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Turmeric Cabbage (Vegetarian or Vegan)

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Turmeric cabbage stew, a spicy and simple vegan/vegetarian meal or a wonderful side dish for many other dishes.

cabbage stew with turmeric and spices

I am sure I did mention it before how much I like cabbage. Any recipe made with it is a winner in my book, I don’t think I have ever had anything with cabbage I didn’t like.

One of my favorite and most common ways of eating cabbage is to stew it, Romanian style so to say, the way my grandmother used to do it. Have a look at this recipe, this is exactly what I mean: Romanian Stewed Cabbage.

So when I started experimenting with the Turmeric Paste for Golden Milk it was only natural that I would think about making a spicier, kind of Indian-style cabbage stew where I could add a generous amount of turmeric paste.

cabbage stew with turmeric and spices


Cabbage: white or green. I use white most of the time, it is more common here.

Other veggies: carrots, onions, garlic, tomato.

Spices: lots.

  • When I have some turmeric paste, I use that, about 1 tablespoon.
  • If I don’t have it, I replace it with 1 teaspoon ground turmeric, 1 tablespoon grated ginger and 1/2 teaspoon ground black pepper.
  • More spices: ground cumin and coriander, and dried chili flakes.

More flavors:

  • You will add more flavor with honey and cider vinegar, the dish should not only be spicy, but also slightly sweet-sour.
  • Start with smaller amounts of the two ingredients, check the taste and add more as required.


  • You might think that the amount of water required is not enough. However, cabbage releases water as well, so don’t add too much extra. Keep the pot covered all the time, so that not too much steam can escape. When stirring, do it quickly and immediately cover the pot again.
  • Stir the cooking cabbage stew often, but don’t worry if it slightly catches at the bottom of the pan. It should definitely not burn, but deep brown pieces are the desired effect. They caramelize slightly and add a lot of flavor.

How to serve?

  • I serve the turmeric cabbage as a vegan or vegetarian main dish most of the time. We have it with rice, crusty bread, boiled potatoes, cornmeal potatoes or oven-roasted potato wedges.
  • A dollop of yogurt on top is almost a must. If you want to keep the meal vegan, serve with soy or coconut yogurt.
  • When serving this as a side dish, think about pairing it with a nice filet of fish or some oven Baked Chicken Thighs, I do love the way cabbage goes with fish or chicken.
  • Of course, beef or pork would be just as fitting, anything actually, I cannot think of anything that wouldn’t go well with it right now.

And if you would like to know more about turmeric, turmeric paste and its health benefits, make sure to read this article: 10 Health Benefits and Uses for Turmeric Paste.

cabbage stew with turmeric and spices

How to store?

The cabbage stew with turmeric keeps well in the fridge for 3-4 days. Keep it airtight and reheat on the stovetop. Add a splash of water when reheating and stir often. It actually tastes better when reheated, as all stews do.

You can also freeze the leftovers for up to 3 months.

More vegetarian cabbage recipes:

Hungarian Cabbage and Noodles – Haluski

Romanian Cabbage Pies

German Red Cabbage Recipe

Stuffed Vegetarian Rolls

Simple White Cabbage Salad

Baked Cabbage Steaks (with Camembert)

turmeric cabbage stew on a plate with fork and spoon

Turmeric Cabbage

Turmeric cabbage stew, a spicy and simple vegan/vegetarian meal or a wonderful side dish for many other dishes.
4.50 from 2 votes
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Course: Vegan Recipes
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 118kcal
Author: Adina


  • 750 g/ 1.7 lb white or green cabbage
  • 1 large carrot
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon coconut oil
  • 1 large tomato
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¾ – 1 teaspoon dried chili flakes more or less to taste
  • 1 teaspoon turmeric
  • 1 tablespoon grated ginger
  • ½ teaspoon ground black pepper
  • 1 tablespoon tomato paste
  • 1 ½ teaspoon honey divided
  • 125 ml/ 1/8 cup water
  • 1 teaspoon fine sea salt
  • ½ – 1 tablespoon cider vinegar to taste


  • Core the cabbage and slice it thinly. Slice the carrot rather finely as well. Chop the onion and the garlic finely.
  • Heat the coconut oil in a large heavy-bottomed pan or Dutch oven. Add the chopped onion and garlic and cook shortly until translucent. Add the cabbage and the carrot and cook, stirring often, for about 5 minutes until it begins to soften.
  • In the meantime chop the tomato into fine cubes. Add the tomato, coriander, cumin, chili flakes, turmeric, ginger, pepper tomato paste, and 1 teaspoon of honey to the pot. Stir well to coat the cabbage with the spices and let cook, stirring, for 3 or 4 minutes.
  • Add water and salt, cover the pan, turn down the heat and simmer the stew for about 30-35 minutes or until the cabbage is cooked to your liking, I prefer it rather soft but not mushy.
  • Add half of the cider vinegar, stir well again, and taste. If necessary add the remaining vinegar, honey, some black pepper, and a bit more salt.
  • Serve immediately or reheat again later.


Alternatively, use 1 tablespoon turmeric paste for golden milk.


Serving: 1/4 of the dish | Calories: 118kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 558mg | Fiber: 6g | Sugar: 11g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Recipe Rating

Punam Paul

Saturday 25th of August 2018

Most of my childhood memory includes getting yelled at by my mother, eat your veggies; but I used to pay no heed to it. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health.

Cabbage is especially one of the world's most nutrient dense vegetables readily available for us to enjoy, rich in essential vitamins such as C, B6, K, saturated fat, thiammin, calcium, iron, magnesium phosphorus and a good source of dietary fibers.

But I never liked any cabbage recipe other than in noodles.

This cabbage recipe when I tried at home was not really appreciated by my family but it was really yummy too. Thanks for sharing this delicious preparation. Keep posting wonderful recipes like this.


Monday 27th of August 2018

Thank you for your comment. I am glad you liked the cabbage. My husband and I love it as well, but I have to admit that it was kind of a battle to get the kids to like cabbage. They are still not particularly happy when I cook something with cabbage, but they have learned to accept it and hopefully they will get to love it as much as we do when they are older. I used to love cabbage as a child as well, not made with turmeric, which was totally unknown in my country then, but cooked in almost the same way just using other spices and herbs.

pakistani recipes

Tuesday 17th of October 2017

I love the cabbage recipe. I also made parathas from it and that was also delicious. Thanks for the recipe


Tuesday 17th of October 2017

Thank you for your feedback. I've made parathas with cabbage as well, but never though of using this cabbage recipe. It is a great idea, I will try it for sure.

Chicken Malai Boti

Monday 11th of September 2017

The Recipe had a really good taste & looks amazing.This one is my favorite.Last night I made Chicken Malai Boti for my family and all enjoy.


Friday 1st of September 2017

Okay, Adina. I MUST make this dish - and your turmeric paste. Cabbage and sausage is one of our go-to meals, I'm sure your recipe will be a new family favorite!


Tuesday 22nd of August 2017

This sounds yummy!! My family loves cabbage as well. I'm not sure if they would like the coriander but it's a small amount. Love your photos! :-)