3 tsp smoked paprika
  • 2 tsp thyme
  • ½ tsp coriander ground
  • 5 Tbsp tomato paste
  • 4 Tbsp olive oil
  • 3 leaves bay
  • salt and pepper to taste
  • ½ cup water plus more if needed
  • 250 g firm tofu smoked

Instructions

  • Chop the cabbage.
  • Heat the oil in a large saucepan.
  • Add the onion and garlic and saute for 2-3 minutes.
  • Add the cabbage and water, then cover with a lid.
  • Let it soften for about 10 minutes.
  • Once the cabbage has softened a bit, add all the spices (no tomato paste yet).
  • Cover with a lid and cook for 30 minutes.
  • Add the beans (with the liquid from the can too) and the tomato paste. Stir.
  • Cook for 15 more minutes, or until everything is tender.
  • If needed, add more water to the saucepan so the stew won't stick to the bottom and burn. Check every 15 minutes to see if it needs more liquid.
  • In a separate pan, heat some oil.
  • Slice the smoked tofu and lightly fry it on both sides.
  • Serve alongside the cabbage stew.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days; the flavor deepens overnight. Reheat gently, adding a splash of water if needed. Serve with crusty bread or over rice for a filling meal.