10 Best Vegan Cabbage Recipes to Try Today

vegan cabbage recipes

Hey there! If you’re anything like me, you’re always on the hunt for delicious, healthy, and easy-to-make vegan recipes. And if there’s one ingredient that should definitely be on your radar, it’s cabbage. I know, I know cabbage might not sound like the most exciting vegetable out there. But trust me, it’s a powerhouse of nutrition and versatility that deserves a spot in your kitchen. Did you know that cabbage is one of the most nutrient-dense foods you can add to your diet? It’s packed with vitamins C and K, fiber, and antioxidants all while being incredibly low in calories!

Now, I’ve got a bit of a confession. I used to think cabbage was bland and boring. I mean, how many times can you eat boiled cabbage before you get tired of it, right? But boy, was I wrong! Once I started experimenting with different ways to cook and flavor cabbage, I realized just how amazing this humble veggie can be. Whether you’re looking for a quick stir-fry, a hearty soup, or even a spicy kimchi, cabbage can do it all.

In this article, we’re going to explore 10 of the best vegan cabbage recipes that will completely change the way you think about this leafy green. From crunchy salads to savory rolls, we’ve got a recipe for every palate and occasion. So, let’s get cooking, shall we?

Health Benefits of Cabbage in a Vegan Diet

Alright, before we dive into the recipes, let’s take a quick look at why cabbage is such a superstar in a vegan diet. I remember when I first started eating more plant-based foods, I was always looking for ingredients that were not only versatile but also packed a nutritional punch. That’s where cabbage comes in.

First off, cabbage is incredibly nutrient-dense. It’s loaded with vitamins C and K, which are essential for immune function and bone health, respectively. And let’s not forget about the fiber! One cup of chopped cabbage has about 2 grams of fiber, which is fantastic for digestion. When I was trying to improve my gut health, I found that incorporating more fiber-rich foods like cabbage made a big difference.

Plus, cabbage is also a great source of antioxidants, which help protect your cells from damage. I’ve read a bunch of studies that suggest eating a diet high in antioxidants can help reduce the risk of chronic diseases like heart disease and cancer. Not bad for a vegetable that’s often overlooked, right?

And here’s the kicker: cabbage is super low in calories but high in volume. This means you can eat a lot of it without consuming a ton of calories. I don’t know about you, but I love foods that I can eat a lot of without feeling guilty. So, if you’re trying to maintain a healthy weight or just want to add more volume to your meals, cabbage is your new best friend.

But enough about the science-y stuff. Let’s get to the fun part the recipes!

Quick and Easy Vegan Cabbage Recipes: Stir-Fry Edition

Let’s kick things off with a recipe that’s perfect for those busy weeknights when you want something quick, easy, and delicious. Enter the Vegan Cabbage Stir-Fry. This was actually one of the first cabbage dishes I ever tried making, and it quickly became a staple in my meal rotation.

What I love about this stir-fry is how simple it is to throw together. All you need is some chopped cabbage, tofu (or your favorite plant-based protein), a handful of other veggies, and a flavorful sauce. I usually go for a mix of soy sauce, garlic, ginger, and a bit of sriracha for a kick. Trust me, you’re going to want to make extra sauce because it’s just that good.

Here’s a little tip I learned the hard way: don’t overcrowd the pan! I used to throw all the veggies in at once, but I quickly realized that this prevents them from getting that nice, crispy texture. Instead, cook them in batches to ensure everything gets that perfect sear.

Serve it over some steamed rice or noodles, and you’ve got yourself a delicious, nutritious meal in less than 30 minutes. Honestly, I could eat this every day and never get tired of it. But hey, don’t just take my word for it give it a try!

Comforting Vegan Cabbage Recipes: Creamy Soup

You know those chilly days when all you want is something warm and comforting to soothe your soul? That’s exactly when this Creamy Vegan Cabbage Soup comes into play. I remember the first time I made this soup it was a cold winter evening, and I was craving something that would warm me up from the inside out. This soup hit the spot perfectly!

What makes this soup so special is the combination of simple ingredients that come together to create a rich, creamy texture without any dairy. The secret? Potatoes and cashews. Yep, you heard that right. Potatoes add a lovely thickness, and when you blend cashews into the mix, it gives the soup that creamy, velvety texture we all love. I’ve tried this recipe with just potatoes before, but adding cashews really took it to the next level. You won’t even miss the cream!

To start, sauté some onions and garlic in a large pot until they’re soft and fragrant. Then, add in your chopped cabbage, potatoes, and a good-quality vegetable broth. I usually let this simmer for about 20 minutes until the veggies are nice and tender. And here’s where the magic happens: blend half the soup until it’s smooth and creamy, then stir it back into the pot with the remaining chunky soup. It’s the perfect balance of textures creamy and hearty at the same time.

One thing I’ve learned over the years is to taste as you go. Seasoning is key! I usually add a pinch of salt, a dash of pepper, and a sprinkle of smoked paprika for a little depth. If I’m feeling fancy, I might even add a splash of white wine for some extra flavor. Trust me, a little goes a long way!

Top it off with some fresh herbs like parsley or chives, and you’ve got yourself a bowl of comfort that’s perfect for any day of the week. Pair it with some crusty bread, and you’re good to go. Seriously, this soup has become a staple in my house, and I bet it will in yours too!

Crunchy Coleslaw: Vegan Cabbage Recipes with a Tangy Twist

Next up is a classic with a twist: Crunchy Vegan Coleslaw with Tangy Dressing. Now, I’ll be honest coleslaw wasn’t always my favorite. I used to think of it as that soggy, sad-looking side dish that comes with your meal at a restaurant. But once I learned how to make my own, everything changed!

The key to a great coleslaw, in my opinion, is in the texture and the dressing. For the crunch factor, I like to use a mix of shredded green and red cabbage along with some julienned carrots. Sometimes, I’ll throw in some sliced bell peppers or even apples for an extra layer of flavor and crunch. The variety of colors not only makes the dish more visually appealing but also adds different textures that make every bite interesting.

Now, let’s talk about the dressing. Traditional coleslaw dressings are often loaded with mayonnaise, but for this vegan version, I use a combination of vegan mayo and a bit of apple cider vinegar. The vinegar adds a nice tanginess that balances out the creaminess of the mayo. I also like to add a teaspoon of Dijon mustard, a dash of maple syrup for sweetness, and a pinch of celery seed for that classic coleslaw flavor. Trust me, once you try this dressing, you won’t go back to the store-bought stuff.

And here’s a little pro tip: make the coleslaw ahead of time! I’ve found that letting it sit in the fridge for at least an hour before serving allows the flavors to meld together beautifully. It also gives the cabbage a chance to soften just slightly while still keeping its crunch. This coleslaw is perfect for picnics, potlucks, or as a side dish for pretty much any meal. I’ve even used it as a topping for vegan burgers, and let me tell you, it’s a game-changer!

Hearty Stuffed Rolls: The Best Vegan Cabbage Recipes

On to one of my personal favorites: Vegan Stuffed Cabbage Rolls. These are a bit more time-intensive, but I promise they’re worth every minute. I remember making these for the first time and feeling so accomplished when I pulled them out of the oven, bubbling and golden brown. It’s one of those dishes that’s perfect for a cozy weekend meal when you have a little extra time to spend in the kitchen.

The filling is really where you can get creative. I like to use a mix of cooked quinoa, lentils, and finely chopped veggies like onions, carrots, and mushrooms. The quinoa and lentils provide a hearty, protein-packed base, while the veggies add flavor and texture. I’ve tried different variations with rice and beans too, which are equally delicious.

To prepare the cabbage, you’ll need to blanch the leaves in boiling water for a few minutes to soften them up. Trust me, you don’t want to skip this step it makes rolling them so much easier! Once you’ve got your filling ready and your cabbage leaves softened, it’s just a matter of rolling them up like little burritos and placing them seam-side down in a baking dish.

Now, here’s where it gets really good. Pour a rich, savory tomato sauce over the top of the rolls. I like to make my own with crushed tomatoes, garlic, onions, and a splash of balsamic vinegar for a bit of sweetness. Bake the rolls in the oven at 375°F for about 30-40 minutes until they’re tender and the sauce is bubbling.

The result? A comforting, hearty dish that’s packed with flavor and nutrients. Every time I make these, they disappear in minutes. It’s one of those meals that’s even better the next day, so don’t hesitate to make a big batch!

Spicy Stews: Vegan Cabbage Recipes with Lentils

Alright, let’s talk about a recipe that’ll warm you up from the inside out: Spicy Vegan Cabbage and Lentil Stew. I have to say, I’m a bit of a stew fanatic, especially when the weather starts to cool down. This stew is one of those meals that makes you feel all cozy and satisfied after a long day. Plus, it’s loaded with protein and fiber from the lentils, which keeps you full and energized.

I remember the first time I made this stew, I was craving something hearty but also wanted a bit of a kick. I ended up throwing in some red pepper flakes, and let me tell you, it was a game-changer. Now, I add them every time! If you’re into spicy food like I am, you’re going to love this one.

To make this stew, start by sautéing some onions, garlic, and carrots in a big pot until they’re soft and aromatic. Then, toss in your spices I go for a mix of cumin, smoked paprika, and a good pinch of those red pepper flakes. Add your chopped cabbage and let it cook down a bit before adding in the lentils and vegetable broth. I like using green or brown lentils because they hold their shape well, but red lentils work too if you prefer a softer texture.

Let the stew simmer on low for about 30 minutes until the lentils are tender and all the flavors have melded together. Here’s a little trick I’ve picked up: add a splash of lemon juice or apple cider vinegar at the end. It brightens up the flavors and adds a nice contrast to the spice.

Serve this stew with a slice of crusty bread or over a bed of quinoa, and you’ve got a meal that’s both comforting and satisfying. This is definitely one of those recipes that tastes even better the next day, so don’t be afraid to make extra for leftovers. It’s also freezer-friendly, which is great if you like to meal prep.

Savory Stir-Fry: Vegan Cabbage Recipes with Mushrooms

Next on the list is a dish that’s both simple and savory: Vegan Cabbage and Mushroom Stir-Fry. If you’re a fan of mushrooms like I am, you’re going to love this recipe. There’s something about the combination of tender cabbage and earthy mushrooms that just works so well together. I’ve made this stir-fry countless times, and it never fails to impress.

The key to a great stir-fry is all in the prep work. Make sure to have all your ingredients chopped and ready to go before you start cooking because things move fast once the pan is hot. For this recipe, I like to use a mix of shiitake and cremini mushrooms because they have a nice, meaty texture and a ton of flavor. You could use any mushrooms you like, though even plain old button mushrooms will do the trick.

Start by heating some oil in a large skillet or wok over medium-high heat. Add your mushrooms and cook them until they’re nicely browned and have released their moisture. Then, toss in the cabbage and stir-fry it with the mushrooms for a few minutes until it’s just tender but still has a bit of crunch. I always add a splash of soy sauce, a dash of sesame oil, and a little bit of rice vinegar for that perfect balance of salty, nutty, and tangy flavors.

One thing I’ve learned is that you don’t want to overcrowd the pan. If there’s too much in the pan, the veggies will steam instead of sear, and you won’t get that nice, caramelized flavor. If you’re making a big batch, it’s better to cook in two smaller batches.

This stir-fry is perfect on its own or served over rice or noodles. Sometimes, I like to top it with some sesame seeds or sliced green onions for a bit of extra flavor and crunch. And if you’re feeling adventurous, a drizzle of sriracha never hurts. This dish is quick, easy, and absolutely delicious perfect for a weeknight dinner!

Fresh Salads: Raw Vegan Cabbage Recipes with Tahini Dressing

Alright, let’s switch things up with a fresh and light recipe: Raw Vegan Cabbage Salad with Tahini Dressing. Now, I have to admit, I wasn’t always a fan of raw cabbage. I used to find it a bit too tough and bland. But then I discovered the magic of a good dressing, and now, this salad is one of my go-to’s for a quick and healthy meal.

The key to a great raw cabbage salad is to slice the cabbage as thinly as possible. You want it to be almost like a slaw, with thin, delicate strips that can soak up all the delicious dressing. For this salad, I like to use a mix of green and purple cabbage for a nice pop of color. I also throw in some shredded carrots and thinly sliced bell peppers for extra crunch and sweetness.

But let’s be honest, the star of this show is the tahini dressing. It’s creamy, nutty, and has just the right amount of tang. To make it, whisk together some tahini, lemon juice, garlic, a touch of maple syrup, and a little bit of water to thin it out to your desired consistency. Sometimes, I like to add a pinch of cumin or smoked paprika for a little extra flavor. Drizzle that over the salad, toss everything together, and you’re in for a treat!

One little trick I’ve picked up is to let the salad sit for about 10-15 minutes after tossing it with the dressing. This gives the cabbage a chance to soften slightly and soak up all those flavors. I’ve made this salad for friends who said they didn’t like cabbage, and even they loved it! It’s crisp, refreshing, and packed with flavor perfect for a light lunch or as a side dish.

Fermented Delights: Vegan Cabbage Recipes for Kimchi Lovers

Now, let’s talk about something a little different: Vegan Cabbage Kimchi. If you’ve never tried making kimchi before, don’t worry it’s easier than you might think! Plus, it’s such a fun and rewarding process. I remember the first time I made kimchi, I was a bit intimidated, but it turned out to be so much fun and way easier than I expected.

Kimchi is traditionally made with Napa cabbage, but you can use regular green cabbage as well. The key is to salt the cabbage first to draw out excess moisture and start the fermentation process. I like to add a mix of carrots, green onions, garlic, ginger, and a Korean chili pepper powder called gochugaru for that signature spice. If you can’t find gochugaru, crushed red pepper flakes work in a pinch, but they’re a bit spicier, so use them sparingly.

Once your veggies are prepped and your spice mix is ready, it’s time to get your hands dirty! Mix everything together in a large bowl, making sure the cabbage and other veggies are well coated with the spice mixture. Then, pack it all tightly into a clean jar, pressing down to remove any air pockets. Leave a little space at the top for the kimchi to expand as it ferments.

Now comes the hardest part: waiting! I usually leave my kimchi out at room temperature for 2-3 days to let it ferment, checking it daily to release any gases. After that, I transfer it to the fridge where it keeps for weeks if it lasts that long! The result is a tangy, spicy, crunchy treat that’s perfect as a side dish, a topping for bowls, or even straight out of the jar. Making kimchi at home is such a rewarding experience, and it’s a great way to add a little probiotic goodness to your diet.

Flavorful Curries: Chickpea Vegan Cabbage Recipes

Looking for a hearty, flavorful dish that’s packed with protein and spice? You’ve got to try this Vegan Cabbage and Chickpea Curry. I’ve always been a fan of curries, and this recipe combines the best of both worlds: the satisfying texture of chickpeas and the tender bite of cabbage. Plus, it’s super easy to make in one pot, which means less cleanup (always a win in my book!).

Start by heating some oil in a large pot and sautéing onions, garlic, and ginger until they’re golden and fragrant. Then, add your spices I go for a mix of cumin, coriander, turmeric, and a bit of garam masala for depth. You can adjust the spice level to your liking by adding some chopped chili or red pepper flakes.

Next, toss in your chopped cabbage, chickpeas, and diced tomatoes. Let everything simmer together until the cabbage is soft and the flavors have melded together, about 20 minutes. For a bit of creaminess, stir in some coconut milk towards the end of cooking. The coconut milk not only makes the curry rich and luscious but also helps balance out the spices.

Serve this curry over a bed of fluffy rice or with some warm naan bread on the side. I love topping mine with a squeeze of fresh lime juice and a sprinkle of chopped cilantro for a burst of freshness. Trust me, this curry is a crowd-pleaser and perfect for meal prep it tastes even better the next day!

Crispy Fritters: Tasty Vegan Cabbage Recipes

Last but definitely not least, we have Vegan Cabbage Fritters. These little bites of goodness are perfect as a snack, appetizer, or even a light meal. I remember making these for a party once, and they disappeared in minutes! They’re crispy on the outside, tender on the inside, and absolutely delicious.

To make these fritters, start by shredding some cabbage and carrots. I usually use a box grater, but a food processor works great too if you’re making a big batch. Then, in a large bowl, mix the shredded veggies with some chickpea flour, a bit of cornstarch, chopped green onions, and your favorite spices. I like to use garlic powder, smoked paprika, and a pinch of cumin for a little extra flavor.

Add just enough water to form a thick batter that holds together when pressed. Heat some oil in a skillet over medium heat and drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of a spoon. Fry the fritters until they’re golden brown and crispy on both sides, about 3-4 minutes per side.

Transfer the fritters to a paper towel-lined plate to drain any excess oil. I usually serve them hot with a side of vegan sour cream or a tangy dipping sauce made with vegan mayo, lemon juice, and a bit of hot sauce. They’re crunchy, flavorful, and perfect for any occasion!

Cooking with cabbage is all about experimenting and finding what works best for you. So, don’t be afraid to get creative and try new things. Who knows? You might just discover your new favorite recipe!

Tips for Cooking with Cabbage in Vegan Recipes

Before we wrap things up, I wanted to share some of my best tips for cooking with cabbage in vegan recipes. Cabbage is such a versatile ingredient, but there are definitely a few tricks to getting the most out of it. Trust me, I’ve had my fair share of cabbage mishaps, so I’m here to save you from some of the same mistakes!

  1. Don’t Overcook It: Cabbage can get mushy and lose its vibrant color if overcooked. For most recipes, a quick sauté or stir-fry is all it takes to bring out its best qualities.
  2. Add Acidity: Cabbage benefits from a bit of acidity, whether it’s a splash of vinegar in a stir-fry or a squeeze of lemon juice in a salad. It helps brighten up the flavors and balance out any bitterness.
  3. Season Generously: Cabbage is like a blank canvas — it soaks up flavors really well, so don’t be shy with the spices and seasonings. Garlic, onions, ginger, and chili all pair beautifully with cabbage.
  4. Experiment with Textures: Try using cabbage in different ways — raw in salads, cooked in soups and stews, or fermented like kimchi. Each method brings out a different side of this versatile vegetable.
  5. Store It Properly: Cabbage keeps well in the fridge, but make sure to store it in a cool, dark place and avoid any moisture, which can cause it to spoil more quickly.
  6. Use It as a Wrap: Large cabbage leaves make great low-carb wraps for all sorts of fillings, from hummus and veggies to grain salads and more. Just blanch the leaves for a few seconds to soften them up, and you’re good to go!

Conclusion

Well, there you have it 10 amazing vegan cabbage recipes that are sure to spice up your plant-based cooking routine! Whether you’re in the mood for something fresh and crunchy or warm and comforting, there’s a cabbage dish here for everyone. Remember, cabbage isn’t just that boring, boiled vegetable we might have grown up with. It’s a versatile, nutrient-packed ingredient that deserves a little love in the kitchen.

So, go ahead and give these recipes a try! I promise you won’t be disappointed. And if you’ve got any cabbage recipes of your own that you swear by, I’d love to hear about them. Drop them in the comments or share them on social media let’s spread the cabbage love! Happy cooking!

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