Braised Root Vegetable & Cabbage Medley

Name: Braised Root Vegetable & Cabbage Medley
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp olive oil; 1 medium onion (diced); 3 cloves garlic (minced); 2 tbsp tomato paste; 1 lb celeriac (peeled, cut into 1-inch cubes); 1 lb carrots (cut into 1-inch chunks); 1 bulb fennel (trimmed, cut into 1-inch wedges); 4 cup green cabbage (roughly chopped); 2 cup purple cabbage (roughly chopped); 1.5 cup vegetable broth; 2 tbsp soy sauce; 1 leaf bay leaf; to taste salt (to taste); to taste black pepper (to taste); 3 tbsp lemon juice; 3 tbsp fresh parsley (chopped)

A slow-cooked medley of celeriac, fennel, and cabbage with caramelized carrots and deep umami, finished with bright acidity and fresh herbs—comfort food that's light and nourishing.

65 min total4 servingsMediterranean

Calories

220

Protein

Carbs

32g

Fat

Ingredients

3 tbsp olive oil
1 medium onion (diced)
3 cloves garlic (minced)
2 tbsp tomato paste
1 lb celeriac (peeled, cut into 1-inch cubes)
1 lb carrots (cut into 1-inch chunks)
1 bulb fennel (trimmed, cut into 1-inch wedges)
4 cup green cabbage (roughly chopped)
2 cup purple cabbage (roughly chopped)
1.5 cup vegetable broth
2 tbsp soy sauce
1 leaf bay leaf
to taste salt (to taste)
to taste black pepper (to taste)
3 tbsp lemon juice
3 tbsp fresh parsley (chopped)

Instructions

1
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook for 4–5 minutes, stirring occasionally, until softened and beginning to caramelize at the edges. Add minced garlic and cook for 30 seconds until fragrant.
2
Stir in tomato paste and cook for 2 minutes, stirring constantly, until it darkens and smells sweet—this builds umami depth. The paste should stick slightly to the bottom of the pot.
3
Add the celeriac, carrots, and fennel wedges. Stir to coat with the oil and tomato paste, then cook for 3–4 minutes without moving them around too much—let them develop a light golden color on the cut sides. This caramelization adds sweetness and depth.
4
Pour in the vegetable broth and soy sauce, scraping any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf and bring to a simmer over medium-high heat.
5
Once simmering, add the green and purple cabbage, stirring gently to submerge. The pot will be full; the cabbage will wilt as it cooks. Reduce heat to medium-low, cover partially, and braise for 25–30 minutes, stirring once halfway through, until the celeriac and carrots are fork-tender and the cabbage is silky.
6
Remove from heat and discard the bay leaf. Taste and season with salt and pepper. Finish with lemon juice and fresh parsley, stirring gently to combine. The acidity brightens the sweet, earthy vegetables and balances the umami.