Which cabbage works best for winter vegetables?

Classically you use white cabbage, which turns mild and slightly sweet. Savoy cabbage, pointed cabbage or red cabbage work just as well. The key is to slice the cabbage into thin strips so it steams down evenly and tender.

How do I make cabbage easier to digest?

Slice the cabbage finely and simmer it long enough until it is really soft. A pinch of sugar and a little caraway in the braising liquid make the dish milder and easier to digest, which is great for sensitive tummies and kids.

Can I make this dish vegan?

Yes, the recipe is fully vegan. Instead of dairy cream you stir in plant cream made from soy or oats, which makes the vegetables nicely creamy. The mashed potatoes alongside can be made vegan with plant milk and margarine.

What goes well with winter vegetables and cabbage?

We love it best with creamy mashed potatoes. It also pairs beautifully with boiled potatoes, rice, polenta or a piece of pan-fried tofu, turning the vegetables into a complete, warming main dish.

How long do the winter vegetables keep?

Stored in a sealed container, the winter vegetables keep for 2–3 days in the fridge and often taste even better reheated. Warm them in a pan over medium heat and add a splash of broth if needed.

23 JANUARY 2019

Winter vegetables with cabbage

Name: Winter vegetables with cabbage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/2 white cabbage; 1-2 carrots; 1 onion; 1 tbsp olive oil; 1 pinch of sugar; 1/8 l (1/2 cup) of veggie broth; 1/8 l (1/2 cup) of vegan cream; Salt

By Verena Frei

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Last updated 8 June 2026

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4 servings

What can I cook tonight?Tap what you have at home and I will show you what fits.e.g. withvegan creamwhite cabbageparsley

Hello Lovelies ,

today I have a new recipe for you and it's my kids favorite food during winter: Winter vegetables with cabbage and mashed potatoes. We like to eat seasonal and regional and of course many types of cabbage are available right now. Children usually don't like them that much, but I can promise you that this recipe is simply a hit with my kids, each time I make it the kids ask for second plates I'm showered with praise :-).

Winter vegetables with white cabbage over mashed potato, plated in a blue bowl

But I have to pass this on to my mom, because the steamed white cabbage was one of my favorite dishes as a child. The dish is very simple, quickly prepared and with the mashed potatoes a delicious feel-good dish. Ideal after school or for cold winter days, though on other evenings it makes way for the sweet potato tacos the kids fill themselves, with everything standing in bowls on the table.

Braised winter vegetables with peppers cooking in the cast-iron pan

Winter vegetables with cabbage over mash, served with a spoon from above

Mashed potatoes are very popular with my kids anyway, they could actually eat them every day. A vegan version is very easy to prepare, I replace the milk with plant-based milk (any milk that is currently open) and instead of butter you can add margarine or some vegan cream. Nobody will taste a difference. Both of these cook well a day ahead, and the mash turns creamy again on reheating with a splash of plant milk. What matters when cooling and storing it is in my post on cooking ahead and storing it safely. Come December the same pot gets dressed up as my creamy truffle mash with vegan butter, simmered in plant-based milk and finished with a little truffle paste.

Winter vegetables with cabbage and carrots, close-up in the bowl

I have to admit, I was a little surprised myself when I made the vegetables the first time, how much the kids loved it. Definitely worth a try, and I hope, of course, that your kids or you like it as much as we do. Especially now in the winter, where cabbage is in season and the selection of vegetables is generally a bit more limited, it is great to have a dish where you know for sure that it will be eaten with pleasure. Carrots carry that short winter list just as far, and the finely grated ones go into my carrot bread with sunflower seeds, which keeps its crumb moist under a crisp crust.

If you love cozy winter cooking as much as we do, you will probably also enjoy my creamy potato soup with veggies for really cold days. For a bit more spice, try my sweet potato curry with chili naan, and if you are in the mood for another comforting dish, give my pumpkin curry with chickpeas and mie noodles a go - all three are wonderfully warming and easy enough for everyday meals.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: slice the white cabbage as finely as you can so it steams faster and turns lovely and tender. A small pinch of sugar and a little caraway round out the flavor and make the cabbage easier to digest. If you like it creamier, simply add a little more vegan cream; savoy or pointed cabbage taste wonderful here too. Leftovers keep for 2–3 days in the fridge and reheat beautifully.

Winter vegetables with cabbage

Creamy vegan winter vegetables with white cabbage, carrots and plant cream. Ready in 25 minutes, mildly seasoned and a hit with kids – served with mashed potatoes.

Course:Main Course
Prep:10 min
Cook:15 min
Servings:4 servings

Vegan

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INGREDIENTS

1/2white cabbage
1-2carrots optional
1onion
1tbspolive oil
1pinchof sugar
1/8l (1/2 cup)of veggie broth
1/8l (1/2 cup)of vegan cream e.g., soy or oats
Salt pepper, fresh parsley

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INSTRUCTIONS

Cut the cabbage into thin strips - with a knife or a mandolin
Cut carrots into strips
Finely dice the onion
Heat the olive oil in a pan and sauté the onions
Add the cabbage and carrots and sauté for another 5 minutes
Deglaze with the veggie broth and simmer with the lid closed for about 10 minutes until the cabbage is soft
Add sugar, cream, salt and pepper and season to taste
Optional add fresh parsley and serve over mashed potatoes

Calories: 180 kcal

GOOD TO KNOW

Frequently asked questions

Classically you use white cabbage, which turns mild and slightly sweet. Savoy cabbage, pointed cabbage or red cabbage work just as well. The key is to slice the cabbage into thin strips so it steams down evenly and tender.
Slice the cabbage finely and simmer it long enough until it is really soft. A pinch of sugar and a little caraway in the braising liquid make the dish milder and easier to digest, which is great for sensitive tummies and kids.
Yes, the recipe is fully vegan. Instead of dairy cream you stir in plant cream made from soy or oats, which makes the vegetables nicely creamy. The mashed potatoes alongside can be made vegan with plant milk and margarine.
We love it best with creamy mashed potatoes. It also pairs beautifully with boiled potatoes, rice, polenta or a piece of pan-fried tofu, turning the vegetables into a complete, warming main dish.
Stored in a sealed container, the winter vegetables keep for 2–3 days in the fridge and often taste even better reheated. Warm them in a pan over medium heat and add a splash of broth if needed.

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Winter vegetables with cabbage