My goodness, cabbage is truly the unsung hero of the vegetable world! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or a fresh seasonal side, this humble veggie delivers incredible flavor and versatility. We’ve gathered 20 mouthwatering vegan cabbage recipes that will make this kitchen staple your new favorite ingredient. Get ready to be inspired—your next delicious meal is waiting!
Vegan Cabbage Rolls with Lentils and Mushrooms
Evenings like this call for something that simmers slowly, filling the kitchen with earthy scents that wrap around you like a soft blanket. There’s a quiet comfort in preparing these vegan cabbage rolls, where lentils and mushrooms meld into a hearty, satisfying filling that feels both nourishing and deeply familiar. It’s a dish that invites you to slow down, to savor each step as much as the final bite.
Ingredients
- 1 large head of green cabbage—I look for one that feels heavy for its size, with tightly packed leaves that promise flexibility when blanched.
- 1 cup brown lentils, rinsed well to remove any debris; they hold their shape beautifully here, giving the rolls a lovely texture.
- 8 oz cremini mushrooms, finely chopped; their earthy depth is key, and I sometimes swap in shiitakes for a richer flavor.
- 1 yellow onion, diced small—sweet varieties like Vidalia add a gentle sweetness that balances the savory notes.
- 3 cloves garlic, minced; fresh is best, as it infuses the filling with a warm, aromatic kick.
- 2 tbsp extra virgin olive oil, my go-to for sautéing because of its fruity undertones that complement the mushrooms.
- 1 cup vegetable broth, low-sodium so you can adjust seasoning later without over-salting.
- 1 tbsp tomato paste, which I keep handy in a tube for small-batch recipes like this.
- 1 tsp dried thyme, crumbled between my fingers to release its fragrant oils before adding.
- 1/2 tsp smoked paprika, for a subtle smokiness that echoes comfort food without overpowering.
- Salt and black pepper, measured with a light hand initially—you can always add more after tasting the filling.
- 1 (15 oz) can crushed tomatoes, which form a tangy, simmered sauce that cradles the rolls as they cook.
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Carefully lower the whole head of cabbage into the boiling water and cook for 5 minutes, until the outer leaves are pliable but not mushy.
- Remove the cabbage with tongs and let it cool until you can handle it comfortably, then gently peel off 12 large leaves, trimming any thick stems flush with the leaf for easier rolling.
- Heat the olive oil in a large skillet over medium heat until it shimmers lightly.
- Add the diced onion and sauté for 5–7 minutes, stirring occasionally, until the onion turns translucent and edges begin to golden.
- Stir in the minced garlic and cook for 1 minute more, just until fragrant—be careful not to burn it, as it can turn bitter.
- Add the chopped mushrooms and cook for 8–10 minutes, until they release their moisture and brown slightly, developing a deeper flavor.
- Mix in the tomato paste, dried thyme, and smoked paprika, stirring constantly for 1 minute to coat the vegetables and toast the spices.
- Pour in the rinsed lentils and vegetable broth, then bring to a gentle simmer.
- Reduce heat to low, cover the skillet, and cook for 25 minutes, until the lentils are tender but not mushy and most liquid is absorbed.
- Season the lentil-mushroom mixture with salt and black pepper to taste, then let it cool for 10 minutes—this makes the filling easier to handle and prevents the cabbage leaves from tearing.
- Preheat your oven to 375°F to ensure even baking once the rolls are assembled.
- Lay a cabbage leaf flat, place 1/4 cup of the filling near the stem end, fold in the sides, and roll tightly like a burrito to enclose the filling.
- Repeat with remaining leaves and filling, arranging the rolls seam-side down in a single layer in a 9×13-inch baking dish.
- Pour the crushed tomatoes evenly over the rolls, covering them completely for a saucy finish.
- Cover the dish tightly with foil and bake for 40 minutes, until the cabbage is tender and the sauce bubbles gently at the edges.
- Remove the foil and bake for another 10 minutes to allow the top to set slightly.
When you slice into a roll, the cabbage gives way tenderly, revealing a filling that’s hearty yet light, with lentils that hold their shape and mushrooms that melt into the savory broth. The tangy tomato sauce clings to each bite, making it perfect served over a bed of creamy polenta or with a simple side of crusty bread to soak up every last drop.
Spicy Asian Cabbage Stir-Fry
Unfolding the crisp cabbage leaves today, I remembered how this simple stir-fry became my quiet refuge during busy weeks—a humble dish that somehow always feels like coming home. There’s something grounding about the sizzle of garlic and the gentle heat that builds with each bite, a small ritual that slows the world down just enough.
Ingredients
– 1 medium head green cabbage, thinly sliced (I like to keep the core intact while slicing—it makes the pieces hold their shape better)
– 2 tablespoons vegetable oil (I find a neutral oil lets the other flavors shine through)
– 4 cloves garlic, minced (freshly minced garlic makes all the difference here)
– 1 tablespoon fresh ginger, grated (I keep peeled ginger in the freezer for easy grating)
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil (I add this at the very end to preserve its delicate nuttiness)
– 1 teaspoon red pepper flakes (adjust to your comfort—this gives a gentle warmth rather than intense heat)
– 2 green onions, sliced (I save the green tops for garnish)
Instructions
1. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 4 cloves minced garlic and 1 tablespoon grated ginger to the hot oil, stirring constantly for 30 seconds until fragrant but not browned.
3. Add 1 thinly sliced head of cabbage to the skillet, spreading it in an even layer.
4. Cook the cabbage undisturbed for 2 minutes to allow some pieces to develop light golden edges.
5. Toss the cabbage continuously for 4-5 minutes until it has wilted slightly but still retains some crispness.
6. Sprinkle 1 teaspoon red pepper flakes evenly over the cabbage and stir to distribute the spice.
7. Pour 2 tablespoons soy sauce and 1 tablespoon rice vinegar around the edges of the skillet so they sizzle and reduce slightly.
8. Continue tossing the cabbage for 2 more minutes until the liquid has mostly evaporated and coats the cabbage evenly.
9. Remove the skillet from heat and drizzle 1 teaspoon sesame oil over the stir-fry, tossing once more to combine.
10. Stir in the white parts of 2 sliced green onions, reserving the green tops for garnish.
Maybe it’s the way the cabbage stays slightly crunchy while soaking up the salty-sour sauce, or how the sesame oil weaves through every bite with its toasty fragrance. I love serving this over steamed jasmine rice, where the grains catch every drop of the vibrant sauce, or folding it into warm tortillas for an unexpected fusion twist.
Creamy Vegan Coleslaw with Tahini Dressing
Cradling this bowl of creamy vegan coleslaw feels like finding a quiet moment in a busy kitchen—the kind of recipe that whispers rather than shouts, inviting you to slow down and savor each crisp, tender bite. There’s something deeply comforting about the way the tahini dressing clings to the shredded vegetables, creating a harmony of textures that feels both nourishing and indulgent. I often make this on afternoons when the light slants just right through the window, reminding me that simplicity can be profoundly satisfying.
Ingredients
– 4 cups shredded green cabbage (I like to slice it thinly for a delicate crunch)
– 1 cup shredded carrots (the vibrant orange ones add such cheerful color)
– 1/2 cup tahini (stirred well—I always give the jar a good mix to blend the oils)
– 1/4 cup fresh lemon juice (squeezed from about 2 lemons, avoiding any seeds)
– 2 tablespoons maple syrup (the grade A amber kind lends a gentle sweetness)
– 1/4 cup water (room temperature helps the dressing emulsify smoothly)
– 1/2 teaspoon garlic powder (a trusty shortcut when fresh isn’t on hand)
– 1/2 teaspoon salt (I use fine sea salt for even distribution)
Instructions
1. Place the shredded green cabbage and carrots in a large mixing bowl, using your hands to gently toss them together for even distribution.
2. In a separate medium bowl, combine the tahini, fresh lemon juice, maple syrup, water, garlic powder, and salt.
3. Whisk the dressing ingredients vigorously for about 60 seconds until completely smooth and creamy, with no lumps remaining.
4. Pour the tahini dressing over the cabbage and carrot mixture in the large bowl.
5. Use a spatula to fold the dressing into the vegetables, making sure every shred is lightly coated.
6. Cover the bowl tightly with plastic wrap and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the vegetables to soften slightly.
7. Remove the coleslaw from the refrigerator and give it one final gentle stir before serving. Getting that creamy, velvety texture in the dressing relies on whisking it thoroughly—don’t rush this step, or it might separate. Chilling the coleslaw is key; it lets the cabbage relax just enough to become tender without losing its crunch. When folding, use a light hand to keep the vegetables from getting bruised, which helps maintain their fresh appeal. Glistening with tahini dressing, this coleslaw offers a subtle nuttiness that plays against the bright lemon and sweet maple notes. I love scooping it onto toasted whole-grain bread for a quick sandwich or pairing it with grilled vegetables for a fuller meal—each forkful feels both wholesome and deeply satisfying.
Braised Red Cabbage with Apples and Balsamic
Keeping the warmth of autumn close, I find myself returning to this humble dish when the light turns golden and the air grows crisp—a quiet meditation in my kitchen where red cabbage and apples surrender their vibrant colors to become something deeply comforting and sweetly tender.
Ingredients
– 1 medium head red cabbage, thinly sliced (I love the jewel-toned ribbons it creates)
– 2 crisp apples, peeled and sliced (Honeycrisp are my favorite for their balanced sweetness)
– 1/4 cup balsamic vinegar (a good aged one makes all the difference)
– 2 tablespoons brown sugar (packed lightly, just how my grandmother taught me)
– 3 tablespoons unsalted butter (I always use European-style for its rich flavor)
– 1/2 cup chicken broth (homestead if I have it, but store-bought works fine)
– 1 teaspoon salt (I prefer fine sea salt for even distribution)
– 1/2 teaspoon black pepper, freshly ground
Instructions
1. Melt the butter in a large Dutch oven over medium heat until it foams slightly.
2. Add the sliced red cabbage and stir to coat every strand with butter, cooking for 5 minutes until it begins to wilt.
3. Stir in the apple slices and cook for 3 minutes until they soften at the edges.
4. Pour in the balsamic vinegar and let it bubble for 1 minute to reduce slightly.
5. Sprinkle the brown sugar, salt, and black pepper over the cabbage mixture, stirring gently to combine.
6. Add the chicken broth, scraping any browned bits from the bottom of the pot.
7. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 45 minutes—the cabbage should be tender but still hold some structure.
8. Remove the lid and continue cooking for 10 more minutes to allow the liquid to reduce to a glossy glaze.
9. Taste and adjust seasoning if needed, remembering the flavors will continue to meld as it rests.
Deeply caramelized and jewel-toned, this braised cabbage emerges with a wonderful balance of sweet and tangy notes, the apples having melted into silky ribbons that weave through the tender cabbage. I love serving it alongside roasted pork or spooned over creamy polenta, where its rich glaze creates a beautiful contrast.
Vegan Cabbage Soup with Chickpeas and Turmeric
Wandering through the farmers market this morning, the crisp November air made me crave something warm and grounding. This vegan cabbage soup came to mind—a gentle hug of turmeric and chickpeas simmered slowly until the cabbage melts into tenderness. It’s the kind of meal that feels like a quiet conversation with yourself, spoonful by spoonful.
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its fruity depth)
– 1 medium yellow onion, diced (I like it finely chopped for even sweetness)
– 2 cloves garlic, minced (freshly crushed releases the best aroma)
– 1 teaspoon ground turmeric (a sunny pinch for warmth and color)
– 4 cups shredded green cabbage (packed lightly—it wilts down beautifully)
– 1 (15-ounce) can chickpeas, drained and rinsed (I give them a quick pat dry to avoid sogginess)
– 4 cups vegetable broth (low-sodium lets the spices shine)
– 1 bay leaf (a subtle earthy note I always include)
– ½ teaspoon salt (fine sea salt dissolves evenly)
– Freshly ground black pepper (a few cracks right at the end)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat for 1 minute until it shimmers lightly.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent but not browned.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant—just as the sharp scent softens.
4. Sprinkle 1 teaspoon ground turmeric over the onions and garlic, stirring constantly for 20 seconds to toast the spice gently.
5. Tip in 4 cups shredded green cabbage and toss to coat in the spiced oil, cooking for 3 minutes until slightly wilted.
6. Pour in 4 cups vegetable broth and add 1 bay leaf, then bring to a gentle boil over high heat.
7. Reduce heat to low, cover the pot, and simmer for 15 minutes until the cabbage is tender but not mushy.
8. Stir in 1 can of drained chickpeas and ½ teaspoon salt, then simmer uncovered for 5 more minutes to warm the chickpeas through.
9. Remove the pot from heat and discard the bay leaf carefully.
10. Season with freshly ground black pepper to taste, stirring once to distribute.
Really, the soup settles into a brothy softness where the chickpeas add just enough bite against the silky cabbage. I love ladling it into deep bowls with a sprinkle of fresh parsley, or for heartier days, topping it with toasted cumin seeds for an earthy crunch.
Stuffed Cabbage Leaves with Quinoa and Spinach
Folding these cabbage leaves feels like tucking autumn itself into neat little parcels, each one holding the quiet comfort of earthy quinoa and vibrant spinach. There’s something deeply satisfying about preparing this dish on a crisp November afternoon, when the world outside begins to slow its pace. I find myself moving deliberately through the kitchen, appreciating how each step builds toward a meal that feels both nourishing and gently celebratory.
Ingredients
– 1 large head green cabbage (look for one that feels heavy for its size)
– 1 cup uncooked quinoa (I love the tri-color variety for visual interest)
– 2 cups vegetable broth (homemade if you have it, but good quality store-bought works beautifully)
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– 1 small yellow onion, finely diced (sweet onions work particularly well here)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 5 ounces fresh spinach, roughly chopped (I prefer the texture over frozen)
– 1 teaspoon dried oregano
– ½ teaspoon smoked paprika (this adds such warmth)
– ¼ cup grated Parmesan cheese (I always use the real stuff, never the canned version)
– 1 (15-ounce) can crushed tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon maple syrup (just a touch to balance the tomatoes’ acidity)
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove 12 large outer leaves from the cabbage head, using a knife to help detach them from the core.
3. Blanch the cabbage leaves in the boiling water for 3 minutes exactly, until pliable but not fully cooked.
4. Immediately transfer the blanched leaves to a bowl of ice water to stop the cooking process.
5. Pat the leaves completely dry with clean kitchen towels, being gentle to avoid tearing.
6. Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for 1 full minute to remove the natural saponins.
7. Heat the olive oil in a medium saucepan over medium heat until it shimmers.
8. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until translucent and fragrant.
9. Stir in the minced garlic and cook for 1 more minute, until fragrant but not browned.
10. Add the rinsed quinoa to the saucepan and toast for 2 minutes, stirring constantly.
11. Pour in the vegetable broth and bring to a boil over high heat.
12. Reduce heat to low, cover the saucepan, and simmer for 15 minutes exactly.
13. Remove the saucepan from heat and let it stand covered for 5 minutes—this allows the quinoa to fully absorb the liquid and become fluffy.
14. Fluff the cooked quinoa with a fork, then stir in the chopped spinach, oregano, smoked paprika, and Parmesan cheese.
15. In a separate bowl, whisk together the crushed tomatoes, tomato paste, and maple syrup until smooth.
16. Spread ½ cup of the tomato sauce evenly across the bottom of a 9×13 inch baking dish.
17. Place about ¼ cup of the quinoa filling in the center of each cabbage leaf.
18. Fold the sides of each leaf over the filling, then roll tightly from the stem end upward.
19. Arrange the stuffed cabbage rolls seam-side down in the baking dish in a single layer.
20. Pour the remaining tomato sauce evenly over the rolls, covering them completely.
21. Cover the baking dish tightly with aluminum foil.
22. Bake at 375°F for 35 minutes, until the sauce is bubbling around the edges.
23. Remove the foil and bake for 10 more minutes to allow the tops to develop a lovely roasted appearance.
Letting these rest for just five minutes before serving allows the flavors to settle into perfect harmony. The cabbage leaves become meltingly tender while the quinoa filling maintains a delightful slight chew, creating beautiful textural contrast. Last week I served these alongside roasted root vegetables, and the way the sweet carrots complemented the savory rolls felt like the most natural pairing.
Kimchi-Style Fermented Cabbage
Lately, I’ve been drawn to the quiet magic of fermentation, watching simple cabbage transform into something vibrant and alive over days. There’s something deeply comforting about this kimchi-style cabbage, where patience becomes the most important ingredient in the recipe.
Ingredients
– 1 large head of green cabbage (I always look for one that feels heavy for its size)
– ¼ cup coarse sea salt (the large crystals dissolve slowly, which I prefer for even salting)
– 4 cloves garlic, minced (freshly crushed releases the most flavor)
– 2 tablespoons grated ginger (I keep mine frozen and grate it directly)
– 1 tablespoon sugar
– ¼ cup gochugaru (Korean red pepper flakes – I use the medium-spice variety)
– 2 tablespoons fish sauce (this adds that essential umami depth)
– 4 green onions, chopped (the crisp green parts add wonderful texture)
– ½ cup filtered water (chlorine-free water protects the good bacteria)
Instructions
1. Cut the cabbage into 2-inch squares and place them in a large bowl.
2. Sprinkle the sea salt evenly over the cabbage pieces, making sure to coat all surfaces.
3. Massage the salt into the cabbage with your hands for 5 minutes until it begins to wilt and release liquid.
4. Let the salted cabbage sit at room temperature for 2 hours, turning it every 30 minutes to ensure even brining.
5. Rinse the cabbage thoroughly under cold running water three times to remove excess salt.
6. Squeeze the rinsed cabbage firmly with your hands to remove as much water as possible.
7. In a separate bowl, combine the minced garlic, grated ginger, sugar, gochugaru, and fish sauce to create the seasoning paste.
8. Add the chopped green onions to the seasoning mixture and stir until well combined.
9. Wearing food-safe gloves, massage the seasoning paste into the drained cabbage until every piece is evenly coated.
10. Pack the seasoned cabbage tightly into a clean 1-quart glass jar, pressing down firmly to remove air pockets.
11. Pour the filtered water over the cabbage until it just covers the surface, leaving 1 inch of headspace at the top.
12. Seal the jar loosely to allow gases to escape and place it in a cool, dark spot at 65-70°F for 3-5 days.
13. Check the jar daily, pressing the cabbage below the liquid surface with a clean spoon.
14. Taste the cabbage on day 3 – it should be tangy and slightly fizzy when ready.
15. Once fermented to your liking, transfer the jar to the refrigerator to slow further fermentation.
You’ll notice the cabbage develops a wonderful crunch that holds up beautifully against the spicy, tangy marinade. I love serving it alongside steamed rice or tucked into breakfast tacos for an unexpected kick of flavor.
Vegan Cabbage and Potato Curry
When the afternoon light slants through my kitchen window, I find myself reaching for the humble cabbage and potatoes, two ingredients that carry such quiet comfort in their sturdy forms. There’s something deeply grounding about transforming these simple vegetables into a warming curry that fills the kitchen with gentle spices and fills the soul with nourishment.
Ingredients
– 1 large yellow onion, thinly sliced (I love how they melt into sweetness)
– 3 cloves garlic, minced (freshly crushed releases the best aroma)
– 1 tablespoon fresh ginger, grated (I keep a knob in the freezer for easy grating)
– 1 medium green cabbage, cored and chopped into 1-inch pieces
– 2 large russet potatoes, peeled and cut into ¾-inch cubes (these hold their shape beautifully)
– 1 can (14.5 oz) diced tomatoes with their juices
– 1 can (13.5 oz) coconut milk, full-fat for that creamy richness
– 2 tablespoons olive oil
– 1 tablespoon curry powder (my favorite blend has a touch of cinnamon)
– 1 teaspoon ground turmeric
– ½ teaspoon red pepper flakes (adjust to your comfort level)
– 4 cups vegetable broth
– 1 teaspoon salt
– ½ cup fresh cilantro, chopped (reserve some for garnish)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add sliced onions and cook for 8-10 minutes, stirring occasionally, until they turn translucent and golden at the edges.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
4. Add curry powder, turmeric, and red pepper flakes, toasting the spices for 30 seconds to deepen their flavors.
5. Pour in diced tomatoes with their juices, scraping any browned bits from the bottom of the pot.
6. Add potato cubes and chopped cabbage, stirring to coat them in the spiced tomato mixture.
7. Pour in vegetable broth and coconut milk, then add salt.
8. Bring the curry to a gentle boil, then reduce heat to low and cover the pot.
9. Simmer for 25-30 minutes until potatoes are tender when pierced with a fork but not falling apart.
10. Stir in chopped cilantro just before serving. Velvety potatoes melt against the tender cabbage leaves, while the coconut milk creates a sauce that’s both rich and light. I love serving this over brown rice, where the grains soak up every bit of the golden broth, or with warm naan for dipping into the fragrant curry.
Roasted Cabbage Steaks with Garlic and Lemon
Just now, as the afternoon light slants through my kitchen window, I find myself craving something simple yet deeply satisfying—something that transforms humble ingredients into a meal that feels like a quiet celebration. Roasted cabbage steaks, with their caramelized edges and tender hearts, have become my go-to when I need comfort without complication, especially when kissed with garlic and bright lemon.
Ingredients
- 1 large head of green cabbage—I look for one that feels heavy for its size, with tightly packed leaves
- 3 tablespoons extra virgin olive oil, my favorite for its fruity depth
- 3 cloves garlic, minced finely—fresh is key here, not the jarred kind
- 1 lemon, zested and juiced separately; I like to roll it firmly on the counter first to release more juice
- 1 teaspoon kosher salt, which I prefer for its clean, even seasoning
- ½ teaspoon freshly ground black pepper, coarsely ground for a bit of texture
Instructions
- Preheat your oven to 400°F—this high heat helps the cabbage caramelize beautifully without steaming.
- Remove any loose or damaged outer leaves from the cabbage head.
- Slice the cabbage vertically into 1-inch-thick steaks, keeping the core intact to hold them together—a sharp chef’s knife makes this easier and safer.
- Arrange the cabbage steaks in a single layer on a large, rimmed baking sheet lined with parchment paper for easy cleanup.
- Drizzle the olive oil evenly over both sides of each cabbage steak, using a pastry brush to coat them thoroughly if needed.
- Sprinkle the minced garlic, salt, and pepper evenly over the tops of the steaks.
- Roast in the preheated oven for 25 minutes, until the edges are deeply golden and slightly crispy.
- Carefully flip each steak with a thin spatula to avoid breaking them—this ensures even browning on both sides.
- Return the baking sheet to the oven and roast for another 10–15 minutes, until the centers are fork-tender and the edges are caramelized.
- Remove the baking sheet from the oven and immediately drizzle the lemon juice over the hot steaks, followed by a sprinkle of lemon zest for a fresh, aromatic finish.
But what I love most is how the roasted edges crisp up like savory chips, while the centers stay meltingly soft, infused with the gentle warmth of garlic and the zing of lemon. Serve these steaks alongside a creamy polenta or over a bed of quinoa for a complete meal, or simply enjoy them straight from the pan—their simplicity is their strength.
Vegan Okonomiyaki (Japanese Cabbage Pancake)
Vegan Okonomiyaki (Japanese Cabbage Pancake)
Vegan okonomiyaki feels like a quiet kitchen meditation, the gentle sizzle of cabbage meeting batter creating something both comforting and surprising. There’s something deeply satisfying about transforming humble vegetables into a meal that feels celebratory yet everyday simple. This version skips the traditional eggs and seafood but keeps all the soulful, savory character that makes Japanese street food so magical.
Ingredients
- 2 cups finely shredded green cabbage – I like the texture when it’s cut thin, almost like coleslaw
- 1 cup all-purpose flour – nothing fancy, just reliable pantry staple
- 3/4 cup cold water – chilled keeps the batter from getting gummy
- 2 tbsp nutritional yeast – my secret for that savory, almost cheesy depth
- 1 tbsp soy sauce – the good, aged kind if you have it
- 1 tsp baking powder – for that lovely lift and airy texture
- 2 tbsp avocado oil – neutral but with a high smoke point perfect for frying
- 2 scallions, thinly sliced – the green parts add such fresh brightness
- Vegan mayo for drizzling – I’m partial to the kewpie-style vegan versions
- 1 sheet nori, crumbled – toasted lightly first if you have time
Instructions
- Whisk together flour, nutritional yeast, and baking powder in a large mixing bowl until no lumps remain.
- Pour in cold water and soy sauce, stirring gently until just combined – the batter should be thick but pourable, like pancake batter.
- Fold in shredded cabbage and sliced scallions until every piece is coated in batter.
- Heat avocado oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
- Scoop half the cabbage mixture into the hot skillet, pressing into a 1/2-inch thick circle with your spatula.
- Cook for 4-5 minutes until the edges look set and the bottom is golden brown with crispy lace patterns.
- Carefully flip using two spatulas – this prevents breaking since the pancake is delicate at this stage.
- Cook another 4-5 minutes on the second side until deeply golden and cooked through.
- Transfer to a wire rack to prevent sogginess while you repeat with remaining batter.
- Drizzle generously with vegan mayo in zigzag patterns across the warm pancake.
- Sprinkle crumbled nori evenly over the top for that essential oceanic flavor.
Now comes the best part – that first bite reveals layers of texture from the crisp edges to the tender cabbage center, all wrapped in savory umami notes. Sometimes I’ll add pickled ginger on the side for contrast, or serve it with a simple miso soup for a complete meal that feels both nourishing and special.
Simple Vegan Cabbage and Carrot Slaw
Remembering how my grandmother’s garden overflowed with cabbages each autumn, I find myself returning to this simple slaw whenever I need something both grounding and refreshing—a quiet celebration of humble vegetables transformed by patience and care. It’s the kind of dish that asks very little but gives so much in return, especially on days when the world feels too loud and you just want to stand at the counter, slicing slowly, letting the rhythm of the knife steady your thoughts.
Ingredients
– 1 small green cabbage (about 4 cups shredded)—I look for one that feels heavy for its size, with tightly packed, crisp leaves
– 2 large carrots (about 1½ cups shredded)—scrubbed well but I rarely peel them, since the skins hold so much earthy flavor
– ¼ cup apple cider vinegar—this is my favorite for its gentle tang and subtle fruitiness
– 2 tablespoons pure maple syrup—the darker, grade B kind lends a warm, caramel-like depth
– 1 tablespoon extra virgin olive oil—a good, grassy one makes all the difference here
– ½ teaspoon fine sea salt—I sprinkle it in gradually, tasting as I go
Instructions
1. Remove any wilted outer leaves from the cabbage, then cut it into quarters through the core.
2. Slice out the tough core from each cabbage quarter and discard it.
3. Using a sharp chef’s knife or mandoline, shred the cabbage into thin, uniform ribbons about ⅛-inch thick.
4. Transfer the shredded cabbage to a large mixing bowl.
5. Trim the ends from the carrots, then shred them using the large holes of a box grater.
6. Add the shredded carrots to the bowl with the cabbage.
7. Sprinkle the salt evenly over the cabbage and carrot mixture.
8. Use your hands to gently massage the salt into the vegetables for exactly 2 minutes, until they begin to release their liquid and soften slightly—this breaks down the cabbage’s toughness without making it soggy.
9. In a small bowl, whisk together the apple cider vinegar, maple syrup, and olive oil until fully combined.
10. Pour the dressing over the salted cabbage and carrots.
11. Toss everything together with a large spoon or your hands, making sure the dressing coats every strand.
12. Let the slaw sit at room temperature for at least 20 minutes before serving—this allows the flavors to meld and the vegetables to tenderize further. Letting it rest transforms the texture from merely crisp to something more supple and integrated. Light and tangy with a subtle sweetness, this slaw holds its crunch for hours, making it perfect for stuffing into tacos or piling atop a grain bowl the next day—it’s one of those quiet dishes that seems to get better as it waits.
Vegan Cabbage and White Bean Stew
Holding this warm bowl between my hands, I’m reminded how some of the coziest meals emerge from the humblest beginnings—a simple cabbage, a few pantry staples, and the quiet patience of a slow simmer.
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– 1 yellow onion, diced (I like the sweetness it develops when cooked slowly)
– 2 carrots, sliced into thin coins (they add such cheerful color)
– 3 cloves garlic, minced (freshly crushed releases the best aroma)
– 1 small head green cabbage, cored and chopped (about 6 cups—don’t worry, it wilts down beautifully)
– 4 cups vegetable broth (homemade if you have it, but store-bought works wonderfully)
– 2 (15-ounce) cans cannellini beans, rinsed and drained (I love their creamy texture)
– 1 teaspoon dried thyme (rubbed between my palms to wake up the oils)
– ½ teaspoon smoked paprika (for that subtle, smoky depth)
– ¼ teaspoon red pepper flakes (just enough to tingle, not overwhelm)
– 1 bay leaf (it’s my little secret for layered flavor)
– Salt and black pepper (I start with ½ teaspoon salt and adjust later)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and 2 sliced carrots, stirring occasionally for 8 minutes until the onion turns translucent and the carrots begin to soften.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant—be careful not to let it brown.
4. Add 6 cups chopped green cabbage, tossing gently to coat in the oil, and cook for 5 minutes until it slightly wilts.
5. Pour in 4 cups vegetable broth, scraping the bottom of the pot to lift any browned bits (this adds wonderful depth).
6. Stir in 2 cans rinsed cannellini beans, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon red pepper flakes, and 1 bay leaf.
7. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes until the cabbage is tender but not mushy.
8. Remove the bay leaf, then season with ½ teaspoon salt and ¼ teaspoon black pepper, tasting and adjusting if needed.
9. Let the stew rest off the heat for 5 minutes to allow the flavors to meld. Zestful and nourishing, this stew cradles tender cabbage and creamy beans in a broth that’s both light and deeply savory. I love ladling it over a slice of crusty bread to soak up every drop, or topping it with a sprinkle of fresh parsley for a bright finish.
Sweet and Sour Cabbage Stir-Fry
Just now, as the afternoon light slants across my kitchen counter, I find myself craving something that balances comfort with brightness, something simple yet deeply satisfying. This sweet and sour cabbage stir-fry has become my quiet refuge on days when I need both nourishment and a moment of gentle cooking. It’s a dish that whispers of home, with its tender cabbage and tangy-sweet sauce wrapping around you like a soft blanket.
Ingredients
– 1 large head green cabbage, thinly sliced (I love the crisp texture it holds even after cooking)
– 2 tablespoons vegetable oil (a neutral oil works best here to let the other flavors shine)
– 3 cloves garlic, minced (freshly minced garlic makes all the difference in aroma)
– 1/4 cup apple cider vinegar (this gives the perfect tangy kick)
– 2 tablespoons honey (I prefer raw honey for its subtle floral notes)
– 1 tablespoon soy sauce (use low-sodium if you’re watching salt intake)
– 1/2 teaspoon red pepper flakes (just enough for a gentle warmth)
– 1/4 cup water (to help steam the cabbage to tenderness)
Instructions
1. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until it shimmers lightly.
2. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned—this prevents bitterness.
3. Stir in 1 large head thinly sliced green cabbage, tossing to coat evenly with the oil and garlic.
4. Pour in 1/4 cup water immediately to create steam, which helps wilt the cabbage without burning.
5. Cover the skillet and let the cabbage cook for 5 minutes, stirring once halfway through to ensure even wilting.
6. Uncover and add 1/4 cup apple cider vinegar, 2 tablespoons honey, 1 tablespoon soy sauce, and 1/2 teaspoon red pepper flakes all at once.
7. Stir continuously for 3-4 minutes until the sauce thickens slightly and coats the cabbage strands evenly.
8. Remove from heat once the cabbage is tender but still has a slight crunch, about 8-9 minutes total cooking time. Zestfully tangled and glistening, this stir-fry offers a delightful contrast between the soft, wilted cabbage and the bright, punchy sauce. I love serving it over fluffy jasmine rice to soak up every drop, or tucked into warm tortillas for a quick, veggie-packed wrap that feels both wholesome and invigorating.
Vegan Cabbage and Tofu Dumplings
Holding this warm bowl of dumplings, I’m reminded how the simplest ingredients can create such comfort. There’s something deeply satisfying about folding these little parcels, each one a quiet promise of the earthy cabbage and firm tofu waiting inside. These vegan dumplings have become my go-to when I need both nourishment and a moment of peaceful kitchen meditation.
Ingredients
– 1 package of firm tofu, pressed for at least 30 minutes to remove excess water (I find this makes the filling less soggy)
– 2 cups finely shredded green cabbage, packed (the crunchier the better in my opinion)
– 3 tablespoons soy sauce, divided (I always use low-sodium to control the saltiness)
– 2 tablespoons sesame oil, plus extra for brushing
– 1 tablespoon rice vinegar (this little splash really brightens the filling)
– 1 teaspoon grated fresh ginger (I keep mine frozen for easier grating)
– 2 cloves garlic, minced (fresh is worth the effort here)
– 24 round dumpling wrappers, kept under a damp towel to prevent drying
– 2 tablespoons vegetable oil for pan-frying
– ½ cup water for steaming
Instructions
1. Crumble the pressed tofu into a medium bowl using your hands until it resembles coarse crumbs.
2. Add the shredded cabbage, 2 tablespoons soy sauce, 2 tablespoons sesame oil, rice vinegar, grated ginger, and minced garlic to the bowl with the tofu.
3. Mix all filling ingredients thoroughly with a fork until well combined, about 1 minute.
4. Place 1 dumpling wrapper on your palm and spoon 1 heaping teaspoon of filling into the center.
5. Dip your finger in water and moisten the edges of the wrapper completely.
6. Fold the wrapper in half over the filling, pressing the edges together to seal, creating a half-moon shape.
7. Pleat the sealed edge by making 3-4 small folds along one side, pressing firmly to ensure no air pockets remain (this technique prevents bursting during cooking).
8. Repeat steps 4-7 with remaining wrappers and filling, keeping finished dumplings covered with a damp cloth.
9. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
10. Arrange 12 dumplings in the skillet in a single layer, flat side down, and cook until bottoms are golden brown, 3-4 minutes.
11. Pour ¼ cup water into the skillet and immediately cover with a tight-fitting lid.
12. Steam dumplings for 6-7 minutes until wrappers become translucent and filling is cooked through.
13. Remove lid and continue cooking until all water evaporates and bottoms re-crisp, about 1 minute.
14. Transfer cooked dumplings to a plate and repeat steps 9-13 with remaining dumplings.
15. Brush cooked dumplings lightly with sesame oil to keep them from sticking together.
Each dumpling emerges with a crisp golden bottom yielding to a tender wrapper, the filling offering subtle earthiness from cabbage balanced by tofu’s gentle protein presence. Enjoy them straight from the pan with remaining soy sauce for dipping, or arrange over steamed rice for a more substantial meal that feels both light and deeply satisfying.
Warm Cabbage Salad with Roasted Chickpeas
Often, when the evenings grow crisp and the light fades early, I find myself craving something that feels both nourishing and comforting, a dish that bridges the gap between a fresh salad and a warm meal. This warm cabbage salad, with its roasted chickpeas, is exactly that—a quiet, simple pleasure for a reflective autumn day.
Ingredients
– 1 small head of green cabbage, thinly sliced (I like to use a mandoline for those whisper-thin ribbons)
– 1 (15-ounce) can of chickpeas, drained, rinsed, and patted very dry (this helps them get wonderfully crisp)
– 3 tablespoons extra virgin olive oil, my go-to for its fruity depth
– 1 tablespoon pure maple syrup, for a gentle, caramelized sweetness
– 1 teaspoon smoked paprika, which adds a lovely, smoky warmth
– ½ teaspoon garlic powder, a quick flavor boost I always keep on hand
– ¼ teaspoon fine sea salt, plus more for finishing
– 2 tablespoons raw pumpkin seeds, for a final, toasty crunch
Instructions
1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
2. In a medium bowl, toss the dried chickpeas with 1 tablespoon of the olive oil, the maple syrup, smoked paprika, garlic powder, and ¼ teaspoon of sea salt until they are evenly coated.
3. Spread the chickpeas in a single layer on the prepared baking sheet.
4. Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are deeply golden brown and crisp to the touch. (Tip: Letting them cool slightly on the pan will make them even crispier.)
5. While the chickpeas roast, heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
6. Add the thinly sliced cabbage to the skillet and cook for 8-10 minutes, stirring occasionally, until it has wilted significantly and the edges have begun to turn a light golden brown.
7. Stir in the pumpkin seeds and cook for another 2-3 minutes, just until the seeds are lightly toasted and fragrant. (Tip: Keep a close eye on them, as they can burn quickly.)
8. Remove the skillet from the heat.
9. Add the roasted chickpeas to the warm cabbage mixture in the skillet and toss everything gently to combine. (Tip: For the best texture, add the chickpeas just before serving to keep them crisp.)
You’ll love the tender, slightly sweet cabbage against the crunchy, spiced chickpeas, a texture that feels both rustic and refined. I sometimes serve it topped with a soft-poached egg for a simple, complete supper, letting the yolk mingle with the warm greens.
Vegan Cabbage and Mushroom Pierogi
Folding these little pockets of comfort always brings me back to chilly afternoons when the kitchen windows fog with steam and the world outside slows to a gentle hum. There’s something quietly meditative about working the dough, filling each circle with earthy cabbage and mushrooms, and sealing them with care—like tucking away tiny edible secrets. Today, I’m sharing my vegan version, where humble ingredients transform into something tender and deeply satisfying, perfect for those moments when you crave warmth from the inside out.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting (I always keep a little mound on the counter for sprinkling as I go)
– 1/2 cup warm water, around 110°F (test it on your wrist—it should feel like a cozy bath)
– 1/4 cup olive oil, my favorite extra-virgin for its fruity notes
– 1/2 teaspoon salt, fine-grained so it dissolves evenly into the dough
– 2 cups finely chopped green cabbage (I like to slice it thin, almost shredding it for a delicate texture)
– 1 cup sliced cremini mushrooms, their earthy flavor pairs so well here
– 1 small yellow onion, diced (I always save the papery skins for stock later)
– 2 tablespoons vegan butter, for sautéing and finishing
– 1/4 teaspoon black pepper, freshly ground if you have it
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt, whisking gently to distribute the salt evenly.
2. Pour in 1/2 cup warm water and 1/4 cup olive oil, then mix with a fork until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 5 minutes, until it becomes smooth and elastic—if it sticks, dust with a pinch more flour.
4. Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes; this relaxes the gluten for easier rolling.
5. While the dough rests, heat 1 tablespoon vegan butter in a large skillet over medium heat until it melts and sizzles lightly.
6. Add 1 small diced yellow onion and sauté for 5 minutes, stirring occasionally, until it turns translucent and fragrant.
7. Stir in 2 cups finely chopped green cabbage and 1 cup sliced cremini mushrooms, cooking for 10 minutes until the vegetables soften and release their moisture.
8. Season the filling with 1/4 teaspoon black pepper, then remove the skillet from heat and let it cool completely to avoid steaming the dough later.
9. Roll the rested dough to 1/8-inch thickness on a floured surface, using a 3-inch round cutter to stamp out circles—re-roll scraps once for minimal waste.
10. Place 1 tablespoon of the cooled filling in the center of each dough circle, then fold the dough over to form a half-moon shape.
11. Press the edges firmly to seal, crimping with a fork for a decorative touch; if the dough won’t stick, dab the edges with water first.
12. Bring a large pot of salted water to a rolling boil, then gently drop in the pierogi in batches, boiling for 3-4 minutes until they float to the surface.
13. Remove the pierogi with a slotted spoon and transfer to a plate; for a golden finish, pan-fry them in 1 tablespoon melted vegan butter until lightly browned. Gently pan-frying after boiling gives them a crisp exterior that contrasts beautifully with the soft, savory filling. Serve them warm, perhaps with a dollop of vegan sour cream or a sprinkle of fresh dill—each bite unfolds with the earthy sweetness of cabbage and mushrooms, wrapped in a tender, pillowy dough that feels like a quiet hug on a plate.
Quick Pickled Cabbage with Ginger and Chili
Vividly remembering the first time I tasted this quick pickled cabbage, I find myself returning to this simple recipe whenever I need a burst of bright flavor in my kitchen. There’s something quietly magical about how humble cabbage transforms with just a few ingredients and a little patience. This version with ginger and chili has become my go-to for adding zing to weeknight meals.
Ingredients
– 1 medium green cabbage, sliced thin (I like using my mandoline for perfectly even slices)
– 1 cup white vinegar (the clear kind works best for that beautiful translucent look)
– 1 cup water
– 2 tablespoons granulated sugar (this little bit of sweetness balances everything so nicely)
– 1 tablespoon kosher salt (I prefer the larger flakes for more controlled seasoning)
– 1 inch fresh ginger, peeled and thinly sliced (I always keep ginger in my freezer for moments like this)
– 2 red chili peppers, sliced (seeds removed if you prefer less heat, though I love the extra kick)
Instructions
1. Wash the green cabbage thoroughly under cool running water and pat dry with clean kitchen towels.
2. Remove any wilted outer leaves from the cabbage and cut it into quarters through the core.
3. Remove the tough core from each cabbage quarter by cutting it out at an angle.
4. Slice the cabbage quarters into thin, uniform strips approximately 1/4-inch wide.
5. Pack the sliced cabbage tightly into a clean 1-quart glass jar, leaving about 1 inch of space at the top.
6. Combine white vinegar, water, granulated sugar, and kosher salt in a small saucepan.
7. Heat the vinegar mixture over medium heat until it reaches 180°F, stirring constantly until the sugar and salt completely dissolve.
8. Remove the saucepan from heat and let the brine cool for exactly 2 minutes (this prevents the cabbage from becoming too soft).
9. Add the peeled ginger slices and sliced red chili peppers to the jar with the packed cabbage.
10. Carefully pour the warm brine over the cabbage mixture, ensuring all cabbage is fully submerged.
11. Gently tap the jar on the counter to release any air bubbles trapped between the cabbage layers.
12. Seal the jar tightly with its lid and let it cool to room temperature on your counter for about 1 hour.
13. Transfer the sealed jar to your refrigerator and let it pickle for at least 4 hours before serving.
The cabbage develops the most wonderful crisp-tender texture while the ginger and chili infuse every bite with warming spice. I love how the flavors continue to deepen over the next few days, making this even better on day two or three. Try it piled high on fish tacos or as a bright counterpoint to rich, slow-cooked meats.
Vegan Cabbage and Lentil Borscht
A gentle steam rises from the pot, carrying the earthy scent of beets and memories of quiet afternoons when this soup becomes more than just nourishment—it’s a slow, comforting ritual. As autumn leaves crisp outside, this vegan borscht simmers into a bowl of warmth, with lentils adding heartiness and cabbage lending a subtle crunch that feels like a hug from the inside out. I love how the colors deepen as it cooks, a vibrant reminder that simple ingredients can weave together into something deeply satisfying.
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (I like to chop it finely for a smoother base)
– 2 cloves garlic, minced (freshly crushed releases the best aroma)
– 2 medium beets, peeled and grated (their vibrant hue stains my fingers joyfully)
– 1 cup green cabbage, thinly sliced (I aim for shreds that soften without losing texture)
– 1/2 cup brown lentils, rinsed (these little gems plump up so nicely)
– 4 cups vegetable broth (homemade or low-sodium store-bought works)
– 1 tablespoon apple cider vinegar (a splash brightens the whole pot)
– 1 teaspoon dried dill (it whispers of gardens past)
– Salt and black pepper (I’m generous with the pepper for a gentle kick)
Instructions
1. Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat until it shimmers lightly.
2. Add 1 diced medium yellow onion and sauté for 5–7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in 2 minced cloves of garlic and cook for 1 minute more, just until fragrant but not browned.
4. Tip in 2 grated medium beets and 1 cup of thinly sliced green cabbage, tossing everything to coat in the oil.
5. Pour in 4 cups of vegetable broth and 1/2 cup of rinsed brown lentils, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and let it simmer for 30–35 minutes, until the lentils are tender and the beets have softened.
7. Stir in 1 tablespoon of apple cider vinegar and 1 teaspoon of dried dill, simmering uncovered for 5 more minutes to let the flavors meld.
8. Season with salt and black pepper to your liking, then remove from heat. Tip: For a richer broth, let it sit off the heat for 10 minutes before serving—it allows the spices to bloom fully. Another tip: If the soup thickens too much, add a splash of broth or water to loosen it. And a final note: Taste as you go; adjusting salt after adding vinegar ensures a balanced tang.
The soup settles into a velvety texture with the lentils melting into the broth, while the cabbage offers a tender bite that holds its own. I love ladling it into bowls and garnishing with a dollop of vegan sour cream or fresh dill, letting the deep magenta hue contrast with snowy toppings for a feast that’s as beautiful as it is soothing.
Grilled Cabbage Wedges with Smoky BBQ Sauce
Zigzagging through my memories of backyard gatherings, I find myself returning to this simple yet profoundly satisfying dish that transforms humble cabbage into something magical. There’s something quietly comforting about watching those wedges caramelize on the grill, absorbing the smoky sweetness while holding their structure. Just yesterday, as the autumn leaves began their colorful descent, I found myself craving this particular combination of crisp-tender texture and bold barbecue notes.
Ingredients
– 1 medium head green cabbage (I look for one that feels heavy for its size, with tightly packed leaves)
– 3 tablespoons olive oil (extra virgin is my go-to for its fruity notes)
– 1 teaspoon kosher salt (I prefer the larger crystals for better texture)
– ½ teaspoon black pepper (freshly ground makes all the difference)
– ¾ cup barbecue sauce (I always use my favorite smoky variety)
– 2 tablespoons apple cider vinegar (this cuts through the richness beautifully)
– 1 teaspoon smoked paprika (for that extra layer of depth)
– 2 cloves garlic, minced (I press mine right before using for maximum flavor)
Instructions
1. Preheat your grill to medium-high heat, around 400°F, ensuring the grates are clean and lightly oiled.
2. Remove any loose outer leaves from the cabbage and slice it vertically into 8 equal wedges, keeping the core intact to hold each wedge together.
3. Brush both sides of each cabbage wedge generously with olive oil, using about 2 tablespoons total.
4. Season both sides evenly with kosher salt and black pepper, pressing gently to help the seasoning adhere.
5. Place the cabbage wedges directly on the grill grates and cook for 6-8 minutes until you see distinct grill marks forming.
6. Flip each wedge carefully using tongs and grill for another 6-8 minutes until the edges begin to caramelize and soften.
7. While the cabbage grills, whisk together barbecue sauce, apple cider vinegar, smoked paprika, and minced garlic in a small bowl.
8. Brush the sauce mixture evenly over the top of each cabbage wedge during the last 3 minutes of grilling.
9. Remove the wedges from the grill when the sauce is sticky and glazed, and the cabbage is tender but still has some bite.
Just imagine that first bite—the way the slightly charred edges give way to tender, sweet layers infused with smoky barbecue goodness. These wedges become something extraordinary when served alongside grilled sausages or piled high on a platter for sharing, the sauce glistening under the evening lights as friends gather around.
Vegan Cabbage and Pea Stir-Fry with Coconut Milk
Holding this warm bowl in my hands, I’m reminded how simple vegetables can transform into something deeply comforting when given time and gentle attention. This stir-fry came to me on one of those rainy afternoons when the kitchen felt like the only peaceful place to be, the rhythmic chopping and sizzling becoming a kind of meditation.
Ingredients
– 1 tablespoon coconut oil (I love how it adds subtle tropical notes)
– 1 medium yellow onion, thinly sliced (sweet varieties work beautifully here)
– 3 cloves garlic, minced (freshly crushed releases the most flavor)
– 1 small head green cabbage, cored and sliced into ½-inch ribbons
– 1 cup frozen peas (no need to thaw—they cook perfectly from frozen)
– 1 can (13.5 oz) full-fat coconut milk (shaken well before opening)
– 2 tablespoons soy sauce (I prefer reduced-sodium to control saltiness)
– 1 teaspoon ground turmeric (for that golden hue and earthy warmth)
– ½ teaspoon red pepper flakes (adjust to your comfort with heat)
Instructions
1. Heat coconut oil in a large skillet or wok over medium heat for 1 minute until shimmering.
2. Add sliced onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 30 seconds until golden but not browned—this prevents bitterness.
4. Add cabbage ribbons and cook for 6-8 minutes, stirring frequently, until slightly wilted but still crisp.
5. Sprinkle turmeric and red pepper flakes over the cabbage, stirring to coat evenly for about 30 seconds.
6. Pour in coconut milk and soy sauce, then bring to a gentle simmer over medium-low heat.
7. Reduce heat to low, cover the skillet, and let simmer for 10 minutes to allow flavors to meld.
8. Uncover and stir in frozen peas, cooking for 2-3 minutes until peas are bright green and tender.
9. Remove from heat and let rest for 2 minutes before serving to allow the sauce to thicken slightly.
Zesty yet creamy, the cabbage retains a pleasant crunch while the peas pop with sweetness against the rich coconut background. I sometimes serve it over quinoa for extra substance, or fold it into warm tortillas with fresh cilantro for a quick wrap—the leftovers taste even better the next day, once the flavors have truly settled together.
Summary
Cabbage truly shines in these 20 versatile vegan recipes! Whether you’re meal prepping, hosting, or craving comfort food, there’s a delicious dish waiting for you. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to spread the cabbage love!
