Cabbage is an often overlooked culinary hero, especially in vegan cuisine. This humble vegetable is a nutritional powerhouse, packed with vitamins, minerals, and fiber. Plus, its mild flavor makes it incredibly versatile. Whether you’re craving a light salad, a hearty soup, or a flavorful side dish, there’s a vegan cabbage recipe out there waiting to be discovered.
Why You’ll Love These Recipes
Cabbage is incredibly affordable and lasts for weeks in the fridge, making it a budget-friendly staple for any kitchen. These recipes are designed to showcase cabbage in all its glory, highlighting its natural sweetness and satisfying crunch.
Vegan Cabbage Rolls with Lemony Dill Sauce
Vegan cabbage rolls drizzled with a creamy lemony dill sauce
Ingredients for the Cabbage Rolls:
- 1 large head of green cabbage
- 1 cup cooked brown rice
- 1 cup cooked lentils
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/4 cup chopped walnuts
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Ingredients for the Lemony Dill Sauce:
- 1/2 cup raw cashews, soaked in hot water for 30 minutes
- 1/4 cup nutritional yeast
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Carefully remove any tough outer leaves from the cabbage. Blanch the whole cabbage head for 3-4 minutes, or until the outer leaves are wilted enough to peel off. Remove the cabbage and let it cool slightly. Gently peel off 12-15 large leaves, keeping them as intact as possible. Set aside.
- Make the filling: In a large bowl, combine the cooked rice, lentils, onion, mushrooms, walnuts, tomato paste, soy sauce, smoked paprika, oregano, salt, and pepper. Mix well to combine.
- Assemble the rolls: Place a cabbage leaf on a flat surface. Add about 1/4 cup of the filling to the center of the leaf. Fold in the sides of the leaf, then roll it up tightly. Repeat with the remaining leaves and filling.
- Bake the rolls: Place the rolled cabbage rolls in a baking dish. Pour enough water into the bottom of the dish to cover about 1/4 inch. Cover the dish tightly with foil and bake for 45 minutes.
- Make the sauce: While the cabbage rolls are baking, make the lemony dill sauce. Combine the soaked cashews, nutritional yeast, water, lemon juice, olive oil, and dill in a high-speed blender. Blend until smooth and creamy. Season with salt and pepper to taste.
- Serve: Remove the cabbage rolls from the oven and top with the lemony dill sauce. Serve immediately.
“Cabbage leaves are surprisingly pliable, making them ideal for wrapping. Don’t worry if they tear a little; just overlap them to create a secure seal.” – Chef Anya Green
Quick and Easy Vegan Cabbage Stir-Fry
A colorful vegan cabbage stir-fry in a wok.
This simple stir-fry comes together in under 30 minutes, making it perfect for a weeknight meal.
Ingredients:
- 1 tablespoon sesame oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 4 cups shredded green cabbage
- 1 cup sliced red cabbage
- 1/2 cup sliced carrots
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon red pepper flakes (optional)
- Sesame seeds and chopped green onions for garnish
Instructions:
- Heat the sesame oil in a large skillet or wok over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for 1 minute, or until fragrant.
- Add the shredded green and red cabbage and carrots to the pan. Cook for 5-7 minutes, or until the cabbage is wilted and slightly tender.
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and red pepper flakes (if using).
- Pour the sauce over the vegetables and cook for 1-2 minutes, or until heated through.
- Garnish with sesame seeds and chopped green onions before serving.
Creamy Vegan Coleslaw with Apple and Walnuts
A bowl of creamy vegan coleslaw with apple and walnuts.
No vegan barbecue is complete without a side of coleslaw. This recipe features a creamy cashew-based dressing that’s both tangy and savory.
Ingredients:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup chopped walnuts, toasted
- 1/2 cup chopped apple (such as Granny Smith or Honeycrisp)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
Ingredients for the Dressing:
- 1/2 cup raw cashews, soaked in hot water for 30 minutes
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Make the dressing: Combine the soaked cashews, water, apple cider vinegar, maple syrup, and Dijon mustard in a high-speed blender. Blend until smooth and creamy. Season with salt and pepper to taste.
- Combine the ingredients: In a large bowl, combine the shredded cabbage, toasted walnuts, chopped apple, parsley, and dill.
- Add the dressing: Pour the dressing over the cabbage mixture and toss to combine.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasonings before serving.
“For extra flavor, toast the walnuts before adding them to the coleslaw. The toasting process enhances their nutty flavor and adds a welcome crunch.” – Chef Anya Green
Vegan Cabbage Soup with White Beans and Kale
A hearty vegan cabbage soup with white beans and kale in a pot.
This soup is packed with vegetables and protein, making it a satisfying and nutritious meal.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup chopped green cabbage
- 1 cup chopped red cabbage
- 1 cup peeled and cubed potatoes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup chopped kale
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute, or until fragrant.
- Stir in the vegetable broth, diced tomatoes, cabbage, potatoes, cannellini beans, thyme, rosemary, salt, and pepper.
- Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.
- Stir in the kale and cook for 5 more minutes, or until the kale is wilted.
- Serve hot with crusty bread.
Frequently Asked Questions
Can I use a different type of cabbage?
Absolutely! While these recipes call for green cabbage, feel free to experiment with other varieties like savoy cabbage, Napa cabbage, or even red cabbage. Keep in mind that different cabbages have slightly different textures and cooking times.
How do I store leftover cabbage recipes?
Leftover cabbage dishes can be stored in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave until warmed through.
Can I freeze cabbage recipes?
While you can freeze cabbage, its texture can become watery upon thawing. It’s best to enjoy these recipes fresh for optimal flavor and texture.
What are some other ways to use cabbage in vegan recipes?
Cabbage is incredibly versatile! Try using it in slaws, salads, soups, stews, or even as a wrap for sandwiches or spring rolls. Vegan brussel sprout recipes are also a delicious way to enjoy cruciferous vegetables.
Are there any tips for cutting cabbage?
A sharp knife is key to cutting cabbage easily. To shred cabbage, remove the tough outer leaves and cut the cabbage head in half. Place one half cut-side down on a cutting board and slice thinly.
These vegan cabbage recipes are just a starting point. With a little creativity, you can incorporate this nutritious and affordable vegetable into countless delicious and satisfying dishes.
