Kale Stew with Potatoes Viennese Style

Cabbage with potatoes Viennese style is a classic recipe in Viennese cuisine. This Viennese cabbage is so good, comforting, very healthy, consists of simple ingredients, is easy to prepare, and low budget. If you are looking for vegan or vegetarian cabbage recipes, then definitely give this one a chance!

Additionally, this good old Austrian stew is something else than fancy chips or a bowl. I am sure most of my friends from Germany also know this or a similar dish from childhood. I honestly don’t even know what of this recipe is especially Viennese and different to e.g. German recipes (I also didn’t check. If you have an idea, you could let me know in the comment section). I know that in Vienna we also call it “Köch”, so it even has its own name.  

“Usually” this stew is eaten with some cooked beef, sausages or bacon or something like this. As we don’t eat our cute friends, we better choose some smoked tofu instead. You could also eat it with your favorite vegan sausage. 

Aside from the tofu, the Viennese-style cabbage also includes onions, garlic, potatoes, vegan cream, and caraway seeds. In addition, some flour and vegan butter for the roux, salt and pepper to taste and of course the most important one: cabbage.

Kale? Kohl? Wirsing? Savoy Cabbage?

Some details about the vegetable I used: In Austria, it is called “Kohl” which would be translated as “kale”, but which is different from the kale I know from the USA for example (which you can’t find often in Austria). The vegetable I used is round, so it has a so-called form of a head (and doesn’t consist of “single leaves” like the “US-kale”). On the outside, it is green and getting a lot lighter in its color the deeper you get to the inside. And it has this typical crunchy and crinkled kale leaf structure. The equivalent from Germany should be “Wirsing” which must be “Savoy Cabbage” in English.

I am pretty sure that any kind of kale would work as they are all one family, from the “Brassica Oleracea” family, where broccoli, cauliflower, and brussels sprouts also have their roots.

Whatever the name of this vegetable might be: I definitely cooked too little with it so far. The reason why is simply “out of sight, out of mind”. This needs to be changed! Don’t you want to inspire me? … Let me know your fave kale dish(es) in the comment section below and tell me what you like to cook with it, thank you. Until then, let’s enjoy this delicious Kale Stew Viennese Style. Here we go …

You might also like to eat …

Krautfleckerl – Austrian Noodles with Cabbage Potato Dumplings and Red Cabbage with Apples Dauphinoise Potatoes Fasolakia Lathera: Greek Green Bean Stew Vegetable Stock Powder

Continue to Content

Yield: 3-4 plates

Kale Stew with Potatoes Viennese Style (vegan)

Print

Kale Stew with Potatoes Viennese Style might not be the prettiest food, but it is so comforting! And healthy. And simple. And delicious. And low budget. Give it a try!

Ingredients

• 1 savoy cabbage (approx. 1 kg or 2.2 lbs)
• 400 g (14.1 oz or approx. 3 medium pieces) potatoes
• 1 pkg (approx. 250 g or 8.8 oz) of smoked tofu, cut into small cubes
• 2 tbsp soy sauce
• 4 tbsp oil or vegan butter (and a bit more oil to fry the tofu)
• 1 onion, chopped
• 4 tbsp flour
• ½ tsp caraway seeds
• 250 ml (1 cup) kale cooking water
• ½ tbsp (homemade) vegetable stock powder
• 2 cloves of garlic
• 200 ml (0.8 cup) vegan (oat) cream
• salt
• pepper

Instructions

1. Remove the stem from the kale, finely cut the leaves into strips, wash them, and put them into salty boiling water.
2. While the kale is boiling peel the potatoes and cut them into bite-sized cubes. Add them to the kale. Boil for about 15 more minutes until the potatoes are done.
3. Drain the vegetables and keep about 1 cup of the cooking water. Put the veggies back in the pot. 
4. Fry the tofu pieces in a bit of oil. Deglaze them with soy sauce, take the tofu out of the pan, keep aside and wipe the pan with some kitchen paper.  
5. Add the oil or vegan butter to the pan and add the onion. Fry until translucent.
6. Also, add the flour and caraway seeds, and fry for a min.
7. While stirring add the cooking water. Also, add the veggie stock powder. Let come to boil, and stir until well combined.
8. Then add everything to the pot with the kale and potatoes and squeeze in the garlic. 
9. Lastly, add the cream as well as the smoked tofu cubes.
10. Season with salt and pepper.

Notes

Instead of the (oat) cream, you could go closer to the original version and use more butter & flour & liquid (steps 5-7).