Are you looking for a delicious and versatile ingredient to add some excitement to your meals? Look no further than cabbage! This humble vegetable is packed with nutrients, easy to work with, and can be used in a wide variety of dishes. Whether you’re a seasoned vegan or just starting out, we’ve got 20 mouth-watering recipes that will make you fall in love with the amazing flavor and texture of vegan cabbage.
From hearty stews and soups to crunchy salads and savory stir-fries, our collection of vegan cabbage recipes has something for every occasion. And the best part? Each dish is completely plant-based, so you can enjoy all the flavors without any animal products getting in the way. So grab a head of cabbage and get ready to explore a world of deliciousness!
Vegan Cabbage Rolls with Lentil Filling
Transform traditional cabbage rolls into a plant-based delight by swapping out the meat filling with a flavorful lentil mixture. This vegan twist on a classic dish is perfect for a comforting and nutritious meal.
Ingredients:
– 1 head of cabbage, outer leaves removed
– 1 cup cooked lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup vegetable oil
– 1 cup vegan tomato sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked lentils, chopped onion, minced garlic, tomato paste, paprika, salt, and pepper.
3. Blanch cabbage leaves in boiling water for 30 seconds. Remove from water and let cool.
4. Place a spoonful of the lentil mixture onto the center of each cabbage leaf.
5. Roll the cabbage leaves into a neat package, placing seam-side down on a baking dish.
6. Drizzle with vegetable oil and top with vegan tomato sauce.
7. Bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 25-30 minutes
Spicy Asian-Inspired Stir-Fried Cabbage
Add a burst of flavor and color to your meal with this quick and easy stir-fry recipe, featuring the humble cabbage. This dish is perfect for a weeknight dinner or as a side dish for any occasion.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic and ginger; cook for an additional minute.
4. Add cabbage, soy sauce, and red pepper flakes; stir-fry for 4-5 minutes, or until cabbage is tender but still crisp.
5. Season with salt and pepper to taste.
6. Garnish with green onions and sesame seeds, if desired.
Cooking Time: 10-12 minutes
Enjoy your Spicy Asian-Inspired Stir-Fried Cabbage!
Creamy Vegan Coleslaw with Tahini Dressing
This refreshing coleslaw is a perfect blend of crunchy and creamy, with the added richness of tahini dressing. A great side dish for your favorite vegan meals!
Ingredients:
– 2 cups shredded cabbage
– 1 cup grated carrots
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons tahini
– 2 tablespoons water
Instructions:
1. In a large bowl, combine cabbage, carrots, and cilantro.
2. In a small bowl, whisk together lemon juice, apple cider vinegar, salt, and black pepper.
3. Add the dressing to the slaw mixture and toss until well coated.
4. In a separate bowl, mix tahini with 1 tablespoon of water until smooth.
5. Add the tahini dressing to the slaw and toss until combined.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None!
Roasted Cabbage Steaks with Garlic and Herbs
Roasted Cabbage Steaks with Garlic and Herbs: A flavorful and healthy side dish that’s perfect for any occasion.
Ingredients:
– 1 large head of cabbage, cut into 8-10 steaks
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, garlic, thyme, and rosemary.
3. Add the cabbage steaks to the bowl and toss until they’re evenly coated with the mixture.
4. Season with salt and pepper to taste.
5. Line a baking sheet with parchment paper and arrange the cabbage steaks in a single layer.
6. Roast for 20-25 minutes, or until the cabbage is tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Serve: Hot, garnished with fresh herbs if desired.
Vegan Cabbage and Potato Soup
This hearty and comforting soup is a perfect blend of flavors, textures, and nutrients. The creamy potato and cabbage combination will leave you feeling cozy and satisfied.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 3 cups shredded cabbage
– 2 large potatoes, peeled and diced
– 4 cups vegetable broth
– 1/2 cup vegan cream (or non-dairy milk)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic over medium heat until softened.
2. Add the shredded cabbage and cook until slightly wilted, about 5 minutes.
3. Add the diced potatoes, vegetable broth, vegan cream (or non-dairy milk), and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Kimchi-Style Fermented Vegan Cabbage
Transform your cabbage into a tangy, sour, and umami-rich fermented delight with this simple vegan kimchi recipe. This traditional Korean condiment is now easily accessible for plant-based enthusiasts.
Ingredients:
– 2 lbs napa cabbage, thinly sliced
– 1/4 cup vegan kimchi chili flakes (or substitute with gochugaru or Korean chili flakes)
– 2 cloves garlic, minced
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tbsp sea salt
– Optional: other aromatics like ginger, green onions, and daikon radish
Instructions:
1. In a large bowl, combine cabbage, chili flakes, garlic, and sea salt.
2. Massage the mixture with your hands for about 5 minutes to release the natural juices from the cabbage.
3. Add apple cider vinegar and water, mixing well to combine.
4. Pack the kimchi mixture into a jar or container, pressing out any air pockets as you go.
5. Weigh down the kimchi with a stone or plate, ensuring it’s submerged in its own liquid.
6. Ferment at room temperature (around 68°F/20°C) for 3-4 days, shaking the jar daily to promote fermentation.
7. Store your kimchi in the refrigerator once fermented to slow down fermentation and keep it fresh.
Cooking Time: None required!
Braised Red Cabbage with Apples and Balsamic
A sweet and tangy twist on traditional braised cabbage, this recipe combines the natural sweetness of apples with the depth of balsamic vinegar.
Ingredients:
– 1 head of red cabbage, thinly sliced
– 2 medium apples, peeled and chopped
– 2 tablespoons butter
– 2 tablespoons sugar
– 1/4 cup balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large Dutch oven or heavy pot, melt the butter over medium heat.
2. Add the sliced cabbage and cook until slightly softened, about 5 minutes.
3. Add the chopped apples, sugar, salt, and pepper. Cook for an additional 5 minutes.
4. Pour in the balsamic vinegar and stir to combine.
5. Reduce heat to low and simmer, covered, for 30-40 minutes or until the cabbage is tender.
Cooking Time: 45-50 minutes
Vegan Stuffed Cabbage with Quinoa and Mushrooms
Vegan Stuffed Cabbage with Quinoa and Mushrooms: A hearty and nutritious vegetarian dish that combines the flavors of quinoa, mushrooms, and cabbage for a satisfying meal.
Ingredients:
– 1 head of cabbage, outer leaves removed and inner leaves separated
– 1 cup cooked quinoa
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the quinoa according to package instructions.
3. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion, and garlic; cook until the vegetables are tender, about 5 minutes.
4. In a separate pot, bring 2 cups of water to a boil. Add the cabbage leaves and simmer for 10-12 minutes or until tender.
5. Stuff each cabbage leaf with quinoa mixture, folding the sides over to enclose. Place the stuffed cabbage in a baking dish and cover with foil.
6. Bake for 20-25 minutes or until the quinoa is heated through.
7. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Simple Vegan Cabbage and Carrot Stir-Fry
This simple vegan stir-fry is a great way to get your daily dose of vitamins and fiber. Made with just a few ingredients, it’s quick to prepare and can be enjoyed as a side dish or added to rice bowls or wraps.
Ingredients:
– 1 medium cabbage, thinly sliced
– 2 medium carrots, peeled and grated
– 2 cloves garlic, minced
– 2 tablespoons soy sauce (make sure it’s vegan)
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the cabbage and carrots, stirring occasionally. Cook for 5-7 minutes or until they’re tender-crisp.
4. Stir in the soy sauce and season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Vegan Cabbage and Chickpea Curry
This hearty curry is a perfect blend of spices, textures, and flavors, making it a great option for a quick weeknight dinner or a comforting meal. With the addition of cabbage and chickpeas, this dish is not only delicious but also packed with nutrients.
Ingredients:
– 1 medium cabbage, thinly sliced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium-high heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and paprika. Cook for 1 minute.
4. Add cabbage and chickpeas. Stir to combine.
5. Pour in coconut milk and season with salt and pepper.
6. Simmer for 20-25 minutes or until the cabbage is tender.
7. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Crunchy Vegan Cabbage Salad with Peanut Dressing
This refreshing salad combines the crunch of shredded cabbage with the creaminess of a peanut dressing, perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 medium-sized head of cabbage, shredded
– 1/2 cup peanuts
– 1/4 cup soy sauce
– 1/4 cup apple cider vinegar
– 2 tablespoons maple syrup
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 2 tablespoons chopped scallions for garnish (optional)
Instructions:
1. In a blender or food processor, combine peanuts, soy sauce, apple cider vinegar, maple syrup, and grated ginger. Blend until smooth.
2. In a large bowl, combine shredded cabbage and peanut dressing. Toss to coat.
3. Season with salt and pepper to taste.
4. Garnish with chopped scallions, if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Vegan Cabbage and Noodle Stir-Fry
A flavorful and nutritious stir-fry that combines the crunch of cabbage with the comfort of noodles, all in a quick and easy dish.
Ingredients:
– 1 medium-sized cabbage, thinly sliced
– 8 oz. vegan noodles (such as soba or rice noodles)
– 2 tablespoons soy sauce (make sure it’s vegan)
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Cook the noodles according to package instructions and set aside.
2. In a large skillet or wok, heat the sesame oil over medium-high heat.
3. Add the sliced onion and cook for 2-3 minutes, until softened.
4. Add the minced garlic and cook for an additional minute.
5. Add the thinly sliced cabbage and cook for 3-4 minutes, until slightly caramelized.
6. Stir in the soy sauce and cooked noodles.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Sweet and Sour Vegan Cabbage Stew
A hearty, comforting stew that combines the natural sweetness of cabbage with a tangy and sour kick from citrus and vinegar. Perfect for a cozy evening meal or as a side dish to accompany your favorite main course.
Ingredients:
– 1 medium-sized head of cabbage, chopped
– 2 tablespoons of olive oil
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 cup of vegetable broth
– 1/4 cup of apple cider vinegar
– 2 tablespoons of maple syrup
– 1 teaspoon of ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped cabbage, vegetable broth, apple cider vinegar, maple syrup, cumin, salt, and pepper. Stir well to combine.
4. Bring the stew to a simmer and cook for 20-25 minutes or until the cabbage is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Vegan Cabbage and Lentil Stew
Warm up with this hearty, plant-based stew that’s perfect for a chilly evening. This recipe combines the natural sweetness of cabbage with the comforting flavor of red lentils.
Ingredients:
– 1 medium-sized onion, chopped
– 2 cloves of garlic, minced
– 1 head of cabbage, thinly sliced
– 1 cup of red lentils, rinsed and drained
– 4 cups of vegetable broth
– 1 can of diced tomatoes (14.5 oz)
– 1 teaspoon of ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the sliced cabbage and cook until tender, about 5 minutes.
3. Add the lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Grilled Cabbage Wedges with Smoky BBQ Sauce
Elevate your summer BBQ game with these flavorful and refreshing grilled cabbage wedges smothered in a tangy, smoky BBQ sauce.
Ingredients:
– 1 large head of cabbage
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup Smoky BBQ Sauce (homemade or store-bought)
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the cabbage into 8 wedges, removing the core from each wedge.
3. Brush both sides of each wedge with olive oil and season with salt and pepper.
4. Grill the cabbage wedges for 5-7 minutes per side, or until tender and slightly charred.
5. Once grilled, brush each wedge with Smoky BBQ Sauce.
6. Serve immediately, garnished with chopped cilantro or scallions if desired.
Cooking Time: Approximately 20-25 minutes
Vegan Cabbage and Tofu Dumplings
These savory dumplings are a delicious and satisfying vegan twist on traditional Chinese cuisine, packed with the flavors of cabbage, tofu, and aromatics. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 head of cabbage, finely chopped
– 1/2 block of firm tofu, crumbled
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 1 teaspoon of grated ginger
– 1 package of vegan dumpling wrappers (about 20-24 wrappers)
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine chopped cabbage, crumbled tofu, onion, garlic, soy sauce, sesame oil, and ginger. Mix well until all ingredients are fully incorporated.
2. Lay out a dumpling wrapper on a flat surface. Place 1-2 tablespoons of the cabbage-tofu mixture in the center of the wrapper.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges together to seal the dumpling.
4. Repeat with remaining wrappers and filling.
5. Cook dumplings according to package instructions (usually steaming or pan-frying). Serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Warm Vegan Cabbage and White Bean Salad
Cozy up with this comforting salad that combines tender cabbage, creamy white beans, and savory spices. Perfect for a chilly evening or a quick lunch option.
Ingredients:
– 1 medium head of cabbage, thinly sliced
– 1 can (15 oz) white beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– Optional: 1/4 cup nutritional yeast for an extra cheesy flavor
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the sliced cabbage to the skillet and cook for about 5 minutes, or until it starts to soften.
4. Add the garlic, caraway seeds, salt, and pepper to the skillet. Stir well to combine.
5. Add the white beans to the skillet and stir to combine with the cabbage mixture.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cabbage is tender.
7. Remove from the oven and sprinkle with nutritional yeast if using. Serve warm.
Cooking Time: 25-30 minutes
Vegan Cabbage and Pea Risotto
This creamy risotto recipe combines tender cabbage and sweet peas with a flavorful vegan base, perfect for a comforting and satisfying meal.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cabbage
– 1 cup fresh peas
– 1 teaspoon white wine (optional)
– 1/4 cup nutritional yeast
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, add the shredded cabbage, fresh peas, white wine (if using), and nutritional yeast. Season with salt and pepper to taste.
7. Continue cooking for an additional 5-7 minutes, or until the rice is creamy and the vegetables are tender.
Cooking Time: 30-40 minutes
Quick Pickled Vegan Cabbage Slaw
Quick Pickled Vegan Cabbage Slaw
This refreshing slaw is a perfect side dish or topping for your favorite vegan dishes. With its tangy and crunchy texture, it’s sure to add a burst of flavor to any meal.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 1/4 cup apple cider vinegar
– 2 tablespoons maple syrup
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup water
Instructions:
1. In a large bowl, combine the cabbage and salt. Massage the cabbage for about 5 minutes to help release its natural juices.
2. In a small saucepan, bring the apple cider vinegar, maple syrup, lemon juice, and black pepper to a boil over medium heat.
3. Reduce the heat to low and simmer for 10-12 minutes or until the liquid has reduced slightly and the flavors have melded together.
4. Pour the pickling liquid over the cabbage mixture and let it sit at room temperature for at least 30 minutes or refrigerate overnight.
5. Stir in the water and adjust the seasoning if needed.
Cooking Time: 10-12 minutes
Vegan Cabbage and Sweet Potato Hash
A hearty and flavorful plant-based twist on the classic hash, perfect for a cozy breakfast or brunch.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 small cabbage head, shredded
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, or chives) for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato with 1 tablespoon olive oil, salt, and pepper until well coated.
3. Spread the sweet potato on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and cook for 5 minutes or until caramelized.
5. Add the garlic, cabbage, smoked paprika, salt, and pepper to the skillet. Cook for an additional 5-7 minutes or until the cabbage is tender and slightly browned.
6. Once the sweet potato is done, chop it into smaller pieces and add it to the skillet with the cabbage mixture. Stir well to combine.
Cooking Time: Approximately 35-40 minutes
Summary
Discover the versatility of cabbage with these 20 delicious vegan recipes! From comforting stews to crunchy salads, and from savory stir-fries to indulgent dumplings, there’s something for every occasion. Try your hand at making Vegan Cabbage Rolls with Lentil Filling, Spicy Asian-Inspired Stir-Fried Cabbage, or Creamy Vegan Coleslaw with Tahini Dressing. Or go bold with Roasted Cabbage Steaks with Garlic and Herbs, Kimchi-Style Fermented Vegan Cabbage, or Braised Red Cabbage with Apples and Balsamic. Whatever your taste buds desire, this collection of recipes will inspire you to get creative in the kitchen!
