Easy Cabbage and Potato Stew (Romanian Tocăniță de Varză)
A hearty Romanian cabbage stew made from cabbage, potatoes, tomato sauce, garlic, and herbs — simple, warming, and vegan-friendly.
Servings: 4
Calories: 199kcal
Ingredients
- 1 medium head soft cabbage 3 lb / 1.4 kg
- 3 medium potatoes 500 g
- 2 medium onions 300–350 g
- 1 large carrot 100 g
- 5 cloves garlic
- ⅔ to ¾ cup tomato sauce 150–200 ml
- ⅔ cup water 200 ml
- 2 bay leaves
- 1 tablespoon olive oil or vegetable oil 15 ml
- 1 teaspoon sweet paprika 5 ml
- ½ teaspoon dried thyme 2.5 ml
- ½ teaspoon rosemary chopped, fresh or dried (2.5 ml)
- Salt to taste
- Black pepper to taste
Instructions
- Wash the cabbage, remove any tough or dull outer leaves, and cut it in half. Then slice into thin strips (julienne).
- Peel the potatoes, then cut them into roughly 1‑inch (2.5 cm) cubes or chunks so they cook evenly.
- Dice the onions finely. Peel the carrot, cut it into long, thin matchsticks or small strips using the vegetable peeler. Peel and crush or finely chop the garlic cloves.
- Put your pot or Dutch oven on medium heat. Add 1 tablespoon of olive oil. When the oil is warm, add the diced onions. Stir for about 3 minutes, until the onions become soft and translucent.1 tablespoon olive oil or vegetable oil, 2 medium onions
- Stir in the potato chunks and carrot strips. Sprinkle in the sweet paprika and dried thyme. Add a little salt and a few grinds of black pepper. Stir everything together well, letting the vegetables pick up the spices, for 3 more minutes.3 medium potatoes, 1 large carrot, 1 teaspoon sweet paprika, ½ teaspoon dried thyme, Salt, Black pepper
- Drain the cabbage strips (if you rinsed them), then add them to the pot along with the chopped or crushed garlic. Stir well so the cabbage mixes in with the potatoes, onions, and carrot.1 medium head soft cabbage, 5 cloves garlic
- Pour in the 200 ml (⅔ cup) of water, then add the chopped rosemary (or whole sprigs if fresh) and the 2 bay leaves. Stir gently, then cover the pot with a lid. Let it simmer for 10 minutes on medium–low heat so the cabbage starts to soften.⅔ cup water, 2 bay leaves
- After 10 minutes, carefully lift the lid and stir gently. Cover again and let it simmer for another 10–15 minutes, checking occasionally. The potatoes should pierce easily with a fork when done.
- Once the potatoes and cabbage are soft, stir in the 150–200 ml (⅔–¾ cup) of tomato sauce. Add any extra salt or pepper if needed. Cover and simmer for 5 more minutes so the tomato sauce blends with the stew.⅔ to ¾ cup tomato sauce
- Take out the bay leaves before serving. Give it a final stir, then ladle the stew into bowls. Serve with warm polenta and some sheep or cottage cheese.
Video
Notes
- If the stew looks a bit thin, I let it simmer uncovered for a few extra minutes so the liquid reduces naturally.
- If you prefer softer potatoes, keep the lid on for a little longer. For firmer potatoes, leave the lid off toward the end.
- I like using pointed cabbage when I have it, but regular green cabbage works just as well.
- If you want extra richness, add a spoon of sour cream when serving—totally optional but really tasty.
- Leftovers keep well in the fridge for up to three days. I reheat them on the stove with a splash of water.
- This stew also freezes nicely. I cool it completely first, then freeze it in portions for an easy weeknight meal.
- Feel free to swap the potatoes for sweet potatoes if that’s what you have at home.
- If you enjoy a bit of heat, sprinkle in a little red pepper before serving.
Nutrition
Calories: 199kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 219mg | Potassium: 951mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2984IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 2mg
