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5 from 2 votes
Cameroonian Cabbage Stew served with baked plantain fries.
MIXED VEGETABLES WITH CABBAGE - AFRICAN VEGAN RECIPE
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This medley of vegetables is an easy delicious way to get lots of veggies into your body. The veggies taste great due to the epic spice blend I use. Enjoy your mixed vegetables with cabbage as is or enjoy with a starchy side of choice. So scrumptious!

Course: Side Dish
Cuisine: African
Servings: 6 servings
Calories: 255 kcal
Author: Precious Nkeih of preciouscore.com
Ingredients
  • 1 medium head of cabbage - sliced
  • 2 medium carrots - chopped
  • 8 oz mushrooms (250g) - rinsed and sliced
  • 1 onion - chopped
  • 4 tomatoes - chopped
  • 1 handful green beans - chopped about 1 cup chopped
  • 1 green bell pepper - chopped
  • 8 cloves garlic - peeled
  • 1 inch ginger root - peeled
  • 1 stem celery (small stem (6 inches) - chopped
  • 2 sprigs cilantro or parsley - chopped
  • 1/2 cup oil I used peanut oil
  • 1/2 teaspoon white pepper optional
  • 3 seasoning cubes (Maggi) about 4g per cube
Instructions
  1. Place the garlic, ginger celery and cilantro or parsley in a blender. Add about a quarter cup of water and blend into a paste. Set aside.

  2. Season the mushrooms. Add a quarter teaspoon of salt, a tablespoon of the spice blend from step 1 and a quarter teaspoon of white pepper (if using) to the mushrooms. Mix well to ensure the seasoning coats the mushrooms. Set aside.

  3. Place 8 cups (2 litres) of water in a pot. Add a teaspoon of salt to the water and bring to a boil. 

    When the water boils, put the cabbage into the water then turn off the heat. Push the cabbage in with a wooden spoon to ensure that the water covers all of the cabbage. Cover and let it sit for 5 minutes.

    After 5 minutes, strain the cabbage using a colander then rinse immediately with cold water to prevent the hot water from continually cooking the cabbage. Lightly squeeze the cabbage to remove excess water then set aside.

  4. Pour oil into a pot and heat up for 4 minutes. Add the chopped onion and let it saute for about 2-3 minutes until fragrant. Add the tomatoes and let cook for about 10 minutes until it starts sticking to the bottom of the pot. Be sure to stir from time to time as it cooks.

  5. Add the spice blend from step 1 to the tomatoes. Stir and let them cook for about 2 minutes. Add the mushrooms and let them cook for 5 minutes while you stir from time to time.

  6. Add a quarter teaspoon of salt, the seasoning cubes and white pepper (if using). Mix well to ensure everything is well incorporated. Add the carrots and green beans then stir. Add the bell peppers and stir then add the squeezed cabbage and mix everything to combine. Let them sizzle together for 2 minutes then turn off the heat and serve.

  7. Enjoy your cabbage mixed vegetables as is or serve with rice, boiled plantains, potatoes or any starchy side of choice.

Recipe Notes

1. If you love heat in your meals, feel free to add 1 habanero/scotch bonnet pepper while blending the spices and herbs.

2. Alternately, you could cook this with chicken, beef or fish. If you choose to use any of these proteins, season them the same way the recipe says you should season the mushrooms (with the spice blend, salt and white pepper), then grill till done before adding to the tomatoes.