Potato and cabbage stew

by LocalTable 14 February, 2019 0 comment

Looking for an easy meal that will use up a heap of veggies? Here’s one. It’s filling, too.

Almost all of LocalTable‘s subscribers are women (nod to the men among us). Some of those women remark that they have men and boys in the family who Just. Won’t. Eat. Vegetables.

Seriously?? What are they eating?? Surely it can’t all be meat, pasta and potatoes.

I live in a bloke-free zone, so I haven’t experienced this problem (my ex ate his veg). I’ve even had subscribers withdraw, telling me they’re not getting through all the food in the box because the males in the house just won’t eat their share.

[exaggerated voice] I find this outrageous!

We are told and messaged and told again that we are not eating enough vegetables. The food in a small LocalTable box should be easily finished off within a week by a family. Two veggie-loving adults could get through it all, even if they have to preserve some of it.

Getting people to eat more vegetables is one of LocalTable‘s most important missions and this recipe is a good one for that. A few good things about this recipe:

  1. potato,
  2. you can throw in some sausage (spicy!) or bacon,
  3. you can use pretty much any vegetables in the box,
  4. it’s all mixed in together, so they’ll have to eat the vegetables as well as the potato,
  5. you can increase or reduce the chili to achieve optimum vegetable intake,
  6. it can be eaten with a fork, so they can shovel it in quickly before they register the vegetables,
  7. it tastes great,
  8. it’s filling and;
  9. potato

Try it. I reckon it’s a winner.

Potato and cabbage stew

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Serves: 4 Prep Time: Cooking Time:


  • 4 medium potatoes, peeled (or scrubbed, but peeled is nice this time) and diced
  • 2 generous slurps of olive oil
  • 1 medium onion, diced
  • 1 long red chilli, seeds removed and chopped
  • 1 stick of celery, chopped
  • 2 medium carrots, scrubbed and grated
  • 2 small cloves (or 1 large clove) of garlic, minced or finely grated
  • 1/2 head of Sugarloaf cabbage, shredded
  • generous pinch of salt
  • 1/2 teaspoon coriander powder
  • 1 tin of diced tomatoes (or about 400gm of homemade tomato sauce if you prefer)
  • 1 tablespoon butter
  • 1/4 bunch parsley or coriander, chopped


  1. Boil potatoes in a medium saucepan until almost cooked, about 5 or so minutes.
  2. Heat olive oil over medium heat in a large pot or a deep frying pan with a lid. Add the onion and sauté for 2-3 minutes.
  3. Add the chili, celery and carrots and sauté for a further 3-4 minutes, until slightly softened and caramelised.
  4. Then add the garlic and cabbage and season with salt and the coriander powder. Combine, then cover with the lid and cook for 2-3 minutes. The cabbage will release some liquid and reduce.
  5. Tip in the diced tomatoes, cooked potatoes and about 1/3 cup of water. Stir through and cover with the lid again. Turn the heat down to medium-low and cook for 15 minutes, stirring a couple of times.
  6. Just before serving, stir through the butter and herbs.

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