20 Flavorful Vegan Cabbage Recipes for Every Meal

You’re about to discover how versatile and delicious cabbage can be with our roundup of 20 Flavorful Vegan Cabbage Recipes for Every Meal. Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or something fresh and seasonal, we’ve got you covered. Dive in to find your next favorite way to enjoy this humble veggie in all its glory!

Spicy Vegan Cabbage Stir-Fry with Tofu

One of the simplest yet most flavorful dishes you can whip up on a busy weeknight is this Spicy Vegan Cabbage Stir-Fry with Tofu. It’s a perfect blend of crunchy vegetables and soft tofu, all brought together with a spicy sauce that’s sure to wake up your taste buds.

Ingredients

• For the stir-fry:
  • 1 tbsp olive oil
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 4 cups green cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sriracha
  • 1 tsp ginger, grated

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Pressing the tofu removes excess water, ensuring a crispier texture.
2. Add cabbage, bell pepper, and garlic to the skillet. Stir-fry for 5 minutes until vegetables are slightly softened but still crisp.
3. In a small bowl, whisk together soy sauce, maple syrup, sriracha, and ginger. Pour the sauce over the stir-fry and toss to coat evenly. Tip: Adjust the sriracha to control the heat level to your preference.
4. Cook for an additional 2 minutes, allowing the sauce to thicken slightly and coat the ingredients. Tip: Keep the stir-fry moving to prevent any burning and ensure even cooking.

Great for a quick dinner, this stir-fry offers a delightful contrast between the crisp vegetables and the tender tofu, all enveloped in a spicy-sweet sauce. Serve it over a bed of steamed rice or quinoa for a complete meal that’s both satisfying and packed with flavor.

Creamy Vegan Cabbage and Potato Soup

First, let’s dive into making a comforting bowl of Creamy Vegan Cabbage and Potato Soup, perfect for any season. This recipe is straightforward, ensuring even beginners can achieve delicious results with ease.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
• For the vegetables and creaminess:
  • 3 medium potatoes, peeled and cubed
  • 1/2 head of cabbage, shredded
  • 1 cup canned coconut milk
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent. Tip: Stir frequently to prevent burning.
3. Pour in the vegetable broth, bringing the mixture to a gentle boil.
4. Add the cubed potatoes and shredded cabbage to the pot. Tip: Cutting the potatoes into uniform sizes ensures even cooking.
5. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are fork-tender.
6. Stir in the coconut milk, salt, and black pepper, cooking for an additional 5 minutes to blend the flavors. Tip: For a thicker soup, mash some of the potatoes against the side of the pot before adding the coconut milk.
7. Remove from heat and let the soup sit for 5 minutes before serving.

Here, the soup boasts a velvety texture with the heartiness of potatoes and the slight crunch of cabbage. Serve it with a sprinkle of fresh herbs or a dash of smoked paprika for an extra layer of flavor.

Vegan Stuffed Cabbage Rolls with Lentils

Just when you thought comfort food couldn’t get any cozier, these Vegan Stuffed Cabbage Rolls with Lentils come along to prove you wrong. Perfect for a hearty dinner, this dish combines the earthy flavors of lentils with the sweet tenderness of cabbage, all wrapped up in a neat little package.

Ingredients

• For the filling:
  • 1 cup green lentils, rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt to taste
• For the rolls:
  • 1 large head green cabbage
  • 1 tbsp olive oil
• For the sauce:
  • 1 can (15 oz) tomato sauce
  • 1 tbsp maple syrup
  • 1 tsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until lentils are tender. Drain any excess liquid.
3. While the lentils cook, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in the cumin, smoked paprika, and salt to the skillet, cooking for another minute until fragrant.
5. Combine the cooked lentils with the onion mixture in a large bowl, mixing well.
6. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 3 minutes to soften the leaves. Remove and let cool slightly before peeling off 12 large leaves.
7. Place a portion of the lentil mixture in the center of each cabbage leaf, then fold the sides over the filling and roll up tightly.
8. Arrange the rolls seam-side down in a baking dish. Drizzle with 1 tbsp olive oil.
9. In a small bowl, whisk together the tomato sauce, maple syrup, and apple cider vinegar. Pour over the cabbage rolls.
10. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.

Zesty and satisfying, these cabbage rolls offer a delightful contrast between the soft, savory filling and the slightly crisp cabbage leaves. Serve them over a bed of quinoa or with a side of roasted vegetables for a complete meal.

Tangy Vegan Coleslaw with Tahini Dressing

This Tangy Vegan Coleslaw with Tahini Dressing is a refreshing twist on the classic, combining crisp vegetables with a creamy, flavorful dressing that’s surprisingly dairy-free. Perfect for picnics or as a side, it’s easy to make and even easier to love.

Ingredients

• For the coleslaw:
  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 large carrot, julienned
  • 1/4 cup finely chopped red onion
• For the tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2-3 tbsp water, as needed

Instructions

1. In a large bowl, combine the shredded green cabbage, purple cabbage, julienned carrot, and chopped red onion. Toss gently to mix.
2. In a separate bowl, whisk together the tahini, apple cider vinegar, maple syrup, lemon juice, salt, and black pepper until smooth. Tip: If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency.
3. Pour the tahini dressing over the cabbage mixture. Use a large spoon or your hands to thoroughly coat the vegetables with the dressing. Tip: Wearing gloves can prevent your hands from smelling like onions afterward.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Tip: For the best texture, serve the coleslaw within 4 hours of preparing it.

Light and crunchy with a creamy, tangy dressing, this coleslaw is a delightful contrast of textures and flavors. Try serving it on top of a veggie burger or alongside grilled tofu for a complete meal.

Vegan Cabbage and Chickpea Curry

Unlock the flavors of a hearty, plant-based meal with this Vegan Cabbage and Chickpea Curry, a dish that combines simplicity with depth of flavor, perfect for any night of the week.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
• For the vegetables and protein:
  • 2 cups green cabbage, shredded
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup tomato puree
  • 1 cup coconut milk
  • 1/2 cup water
• For garnish:
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pan over medium heat (350°F). Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add diced onion to the pan. Cook for 5 minutes, stirring occasionally, until the onion becomes translucent.
3. Stir in minced garlic and grated ginger. Cook for another minute, ensuring the garlic doesn’t burn.
4. Add turmeric powder, coriander powder, and chili powder to the pan. Mix well and cook for 30 seconds to toast the spices.
5. Add shredded cabbage to the pan. Stir to coat the cabbage with the spice mixture. Cook for 3 minutes until the cabbage begins to soften.
6. Pour in tomato puree, coconut milk, and water. Stir to combine all ingredients. Bring the mixture to a simmer.
7. Add drained and rinsed chickpeas to the pan. Stir gently to incorporate. Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally.
8. After 15 minutes, remove the lid and check the consistency. If the curry is too thick, add a little more water. Simmer uncovered for an additional 5 minutes.
9. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the curry before eating.

Lusciously creamy with a hint of spice, this curry pairs beautifully with steamed rice or warm naan bread. The cabbage adds a delightful crunch, while the chickpeas provide a satisfying protein boost, making it a well-rounded meal.

Roasted Cabbage Steaks with Garlic and Lemon

Roasting transforms humble cabbage into a caramelized, tender delight that’s surprisingly versatile. Ready to elevate your side dish game with minimal effort? Let’s dive into making these flavorful roasted cabbage steaks.

Ingredients

• For the cabbage:
  • 1 large head of cabbage
  • 2 tbsp olive oil
• For the seasoning:
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Cut the cabbage into 1-inch thick steaks, keeping the core intact to hold the slices together.
3. Brush both sides of each cabbage steak with olive oil, ensuring even coverage for perfect caramelization.
4. Place the steaks on a baking sheet in a single layer, avoiding overcrowding to allow for even cooking.
5. Roast in the preheated oven for 25 minutes, then flip each steak carefully to cook the other side.
6. While the cabbage roasts, mix the minced garlic, lemon juice, salt, and pepper in a small bowl for the seasoning.
7. After flipping, brush the seasoning mixture over the tops of the cabbage steaks and return to the oven for another 20 minutes.
8. Check for doneness by piercing the cabbage with a fork; it should be tender and the edges slightly crispy.

Zesty garlic and lemon bring a bright contrast to the cabbage’s natural sweetness, making these steaks a standout side. Try serving them atop a creamy polenta or alongside grilled meats for a complete meal.

Vegan Cabbage and Mushroom Dumplings

Begin your culinary adventure with these Vegan Cabbage and Mushroom Dumplings, a delightful dish that combines the earthy flavors of mushrooms with the crisp freshness of cabbage, all wrapped in a tender dumpling skin. Perfect for beginners, this recipe guides you through each step with precision.

Ingredients

• For the filling:
  • 2 cups finely chopped cabbage
  • 1 cup chopped mushrooms
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1/2 tsp salt

Instructions

1. In a large bowl, mix the all-purpose flour and salt for the dough. Gradually add water, stirring until a dough forms. Tip: The dough should be firm but pliable; adjust water or flour as needed.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. Heat olive oil in a pan over medium heat. Add chopped cabbage and mushrooms, seasoning with salt and black pepper. Cook for 5 minutes until vegetables are soft. Tip: Avoid overcooking to maintain texture.
4. Divide the dough into small balls. Roll each ball into a thin circle on a floured surface.
5. Place a spoonful of the cabbage and mushroom filling in the center of each dough circle. Fold and seal the edges to form dumplings. Tip: Use water to help seal the edges if necessary.
6. Steam the dumplings in a steamer over boiling water for 10 minutes. Ensure the water is at a rolling boil before adding dumplings.

Serve these dumplings hot, enjoying the contrast between the soft, chewy skin and the savory, flavorful filling. For an extra touch, drizzle with a bit of soy sauce or serve with a side of spicy chili oil.

Simple Vegan Braised Cabbage with Carrots

Sometimes, the simplest dishes bring the most comfort, especially when they’re packed with flavor and nutrients. This Simple Vegan Braised Cabbage with Carrots is a testament to that, offering a hearty, satisfying meal with minimal effort.

Ingredients

• For the braise:
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 large carrot, julienned
  • 1 small head green cabbage, thinly sliced
  • 1 cup vegetable broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the onion and garlic to the skillet, sautéing until the onion is translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the carrot and cabbage, cooking for another 5 minutes until the vegetables begin to soften.
4. Pour in the vegetable broth and apple cider vinegar, then sprinkle the smoked paprika, salt, and black pepper over the vegetables. Stir to combine.
5. Reduce the heat to low, cover the skillet, and let the mixture simmer for 20 minutes, stirring halfway through to ensure even cooking.
6. After 20 minutes, remove the lid and increase the heat to medium. Cook for an additional 5 minutes to reduce any remaining liquid, stirring frequently.
7. Tip: For a deeper flavor, let the cabbage and carrots caramelize slightly during the last few minutes of cooking.
8. Tip: If the skillet becomes too dry during braising, add a splash more vegetable broth to prevent sticking.
9. Tip: Taste and adjust the seasoning with more salt or pepper if needed before serving.

Perfectly tender with a slight crunch, this braised cabbage and carrots dish boasts a smoky, slightly tangy flavor profile. Serve it over a bed of quinoa or alongside crusty bread for a complete meal that’s both nourishing and delicious.

Vegan Kimchi with Napa Cabbage

Making vegan kimchi with Napa cabbage is a rewarding process that fills your kitchen with vibrant aromas and results in a tangy, spicy condiment perfect for enhancing any meal. Let’s dive into the steps to create this fermented delight.

Ingredients

• For the brine:
  • 1 large Napa cabbage (about 2 lbs), cut into quarters lengthwise
  • 1/4 cup sea salt
  • 4 cups water
• For the paste:
  • 1/2 cup gochugaru (Korean red pepper flakes)
  • 1/4 cup filtered water
  • 3 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp sugar
• For the vegetables:
  • 1 cup julienned daikon radish
  • 1/2 cup julienned carrot
  • 2 green onions, cut into 1-inch pieces

Instructions

1. In a large bowl, dissolve the sea salt in 4 cups of water to make the brine.
2. Submerge the Napa cabbage quarters in the brine, ensuring they are fully covered. Let soak for 2 hours, turning every 30 minutes for even salting.
3. After soaking, rinse the cabbage under cold running water 3 times to remove excess salt. Squeeze gently to remove excess water.
4. In a separate bowl, mix gochugaru, filtered water, soy sauce, minced garlic, minced ginger, and sugar to form a smooth paste.
5. Combine the julienned daikon radish, carrot, and green onions with the paste, mixing until the vegetables are evenly coated.
6. Spread the paste mixture between each leaf of the cabbage quarters, starting from the outer leaves to the inner ones.
7. Fold the cabbage quarters into compact bundles and place them in a clean, airtight jar. Press down firmly to remove any air pockets.
8. Seal the jar and let it ferment at room temperature (68°F to 72°F) for 1 to 5 days, depending on your taste preference. Check daily to release any built-up gases.
9. Once fermented to your liking, store the kimchi in the refrigerator to slow down the fermentation process.

Zesty and crunchy, this vegan kimchi develops deeper flavors over time, making it a versatile addition to rice bowls, tacos, or even as a standalone side. Its vibrant color and spicy kick will surely brighten up any dish it accompanies.

Vegan Cabbage and Black Bean Tacos

Yieldingly simple yet packed with flavor, these Vegan Cabbage and Black Bean Tacos are a testament to how plant-based eating can be both nutritious and delicious. Perfect for a quick weeknight dinner, this recipe guides you through creating a meal that’s as satisfying to make as it is to eat.

Ingredients

• For the filling:
  • 1 tbsp olive oil
  • 1 cup finely chopped cabbage
  • 1 cup black beans, rinsed and drained
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
• For serving:
  • 4 small corn tortillas
  • 1/4 cup diced avocado
  • 1/4 cup chopped cilantro
  • Lime wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add the chopped cabbage to the skillet, sautéing for 3-4 minutes until it begins to soften.
3. Tip: Stir occasionally to ensure even cooking and prevent burning.
4. Mix in the black beans, cumin, smoked paprika, and salt, cooking for another 2-3 minutes until the beans are heated through.
5. Tip: If the mixture seems dry, add a tablespoon of water to help the spices coat the ingredients evenly.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
7. Tip: Keep the tortillas covered with a clean towel to stay warm and soft until ready to serve.
8. Divide the cabbage and black bean mixture evenly among the tortillas.
9. Top each taco with diced avocado, chopped cilantro, and a squeeze of lime juice before serving.

Offering a delightful crunch from the cabbage and a creamy contrast from the avocado, these tacos are a vibrant mix of textures and flavors. Serve them with an extra lime wedge on the side for those who love a zesty kick.

Sweet and Sour Vegan Cabbage Stir-Fry

Let’s dive into creating a vibrant and flavorful dish that’s as nutritious as it is delicious. This Sweet and Sour Vegan Cabbage Stir-Fry is a perfect blend of tangy and sweet, with a satisfying crunch that will make it a staple in your kitchen.

Ingredients

• For the stir-fry:
  • 1 tbsp olive oil
  • 4 cups green cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp ginger, minced
  • 1 garlic clove, minced

Instructions

1. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add the cabbage, red bell pepper, and carrot to the skillet. Stir-fry for 5 minutes, or until the vegetables start to soften but remain crisp.
3. While the vegetables cook, whisk together the soy sauce, maple syrup, apple cider vinegar, ginger, and garlic in a small bowl to create the sauce.
4. Pour the sauce over the vegetables in the skillet. Continue to stir-fry for another 3 minutes, ensuring the sauce evenly coats the vegetables.
5. Remove from heat once the vegetables are tender-crisp and the sauce has thickened slightly.

Enjoy this stir-fry as a standalone dish or serve it over a bed of quinoa for an extra protein boost. The combination of sweet and sour flavors with the crunch of fresh vegetables makes this dish a refreshing and healthy option for any meal.

Vegan Cabbage and Quinoa Stuffed Peppers

These Vegan Cabbage and Quinoa Stuffed Peppers are a hearty, nutritious meal that’s as pleasing to the eye as it is to the palate. Today, we’ll walk through each step to ensure your stuffed peppers turn out perfectly every time.

Ingredients

• For the filling:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups cabbage, shredded
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt to taste
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let the quinoa sit covered for 5 minutes after cooking to fluff up.
3. While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
4. Add the shredded cabbage, cumin, paprika, and salt to the skillet. Cook, stirring occasionally, until the cabbage is tender, about 10 minutes.
5. Combine the cooked quinoa and cabbage mixture in a large bowl. Mix well to ensure the flavors are evenly distributed.
6. Brush the outside of the bell peppers with 1 tbsp olive oil and sprinkle with salt. Stuff each pepper with the quinoa and cabbage mixture.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes to lightly brown the tops.

When done, the peppers should be tender but still hold their shape, with a filling that’s fluffy and flavorful. Serve them with a drizzle of tahini or a side of avocado for an extra touch of richness.

Vegan Cabbage and Lentil Stew

Now, let’s dive into creating a hearty Vegan Cabbage and Lentil Stew that’s perfect for any season. This dish combines simplicity with depth of flavor, making it a must-try for both novice and experienced cooks alike.

Ingredients

• For the base:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the stew:
  • 1 cup green lentils, rinsed
  • 4 cups vegetable broth
  • 1 small cabbage, chopped
  • 2 carrots, diced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent. Tip: Stir frequently to prevent burning.
3. Stir in the rinsed lentils, vegetable broth, chopped cabbage, diced carrots, cumin, and smoked paprika. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the lentils are tender. Tip: Check occasionally to ensure the stew doesn’t dry out, adding a little water if necessary.
5. Season with salt to taste, then remove from heat. Tip: Let the stew sit covered for 5 minutes before serving to enhance the flavors.

This stew boasts a comforting texture with the lentils providing a slight bite against the soft cabbage and carrots. The smoky undertones from the paprika pair beautifully with the earthiness of the cumin, making it a flavorful dish that’s even better the next day. Serve it with a slice of crusty bread or over a bed of quinoa for an extra protein boost.

Vegan Cabbage and Apple Salad with Walnuts

Now, let’s dive into creating a refreshing and crunchy Vegan Cabbage and Apple Salad with Walnuts, perfect for any season. This dish combines the sweetness of apples with the earthy tones of cabbage and walnuts, offering a delightful contrast in textures.

Ingredients

• For the salad:
  • 4 cups shredded green cabbage
  • 1 large apple, thinly sliced
  • 1/2 cup walnuts, roughly chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage and thinly sliced apple.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and black pepper until well blended. Tip: For a smoother dressing, you can blend these ingredients in a blender for 10 seconds.
3. Pour the dressing over the cabbage and apple mixture. Toss well to ensure everything is evenly coated. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld together.
4. Add the roughly chopped walnuts to the salad and toss gently to distribute them throughout. Tip: Toasting the walnuts beforehand at 350°F for 5 minutes can enhance their flavor.

Zesty and crisp, this salad offers a perfect balance of flavors and textures. Serve it as a standalone dish or alongside your favorite vegan main for a complete meal.

Vegan Cabbage and Chickpea Wraps

Alright, let’s dive into making these flavorful Vegan Cabbage and Chickpea Wraps, a perfect blend of crunch and spice that’s both satisfying and easy to prepare. Assembling these wraps is a breeze, and they’re packed with nutrients, making them an ideal meal for any day of the week.

Ingredients

• For the filling:
  • 2 cups shredded cabbage
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
• For the wraps:
  • 4 large whole wheat tortillas
  • 1/2 cup vegan mayo
  • 1 tbsp lemon juice

Instructions

1. Heat the olive oil in a large skillet over medium heat (350°F).
2. Add the shredded cabbage to the skillet, sautéing for about 5 minutes until it begins to soften.
3. Tip: Stir occasionally to ensure even cooking and prevent burning.
4. Mix in the chickpeas, cumin, smoked paprika, and salt, cooking for another 5 minutes until the chickpeas are warmed through and the spices are fragrant.
5. Tip: For extra flavor, lightly mash some of the chickpeas with the back of a spoon.
6. In a small bowl, whisk together the vegan mayo and lemon juice to create a creamy sauce.
7. Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
8. Tip: Cover the tortillas with a damp towel to keep them warm and soft while you assemble the wraps.
9. Spread a generous amount of the vegan mayo sauce on each tortilla, then divide the cabbage and chickpea mixture evenly among them.
10. Fold the sides of the tortillas in, then roll them up tightly to enclose the filling.

Bite into these wraps to experience a delightful contrast between the creamy sauce and the hearty, spiced filling. Serve them with a side of pickled vegetables for an extra tangy crunch, or slice them in half diagonally for a visually appealing presentation.

Vegan Cabbage and Sweet Potato Hash

Discover how to whip up a comforting and nutritious Vegan Cabbage and Sweet Potato Hash that’s perfect for any meal of the day. This dish combines the sweetness of potatoes with the crunch of cabbage, all brought together with a blend of aromatic spices.

Ingredients

• For the hash:
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 cups green cabbage, thinly sliced
• 1/2 cup red onion, diced
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add the diced sweet potatoes to the skillet, spreading them out in an even layer. Cook for 5 minutes without stirring to allow them to brown slightly.
3. Sprinkle the sweet potatoes with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Stir to coat evenly and cook for another 10 minutes, stirring occasionally, until the potatoes are tender.
4. Add the thinly sliced cabbage and diced red onion to the skillet. Cook for 5 minutes, stirring frequently, until the cabbage is wilted but still crisp.
5. Drizzle the hash with 1 tbsp maple syrup and 1 tbsp apple cider vinegar. Stir well to combine and cook for an additional 2 minutes to allow the flavors to meld.
6. Remove the skillet from heat and let the hash sit for 2 minutes before serving to allow the flavors to deepen.

Flavorful and satisfying, this hash boasts a delightful contrast between the tender sweet potatoes and the crisp cabbage. Serve it topped with avocado slices or a dollop of vegan sour cream for an extra layer of richness.

Vegan Cabbage and Coconut Milk Curry

Ready to dive into a comforting bowl of Vegan Cabbage and Coconut Milk Curry? This dish combines the creamy richness of coconut milk with the hearty texture of cabbage, creating a flavorful curry that’s both satisfying and easy to make. Follow these steps to bring this delicious meal to your table.

Ingredients

• For the curry base:
  • 1 tbsp coconut oil
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
• For the spices:
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp chili powder (adjust to heat preference)
• For the main ingredients:
  • 4 cups green cabbage, thinly sliced
  • 1 can (13.5 oz) coconut milk
  • 1 cup vegetable broth
  • Salt, to taste

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat until melted.
2. Add 1 medium thinly sliced onion to the pot. Sauté for 3-4 minutes until translucent.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger. Cook for 1 minute until fragrant.
4. Mix in 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp chili powder. Toast the spices for 30 seconds to release their aromas.
5. Add 4 cups thinly sliced green cabbage to the pot. Stir well to coat the cabbage with the spice mixture.
6. Pour in 1 can coconut milk and 1 cup vegetable broth. Bring the mixture to a simmer.
7. Reduce the heat to low, cover the pot, and let the curry cook for 15-20 minutes, stirring occasionally, until the cabbage is tender.
8. Season with salt to taste, then remove from heat.

Unbelievably creamy and packed with flavor, this Vegan Cabbage and Coconut Milk Curry is a testament to how simple ingredients can create a deeply satisfying dish. Serve it over a bed of steamed rice or with a side of warm naan for a complete meal.

Vegan Cabbage and Pea Pasta

Every now and then, we all crave a dish that’s both comforting and easy to whip up, especially on a busy weeknight. This Vegan Cabbage and Pea Pasta is just that—a simple, nutritious meal that comes together in no time, perfect for beginners and seasoned cooks alike.

Ingredients

• For the pasta:
  • 8 oz whole wheat pasta
  • 4 cups water
  • 1 tsp salt
• For the vegetables:
  • 2 tbsp olive oil
  • 2 cups shredded cabbage
  • 1 cup frozen peas
  • 2 cloves garlic, minced
• For seasoning:
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 tbsp lemon juice

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt and the pasta. Cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the shredded cabbage to the skillet. Cook for 5 minutes, stirring occasionally, until the cabbage starts to soften.
4. Stir in the frozen peas and cook for another 3 minutes, until the peas are heated through. Tip: If the skillet gets too dry, add a splash of pasta water to keep the vegetables moist.
5. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the vegetables.
6. Season with 1/2 tsp black pepper, 1/4 tsp red pepper flakes, and 1 tbsp lemon juice. Toss everything together, adding reserved pasta water as needed to create a light sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.

Combining the crisp-tender cabbage and sweet peas with the hearty whole wheat pasta creates a delightful contrast in textures. For an extra touch of freshness, garnish with chopped parsley or a sprinkle of nutritional yeast before serving.

Vegan Cabbage and Tempeh Stir-Fry

First, let’s dive into creating a vibrant and nutritious Vegan Cabbage and Tempeh Stir-Fry that’s perfect for any weeknight dinner. This dish combines the hearty texture of tempeh with the crisp freshness of cabbage, all brought together with a savory sauce.

Ingredients

• For the stir-fry:
  • 1 tbsp olive oil
  • 8 oz tempeh, cubed
  • 4 cups green cabbage, thinly sliced
  • 1 medium carrot, julienned
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add cubed tempeh to the skillet, cooking for 5 minutes until golden brown on all sides. Tip: Stir occasionally to ensure even browning.
3. Add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
4. Introduce sliced cabbage and julienned carrot to the skillet, stirring to combine with the tempeh and garlic.
5. Cook the vegetable mixture for 5 minutes, or until the cabbage begins to soften. Tip: Cover the skillet for the last 2 minutes to steam the vegetables slightly.
6. In a small bowl, whisk together soy sauce, maple syrup, sesame oil, and red pepper flakes to create the sauce.
7. Pour the sauce over the stir-fry, tossing to coat all ingredients evenly. Cook for an additional 2 minutes to allow the flavors to meld. Tip: Adjust the heat to low if the skillet becomes too dry.

Just like that, you’ve got a dish that’s bursting with texture and flavor—the tempeh offers a satisfying chew, while the cabbage stays crisp-tender. Serve it over a bed of quinoa or brown rice for a complete meal, or enjoy it as is for a light yet fulfilling dish.

Vegan Cabbage and Corn Fritters

Over the years, vegan cooking has evolved to include a variety of flavors and textures that cater to everyone’s taste buds. Today, we’re diving into a simple yet delicious recipe for Vegan Cabbage and Corn Fritters that’s perfect for any meal of the day.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup water
• For the fritters:
  • 2 cups shredded cabbage
  • 1 cup corn kernels
  • 2 tbsp chopped green onions
  • 1 tbsp olive oil

Instructions

1. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
2. Gradually add water to the dry ingredients, stirring continuously to avoid lumps, until a smooth batter forms. Tip: The batter should be thick enough to coat the back of a spoon.
3. Fold the shredded cabbage, corn kernels, and chopped green onions into the batter until evenly distributed.
4. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
5. Drop 1/4 cup portions of the batter into the skillet, flattening slightly with the back of a spoon. Tip: Ensure there’s enough space between each fritter to flip them easily.
6. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Adjust the heat if the fritters are browning too quickly.
7. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.

Delightfully crispy on the outside and tender on the inside, these fritters offer a sweet and savory flavor profile. Serve them with a side of vegan sour cream or a spicy sriracha mayo for an extra kick.

Summary

Here’s a treasure trove of 20 Flavorful Vegan Cabbage Recipes that promise to spice up every meal with ease and creativity. Whether you’re a seasoned vegan or just exploring plant-based options, these dishes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!