Vegan Cabbage Recipes
Recipes

Vegan Cabbage Recipes

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Cabbage is an often underrated vegetable, but it’s one of the most versatile and nutritious ingredients you can use in vegan cooking. Packed with fiber, antioxidants, vitamins, and minerals, cabbage can be transformed into a variety of delicious dishes that range from crunchy salads to hearty stews. Whether you prefer it raw, sautéed, roasted, or fermented, cabbage is a powerhouse ingredient that can elevate your vegan meals.

In this article, we will explore several delectable vegan cabbage recipes, from simple side dishes to filling main courses. These recipes will not only highlight the versatility of cabbage but also showcase its ability to absorb flavors beautifully. Whether you are a beginner in the kitchen or a seasoned cook looking for new inspiration, these vegan cabbage recipes are sure to satisfy your taste buds.

Health Benefits of Cabbage

Before we dive into the recipes, let’s take a quick look at some of the amazing health benefits of cabbage:

  • Rich in Nutrients – Cabbage is packed with vitamins C, K, and B6, along with folate and manganese.
  • High in Fiber – A great source of dietary fiber, which promotes digestive health.
  • Antioxidant Powerhouse – Contains powerful antioxidants such as polyphenols and sulfur compounds that support the immune system.
  • Heart-Healthy – May help reduce inflammation and lower the risk of heart disease.
  • Weight-Friendly – Low in calories but high in volume, making it an excellent ingredient for weight management.

Now, let’s explore some mouthwatering vegan cabbage recipes that you can incorporate into your diet.

1. Vegan Cabbage Stir-Fry

Ingredients:

  • 1 small head of green or Napa cabbage, shredded
  • 1 carrot, julienned
  • 1 red bell pepper, sliced
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • ½ tsp red pepper flakes (optional)
  • 1 tbsp sesame seeds (for garnish)
  • 2 tbsp chopped green onions

Instructions:

  1. Heat the sesame oil in a large skillet or wok over medium heat.
  2. Add the onion and sauté until soft, about 3 minutes.
  3. Stir in the garlic, ginger, and red pepper flakes (if using) and cook for another minute.
  4. Add the cabbage, carrot, and bell pepper. Stir-fry for about 5–7 minutes until the vegetables are tender-crisp.
  5. Mix in the soy sauce, rice vinegar, and maple syrup. Stir well to coat the vegetables.
  6. Remove from heat and garnish with sesame seeds and green onions.
  7. Serve as a side dish or over rice or noodles for a complete meal.

2. Vegan Stuffed Cabbage Rolls

Ingredients:

  • 1 head green cabbage, leaves separated
  • 1 cup cooked quinoa or brown rice
  • 1 cup cooked lentils
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp black pepper
  • 1 ½ cups tomato sauce
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • Fresh parsley for garnish

Instructions:

  1. Bring a large pot of water to a boil. Submerge the cabbage leaves for about 2–3 minutes until they soften. Drain and set aside.
  2. In a pan, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant.
  3. Stir in the lentils, quinoa or rice, smoked paprika, cumin, black pepper, soy sauce, and lemon juice. Cook for a few minutes and remove from heat.
  4. Lay a cabbage leaf flat and place 2–3 tablespoons of the filling in the center. Roll up, folding the sides inward to seal.
  5. In a baking dish, spread some tomato sauce on the bottom. Place the cabbage rolls seam-side down in the dish and cover with the remaining sauce.
  6. Cover with foil and bake at 375°F (190°C) for 30–40 minutes.
  7. Garnish with fresh parsley and serve warm.

3. Creamy Vegan Coleslaw

Ingredients:

  • ½ head green cabbage, shredded
  • ½ head purple cabbage, shredded
  • 1 large carrot, grated
  • ½ cup vegan mayo or cashew-based dressing
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp chopped fresh dill (optional)

Instructions:

  1. In a large mixing bowl, combine the shredded cabbage and grated carrot.
  2. In a separate small bowl, whisk together the vegan mayo, mustard, apple cider vinegar, maple syrup, salt, and black pepper.
  3. Pour the dressing over the cabbage mixture and toss until well coated.
  4. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  5. Garnish with fresh dill if desired and enjoy as a refreshing side dish.

4. Spicy Roasted Cabbage Wedges

Ingredients:

  • 1 head green cabbage, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the cabbage wedges on a baking sheet lined with parchment paper.
  3. In a small bowl, mix together olive oil, smoked paprika, garlic powder, chili powder, salt, and black pepper.
  4. Brush the spice mixture onto each wedge.
  5. Roast in the oven for 25–30 minutes, flipping halfway through, until the edges are crispy and caramelized.
  6. Drizzle with lemon juice before serving.

5. Vegan Cabbage Soup

Ingredients:

  • 1 small head green cabbage, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 3 celery stalks, chopped
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant.
  2. Stir in the carrots and celery, cooking for a few minutes.
  3. Add chopped cabbage, diced tomatoes, vegetable broth, thyme, oregano, salt, and black pepper.
  4. Bring to a boil, then reduce heat and let it simmer for 30 minutes until the vegetables are tender.
  5. Stir in the lemon juice and serve hot.

Cabbage is an incredibly versatile ingredient that can be used in a wide range of vegan dishes. Whether you’re looking for a simple stir-fry, a hearty soup, or a flavorful roasted dish, cabbage is the perfect vegetable to incorporate into your plant-based meals.

With these delicious and nutritious vegan cabbage recipes, you can enjoy the many health benefits of cabbage while indulging in comforting and satisfying meals. Give these recipes a try and discover new ways to make cabbage a staple in your vegan diet! 🌿🥬

6. Vegan Kimchi (Fermented Spicy Cabbage)

Kimchi is a traditional Korean fermented dish made with cabbage, spices, and seasonings. This vegan version skips the fish sauce while keeping the tangy, spicy, and umami-rich flavors intact.

Ingredients:

  • 1 medium head Napa cabbage, chopped
  • ¼ cup sea salt
  • 2 cups water
  • 1 carrot, julienned
  • 3 green onions, chopped
  • 1-inch piece ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp maple syrup or coconut sugar
  • 2 tbsp gochugaru (Korean chili flakes)
  • 2 tbsp tamari or soy sauce

Instructions:

  1. In a large bowl, dissolve sea salt in water and soak the chopped cabbage for 2 hours. Drain and rinse well.
  2. In a separate bowl, mix garlic, ginger, maple syrup, gochugaru, and tamari into a thick paste.
  3. Add the drained cabbage, carrot, and green onions to the paste. Massage the mixture with clean hands (wear gloves if needed).
  4. Pack the kimchi into a sterilized jar, pressing down to remove air pockets.
  5. Leave the jar at room temperature for 2–3 days to ferment, then transfer to the fridge.
  6. Enjoy as a side dish, in rice bowls, or as a flavorful topping for ramen.

7. Cabbage and Chickpea Curry

This hearty, spiced cabbage and chickpea curry is comforting, flavorful, and packed with protein.

Ingredients:

  • 1 small head green cabbage, shredded
  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 tomatoes, diced
  • 1 can coconut milk
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • ½ tsp chili powder
  • ½ tsp salt
  • 1 tbsp olive oil
  • Fresh cilantro for garnish

Instructions:

  1. Heat olive oil in a large pan and sauté onion, garlic, and ginger until fragrant.
  2. Add tomatoes and spices, cooking until the tomatoes soften.
  3. Stir in the cabbage and cook for 5 minutes until slightly wilted.
  4. Add chickpeas and coconut milk. Simmer for 15–20 minutes until flavors blend.
  5. Serve hot, garnished with fresh cilantro, over rice or with flatbread.

8. Vegan Cabbage Pancakes (Okonomiyaki-Inspired)

This Japanese-inspired cabbage pancake is a delicious, savory meal that’s both crispy and satisfying.

Ingredients:

  • 2 cups shredded cabbage
  • 1 cup chickpea flour (or all-purpose flour)
  • ½ cup water
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 tsp soy sauce
  • ½ tsp garlic powder
  • ½ tsp baking powder
  • 1 tbsp sesame oil
  • 2 tbsp chopped green onions
  • Vegan mayo and sriracha (for topping)

Instructions:

  1. In a bowl, mix chickpea flour, water, flax egg, soy sauce, garlic powder, and baking powder into a batter.
  2. Fold in shredded cabbage and green onions.
  3. Heat sesame oil in a skillet over medium heat. Pour in batter and flatten into a pancake.
  4. Cook for 3–4 minutes per side until golden and crispy.
  5. Drizzle with vegan mayo and sriracha before serving.

9. BBQ Pulled Cabbage Sandwiches

For a plant-based twist on pulled pork, shredded cabbage is cooked with BBQ sauce for a delicious sandwich filling.

Ingredients:

  • ½ head green cabbage, thinly sliced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 cup BBQ sauce
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • Burger buns or sandwich rolls
  • Coleslaw (optional for topping)

Instructions:

  1. Heat olive oil in a pan and sauté onion and garlic until soft.
  2. Add cabbage, smoked paprika, and black pepper. Cook until the cabbage softens.
  3. Stir in BBQ sauce and let it simmer for 5–10 minutes.
  4. Serve in buns with coleslaw for a delicious sandwich.

10. Vegan Cabbage and Tofu Stir-Fry with Peanut Sauce

This protein-packed stir-fry combines cabbage and tofu with a creamy peanut sauce.

Ingredients:

  • 1 small head cabbage, shredded
  • 1 block firm tofu, cubed
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated
  • ¼ cup peanut butter
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • ¼ cup water
  • 2 tbsp chopped peanuts for garnish

Instructions:

  1. Heat sesame oil in a pan and sauté tofu until golden brown. Set aside.
  2. In the same pan, cook garlic, ginger, and bell pepper for 2 minutes.
  3. Add cabbage and soy sauce, cooking for another 5 minutes.
  4. In a bowl, whisk together peanut butter, lime juice, maple syrup, and water to make a sauce.
  5. Stir the sauce and tofu into the pan, cooking for another 2 minutes.
  6. Garnish with chopped peanuts and serve over rice or noodles.

11. Vegan Sweet and Sour Cabbage

This tangy, slightly sweet dish is perfect as a side or a topping for grain bowls.

Ingredients:

  • 1 small head red cabbage, shredded
  • 1 apple, sliced
  • ½ onion, thinly sliced
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • ½ tsp caraway seeds
  • ½ tsp salt
  • 1 tbsp olive oil

Instructions:

  1. Heat olive oil in a pan and sauté onion until soft.
  2. Add red cabbage, apple slices, vinegar, maple syrup, caraway seeds, and salt.
  3. Cook over low heat for 15–20 minutes until tender.
  4. Serve warm as a side dish.

12. Cabbage and Black Bean Tacos

For a fresh, crunchy twist on tacos, cabbage pairs perfectly with black beans.

Ingredients:

  • 2 cups shredded cabbage
  • 1 can black beans, drained and rinsed
  • 1 avocado, sliced
  • 1 lime, juiced
  • 1 tsp cumin
  • ½ tsp chili powder
  • ½ tsp salt
  • 8 small corn tortillas
  • Salsa and fresh cilantro for topping

Instructions:

  1. In a pan, heat black beans with cumin, chili powder, and salt.
  2. Toss shredded cabbage with lime juice for a fresh slaw.
  3. Warm tortillas and assemble with black beans, cabbage slaw, and avocado.
  4. Top with salsa and cilantro.

Final Words

Cabbage is one of the most affordable, nutritious, and versatile vegetables, making it an excellent ingredient for plant-based meals. Whether you’re craving a light and crunchy salad, a hearty stew, or a flavorful stir-fry, there’s a vegan cabbage recipe to suit every taste.

Try incorporating these vegan cabbage recipes into your weekly meal plan for healthy, delicious, and budget-friendly dishes. With so many options to explore, cabbage might just become your new favorite go-to ingredient!

Let us know which recipe you enjoyed the most, and happy cooking! 🥬🌱✨

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