Getting creative with cabbage can be a game-changer for your meals. This humble veggie is packed with nutrients, fiber, and a host of health benefits, making it an excellent addition to any dish. But let’s face it – sometimes, we need inspiration to get our cabbage on (pun intended). That’s why we’ve curated 20 mouth-watering vegan cabbage recipes that will satisfy your cravings and fuel your meals.
From comforting soups and stews to vibrant salads and stir-fries, these dishes showcase the incredible versatility of this underrated superfood. Whether you’re a seasoned vegan or just looking for some delicious plant-based options, these recipes are sure to delight your taste buds and inspire you to get cooking with cabbage!
Stay tuned for our countdown of 20 scrumptious vegan cabbage recipes, from classic comfort foods to innovative twists on traditional dishes.
Vegan Cabbage Rolls with Lentil Filling
This hearty and flavorful dish combines tender cabbage leaves wrapped around a savory lentil filling, perfect for a comforting and nutritious meal. With minimal prep time and easy cooking instructions, this recipe is a great option for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 large head of cabbage
– 1 cup cooked lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1 tablespoon tomato paste
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup vegetable broth
– Salt and pepper to taste
– Vegan tomato sauce or breadcrumbs for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions.
3. Shred cabbage leaves, leaving the core intact.
4. In a bowl, mix cooked lentils with chopped onion, garlic, caraway seeds, tomato paste, and diced tomatoes.
5. Blanch cabbage leaves in boiling water for 30 seconds; shock in ice water. Remove excess water and place a spoonful of lentil mixture onto the center of each leaf.
6. Roll leaves tightly and secure with toothpicks if needed. Place rolls seam-side down on a baking dish.
7. Pour over vegetable broth, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes or until cabbage is tender.
Cooking Time: 40-45 minutes
Creamy Vegan Coleslaw with Tahini Dressing
A refreshing twist on traditional coleslaw, this creamy vegan version is made even more delicious with a rich and nutty tahini dressing. Perfect for picnics, barbecues, or as a side dish for your favorite meals.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup chopped fresh cilantro
– 2 tablespoons apple cider vinegar
– 1 tablespoon tahini
– 1 tablespoon soy sauce (or tamari)
– 1 teaspoon maple syrup
– 1/4 teaspoon salt
– 1/4 cup vegan mayonnaise (such as Vegenaise or Just Mayo)
Instructions:
1. In a large bowl, combine the shredded cabbage, carrots, and cilantro.
2. In a small bowl, whisk together the apple cider vinegar, tahini, soy sauce, maple syrup, and salt until smooth.
3. Add the vegan mayonnaise to the dressing mixture and stir until combined.
4. Pour the dressing over the slaw mixture and toss until the cabbage is evenly coated.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! Simply assemble and chill.
Spicy Kimchi Fried Rice with Tofu
Add a kick of spice to your day with this flavorful fried rice dish, featuring crispy tofu and spicy kimchi.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 block firm tofu, cut into small cubes
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup kimchi, chopped (store-bought or homemade)
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add the diced onion and minced garlic to the pan and cook until translucent, about 2 minutes.
4. Add the chopped kimchi and cook for an additional minute, stirring constantly.
5. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 3-4 minutes, until heated through.
6. Return the tofu to the pan and stir in soy sauce and sesame oil. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if using) and serve immediately.
Cooking Time: 15-20 minutes
Vegan Stuffed Cabbage Soup
Warm up with this hearty, plant-based twist on a classic comfort food. This vegan stuffed cabbage soup is packed with flavor and nutrients, making it a perfect meal for any time of the year.
Ingredients:
– 1 large head of cabbage, cored and chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 cup cooked brown rice
– 1/2 cup breadcrumbs (gluten-free)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
2. Add the paprika and caraway seeds; cook for an additional minute.
3. Add the cabbage, diced tomatoes, vegetable broth, brown rice, and breadcrumbs. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the cabbage is tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Braised Red Cabbage with Apples and Balsamic
This sweet and tangy side dish combines the natural sweetness of red cabbage and apples with the richness of balsamic vinegar, resulting in a deliciously complex flavor profile. Perfect as a side dish for roasted meats or as a topping for pork chops or sausages.
Ingredients:
– 1 head of red cabbage, thinly sliced
– 2 Granny Smith apples, peeled and diced
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 1 cup balsamic vinegar
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the sliced onions and cook until caramelized, stirring occasionally (about 20 minutes).
3. Add the sliced cabbage, diced apples, balsamic vinegar, and cinnamon. Stir to combine.
4. Bring the mixture to a simmer, then reduce the heat to low and let braise for 30-40 minutes, or until the cabbage is tender.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 50-60 minutes
Vegan Cabbage and Potato Curry
A hearty and flavorful curry that combines the comforting warmth of potatoes with the tanginess of cabbage. This recipe is perfect for a cozy night in or as a nutritious meal prep option.
Ingredients:
– 1 large potato, peeled and diced
– 1 medium head of cabbage, chopped
– 2 tablespoons vegan oil (such as coconut or olive)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 cups vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add potatoes and cabbage; stir to combine.
5. Pour in vegetable broth and bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until potatoes and cabbage are tender.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 25 minutes
Crunchy Asian Cabbage Salad with Peanut Dressing
Elevate your salad game with this refreshing Crunchy Asian Cabbage Salad, topped with a creamy and nutty Peanut Dressing. This flavorful combination is perfect for a quick lunch or dinner.
Ingredients:
– 1 head of cabbage, thinly sliced
– 1/2 cup of chopped scallions (green onions)
– 1/4 cup of toasted peanuts
– 1/4 cup of grated carrot
– 2 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of honey
– 1 teaspoon of grated ginger
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine sliced cabbage, chopped scallions, toasted peanuts, and grated carrot.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, and grated ginger until smooth.
3. Pour the peanut dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Vegan Cabbage Stir-Fry with Garlic and Ginger
Vegan Cabbage Stir-Fry with Garlic and Ginger Recipe
A flavorful and nutritious stir-fry that’s perfect for a quick weeknight dinner, this vegan cabbage dish is packed with the savory goodness of garlic and ginger.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tablespoons of vegetable oil
– 1 teaspoon of soy sauce (make sure it’s vegan)
– Salt and pepper to taste
– Optional: sesame seeds and chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and grated ginger; cook, stirring constantly, for 30 seconds.
3. Add the sliced cabbage; stir-fry until it starts to soften, about 2-3 minutes.
4. Add the soy sauce; stir-fry until the cabbage is tender-crisp, about 3-5 minutes more.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and chopped green onions if desired.
Cooking Time: 10-12 minutes
Simple Vegan Cabbage and Carrot Slaw
This refreshing slaw is a perfect side dish for your favorite vegan meals. Made with just a few simple ingredients, it’s easy to prepare and packed with flavor.
Ingredients:
– 1 medium cabbage, thinly sliced
– 2 medium carrots, peeled and grated
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
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, Dijon mustard, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Garnish with chopped fresh parsley or dill, if desired.
Cooking Time: None! This slaw is ready when you are.
Vegan Okonomiyaki (Japanese Cabbage Pancake)
Okonomiyaki, a popular Japanese street food, is typically made with pork and seafood. This vegan version retains the flavors and textures of the original while using plant-based ingredients.
Ingredients:
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup water
– 1/2 cup grated cabbage
– 1/4 cup chopped scallions (green onions)
– 1/4 cup firm tofu, crumbled
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional: okonomiyaki sauce, bonito flakes, and pickled ginger for serving
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and water until smooth.
2. Add cabbage, scallions, tofu, soy sauce, and sesame oil. Mix well.
3. Heat a non-stick pan or a cast-iron skillet over medium heat.
4. Pour in the batter and cook for 4-5 minutes, until the bottom is golden brown.
5. Flip the pancake and cook for another 3-4 minutes, until cooked through.
6. Serve hot with your preferred toppings.
Cooking Time: 10-12 minutes
Roasted Cabbage Steaks with Lemon-Tahini Sauce
Roasted Cabbage Steaks with Lemon-Tahini Sauce: A flavorful and nutritious twist on traditional cabbage dishes. This recipe brings together the natural sweetness of roasted cabbage with the tanginess of lemon and creaminess of tahini sauce.
Ingredients:
– 1 large head of cabbage
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini paste
– 2 tablespoons water
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the cabbage into 1-inch thick slices, removing any damaged leaves.
3. In a large bowl, toss the cabbage slices with olive oil, salt, pepper, and garlic until evenly coated.
4. Place the cabbage steaks on a baking sheet lined with parchment paper in a single layer.
5. Roast for 20-25 minutes or until tender and caramelized.
6. Meanwhile, whisk together lemon juice, tahini paste, and water until smooth.
7. Serve the roasted cabbage steaks with the lemon-tahini sauce spooned over the top. Garnish with parsley.
Cooking Time: 20-25 minutes
Vegan Cabbage and Chickpea Stew
A hearty and comforting stew that’s perfect for a chilly evening. This recipe is a great way to warm up with a flavorful and nutritious meal that’s free from animal products.
Ingredients:
– 1 medium cabbage, chopped
– 1 can chickpeas (14 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika. Cook for an additional minute.
4. Add the chopped cabbage and chickpeas to the pot. Stir well to combine.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce heat to low and simmer for 20-25 minutes, or until the cabbage is tender.
7. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Sweet and Sour Vegan Cabbage Stir-Fry
A flavorful and refreshing vegan twist on a classic Chinese dish, this sweet and sour cabbage stir-fry is perfect for a quick weeknight dinner or as a side dish for your favorite meals.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 2 tablespoons of vegan soy sauce (or tamari)
– 1 tablespoon of apple cider vinegar
– 1 tablespoon of maple syrup
– 1 teaspoon of grated ginger
– 1/4 teaspoon of red pepper flakes (optional)
– 1/4 cup of vegetable broth
– 1 tablespoon of cornstarch
– 2 tablespoons of vegan stir-fry oil (or neutral-tasting oil like canola or grapeseed)
Instructions:
1. In a small bowl, whisk together soy sauce, apple cider vinegar, maple syrup, ginger, and red pepper flakes (if using). Set aside.
2. Heat the stir-fry oil in a large skillet or wok over medium-high heat.
3. Add cabbage to the pan and cook for 4-5 minutes, stirring occasionally, until slightly softened.
4. Pour in the sweet and sour sauce mixture and stir-fry for an additional 2-3 minutes, or until the cabbage is tender.
5. Stir in vegetable broth and cornstarch to thicken the sauce.
Cooking Time: 15-20 minutes
Vegan Cabbage and Mushroom Pierogi
Vegan Cabbage and Mushroom Pierogi: A Hearty and Flavorful Polish Delight
Pierogi are traditional Polish dumplings that can be filled with a variety of sweet or savory ingredients. This vegan version fills soft, pillowy pierogi dough with sautéed cabbage and mushrooms for a delicious and comforting meal.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling:
+ 1 medium-sized onion, finely chopped
+ 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
+ 1 cup shredded cabbage
+ 1 tablespoon vegetable oil
+ 1 teaspoon caraway seeds (optional)
– Filling spices: salt, pepper, and nutmeg to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Knead the dough for about 5 minutes until smooth and pliable.
3. Divide the dough into smaller pieces and roll out each piece into a thin circle.
4. Place a spoonful of filling in the center of each dough circle. Fold the dough over to form a half-moon shape, and press edges together to seal.
5. Cook pierogi in boiling water for 5-7 minutes, or until they float to the surface. Serve with your favorite toppings.
Cooking Time: 20-25 minutes
Spicy Vegan Cabbage and Black Bean Tacos
Get ready for a flavorful fiesta with these spicy vegan tacos! Sautéed cabbage, black beans, and spices come together to create a bold and delicious filling that’s perfect for any taco Tuesday.
Ingredients:
– 1 medium-sized head of cabbage, shredded
– 1 can (15 oz) black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 6-8 corn tortillas
– Sliced radishes, lime wedges, cilantro (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook for 3-4 minutes until softened.
3. Add the garlic and cook for an additional minute.
4. Add the cabbage, cumin, smoked paprika, and cayenne pepper. Cook for 5-7 minutes until the cabbage is tender.
5. Stir in the black beans and season with salt and pepper to taste.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the filling onto a warmed tortilla and topping with radishes, lime wedges, and cilantro (if using).
Cooking Time: 15-20 minutes
Vegan Cabbage and Lentil Soup
Warm up with a comforting bowl of this hearty, plant-based soup that’s perfect for a chilly evening.
Ingredients:
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 medium cabbage, shredded
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the cabbage and cook until wilted, about 5 minutes.
3. Add the lentils, broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-45 minutes
Garlicky Sautéed Cabbage with Smoked Paprika
Add a burst of flavor to your meals with this simple and delicious recipe that combines the natural sweetness of cabbage with the smoky heat of smoked paprika.
Ingredients:
– 1 medium head of cabbage, thinly sliced
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the sliced cabbage and smoked paprika to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Vegan Cabbage and Quinoa Stuffed Peppers
This recipe is a flavorful and nutritious twist on traditional stuffed peppers, featuring quinoa and cabbage as the main ingredients. The combination of sweet bell peppers with savory filling makes for a satisfying and healthy meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 head of cabbage, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: nutritional yeast for extra cheesy flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine quinoa, cabbage, onion, garlic, olive oil, smoked paprika, salt, and pepper. Mix well.
4. Stuff each pepper with the filling mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes or until peppers are tender.
7. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Tangy Vegan Cabbage and Apple Slaw
This refreshing slaw combines the crunch of cabbage and apples with a tangy dressing, perfect for topping vegan burgers or using as a side dish. A great way to add some healthy veggies to your meal!
Ingredients:
– 1 medium head of cabbage, thinly sliced
– 1 large apple, peeled and diced
– 2 tablespoons apple cider vinegar
– 1 tablespoon maple syrup
– 1/4 cup vegan mayonnaise (such as Vegenaise or Just Mayo)
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the cabbage and apple.
2. In a small bowl, whisk together the apple cider vinegar, maple syrup, vegan mayonnaise, Dijon mustard, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh parsley or cilantro leaves if desired.
Cooking Time: 10-15 minutes (prep) + 30 minutes (chilling)
Vegan Cabbage and Tofu Dumplings
This recipe combines the natural sweetness of cabbage with the savory flavor of tofu to create a delicious vegan dumpling dish. Perfect for a quick weeknight meal or as an appetizer for a gathering.
Ingredients:
– 1 head of cabbage, finely chopped
– 1 block of extra-firm tofu, drained and crumbled
– 2 cloves of garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 cup cornstarch
– 1/4 cup water
– Dumpling wrappers (store-bought or homemade)
– Cooking oil for pan-frying
Instructions:
1. In a large mixing bowl, combine chopped cabbage, crumbled tofu, garlic, soy sauce, and sesame oil. Mix well.
2. Add cornstarch and water to the mixture, stirring until combined.
3. Lay dumpling wrappers on a flat surface. Place about 1 tablespoon of the cabbage-tofu mixture in the center of each wrapper.
4. Fold the wrapper into a triangle or a purse shape, sealing the edges with a little water.
5. Heat about 2 tablespoons of cooking oil in a large skillet over medium-high heat. Pan-fry dumplings until golden brown on both sides, about 3-4 minutes per side.
6. Serve hot with your favorite dipping sauce.
Cooking Time: Approximately 15-20 minutes.
Summary
Discover the versatility of cabbage with these 20 delicious vegan recipes! From savory main courses to refreshing side dishes, this collection has something for every meal. Enjoy classic combinations like stuffed cabbage rolls and coleslaw, or try innovative twists like spicy kimchi fried rice and okonomiyaki pancakes. Explore international flavors with Asian-inspired salads and pierogi, or cozy up with hearty stews and soups. Whether you’re a seasoned vegan or just looking to mix things up, these recipes are sure to delight your taste buds and inspire your cooking routine.
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