When it comes to exploring the world of plant-based cooking, one ingredient often gets overlooked: cabbage. This versatile vegetable is a staple in many cuisines around the globe, from Korean kimchi to German sauerkraut. And yet, when it comes to vegan recipes, cabbage is frequently relegated to the background. Not today! In this article, we’re shining a spotlight on 20 delicious vegan cabbage recipes that are sure to impress your friends and family. From hearty soups and stews to crunchy salads and savory stir-fries, there’s something for every taste and occasion.
Vegan Stuffed Cabbage Rolls with Lentils and Rice
This recipe combines the flavors of lentils, rice, and spices within a tender cabbage leaf, perfect for a hearty and nutritious meal.
Ingredients:
– 1 medium-sized head of cabbage
– 1 cup cooked brown rice
– 1/2 cup cooked green or brown lentils
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
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 to make them pliable.
3. In a bowl, mix cooked rice, lentils, onion, garlic, cumin, paprika, salt, and pepper.
4. Lay a cabbage leaf flat, place about 1/4 cup of the filling mixture onto the center of the leaf, and roll it up tightly.
5. Place the rolled cabbage rolls seam-side down in a baking dish, drizzle with olive oil, and cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cabbage is tender.
Cooking Time: 45-50 minutes
Creamy Vegan Coleslaw with Tahini Dressing
A refreshing twist on the classic coleslaw, this creamy vegan recipe combines the tanginess of tahini dressing with the crunch of shredded cabbage and carrots.
Ingredients:
– 1 head of cabbage, shredded
– 2 medium carrots, peeled and grated
– 1/4 cup tahini
– 2 tablespoons apple cider vinegar
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a blender or food processor, blend the tahini, apple cider vinegar, lemon juice, salt, black pepper, and garlic until smooth.
3. Pour the tahini dressing over the cabbage mixture and toss to coat.
4. Sprinkle with chopped parsley and serve.
Cooking Time: 10 minutes
Spicy Vegan Cabbage Stir-Fry with Tofu
Get ready to spice up your mealtime with this flavorful and nutritious stir-fry recipe, packed with the goodness of cabbage, tofu, and a hint of heat.
Ingredients:
– 1 medium head of cabbage, thinly sliced
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 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 the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the onion, garlic, and ginger. Cook until the onion is translucent, about 2-3 minutes.
4. Add the cabbage to the pan and cook until it starts to soften, about 2-3 minutes.
5. Stir in the soy sauce, rice vinegar, and red pepper flakes. Cook for an additional minute.
6. Return the tofu to the pan and stir to combine with the cabbage mixture.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Vegan Cabbage and Potato Curry
A flavorful and comforting vegan curry that combines the natural sweetness of potatoes with the earthy taste of cabbage, all wrapped up in a rich and aromatic spice blend.
Ingredients:
– 1 medium cabbage, thinly sliced
– 2-3 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons vegan oil (such as coconut or olive)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, curry powder, cumin, and turmeric; cook for another minute, stirring constantly.
4. Add the sliced cabbage, diced potatoes, canned tomatoes, and vegetable broth. Season with salt and pepper to taste.
5. Bring the mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes, or until the potatoes are tender.
6. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Easy Vegan Cabbage Soup with Tomatoes
A hearty and comforting soup that’s perfect for a chilly day. This recipe is a great way to use up any cabbage you may have on hand.
Ingredients:
– 1 medium-sized head of cabbage, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon caraway seeds (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high 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, diced tomatoes, vegetable broth, caraway seeds (if using), salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the cabbage is tender.
Cooking Time: 25-30 minutes
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 richness of balsamic vinegar.
Ingredients:
– 1 large head of red cabbage, thinly sliced
– 2 medium-sized apples, peeled and sliced
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the sliced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced cabbage and cook until slightly wilted, about 10 minutes.
5. Add the sliced apples and balsamic vinegar. Stir to combine.
6. Season with salt and pepper to taste.
7. Reduce heat to low and simmer, covered, for 30-40 minutes or until the cabbage is tender.
Cooking Time: 45-50 minutes
Vegan Cabbage and Chickpea Stew
A hearty and comforting vegan stew that’s perfect for a cozy evening meal.
Ingredients:
– 1 medium cabbage, chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, bell pepper, smoked paprika, and cumin. Cook for an additional 2-3 minutes.
4. Add the chopped cabbage and chickpeas to the pot. Stir to combine.
5. Pour in the vegetable broth and season with salt and pepper to taste.
6. Bring the stew to a simmer and cook until the cabbage is tender, about 20-25 minutes.
Cooking Time: 20-25 minutes
Korean-Inspired Vegan Kimchi
Kimchi, a staple in Korean cuisine, is a fermented vegetable dish that’s packed with flavor and nutrients. This vegan version uses plant-based ingredients to replicate the bold, spicy taste of traditional kimchi.
Ingredients:
– 2 cups mixed vegetables (napa cabbage, carrots, cucumber, bell peppers)
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Cut the mixed vegetables into bite-sized pieces and set aside.
2. In a blender or food processor, combine chili flakes, garlic, ginger, apple cider vinegar, water, and sesame oil. Blend until smooth.
3. Combine the blended mixture with the prepared vegetables in a large bowl. Mix well to coat.
4. Pack the kimchi mixture into a jar or container, pressing down firmly to remove air pockets.
5. Store in the refrigerator for at least 24 hours to allow fermentation.
Cooking Time: None (fermentation time: 24 hours)
Vegan Cabbage and Mushroom Stir-Fry
A flavorful and nutritious vegan dish that combines the crunch of cabbage with the earthiness of mushrooms, all in one quick and easy stir-fry.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 cups mixed mushrooms (such as shiitake, cremini, and button), sliced
– 2 tablespoons vegan stir-fry sauce
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
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 minutes.
3. Add the mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
4. Add the cabbage; stir-fry until it’s tender but still crisp, about 5 minutes.
5. Stir in the vegan stir-fry sauce; season with salt and pepper to taste.
6. Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Crunchy Vegan Cabbage Salad with Peanut Dressing
Transform ordinary cabbage into a crunchy and flavorful masterpiece with this vegan recipe! This refreshing salad is perfect for hot summer days or as a healthy side dish.
Ingredients:
– 1 medium-sized head of green cabbage, thinly sliced
– 1/2 cup raw peanuts
– 2 tablespoons apple cider vinegar
– 1 tablespoon peanut butter
– 1 teaspoon honey
– Salt and pepper to taste
– Chopped scallions or cilantro for garnish (optional)
Instructions:
1. In a large bowl, massage the cabbage slices with your hands for about 5 minutes to soften them.
2. In a blender or food processor, combine peanuts, apple cider vinegar, peanut butter, and honey. Blend until smooth.
3. Add the dressing to the cabbage mixture and toss until coated.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions or cilantro, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Vegan Cabbage and Carrot Slaw with Lemon Vinaigrette
Brighten up your meals with this refreshing vegan slaw, perfect for topping sandwiches, salads, or enjoying as a side dish. The tangy lemon vinaigrette brings out the natural sweetness of the cabbage and carrots.
Ingredients:
– 1 medium head of cabbage, shredded
– 2 medium carrots, peeled and grated
– 2 tablespoons apple cider vinegar
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup vegan mayonnaise (such as Vegenaise)
– 1/4 teaspoon salt
– Fresh parsley leaves for garnish
Instructions:
1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a small bowl, whisk together the apple cider vinegar, lemon juice, vegan mayonnaise, and salt.
3. Pour the vinaigrette over the slaw mixture and toss to coat.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Garnish with fresh parsley leaves before serving.
Cooking Time: None, as this is a cold dish.
Sweet and Sour Vegan Cabbage Stir-Fry
A flavorful and refreshing vegan twist on a classic dish, this sweet and sour cabbage stir-fry is perfect for a quick and easy weeknight dinner.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 tablespoons soy sauce (make sure it’s vegan)
– 2 tablespoons rice vinegar
– 2 tablespoons maple syrup
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup chopped scallions for garnish
Instructions:
1. In a large skillet or wok, heat the sesame oil over medium-high heat.
2. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the thinly sliced cabbage and stir-fry for 5-6 minutes, or until it reaches your desired level of tenderness.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup.
6. Pour the sweet and sour glaze over the cabbage mixture and stir-fry for an additional 2-3 minutes, until the cabbage is well coated.
7. Garnish with chopped scallions and serve hot.
Cooking Time: 15-20 minutes
Vegan Cabbage Wraps with Spiced Tempeh
Vegan Cabbage Wraps with Spiced Tempeh: A flavorful and nutritious twist on traditional wraps!
Ingredients:
– 1 medium-sized cabbage, leaves separated
– 1/2 cup spiced tempeh (see below for recipe)
– 1 tablespoon hummus
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
Spiced Tempeh Recipe:
– 1/4 cup tempeh crumbles
– 1 tablespoon soy sauce
– 1 tablespoon maple syrup
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together tempeh crumbles, soy sauce, maple syrup, cumin, smoked paprika, and salt.
3. Spread the spiced tempeh mixture on a baking sheet lined with parchment paper.
4. Bake for 10-12 minutes or until fragrant and slightly caramelized.
5. Meanwhile, prepare the cabbage leaves by blanching them in boiling water for 30 seconds to make them pliable.
6. Assemble the wraps by spreading hummus on each leaf, followed by a spoonful of spiced tempeh, and finishing with a sprinkle of cilantro.
7. Serve immediately.
Cooking Time: 12-15 minutes
Garlicky Vegan Sautéed Cabbage
This recipe transforms ordinary cabbage into a flavorful and aromatic side dish, perfect for accompanying your favorite vegan main courses.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– 1 tablespoon of apple cider vinegar
– Salt and pepper to taste
– Optional: 1/4 teaspoon of red pepper flakes (for some heat)
Instructions:
1. In a large skillet or sauté pan, heat the olive oil over medium-high heat.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the sliced cabbage to the pan, stirring to combine with the garlic and oil.
4. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
5. Remove from heat and stir in the apple cider vinegar. Season with salt, pepper, and red pepper flakes (if using).
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Vegan Cabbage and White Bean Soup
A hearty and comforting soup that’s perfect for a chilly day, this Vegan Cabbage and White Bean Soup is a flavorful blend of sautéed cabbage, creamy white beans, and aromatic spices.
Ingredients:
– 1 medium head of cabbage, chopped
– 1 can (15 oz) white kidney beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the chopped cabbage, cumin, smoked paprika, salt, and pepper to the pot. Cook until the cabbage is tender, about 10-12 minutes.
3. Stir in the white beans and vegetable broth. Bring the mixture to a simmer.
4. Reduce heat to low and let the soup simmer for 15-20 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 30-40 minutes
One-Pot Vegan Cabbage and Potato Skillet
A hearty and flavorful one-pot meal that’s perfect for a quick weeknight dinner or lunch. This recipe combines sautéed cabbage, potatoes, and onions in a savory tomato-based sauce.
Ingredients:
– 1 medium cabbage, thinly sliced
– 2-3 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat the olive oil in a large oven-safe skillet over medium-high 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 sliced cabbage and cook until slightly wilted, about 5 minutes.
5. Add the cubed potatoes, diced tomatoes, smoked paprika, salt, and pepper. Stir to combine.
6. Cover the skillet with a lid or foil and transfer it to the preheated oven.
7. Bake at 400°F (200°C) for 30-40 minutes or until the potatoes are tender.
Cooking Time: 30-40 minutes
Serves: 4-6 people
Vegan Cabbage and Lentil Dal
This hearty and comforting dal is a perfect blend of protein-rich lentils, sweet caramelized cabbage, and aromatic spices. Serve it with some fluffy rice or naan for a satisfying meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 small head of cabbage, thinly sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
2. While the lentils cook, heat oil in a separate pan over medium heat. Add onion and garlic; sauté until softened.
3. Add cabbage to the pan; cook for 5-7 minutes, or until it starts to caramelize.
4. Stir in cumin, curry powder, salt, and pepper. Cook for an additional minute.
5. Combine cooked lentils with the cabbage mixture. Simmer for 5 minutes to allow flavors to meld.
Cooking Time: 40-45 minutes
Roasted Cabbage Steaks with Vegan Parmesan
Transform ordinary cabbage into a show-stopping main course with this innovative recipe. Crisp, caramelized cabbage steaks are elevated by a sprinkle of creamy vegan Parmesan.
Ingredients:
– 1 medium-sized head of cabbage
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegan Parmesan cheese (homemade or store-bought)
– 1 tablespoon lemon juice
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Remove the cabbage leaves from the head, and slice them into thick steaks.
3. In a large bowl, toss the cabbage steaks with olive oil, salt, and black pepper until they’re evenly coated.
4. Place the cabbage steaks on a baking sheet in a single layer, leaving some space between each steak.
5. Roast the cabbage for 20-25 minutes, or until it’s tender and caramelized, flipping halfway through.
6. Sprinkle vegan Parmesan cheese over the roasted cabbage steaks and drizzle with lemon juice.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Vegan Cabbage and Noodle Stir-Fry
A flavorful and healthy vegan stir-fry that combines tender cabbage, noodles, and savory spices.
Ingredients:
– 1 medium head of cabbage, thinly sliced
– 1 cup of vegan noodles (such as rice noodles or soba noodles)
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon of soy sauce
– 1 teaspoon of sesame oil
– Salt and pepper to taste
– Optional: 1/4 cup of chopped scallions for garnish
Instructions:
1. Cook the noodles according to package instructions and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the sliced cabbage and cook until tender, about 5 minutes.
6. Stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
7. Add the cooked noodles and stir-fry everything together for about 2-3 minutes.
8. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Simple Vegan Fermented Sauerkraut
Create a tangy and probiotic-rich condiment with this easy recipe. Sauerkraut is a classic German fermented cabbage dish that’s perfect for adding flavor and nutrition to your meals.
Ingredients:
– 5 lbs (2.3 kg) green cabbage, shredded
– 1 tablespoon sea salt
– 1/4 cup (60 ml) water
Instructions:
1. In a large bowl, massage the shredded cabbage with your hands for about 5 minutes to help release its natural juices.
2. In a separate bowl, mix the sea salt and water until the salt is dissolved.
3. Add the brine solution to the cabbage mixture and stir well to combine.
4. Pack the cabbage mixture into a clean glass jar or container, pressing down firmly to eliminate any air pockets.
5. Leave the sauerkraut at room temperature (68°F – 72°F / 20°C – 22°C) for 3-5 days, depending on your desired level of fermentation.
6. Once the sauerkraut has reached your desired level of sourness and tanginess, store it in the refrigerator to slow down the fermentation process.
Cooking Time: 3-5 days
Summary
Discover the delicious world of vegan cabbage recipes! From hearty stews and curries to crunchy salads and wraps, this collection of 20 mouth-watering dishes will inspire your next meal. Whether you’re a seasoned vegan or just looking for some tasty new ideas, these recipes are sure to please. Try stuffed cabbage rolls with lentils and rice, creamy coleslaw with tahini dressing, or spicy stir-fry with tofu and cabbage. With options ranging from easy soups to more complex sauerkraut fermenting, there’s something for every occasion.
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