Name: Delicata Squash and Roasted Cabbage Stew
Prep time: 30 min
Total time: 1 h 10 min
Ingredients: 4 slices whole grain pumpernickel bread; 1 1-lb. delicata squash; ½ of a medium head green cabbage; 1 medium sweet onion; 4 tablespoons apple cider vinegar; 4 cups low-sodium vegetable broth; 1 ½ lb. tiny new potatoes, halved or quartered; 1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups); 1 14.5-oz. can no-salt-added diced tomatoes (undrained); 1 tablespoon coarse-grain mustard; Sea salt, to taste; Freshly ground black pepper, to taste; 2 teaspoons caraway seeds; Chopped fresh parsley

Prep-time: 30 minutes / Ready In: 1 hour 10 minutes
Makes 12 cups
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This hearty winter stew is full of German-style flavors that will warm your belly on a cold night. Bright yellow delicata squash melds with earthy cabbage, creamy white beans, and hearty potatoes to create a chunky and oh-so-satisfying stew. Coarse-grain mustard is stirred into the savory broth to pay homage to Germanic classics (think bratwurst flavors without the meat) while toasted caraway seeds add a subtle licorice zing to each bite. The pumpernickel croutons make this cabbage soup recipe absolutely drool-worthy, and you can use extras in a salad later in the week.

For more vegan cabbage recipes, check out these tasty ideas:

By Nancy Macklin, RDN, Nov 14, 2022

Ingredients

4 slices whole grain pumpernickel bread
1 1-lb. delicata squash
½ of a medium head green cabbage
1 medium sweet onion
4 tablespoons apple cider vinegar
4 cups low-sodium vegetable broth
1 ½ lb. tiny new potatoes, halved or quartered
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
1 14.5-oz. can no-salt-added diced tomatoes (undrained)
1 tablespoon coarse-grain mustard
Sea salt, to taste
Freshly ground black pepper, to taste
2 teaspoons caraway seeds
Chopped fresh parsley

Instructions

Preheat oven to 425°F. Cut bread into ½-inch cubes and spread on a baking sheet. Bake 10 to 12 minutes or until crisp. Set aside to cool.
Meanwhile, line a shallow baking pan with parchment paper. Halve squash lengthwise. Scoop out seeds. Cut halves into ½-inch-thick slices, then cut slices into 1-inch pieces. Remove core from cabbage half and cut cabbage into ½-inch slices. Cut onion into ½-inch wedges. Arrange squash, cabbage, and onion in prepared pan. Sprinkle with 3 tablespoons of the vinegar. Roast 20 to 25 minutes or until almost tender and starting to brown. Cool slightly and chop cabbage and onion into bite-size pieces.
In a 5- to 6-quart pot combine roasted vegetables, broth, potatoes, beans, and 1 cup water. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Stir in tomatoes, the remaining 1 Tbsp. vinegar, and the mustard. Return to boiling; reduce heat. Cover and simmer 5 minutes more. Season with salt and pepper.
Meanwhile, in a small dry skillet, toast caraway seeds over medium heat 2 to 3 minutes, shaking skillet occasionally
Ladle soup into bowls. Top with pumpernickel croutons, toasted caraway seeds, and parsley.

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Chris3 months ago

Could you replace delicate squash with butternut squash?

Forks Over Knives2 months ago

Hi Chris,
Absolutely! Pretty much any type of winter squash would work here. Let us know how it goes!

Christine Thomas7 months ago

You don’t mention the remaining 1 tbsp of apple cider vinegar.

Me3 months ago

There is 3tbsp in step 2 and 1 in step 3

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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