Get ready to fall in love with the humble cabbage! This versatile vegetable is a staple in many cuisines, and when cooked with plant-based ingredients, it becomes a game-changer for vegans. Whether you’re a seasoned cook or just starting out on your vegan journey, these 20 delicious vegan cabbage recipes are sure to inspire you to get creative in the kitchen.
From hearty stews and soups to vibrant salads and stir-fries, we’ve got a variety of cabbage-based dishes that will satisfy your cravings. And the best part? These recipes are all free from animal products, making them perfect for vegans and those looking for plant-based alternatives.
In this article, we’ll explore everything from classic cabbage rolls to spicy Asian-inspired stir-fries, creamy coleslaws, and even fermented kimchi-style dishes. So, without further ado, let’s dive into the wonderful world of vegan cabbage recipes!
Vegan Cabbage Rolls with Lentils and Mushrooms
Transform ordinary cabbage rolls into a flavorful and nutritious vegan delight by incorporating lentils and mushrooms. This hearty dish is perfect for a chilly evening or as a comforting meal any time of the year.
Ingredients:
– 1 medium-sized head of cabbage
– 1 cup cooked lentils
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 can of vegetable broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the outer leaves from the cabbage head and blanch in boiling water for 5 minutes.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
4. Add sliced mushrooms and cook until they release their moisture and start to brown.
5. Stir in cooked lentils, paprika, salt, and pepper.
6. Blanch the cabbage leaves in boiling water for 5 minutes. Remove and rinse with cold water.
7. Spoon the lentil-mushroom mixture onto the center of each cabbage leaf, leaving a 1-inch border around the edges.
8. Roll the leaves tightly and place seam-side down in a baking dish. Pour vegetable broth over the rolls.
9. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 15-20 minutes, or until cabbage is tender.
Cooking Time: Approximately 45-50 minutes
Spicy Asian Cabbage Stir-Fry
A quick and flavorful stir-fry that combines the crunch of cabbage with the heat of chili flakes, all wrapped up in a savory soy sauce-based sauce.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red chili flakes
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the 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 ginger and chili flakes; cook for 1 minute.
4. Add the cabbage; cook until it starts to soften, about 2-3 minutes.
5. In a small bowl, whisk together the soy sauce and rice vinegar.
6. Pour the sauce over the cabbage mixture; stir-fry until the cabbage is tender, about 2-3 minutes more.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 10-12 minutes
Creamy Vegan Coleslaw with Tahini Dressing
This refreshing slaw combines crunchy veggies with a rich and creamy tahini dressing, perfect for topping sandwiches or serving as a side dish. With just 10 minutes of prep time, you’ll be enjoying this delicious and healthy vegan coleslaw in no time!
Ingredients:
– 2 cups shredded cabbage
– 1 cup grated carrots
– 1/4 cup chopped fresh cilantro
– 2 tablespoons tahini
– 2 tablespoons apple cider vinegar
– 1 tablespoon maple syrup
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine cabbage, carrots, and cilantro.
2. In a small bowl, whisk together tahini, apple cider vinegar, maple syrup, salt, and black pepper to make the dressing.
3. Pour the dressing over the slaw mixture and toss until well combined.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10 minutes (prep) + 30 minutes (chilling)
Braised Red Cabbage with Apples and Balsamic
This autumnal side dish is a perfect blend of sweet and tangy flavors, combining the natural sweetness of red cabbage and apples with the rich, fruity notes of balsamic vinegar. Serve it alongside roasted meats or as a vegetarian main course.
Ingredients:
– 1 large head of red cabbage, thinly sliced
– 2-3 apples (Granny Smith or Braeburn), peeled and diced
– 2 tablespoons olive oil
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1/4 cup balsamic vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the sliced cabbage, diced apples, broth, and balsamic vinegar. Season with salt and pepper to taste.
4. Bring the mixture to a simmer, then cover and transfer to the oven.
5. Braise at 300°F (150°C) for 30-40 minutes or until the cabbage is tender.
6. Serve warm, garnished with fresh thyme leaves if desired.
Cooking Time: 30-40 minutes
Vegan Cabbage Soup with Chickpeas and Turmeric
Warm up with this comforting and flavorful soup, packed with nutritious chickpeas, tender cabbage, and the anti-inflammatory properties of turmeric. This recipe is perfect for a quick and easy meal or a healthy lunch option.
Ingredients:
– 1 medium head of cabbage, chopped
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon ground turmeric
– 1/2 teaspoon paprika
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté onions and garlic in a little water until softened.
2. Add cabbage, cumin, turmeric, and paprika. Cook until the cabbage is tender, about 10 minutes.
3. Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 30-40 minutes
Stuffed Cabbage Leaves with Quinoa and Spinach
A flavorful and nutritious dish that combines the tanginess of cabbage with the nuttiness of quinoa and the earthiness of spinach.
Ingredients:
– 1 head of cabbage, blanched and separated into leaves
– 1 cup cooked quinoa
– 2 cups fresh spinach leaves
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked quinoa, spinach leaves, parsley, garlic, and paprika.
3. Lay a cabbage leaf flat on a work surface, with the stem end facing you.
4. Place about 1/4 cup of the quinoa mixture in the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package.
6. Repeat with remaining cabbage leaves and filling.
7. Place the stuffed cabbage leaves seam-side down in a baking dish.
8. Drizzle with olive oil and season with salt, pepper, and paprika.
9. Bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 25-30 minutes
Kimchi-Style Fermented Cabbage
This recipe yields a spicy, sour, and umami-rich fermented cabbage dish inspired by Korean kimchi. With just a few simple ingredients and minimal effort, you’ll have a delicious condiment to elevate your meals.
Ingredients:
– 1 head of green or napa cabbage, cut into 2-inch pieces
– 2 tablespoons coarse salt
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce (optional)
– 1/4 cup water
Instructions:
1. In a large bowl, mix cabbage and coarse salt. Massage the cabbage for 5 minutes to help soften it.
2. Rinse the cabbage pieces with cold water, then drain well.
3. In a blender or food processor, combine chili flakes, garlic, fish sauce (if using), and water. Blend until you get a smooth paste.
4. Pack the blended mixture into the cabbage leaves, making sure each piece is coated evenly.
5. Pack the cabbage mixture tightly into a clean glass jar, pressing down firmly to remove any air pockets.
6. Leave the kimchi at room temperature for 1-2 weeks, or until it reaches your desired level of fermentation and sourness.
Cooking Time: 1-2 weeks
Vegan Cabbage and Potato Curry
A hearty and flavorful vegan curry that’s perfect for a cozy night in. This recipe combines the natural sweetness of cabbage and potatoes with a blend of warming spices.
Ingredients:
– 1 medium-sized cabbage, shredded
– 2-3 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the shredded cabbage, diced potatoes, cumin, curry powder, turmeric, and cayenne pepper (if using). Stir well to combine.
5. Pour in the coconut milk and season with salt and pepper to taste.
6. Reduce heat to low and simmer for 20-25 minutes or until the vegetables are tender.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Roasted Cabbage Steaks with Garlic and Lemon
Roasted Cabbage Steaks with Garlic and Lemon: A flavorful and nutritious side dish that’s perfect for any occasion!
Ingredients:
– 1 large head of cabbage, cut into 1-inch thick slices (about 4-6 steaks)
– 2 cloves of garlic, minced
– 2 lemons, juiced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, garlic, lemon juice, salt, and pepper.
3. Add the cabbage steaks to the bowl and toss to coat evenly 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 caramelized, flipping halfway through.
6. Remove from oven and sprinkle with chopped parsley if desired.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Vegan Okonomiyaki (Japanese Cabbage Pancake)
Okonomiyaki, a popular Japanese street food, typically consists of a savory pancake filled with various ingredients. This vegan version replaces traditional eggs and seafood with plant-based alternatives, maintaining the signature flavor and texture.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup water
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup shredded cabbage
– 1/2 cup cooked tofu, crumbled
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Optional: bonito flakes or furikake for garnish
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and water.
2. Add soy sauce, rice vinegar, sesame oil, onion, garlic, cabbage, tofu, and ginger. Mix until smooth.
3. Heat a non-stick pan or griddle over medium heat.
4. Pour 1/4 cup of the batter onto the pan and cook for 2-3 minutes or until edges start to set.
5. Loosen with a spatula and flip; cook for an additional 2-3 minutes.
6. Serve warm, garnished with optional bonito flakes or furikake.
Cooking Time: Approximately 10-12 minutes per batch (depending on the number of pancakes)
Simple Vegan Cabbage and Carrot Slaw
A refreshing and crunchy slaw made with just a few simple ingredients, perfect for topping sandwiches, salads, or enjoying as a side dish.
Ingredients:
– 1 medium head of cabbage, thinly sliced
– 2 medium carrots, peeled and grated
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
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, salt, and black pepper to make the dressing.
3. Pour the dressing over the cabbage-carrot mixture and toss until everything is well coated.
4. Let the slaw sit at room temperature for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 30 minutes
Vegan Cabbage and White Bean Stew
This hearty stew is a perfect blend of tender cabbage, creamy white beans, and aromatic spices, all come together to create a comforting and nutritious meal.
Ingredients:
– 1 medium head of cabbage, chopped
– 1 can (15 oz) of cannellini beans, drained and rinsed
– 2 cloves of garlic, minced
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
2. Add the chopped cabbage, cannellini beans, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the cabbage is tender.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25-30 minutes
Sweet and Sour Cabbage Stir-Fry
A flavorful and refreshing stir-fry that combines the crunch of cabbage with a tangy sweet and sour sauce. Perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 tablespoons sweet and sour 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 and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the bell peppers; cook until they start to soften, about 2 minutes.
4. Add the cabbage; stir-fry until it’s tender-crisp, about 5 minutes.
5. Stir in the sweet and sour sauce; season with salt and pepper to taste.
6. Garnish with chopped green onions if desired.
7. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Vegan Cabbage and Tofu Dumplings
A hearty and comforting dish that combines the flavors of sautéed cabbage and tofu with a crispy dumpling wrapper. Perfect for a cozy night in or as a side dish for your favorite meals.
Ingredients:
– 1 medium head of cabbage, chopped
– 1 block of firm tofu, crumbled
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 1 teaspoon of grated ginger
– 1 cup of all-purpose flour
– 1/4 cup of cornstarch
– 1/4 cup of water
– Salt and pepper to taste
Instructions:
1. In a pan, heat the sesame oil over medium heat. Add the chopped cabbage, garlic, soy sauce, and ginger. Cook until the cabbage is tender, about 5 minutes.
2. In a separate bowl, combine the flour, cornstarch, and water to make the dumpling wrapper mixture.
3. Using your hands, shape the tofu into small balls and then flatten slightly.
4. Place a spoonful of the cabbage mixture onto the center of each tofu ball.
5. Fold the dumpling wrappers over the filling, making sure they are sealed tightly. Cook in boiling water for 10-12 minutes or pan-fry with some oil until golden brown.
Cooking Time: 20-25 minutes
Warm Cabbage Salad with Roasted Chickpeas
This hearty salad combines the comforting warmth of roasted chickpeas and caramelized cabbage, perfect for a cozy evening meal.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 tablespoons olive oil
– 1 can chickpeas (15 ounces), drained and rinsed
– 1 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, toss the cabbage with olive oil, salt, and pepper until well coated.
3. Spread the cabbage mixture on a baking sheet and roast for 20-25 minutes or until caramelized and slightly tender.
4. Meanwhile, place the chickpeas on a separate baking sheet and roast for 10-12 minutes or until crispy and golden brown.
5. In a large bowl, combine the roasted cabbage and chickpeas.
6. Stir in chopped parsley and serve warm.
Cooking Time: 30-40 minutes
Vegan Cabbage and Mushroom Pierogi
Pierogi are traditional Polish dumplings that can be filled with a variety of ingredients. This vegan version is a delicious twist on the classic, featuring sautéed cabbage and mushrooms in a savory filling.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling:
+ 1 small head of cabbage, finely chopped
+ 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
+ 2 tablespoons vegan butter or margarine
+ 1 tablespoon soy sauce
+ 1 teaspoon apple cider vinegar
– Vegan sour cream or cashew cream for serving (optional)
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt to form the dough.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into 8-10 equal pieces.
4. Roll out each piece into a thin circle.
5. Place 1 tablespoon of filling in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape, pressing edges together to seal.
7. Boil pierogi for 5-7 minutes or until they float to the surface.
8. Serve with vegan sour cream or cashew cream, if desired.
Cooking Time: 15-20 minutes
Quick Pickled Cabbage with Ginger and Chili
Add a tangy twist to your favorite dishes with this easy pickling recipe. Perfect for topping tacos, burgers, or using as a crunchy snack.
Ingredients:
– 1 head of cabbage, thinly sliced
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons honey
– 1 tablespoon grated fresh ginger
– 1 teaspoon chili flakes (or more to taste)
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine sliced cabbage, apple cider vinegar, water, honey, grated ginger, and chili flakes.
2. Let it sit at room temperature for 30 minutes to allow the flavors to meld.
3. After 30 minutes, give the mixture a good stir and taste. If desired, add more chili flakes or honey to adjust the flavor.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 30 minutes (plus chilling time)
Vegan Cabbage and Lentil Borscht
This hearty, comforting soup is a twist on the classic Eastern European dish, substituting animal products with plant-based ingredients. A perfect blend of flavors and textures, this vegan borscht is sure to become a staple in your kitchen.
Ingredients:
– 1 medium-sized cabbage, chopped
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the lentils, vegetable broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Stir in the chopped cabbage and continue to simmer for another 10-15 minutes or until the cabbage is tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: Approximately 45-50 minutes
Grilled Cabbage Wedges with Smoky BBQ Sauce
Grilled Cabbage Wedges with Smoky BBQ Sauce: A sweet and tangy twist on traditional grilled cabbage!
Ingredients:
– 1 large head of cabbage, cut into 6-8 wedges
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup smoky BBQ sauce (homemade or store-bought)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, smoked paprika, salt, and pepper.
3. Brush both sides of the cabbage wedges with the oil mixture.
4. Grill the cabbage for 5-7 minutes per side, or until tender and slightly charred.
5. Meanwhile, warm the smoky BBQ sauce in a saucepan over low heat.
6. Once the cabbage is cooked, brush each wedge with the warmed BBQ sauce.
7. Serve immediately, garnished with chopped fresh cilantro if desired.
Cooking Time: 15-20 minutes
Vegan Cabbage and Pea Stir-Fry with Coconut Milk
This vibrant stir-fry is a flavorful and nutritious vegan twist on the classic Asian-inspired dish. The combination of crunchy cabbage, sweet peas, and creamy coconut milk creates a deliciously balanced flavor profile.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 1 cup fresh or frozen peas
– 2 tablespoons coconut oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 1/2 cup coconut milk
Instructions:
1. Heat the coconut 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 and peas; stir-fry for 5-6 minutes, or until the cabbage is slightly tender.
4. Stir in the coconut milk, salt, and pepper to taste.
5. Reduce heat to low and simmer for an additional 2-3 minutes, allowing the flavors to meld together.
Cooking Time: 15-20 minutes
Summary
Discover the versatility of vegan cabbage recipes! From hearty soups to flavorful stir-fries, this collection of 20 delicious recipes showcases the many ways you can enjoy this nutritious ingredient. Try your hand at making vegan cabbage rolls with lentils and mushrooms, or indulge in a creamy coleslaw with tahini dressing. Whether you’re looking for comfort food, Asian-inspired dishes, or something quick and easy, there’s something for every occasion. Get ready to get creative with these mouth-watering vegan cabbage recipes!
