When it comes to incorporating more plant-based meals into your diet, there’s no better way to start than with a humble head of cabbage. This versatile veggie is packed with nutrients and can be used in a wide variety of dishes, from hearty soups and stews to crunchy salads and savory stir-fries.
Whether you’re a seasoned vegan or just looking for some inspiration to add more plant-based meals to your menu, we’ve got you covered! In this article, we’ll explore 24 delicious vegan cabbage recipes that are sure to please even the pickiest of eaters. From classic comfort foods to innovative international dishes, there’s something on this list for everyone.
So what are you waiting for? Dive in and start cooking up a storm with these mouthwatering vegan cabbage recipes!
Vegan Cabbage Rolls with Lentils and Mushrooms
Transform cabbage leaves into delicious vegan rolls filled with a hearty lentil and mushroom mixture. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 head of cabbage
– 1 cup cooked lentils
– 1 cup mixed mushrooms (such as cremini, shiitake, and button)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: your favorite tomato sauce for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions.
3. In a pan, sauté mushrooms, garlic, and olive oil until the mixture is tender. Add thyme, salt, and pepper to taste.
4. Remove cabbage leaves from their head by blanching them in boiling water for 30 seconds. Let cool, then remove excess moisture.
5. Place about 1/4 cup of lentil-mushroom mixture onto a cabbage leaf, leaving a 1-inch border around the edges.
6. Fold the bottom half of the leaf over the filling, then fold in the sides and roll up to form a neat package.
7. Place rolls seam-side down in a baking dish, cover with tomato sauce (if using), and bake for 25-30 minutes or until cabbage is tender.
Cooking Time: 30-40 minutes
Spicy Vegan Cabbage Stir-Fry
Add a spicy kick to your meal with this vegan cabbage stir-fry recipe, packed with flavor and nutrients.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 2 tablespoons of vegetable oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon of grated fresh ginger
– 1/4 teaspoon of red pepper flakes (adjust to desired spiciness)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger; stir-fry for another minute.
4. Add the cabbage and red pepper flakes; stir-fry until the cabbage is tender-crisp, about 5-6 minutes.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Creamy Vegan Cabbage Soup
A comforting and flavorful soup that’s perfect for a chilly evening. This creamy vegan cabbage soup is a game-changer for those who thought they didn’t like cabbage.
Ingredients:
– 1 medium-sized head of cabbage, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/2 cup non-dairy cream (such as soy or coconut-based)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped cabbage, vegetable broth, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the cabbage is tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. Stir in the non-dairy cream and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Vegan Cabbage and Potato Curry
Vegan Cabbage and Potato Curry Recipe
Summary: This hearty curry recipe combines the comfort of potatoes with the crunch of cabbage, all wrapped up in a flavorful and aromatic sauce.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 medium cabbage, shredded
– 2-3 medium-sized potatoes, peeled and diced
– 1 can (14 oz) diced tomatoes
– 1 cup vegan curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (15 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the cabbage, potatoes, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 5-7 minutes or until the vegetables are tender.
5. Stir in the diced tomatoes and coconut milk.
6. Season with salt and pepper to taste.
7. Simmer the curry for an additional 10-15 minutes or until heated through.
8. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Roasted Vegan Cabbage Steaks
Roasted Vegan Cabbage Steaks: A Game-Changing Side Dish!
Ingredients:
– 1 large head of cabbage, outer leaves removed and sliced into 1-inch thick “steaks”
– 2 tablespoons olive oil
– 1 teaspoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lemon juice, salt, and black pepper.
3. Add the cabbage steaks to the bowl and toss to coat with the marinade.
4. Line a baking sheet with parchment paper and arrange the cabbage steaks in a single layer.
5. Roast for 20-25 minutes or until the cabbage is tender and slightly caramelized, flipping halfway through.
6. Garnish with chopped parsley before serving.
Cooking Time: 20-25 minutes
Vegan Cabbage and Apple Slaw
A refreshing twist on traditional coleslaw, this vegan version combines the crunch of cabbage with the sweetness of apples and a hint of tanginess from apple cider vinegar.
Ingredients:
– 1 medium head of cabbage, shredded
– 2 apples (Granny Smith or Gala), peeled and diced
– 2 tablespoons apple cider vinegar
– 1 tablespoon maple syrup
– 1 teaspoon Dijon mustard
– 1/4 cup vegan mayonnaise (or plain Greek yogurt for a lighter version)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the shredded cabbage, diced apples, apple cider vinegar, maple syrup, and Dijon mustard.
2. Mix until the ingredients are well combined and the slaw is evenly coated with the dressing.
3. Stir in the vegan mayonnaise (or Greek yogurt) until the slaw reaches your desired consistency.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None needed! This slaw is best served chilled, so simply prepare it ahead of time and refrigerate until ready to serve.
Hearty Vegan Cabbage and Bean Stew
Warm up with this comforting, plant-based stew that’s packed with nutrients and flavor. This recipe is a perfect way to cozy up on a chilly day or as a nutritious meal prep option.
Ingredients:
– 1 medium cabbage, chopped
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion, garlic, and carrots in a little water until tender.
2. Add the cabbage, black beans, bell pepper, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the cabbage is tender.
5. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 25-30 minutes
Vegan Cabbage Pad Thai
A flavorful and healthy twist on the classic Thai dish, this Vegan Cabbage Pad Thai recipe replaces noodles with crunchy cabbage for a delightful twist.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 2 tablespoons of vegan peanut butter
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 cup of mixed vegetables (bell peppers, carrots, green beans)
– 2 tablespoons of soy sauce
– 1 tablespoon of maple syrup
– 1/4 teaspoon of red pepper flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the mixed vegetables in a large skillet over medium-high heat until tender, about 5 minutes.
2. In a separate pan, sauté the cabbage with garlic, ginger, soy sauce, maple syrup, and red pepper flakes over medium heat until slightly caramelized, about 7-8 minutes.
3. Combine the cooked vegetables and cabbage mixture in the same skillet.
4. Stir in vegan peanut butter to coat the mixture evenly.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-17 minutes
Simple Vegan Cabbage and Carrot Salad
A refreshing and healthy salad that’s perfect for a quick lunch or dinner. This recipe combines the crunch of cabbage and carrots with a tangy dressing, all without any animal products.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 medium-sized carrots, peeled and grated
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced cabbage and grated carrots.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, and lemon juice.
3. Pour the dressing over the cabbage mixture and toss until everything is well coated.
4. Season with salt and pepper to taste.
5. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Cooking Time: 10 minutes
Vegan Stuffed Cabbage with Quinoa
A flavorful and nutritious vegan twist on traditional stuffed cabbage rolls, featuring quinoa and a medley of vegetables.
Ingredients:
– 1 large head of cabbage
– 1 cup cooked quinoa
– 1/2 cup black beans, cooked and mashed
– 1/2 cup diced bell peppers
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanching them in boiling water for 30 seconds. Shock in an ice bath, then drain and set aside.
3. In a large bowl, combine cooked quinoa, mashed black beans, diced bell peppers, chopped parsley, olive oil, smoked paprika, salt, and pepper. Mix well.
4. Lay a cabbage leaf flat and place about 1/2 cup of the quinoa mixture in the center. Fold the sides over the filling, then roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. Place the stuffed cabbage rolls seam-side down in a large baking dish. Cover with foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 20-25 minutes, or until the cabbage is tender.
Cooking Time: 50-55 minutes
Vegan Cabbage and Pea Risotto
This creamy and nutritious risotto is a perfect vegan take on the classic Italian dish. The sweetness of peas and cabbage pairs perfectly with the savory flavors of vegetable broth, making it a hearty and comforting meal.
Ingredients:
– 1 medium-sized onion, finely chopped
– 2 cloves of garlic, minced
– 2 cups of mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup of peas
– 1 head of cabbage, thinly sliced
– 4 cups of vegetable broth, warmed
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Vegan risotto rice (about 2 cups cooked)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add the peas, cabbage, vegetable broth, and thyme. Bring to a simmer and let cook for 15-20 minutes or until the cabbage is tender.
4. Stir in cooked risotto rice and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Tangy Vegan Cabbage Kimchi
Kimchi, a traditional Korean fermented condiment, gets a vegan twist with this tangy and crunchy cabbage recipe.
Ingredients:
– 2 lbs napa cabbage, thinly sliced
– 1/4 cup vegan kimchi paste (homemade or store-bought)
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
– 1 teaspoon garlic, minced
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– Salt, to taste
Instructions:
1. In a large bowl, combine cabbage and vegan kimchi paste. Massage the cabbage with your hands until it’s evenly coated.
2. In a separate bowl, whisk together apple cider vinegar, water, ginger, garlic, and red pepper flakes (if using).
3. Pour the vinegar mixture over the cabbage mixture and massage again to combine.
4. Season with salt to taste.
5. Pack the kimchi mixture into a jar or container, pressing out any air pockets. Leave at least 1 inch of headspace.
6. Let it ferment in the refrigerator for 1-3 days, or until it reaches your desired level of tanginess.
Cooking Time: 1-3 days (fermentation time)
Vegan Cabbage and Lentil Dal
This hearty and comforting dal is a perfect blend of Indian-inspired flavors with the added nutrition of cabbage and lentils. A great source of plant-based protein, fiber, and vitamins, this recipe is sure to become a staple in your vegan kitchen.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium cabbage, shredded
– 1 cup red or yellow lentils, rinsed and drained
– 4 cups water or vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic over medium heat until softened.
2. Add the cabbage and cook for 5 minutes, or until tender.
3. Add the lentils, water or broth, cumin, curry powder, and salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Savory Vegan Cabbage Pancakes
Transform ordinary cabbage into a crispy, flavorful pancake with this simple recipe. Perfect as a side dish or main course, these savory pancakes are packed with nutrients and plant-based goodness.
Ingredients:
– 1 medium head of cabbage, finely chopped
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/4 cup vegan batter mix (optional)
Instructions:
1. In a large bowl, combine chopped cabbage, flour, salt, and pepper.
2. Add olive oil, onion, and garlic to the bowl. Mix until well combined.
3. Using your hands or a spoon, shape the mixture into 8-10 patties.
4. Heat a non-stick skillet or griddle over medium heat.
5. Cook pancakes for 4-5 minutes per side, until golden brown and crispy.
6. Serve hot with your favorite toppings or as part of a meal.
Cooking Time: 15-20 minutes
Vegan Cabbage and Chickpea Stir-Fry
Get ready for a flavorful and nutritious stir-fry that’s perfect for a quick weeknight dinner! This vegan recipe combines the crunch of cabbage with the creaminess of chickpeas, all in one delicious dish.
Ingredients:
– 1 medium head of cabbage, thinly sliced
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the cabbage; cook until it starts to soften, about 5 minutes.
4. Stir in the chickpeas, soy sauce, salt, and pepper. Cook for an additional 2-3 minutes, or until the cabbage is tender.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Sweet and Sour Vegan Cabbage
Sweet and Sour Vegan Cabbage: A tangy twist on traditional cabbage dishes!
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 1/4 cup vegan sweet and sour sauce (homemade or store-bought)
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large skillet or wok, heat the sesame oil over medium-high heat.
2. Add the sliced cabbage, minced garlic, and grated ginger. Cook for 5-7 minutes, or until the cabbage is slightly caramelized.
3. In a small bowl, whisk together the vegan sweet and sour sauce, soy sauce, and salt. Pour the mixture over the cooked cabbage.
4. Stir-fry everything together for an additional 2-3 minutes, ensuring the cabbage is well coated with the sweet and sour sauce.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped scallions or sesame seeds if desired.
Cooking Time: 15-20 minutes
Vegan Cabbage and Tomato Soup
A hearty and comforting soup that’s perfect for a chilly day, this vegan cabbage and tomato soup is a delicious and nutritious meal option. With the sweetness of tomatoes and the crunch of fresh cabbage, you’ll be hooked from the first spoonful!
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 3 cups chopped fresh cabbage
– 2 medium tomatoes, diced
– 4 cups vegetable broth
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. In a large pot, sauté the onion and garlic over medium heat until softened.
2. Add the chopped cabbage and cook until wilted, about 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, apple cider vinegar, smoked paprika (if using), salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup has reached desired consistency.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 20-25 minutes
Crispy Vegan Cabbage Fritters
Get ready to delight your taste buds with these crispy and flavorful vegan cabbage fritters, perfect as a snack or side dish. Made with shredded cabbage, chickpea flour, and spices, these bite-sized treats are free from animal products and packed with nutrients.
Ingredients:
– 1 medium head of cabbage, shredded
– 1/2 cup chickpea flour
– 1/4 cup cornstarch
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon lemon juice
– 1/4 cup vegan mayonnaise (or plain yogurt)
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine shredded cabbage, chickpea flour, cornstarch, baking powder, salt, and pepper.
2. Mix well until the cabbage is evenly coated with the dry ingredients.
3. Add lemon juice, vegan mayonnaise (or plain yogurt), and mix until a thick batter forms.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small balls of the cabbage mixture into the hot oil, about 1/4 cupfuls.
6. Fry for 3-4 minutes on each side, until crispy and golden brown.
7. Drain fritters on paper towels and serve warm.
Cooking Time: About 10-12 minutes total.
Vegan Cabbage and Spinach Pasta
This recipe combines the comforting warmth of pasta with the nutritious benefits of cabbage and spinach, all while being vegan-friendly. It’s a simple yet satisfying meal that’s perfect for a cozy night in.
Ingredients:
– 8 oz pasta of your choice
– 1 medium-sized cabbage, thinly sliced
– 2 cups fresh spinach leaves
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Nutritional yeast (optional)
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced cabbage and cook for 5-7 minutes until slightly caramelized.
5. Stir in the fresh spinach leaves and cook until wilted.
6. Combine the cooked pasta, cabbage mixture, and dried oregano. Season with salt and pepper to taste.
7. If desired, sprinkle nutritional yeast on top for an extra cheesy flavor.
Cooking Time: 20-25 minutes
Vegan Cabbage and Mushroom Pie
A savory and comforting pie that’s perfect for a cozy evening meal or as a delicious brunch option. This vegan cabbage and mushroom pie is a great way to enjoy the flavors of the season in a new and exciting way.
Ingredients:
– 1 head of cabbage, shredded
– 2 cups of mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of vegan cream cheese (softened)
– 1/4 cup of nutritional yeast
– 1 tablespoon of olive oil
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion, mushrooms, and garlic until tender.
3. Add the shredded cabbage and cook until wilted.
4. Roll out the pie crust and fill with the cabbage mixture.
5. Top with the vegan cream cheese mixture (softened) and sprinkle with nutritional yeast.
6. Bake for 35-40 minutes or until the filling is hot and bubbly.
Cooking Time: 35-40 minutes
Refreshing Vegan Cabbage and Cucumber Salad
This crunchy and refreshing salad is perfect for a hot summer day. Made with juicy cucumbers, sweet red cabbage, and a tangy dressing, it’s a great side dish or light lunch.
Ingredients:
– 1 head of red cabbage, thinly sliced
– 2 medium-sized cucumbers, peeled and thinly sliced
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large bowl, combine the sliced cabbage and cucumbers.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, and lemon juice.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or dill if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Vegan Cabbage and Sweet Potato Hash
A flavorful and nutritious vegan breakfast or brunch option that combines the natural sweetness of sweet potatoes with the crunch of cabbage.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 medium head of cabbage, thinly sliced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cabbage to the skillet; cook until slightly caramelized, about 10-12 minutes.
5. Once sweet potatoes are done, add them to the skillet with cabbage. Stir to combine.
6. Season with smoked paprika (if using) and salt to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Vegan Cabbage and Lentil Soup
This hearty soup is a perfect blend of flavors and textures, made with tender lentils, sweet cabbage, and aromatic spices. It’s a comforting and nutritious meal that’s easy to prepare.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium head cabbage, shredded
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté onion and garlic in a little water until softened.
2. Add cabbage, lentils, broth, tomatoes, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with additional salt and pepper if needed.
5. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 35-45 minutes
Vegan Cabbage and Avocado Wrap
A flavorful and refreshing vegan wrap that combines the crunch of sautéed cabbage with the creaminess of avocado, all wrapped up in a whole wheat tortilla.
Ingredients:
– 1 medium-sized cabbage, thinly sliced
– 2 ripe avocados, diced
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste
– 1 whole wheat tortilla
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the thinly sliced cabbage and cook for about 5 minutes, stirring occasionally, until it reaches your desired level of crispiness.
3. In a separate pan, sauté the sliced onion for about 2-3 minutes, or until translucent.
4. Assemble the wrap by spreading the cooked cabbage mixture onto the tortilla, followed by the diced avocado and sautéed onions.
5. Drizzle with apple cider vinegar and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Conclusion
Get ready to indulge in the versatility of cabbage with these 24 delicious vegan recipes! From hearty stews and soups to flavorful stir-fries and salads, there’s something for everyone. Try Vegan Cabbage Rolls with Lentils and Mushrooms or Spicy Vegan Cabbage Stir-Fry for a spicy kick. Or go sweet with Sweet and Sour Vegan Cabbage or Refreshing Vegan Cabbage and Cucumber Salad. Discover the perfect dish to suit your taste buds and dietary needs, all featuring the nutritious and delicious cabbage as the star ingredient.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
