Are you a fan of all things cabbage? We sure are! This humble veggie is packed with nutrients, fiber, and flavor. And when it’s combined with plant-based ingredients, the possibilities are endless. Whether you’re in the mood for something spicy and stir-fry-esque or creamy and comforting, we’ve got 18 delicious vegan cabbage recipes to inspire your next meal.
From classic coleslaw to international-inspired dishes like kimchi and tacos, there’s a vegan cabbage recipe out there for everyone. And the best part? These recipes are incredibly simple to make, requiring minimal prep time and effort. So go ahead, get creative in the kitchen, and let the power of plant-based eating transform your meals!
Spicy Vegan Cabbage Stir-Fry
This spicy vegan cabbage stir-fry is a flavorful and nutritious dish that’s perfect for a quick weeknight meal or a healthy lunch option. With the crunch of cabbage, the heat from chili flakes, and the savory flavor of soy sauce, this recipe will satisfy your cravings.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 2 tablespoons of vegan oil (such as canola or grapeseed)
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– 1/2 teaspoon of chili flakes
– 2 teaspoons of soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent, about 3-4 minutes.
3. Add the cabbage, chili flakes, and soy sauce. Stir-fry for 5-6 minutes, or until the cabbage is tender but still crisp.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions if desired.
6. Serve hot over rice, noodles, or enjoy on its own.
Cooking Time: 12-15 minutes
Creamy Vegan Cabbage Soup
A comforting and nutritious soup that’s perfect for a chilly evening. This recipe combines the earthy sweetness of cabbage with the creaminess of cashew cream, all while being free from animal products.
Ingredients:
– 1 medium-sized head of cabbage, chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup cashews
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped cabbage and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the cabbage is tender.
6. Soak the cashews in water for at least 30 minutes, then blend with 1/2 cup water until smooth.
7. Add the cashew cream to the pot along with the apple cider vinegar.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 25-30 minutes
Roasted Cabbage Steaks with Garlic Tahini Sauce
Elevate your vegetable game with this flavorful and nutritious recipe that brings out the best of cabbage’s natural sweetness. Roasting it to perfection and serving it with a creamy garlic tahini sauce is a match made in heaven.
Ingredients:
– 1 head of cabbage, separated into thick slices
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup tahini
– 3 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon water
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the cabbage slices with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until caramelized and tender.
4. Meanwhile, mix tahini, garlic, lemon juice, and water in a bowl.
5. Serve roasted cabbage steaks with garlic tahini sauce spooned over the top.
Cooking Time: 20-25 minutes
Vegan Cabbage Rolls with Lentil Filling
Vegan Cabbage Rolls with Lentil Filling: A Hearty and Flavorful Plant-Based Delight!
These cabbage rolls filled with a savory lentil mixture make for a satisfying and nutritious meal. Perfect for a cozy night in or a family gathering.
Ingredients:
– 1 head of cabbage, outer leaves removed
– 1 cup cooked lentils
– 1/2 cup cooked brown rice
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Vegan Worcestershire sauce (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked lentils, brown rice, chopped onion, minced garlic, tomato paste, smoked paprika, salt, and pepper. Mix well.
3. Remove the cabbage leaves from their head, blanch in boiling water for 30 seconds, then shock in an ice bath to stop cooking. This will make them easier to roll.
4. Place a tablespoon of the lentil mixture onto the center of each leaf, leaving a 1-inch border around the edges.
5. Roll the cabbage leaves into neat cylinders and place seam-side down in a baking dish.
6. Drizzle with Vegan Worcestershire sauce (if using) and cover with foil. Bake for 45-50 minutes or until the cabbage is tender.
Asian-Inspired Vegan Cabbage Salad
Brighten up your meal with this refreshing Asian-inspired vegan cabbage salad, bursting with flavors and textures!
Ingredients:
– 1 head of cabbage, thinly sliced
– 1/2 cup of chopped scallions (green onions)
– 1/4 cup of toasted sesame seeds
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– 1 tablespoon of honey
– 1 teaspoon of grated ginger
– Salt and pepper to taste
– Chopped cilantro or basil for garnish (optional)
Instructions:
1. In a large bowl, combine the sliced cabbage, chopped scallions, and toasted sesame seeds.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, and grated ginger until well combined.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro or basil, if desired.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes!
Vegan Coleslaw with Creamy Cashew Dressing
A refreshing twist on a classic coleslaw recipe, this vegan version features a creamy cashew dressing that’s free from dairy and added oils.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 1/2 cup cashews
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, soak the cashews in water for at least 4 hours.
2. Drain and rinse the cashews, then blend with 1/2 cup fresh water until smooth and creamy.
3. In a large bowl, combine the shredded cabbage, carrots, parsley, and scallions.
4. Pour the cashew dressing over the slaw mixture and toss to coat.
5. Season with salt, pepper, apple cider vinegar, and Dijon mustard.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None
Braised Red Cabbage with Apples and Balsamic
This autumnal side dish is a perfect blend of sweet, tangy, and savory flavors. The tender braised red cabbage pairs beautifully with the crunch of apples and the depth of balsamic glaze.
Ingredients:
– 1 head of red cabbage, thinly sliced
– 2-3 apples (Granny Smith or Braeburn), peeled and diced
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 1/4 cup balsamic vinegar
– 1/4 cup apple cider vinegar
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large Dutch oven or heavy pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add sliced red cabbage, diced apples, balsamic vinegar, apple cider vinegar, cinnamon, salt, and pepper. Stir to combine.
3. Cover the pot and bring to a simmer. Reduce heat to low and cook for 30-40 minutes or until the cabbage is tender.
4. Season with additional salt and pepper if needed. Garnish with fresh thyme leaves, if desired.
Cooking Time: 30-40 minutes
Vegan Cabbage and Potato Curry
This hearty and aromatic curry is a perfect blend of Indian spices, tender cabbage, and creamy potatoes. A comforting and nutritious meal that’s ready in under 30 minutes.
Ingredients:
– 1 medium cabbage, chopped
– 2-3 medium potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add chopped cabbage and diced potatoes. Stir well to combine.
4. Pour in coconut milk and season with salt and pepper.
5. Bring the mixture to a simmer and cook for 20-25 minutes or until the vegetables are tender.
6. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Stuffed Cabbage Casserole with Chickpeas
A hearty, flavorful vegetarian dish that combines the natural sweetness of cabbage with the savory goodness of chickpeas.
Ingredients:
– 1 large head of cabbage, cored and separated into leaves
– 1 can chickpeas (15.5 oz), drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup cooked brown rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat 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 softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stuff each cabbage leaf with a spoonful of the chickpea mixture (chickpeas, cooked brown rice, paprika, salt, and pepper).
5. Place the stuffed cabbage leaves in a greased 9×13-inch baking dish.
6. Cover with aluminum foil and bake for 45 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, or until the cabbage is tender.
Cooking Time: 60-70 minutes
Vegan Kimchi with Napa Cabbage
Kimchi, a traditional Korean side dish, gets a vegan twist with this recipe using Napa cabbage and a blend of savory spices. This spicy, sour, and umami-rich condiment is perfect for adding flavor to any meal.
Ingredients:
– 2 lbs Napa cabbage, thinly sliced
– 1/4 cup vegan Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup rice vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– Salt to taste
– Optional: additional ingredients like carrots, cucumbers, or scallions for added texture and flavor
Instructions:
1. In a large bowl, combine sliced cabbage, chili flakes, garlic, rice vinegar, water, ginger, and sesame oil.
2. Massage the mixture with your hands for about 5 minutes to help soften the cabbage and distribute flavors evenly.
3. Season with salt to taste.
4. Pack the kimchi into an airtight container or jar and refrigerate for at least 24 hours to allow fermentation.
5. Serve chilled, garnished with chopped scallions and toasted sesame seeds if desired.
Cooking Time: 30 minutes (plus fermentation time)
Cabbage and Carrot Vegan Spring Rolls
These crispy and delicious spring rolls are a perfect snack or appetizer for any occasion, packed with the flavors of shredded cabbage and carrots. Serve them with your favorite dipping sauce for an added bonus!
Ingredients:
– 1 head of cabbage, shredded
– 2 medium carrots, peeled and grated
– 1/2 cup vegan spring roll wrappers (usually found in the produce section or international aisle)
– 1/4 cup chopped scallions, white and green parts
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– Salt to taste
Instructions:
1. In a large bowl, combine shredded cabbage, grated carrots, chopped scallions, and minced garlic.
2. Add soy sauce, rice vinegar, and salt to the mixture; stir until well combined.
3. Lay a spring roll wrapper on a flat surface. Place about 1/4 cup of the cabbage-carrot mixture in the center of the wrapper.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Heat about 1 inch of oil in a large skillet or wok over medium-high heat. Cook spring rolls until golden brown and crispy, flipping halfway through (about 3-4 minutes per side).
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: 10-12 minutes
Vegan Cabbage and White Bean Stew
A hearty and comforting stew that’s perfect for a chilly evening. This recipe combines tender cabbage, creamy white beans, and aromatic spices to create a deliciously satisfying vegan dish.
Ingredients:
– 1 medium head of cabbage, chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add cabbage, beans, paprika, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Pour in broth and bring to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until cabbage is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with parsley if desired.
Cooking Time: 25-30 minutes
Grilled Cabbage Wedges with Vegan BBQ Sauce
This sweet and tangy recipe elevates the humble cabbage into a summer side dish sensation. Perfect for backyard gatherings or a quick weeknight meal, these grilled cabbage wedges smothered in vegan BBQ sauce are a flavor bomb!
Ingredients:
– 1 head of cabbage
– 2 tablespoons olive oil
– 1/4 cup vegan BBQ sauce (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the cabbage into wedges, removing the tough core from each piece.
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. Slather each wedge with vegan BBQ sauce and serve hot.
Cooking Time: 15-20 minutes
Vegan Cabbage and Mushroom Stir-Fry
A flavorful and nutritious stir-fry that combines the crunch of cabbage with the earthiness of mushrooms, all in a quick and easy-to-make dish.
Ingredients:
– 1 head of cabbage, thinly sliced
– 1 cup of mushrooms (such as cremini or shiitake), sliced
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1 teaspoon of soy sauce (make sure it’s vegan)
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the cabbage and stir-fry until it’s tender but still crisp, about 5 minutes.
5. Stir in the soy sauce and season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Cabbage and Lentil Vegan Tacos
A flavorful twist on traditional tacos, this recipe combines the heartiness of lentils with the crunch of sautéed cabbage.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 head of cabbage, thinly sliced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 corn tortillas
– Optional toppings: avocado, salsa, sliced radishes, cilantro
Instructions:
1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cabbage to the skillet and cook until slightly caramelized, stirring occasionally, about 5-6 minutes.
4. Season with cumin, salt, and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning lentils onto a tortilla, followed by cabbage mixture and any desired toppings.
Cooking Time: 40-50 minutes
Vegan Cabbage and Quinoa Stuffed Peppers
Transform ordinary peppers into a flavorful and nutritious meal with this simple vegan recipe. Perfect for a weeknight dinner or special occasion, these stuffed peppers are packed with fiber-rich quinoa, sautéed cabbage, and aromatic spices.
Ingredients:
– 4 bell peppers (any color)
– 1 cup cooked quinoa
– 1/2 cup chopped cabbage
– 1 small onion, finely chopped
– 1 minced garlic clove
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, mix cooked quinoa, chopped cabbage, onion, garlic, smoked paprika, salt, and pepper.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 25 minutes, then remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Simple Vegan Cabbage and Rice Pilaf
This hearty pilaf combines the comforting warmth of rice with the crunch of sautéed cabbage, making it a perfect side dish for any meal.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 medium head of cabbage, thinly sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a large saucepan, bring the water to a boil. Add the rice, cover, reduce heat to low, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
3. While the rice cooks, heat the olive oil in a separate skillet over medium-high heat. Add the sliced cabbage and cook, stirring occasionally, until it’s tender and slightly caramelized, about 5-7 minutes.
4. Once the rice is cooked, fluff it with a fork and add the sautéed cabbage on top. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Vegan Cabbage and Chickpea Stir-Fry
This quick and easy recipe combines the crunch of cabbage with the creamy flavor of chickpeas, all wrapped up in a savory stir-fry. Perfect for a weeknight dinner or lunch on-the-go!
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the cabbage and cook until it starts to soften, about 5 minutes.
5. Stir in the chickpeas, soy sauce, salt, and pepper. Cook for an additional 2-3 minutes.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to fall in love with the humble cabbage! This article features 18 deliciously simple vegan recipes that showcase the versatility and flavor of this underrated vegetable. From spicy stir-fries to creamy soups, hearty stews, and crunchy salads, there’s something for every taste and occasion. Whether you’re a seasoned vegan or just looking for new ideas, these recipes are sure to inspire you to get creative with cabbage in the kitchen.
