Winter's Warmth: A Hearty Cabbage and Leek Stew

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What Started it all:
Cabbage, Leek, nuts (almonds, walnuts), pressure cooker

As the days grow shorter and the nights grow colder, there's no better way to warm the soul than with a rich and comforting stew. This vegan delight is a perfect remedy for a chilly winter's evening.


  • 1 large head of cabbage, thinly sliced
  • 2 medium leeks, cleaned and sliced
  • 1 cup of almonds
  • 1/2 cup of walnuts
  • 2 tablespoons of olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 4 cups of vegetable broth
  • 1 cup of water
  • 1 tablespoon of apple cider vinegar


  1. Preheat the pressure cooker to 'saute' mode and add the olive oil. Add the diced onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute.
  3. Add the sliced leeks and cook until they begin to soften, about 5 minutes.
  4. Add the sliced cabbage, almonds, walnuts, thyme, salt, and pepper. Stir to combine.
  5. Add the vegetable broth, water, and apple cider vinegar. Stir to combine.
  6. Close the pressure cooker lid and set the valve to 'sealing'. Cook on 'manual' mode for 10 minutes at high pressure.
  7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
  8. Serve hot, garnished with chopped fresh herbs if desired.

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