Best Vegan Recipes With Cabbage

Best Vegan Recipes With Cabbage

Cabbage is an excellent vegetable that is little popular in vegan food. However, it can be turned into tasty meals that leave you full and take no time to prepare.

With its versatility in the kitchen, cabbage is a fantastic ingredient that can bring just about any meal alive with crunch, flavour, and health benefits.

From warming comfort food and lighter, fresher braised cabbage to cold-slaw classics, these vegan cabbage recipes will help you get creative in the kitchen using this humble ingredient.

Potential Health Benefits Of Cabbage

Cabbage is very hydrating and provides many health benefits, making it a top food for a vegan diet. Some of the potential benefits include:

1. Rich In Nutrients

Additionally, cabbage contains beneficial vitamins and minerals, including vitamins K2, B6 and blood potassium.

Vitamins support immune function, bone strength, and overall well-being. Adding cabbage can replenish crucial nutritional deficiencies and upgrade body activities.

2. Antioxidant Properties

Whole cabbage antioxidants vs polyphenols and sulphur… They fight inflammation and put the right free radicals in place, protecting your cells against oxidative stress.

Cabbage has amazing benefits, including lowering the risk of chronic disease and supporting long-term health by reducing cellular damage.

3. Digestive Health

Cabbage is a great way of keeping your digestive system in fine form because it eases roughage.

Its high fibre content makes food move faster toward the large intestine, and cabbage will come into good use if you suffer from constipation.

Its fibre content also supports a more balanced microbiome, which leads to healthier digestion and good gut flora.

4. Heart Health

Cabbage is a heart-healthy vegetable that reduces blood pressure and the risk of developing heart disease. This makes it an excellent option for heart health.

5. Anti-Cancer Properties

Glucosinolates, sulphur-containing compounds in cabbage (like Sulforaphane), can lower cancer risk by facilitating detoxification and stopping tumour development.

Research has found that cabbage and other cruciferous vegetables may help decrease the risk of colorectal, lung, breast, and prostate cancers.

6. Weight Management

Due to its low-calorie and high-fibre content, cabbage helps you fill up with fewer calories. Oats' usual satiety factor keeps you full and satisfied, preventing daily snacking risks.

Introducing Vegan Recipes With Cabbage

Cabbage is a nutrient-packed, versatile vegetable that shines in various vegan dishes.

Cabbage adds flavour and texture to any meal, from crunchy salads to hearty soups. Here are some creative vegan recipes to enjoy this humble veggie:

1. Vegan Cabbage Stir-Fry Recipe

Ingredients

• Cabbage: 2 cups, shredded
• Firm tofu: 1 block, cubed
• Bell pepper: 1, sliced
• Garlic: 2 cloves, minced
• Fresh ginger: 1 tablespoon, minced
• Soy sauce or tamari: 2 tablespoons
• Sesame oil: 1 tablespoon
• Olive oil: 1 tablespoon
• Sesame seeds: 1 tablespoon (optional)

Method

1. Heat the olive oil in a big pan over medium heat. Add the tofu and simmer for about five minutes, until browned.
2. After adding the ginger and garlic, cook for one minute.
3. Stir in shredded cabbage and bell peppers. Cook for 5-7 minutes until softened.
4. Add soy sauce or tamari and sesame oil. Stir well and cook for another 2 minutes.
5. Garnish with sesame seeds (optional) and serve hot with rice or noodles.

Nutrition Facts Of Vegan Cabbage Stir-Fry (per serving)

• Calories: 200
• Protein: 12g
• Carbohydrates: 18g
• Fat: 10g
• Fibre: 5g
• Sodium: 600mg

How To Store Vegan Cabbage Stir-Fry

Let the leftovers cool fully before storing them in an airtight container in the refrigerator for up to three days.

To reheat, warm it up in a pan or microwave. Avoid freezing, as cabbage can become mushy when thawed.

2. Vegan Stuffed Cabbage Rolls Recipe

Ingredients

• Cabbage leaves: 8 large
• Cooked rice: 1 cup
• Cooked lentils: 1 cup
• Onion: 1 small, diced
• Garlic: 2 cloves, minced
• Cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Sea salt and pepper to taste
• Tomato sauce: 2 cups
• Olive oil: 1 tablespoon

Method

1. Adjust the oven's temperature to 350°F (175°C). Blanch the cabbage leaves in hot water for two to three minutes. Then, set them aside.
2. Gently sauté the garlic and onions in olive oil on medium heat.
3. Tossed together some cooked and cooled rice with green lentils, cumin & paprika, sea salt & pepper. Mix well.
4. Place 2 tablespoons of filling on each cabbage leaf; roll up tightly, folding over the sides. Place the rolls into an ovenproof dish and pour over some tomato sauce.
5. Cook for about 30 minutes until the cabbage is tender – and you can see that some sauce has bubbled up around it. Serve hot.

Nutrition Facts Of Vegan Stuffed Cabbage Rolls (per serving)

• Calories: 250
• Protein: 9g
• Carbohydrates: 40g
• Fat: 6g
• Fibre: 7g
• Sodium: 400mg

How To Store Vegan Stuffed Cabbage Rolls

Store any leftover cabbage rolls in the fridge in an airtight container for up to four days.

They also can be frozen for up to 90 days. Put into an oven or heat in the microwave, until warm.

To get the nicest texture, avoid reheating more than once.

3. Vegan Cabbage And Potato Soup Recipe

Ingredients

• Cabbage: 1 small head, chopped
• Potatoes: 4 medium, peeled and cubed
• Carrots: 2, sliced
• Onion: 1, diced
• Vegetable broth: 4 cups
• Garlic: 2 cloves, minced
• Olive oil: 1 tablespoon
• Sea salt and pepper to taste
• Thyme: 1 teaspoon (optional)
• Bay leaf: 1

Method

1. Heat the olive oil in a big pot over medium-high heat. Sauté the garlic and onions until they are tender.
2. Add carrots, potatoes, and cabbage, stirring well.
3. Pour in vegetable broth, add thyme and bay leaf, and season with salt and pepper. Heat up until boiling.
4. Simmer the vegetables for 25 to 30 minutes, covered, until they are tender.
5. Serve hot with crusty toast after removing the bay leaf.

Nutrition Facts Of Vegan Cabbage And Potato Soup (per serving)

• Calories: 180
• Protein: 5g
• Carbohydrates: 35g
• Fat: 4g
• Fibre: 6g
• Sodium: 500mg

How To Store Vegan Cabbage And Potato Soup

Allow the soup to cool fully before putting it in an airtight container. It can be kept in the fridge for up to five days or in the freezer for three months.

Reheat in the microwave or a pot over medium heat, adding broth as necessary.

4. Vegan Cabbage Slaw With Tahini Dressing Recipe

Ingredients

• Cabbage: 3 cups, shredded
• Carrots: 1 cup, shredded
• Green onions: 2, thinly sliced
• Tahini: 2 tablespoons
• Lemon juice: 1 tablespoon
• Apple cider vinegar: 1 tablespoon
• Maple syrup: 1 teaspoon
• Olive oil: 1 tablespoon
• Sea salt and pepper to taste
• Sesame seeds: 1 teaspoon (optional)

Method

1. Mix shredded cabbage, carrots, and green onions in a big bowl.
2. Mix the olive oil, tahini, lemon juice, salt, maple syrup, apple cider vinegar, and pepper in a small bowl until well combined.
3. Drizzle the veggies with the dressing, tossing to coat them thoroughly.
4. Serve right away after adding sesame seeds, if preferred.

Nutrition Facts Of Vegan Cabbage Slaw With Tahini Dressing (per serving)

• Calories: 150
• Protein: 3g
• Carbohydrates: 12g
• Fat: 9g
• Fibre: 4g
• Sodium: 150mg

How To Store Vegan Cabbage Slaw With Tahini Dressing

If kept in an airtight container, the cabbage slaw can be kept in the fridge for up to three days. It may soften slightly as it sits but will remain flavourful.

To refresh, give it a quick toss before serving. Avoid freezing, as the texture will not hold up well after thawing.

5. Vegan Cabbage Stir-Fried Noodles Recipe

Ingredients

• Wheat noodles: 200g (or rice)
• Cabbage: 2 cups, shredded
• Carrot: 1, julienned
• Garlic: 2 cloves, minced
• Soy sauce or tamari: 2 tablespoons
• Chilli oil: 1 teaspoon (optional)
• Sesame oil: 1 tablespoon
• Vegetable oil: 1 tablespoon

Method

1. Cook noodles or rice according to the package instructions. Drain and set aside.
2. Heat the vegetable oil to medium temperature in a frying pan. Add the garlic and cook it for one minute. Then, add the cabbage and carrots. Sauté them for five to seven minutes or until tender.
3. Stir in the cooked noodles (or rice), sesame, chilli, and soy sauce or tamari. Toss to coat evenly.
4. If desired, sprinkle sesame seeds and green onions over top. Warm up and serve.

Nutrition Facts Of Vegan Cabbage Stir-Fried Noodles (per serving)

• Calories: 320
• Protein: 7g
• Carbohydrates: 50g
• Fat: 12g
• Fibre: 5g
• Sodium: 600mg

How To Store Vegan Cabbage Stir-Fried Noodles

Let the stir-fried noodles cool completely before storing them in an airtight container.

They can be kept in the refrigerator for up to 3 days. Avoid freezing, as the noodles may become mushy upon thawing.

6. Vegan Sweet And Sour Cabbage Recipe

Ingredients

• Cabbage: 4 cups, shredded
• Onion: 1 small, sliced
• Olive oil: 2 tablespoons olive oil
• Apple cider vinegar: 2 tablespoons
• Maple syrup: 2 tablespoons
• Soy sauce or tamari: 1 tablespoon
• Ginger: 1 teaspoon, minced
• Sesame seeds: 1 tablespoon (optional)
• Sea salt and pepper to taste

Method

1. Heat the olive oil in a pan to medium-high. Cook the onion until tender in the oil.
2. Add shredded cabbage and cook for 5-7 minutes until slightly tender.
3. Mix vinegar, maple syrup, soy sauce or tamari, and ginger in a small bowl. Pour the sauce over the cabbage.
4. Stir well and cook for 3-5 minutes until the cabbage absorbs the sauce.
5. Season with salt and pepper. Serve with noodles or rice and sprinkle with sesame seeds.

Nutrition Facts Of Vegan Sweet And Sour Cabbage (Per Serving)

• Calories: 150
• Protein: 2g
• Carbohydrates: 18g
• Fat: 7g
• Fibre: 4g
• Sodium: 400mg

How To Store Vegan Sweet And Sour Cabbage

Let the tangy-sweet cabbage cool fully before putting it in an airtight jar. It can be refrigerated for up to four days. When ready to serve, reheat in a pan or microwave.

The texture of the cabbage may alter after thawing, so this meal is not recommended for freezing.

7. Vegan Cabbage Steaks Recipe

Ingredients

• Cabbage: 1 large head, thinly sliced (approximately 1 inch thick)
• olive oil: 3 tablespoons
• Garlic: 3 cloves, minced
• Smoked paprika: 1 teaspoon
• Cumin: 1 teaspoon
• Sea salt and pepper to taste
• Lemon wedges for serving

Ingredients For The Tahini Sauce

• Tahini: 2 tablespoons
• Lemon juice: 1 tablespoon
• Water: 1 tablespoon (or more to thin)
• Maple syrup: 1 teaspoon
• Sea salt to taste

Method

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place cabbage steaks on the sheet and drizzle with olive oil. Rub both sides with garlic, paprika, cumin, salt, and pepper.
3. Roast for 25-30 minutes until the edges are crispy and caramelized, flipping halfway through.
4. Whisk together lemon juice, maple syrup, tahini, water and salt in a small bowl until smooth.
5. Serve cabbage steaks hot, drizzled with tahini sauce and a squeeze of lemon juice.

Nutrition Facts Of Vegan Cabbage Steaks (Per Serving)

• Calories: 200
• Protein: 3g
• Carbohydrates: 15g
• Fat: 14g
• Fibre: 6g
• Sodium: 250mg

How To Store Vegan Cabbage Steaks

For up to three days, leftover cabbage steaks can be kept in the refrigerator in an airtight container—place in the oven at 350°F (175°C) until warmed for reheating.

Avoid freezing because, upon thawing, the texture may become less crisp.

8. Vegan Cabbage And Chickpea Salad Recipe

Ingredients

• Cabbage: 2 cups, shredded
• Chickpeas: 1 can (15 oz), rinsed and drained chickpeas
• Cucumber: 1, diced
• Red onion: ½ , thinly sliced
• Fresh parsley: 2 tablespoons, chopped
• Olive oil: 2 tablespoons
• Lemon juice: 1 tablespoon
• Apple cider vinegar: 1 teaspoon
• Salt and pepper to taste
• Cumin or paprika: 1 teaspoon (optional for added flavour)

Method

1. Combine shredded cabbage, chickpeas, cucumber, red onion, and parsley in a large bowl.
2. Blend lemon juice, olive oil, salt, apple cider vinegar, and pepper (as well as cumin or paprika) in a compact dish.
3. Once the salad is fully coated, drizzle with the dressing and mix again.
4. For the flavours to merge, serve immediately or chill for an hour.

Nutrition Facts Of Cabbage And Chickpea Salad (Per Serving)

• Calories: 220
• Protein: 7g
• Carbohydrates: 25g
• Fat: 10g
• Fibre: 8g
• Sodium: 300mg

How To Store Cabbage And Chickpea Salad

Any leftovers can be kept in the refrigerator in an airtight container for up to two days. The salad will maintain its crunch, though the vegetables may soften slightly.

Due to the fresh ingredients, it is not suitable for freezing. For best results, refresh the salad by tossing it before serving again.

9. Vegan Cabbage Kimchi Recipe

Ingredients

• Napa cabbage: 1 medium, chopped
• Sea salt: ¼ cup
• Water: 4 cups
• Ginger: 1 tablespoon, minced
• Garlic: 4 cloves, minced
• Soy sauce or tamari: 1 tablespoon
• Gochujang (Korean red pepper flakes): 2 tablespoons
• Scallions: 3-4, chopped
• Carrot: 1 medium, julienned
• Coconut sugar or maple syrup: 1 tablespoon (optional for balance)

Method

1. Dissolve sea salt in 4 cups of water. Submerge chopped cabbage in the salt water for 2 hours, turning occasionally to ensure even salting. Drain and rinse thoroughly.
2. Mix garlic, ginger, gochujang, soy sauce or tamari, and sugar (if using) to create the spice paste.
3. Toss cabbage, scallions, and carrots in the spice paste, coating evenly.
4. Tightly pack the mixture into a cleaned jar, leaving about 1 inch of headspace. Press to eliminate any air pockets.
5. Depending on how tangy you want it to be, let the jar ferment for two to five days at room temperature with a cover placed loosely on it. Check daily and press down the kimchi if needed to keep it submerged in its liquid.
6. Once fermented to your taste, transfer the jar to the refrigerator to slow fermentation. Enjoy as a side dish or condiment.

Nutrition Facts Of Vegan Cabbage Kimchi (per serving, approx. ½ cup)

• Calories: 40
• Protein: 2g
• Carbohydrates: 8g
• Fat: 0g
• Fibre: 3g
• Sodium: 500mg

How To Store Vegan Cabbage Kimchi

When stored in an airtight container, kimchi can last up to one month in the refrigerator. Over time, the flavour will deepen and become increasingly zesty.

Always use clean utensils to serve and preserve freshness. Freezing is not advised because it alters the texture.

10. Vegan Cabbage And Mushroom Dumplings Recipe

Ingredients

• Cabbage: 2 cups, finely shredded
• Shiitake or button mushrooms: 1 cup, finely chopped
• Garlic: 3 cloves, minced
• Soy sauce or tamari: 1 tablespoon
• Sesame oil: 1 tablespoon
• Vegetable oil: 1 tablespoon (for cooking)
• Dumpling wrappers (store-bought or homemade)
• Ginger: 1 teaspoon, grated (optional)
• Scallions: 1 tablespoon, chopped

Method

• Add sesame oil to a pan and turn the heat to medium. Sauté the garlic for one minute.
• Add mushrooms and cabbage (and ginger if using). Cook for 5 to 7 minutes, until soft and most liquid has evaporated. Add soy sauce or tamari and scallions. Mix thoroughly. Remove from heat and let cool a little. Add a teaspoon of the filling to the center of each dumpling wrapper. Fold over and wet the edges to seal.

To cook

• Meanwhile, add the dumplings in a steaming basket and steam for 5-7 minutes or until soft. In a skillet, place the dumplings in an oiled and hot pan for 5 minutes until nicely browned on one side.
• Cover and splash some water – steam until done. Garnish it over hot soy sauce or tamari or chilli dipping sauces,

Nutrition Facts Of Vegan Cabbage And Mushroom Dumplings (per serving, approx. 4 dumplings)

• Calories: 150
• Protein: 4g
• Carbohydrates: 20g
• Fat: 5g
• Fibre: 3g
• Sodium: 350mg

How To Store Vegan Cabbage And Mushroom Dumplings

The leftover dumplings can be stored in a refrigerator for at most 3 days. Reheat them by pan frying or simmering until well heated.

Uncooked dumplings can also be frozen. At this point, you will put them on a baking sheet, freeze them completely, and then place the frozen dumplings in any freezer-safe bag.

Straight from frozen, steam or pan-fry them by adding some minutes of your last time.

11. Vegan Cabbage And Black Bean Tacos Recipe

Ingredients

• Black beans: 15 oz, drained and rinsed
• Cabbage: 1 cup, shredded
• Carrots: ½ cup shredded
• Red onion: ½, thinly sliced
• Cumin: 1 teaspoon
• Smoked paprika: 1 teaspoon
• Garlic: 2 cloves, minced
• Olive oil: 1 tablespoon
• Lime: 1 juiced
• Soft tortillas: 8 small
• Optional toppings: avocado slices, salsa, cilantro, hot sauce

Method

1. Lightly warm up some olive oil in a pan. For one minute, add the garlic and sauté.
2. Stir in black beans, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Toss the red onion, carrots, and cabbage shreds with the lime juice, salt, and pepper in a bowl.
4. Warm the tortillas with cabbage slaw, black beans, and other toppings you like (salsa, avocado, etc.).
5. Present the dish right away, accompanied by lime wedges.

Nutrition Facts Of Vegan Cabbage And Black Bean Tacos (per serving, 2 tacos)

• Calories: 300
• Protein: 10g
• Carbohydrates: 45g
• Fat: 8g
• Fibre: 12g
• Sodium: 450mg

How To Store Vegan Cabbage And Black Bean Tacos

Store the components separately in refrigerator-safe containers for up to three days.

Reheat the black beans in a pan or microwave before assembling the tacos. The cabbage slaw may soften slightly but will still be delicious.

Avoid freezing, as the cabbage may lose its crunch after thawing.

Conclusion

In conclusion, vegan recipes with cabbage showcase just how versatile and nutritious this humble vegetable can be in plant-based cooking.

Whether you're whipping up a comforting stir-fry, a crunchy salad, or a flavourful stew, incorporating cabbage into your meals adds delightful texture and taste and boosts your intake of essential vitamins and fibre. Happy cooking!

I trust you enjoyed reading the Best Vegan Recipes With Cabbage article. Please stay tuned. More blog posts will be posted very shortly.

JeannetteZ

 

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