Cabbage is one of those humble vegetables that often gets overlooked, but when treated right, it can become the star of a vibrant, delicious vegan meal. Whether you’re new to plant-based eating or a seasoned vegan chef, this easy cabbage recipe is bound to surprise you with its flavor, versatility, and comfort factor.
The combination of sautéed cabbage, aromatic spices, and a medley of colorful vegetables creates a nourishing dish that’s both filling and nutritious. Perfect for busy weeknights, meal prep, or as a hearty side, this vegan cabbage skillet comes together quickly and uses ingredients you probably already have in your kitchen.
Not only does this recipe deliver on taste, but it’s also budget-friendly, gluten-free, and endlessly adaptable. You can enjoy it as a main dish, serve it over grains, or pair it with your favorite vegan protein.
Let’s dive into why this cabbage recipe deserves a spot in your weekly rotation!
Why You’ll Love This Recipe
- Quick and Easy: This cabbage skillet is ready in just 30 minutes, making it ideal for busy evenings.
- Healthy and Nutritious: Packed with fiber, vitamins, and antioxidants, cabbage is a nutritional powerhouse. Paired with other veggies, this meal is as good for your body as it is for your taste buds.
- Budget-Friendly: Cabbage is one of the most affordable vegetables and goes a long way to feed a crowd.
- Versatile: Enjoy it as a main, a side, or use leftovers in wraps or as a filling for vegan tacos.
- Meal Prep Friendly: This recipe keeps well in the fridge, reheats beautifully, and is perfect for batch cooking.
- Customizable: Switch up the veggies, add beans or tofu, or spice it differently—make it your own!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 1 medium head (about 6 cups, shredded) | You can use savoy or red cabbage too |
| Carrots | 2 medium, peeled and julienned | Or use pre-shredded carrots for convenience |
| Red bell pepper | 1 large, thinly sliced | Yellow or orange peppers work too |
| Onion | 1 medium, thinly sliced | Red, yellow, or white onion |
| Garlic | 3 cloves, minced | Fresh garlic recommended |
| Olive oil | 2 tablespoons | Or use avocado or sunflower oil |
| Tomato paste | 1 tablespoon | Adds depth and richness |
| Smoked paprika | 1 teaspoon | For a subtle smoky flavor |
| Ground cumin | 1/2 teaspoon | Optional, for warmth |
| Salt | To taste (about 1 teaspoon) | |
| Black pepper | To taste | |
| Lemon juice | 1 tablespoon | Brightens the dish at the end |
| Fresh parsley | 2 tablespoons, chopped | For garnish |
Equipment
- Large skillet or wok (non-stick or cast iron recommended)
- Chef’s knife (for slicing cabbage and veggies)
- Cutting board
- Spatula or wooden spoon (for stirring)
- Measuring spoons
- Large bowl (optional, for prepping veggies)
Instructions
-
Prepare the vegetables.
Remove any wilted outer leaves from the cabbage. Slice the cabbage in half, cut out the core, then thinly slice or shred.
Julienne or grate the carrots, slice the bell pepper, onion, and mince the garlic.
-
Heat the skillet.
Add olive oil to a large skillet over medium heat. Once hot, add the onion and sauté for 2-3 minutes, until translucent.
-
Sauté the aromatics.
Add the minced garlic and stir for about 30 seconds, just until fragrant. Stir in the tomato paste, smoked paprika, and cumin.
Cook for 1 minute to bloom the spices.
-
Add the vegetables.
Add the sliced cabbage, carrots, and bell pepper to the skillet. Sprinkle with salt and black pepper.
Toss well to coat the veggies in the spices and oil.
-
Sauté and steam.
Cook, stirring frequently, for 5-7 minutes. If the cabbage begins to stick, add a splash of water (about 2-3 tablespoons).
Cover and let steam for another 5 minutes, until the cabbage is tender but not mushy.
-
Finish and serve.
Uncover, taste, and adjust seasoning if needed. Stir in the lemon juice and chopped parsley.
Serve hot as a main or side, garnished with extra herbs if desired.
For extra flavor, add a pinch of red pepper flakes or a splash of soy sauce (tamari for gluten-free) while sautéing the veggies!
Tips & Variations
- Make it a meal: Add a can of drained chickpeas or white beans for protein. Tofu cubes work beautifully as well.
- Change up the veggies: Try adding sliced mushrooms, peas, corn, or zucchini for more color and nutrition.
- Go Asian-inspired: Swap smoked paprika for ginger and add a splash of sesame oil at the end. Top with sesame seeds and green onions.
- Use leftovers creatively: Stuff into wraps, use as a burrito filling, or top onto baked potatoes for a hearty lunch.
- Spice it up: Stir in harissa, curry powder, or chili flakes if you like heat.
- Oil-free option: Sauté the veggies in water or vegetable broth instead of oil for a lighter, oil-free version.
Nutrition Facts
| Per Serving (1/4 recipe) | Amount |
|---|---|
| Calories | 110 |
| Protein | 3g |
| Carbohydrates | 18g |
| Fiber | 6g |
| Total Fat | 4g |
| Saturated Fat | 0.5g |
| Sugar | 8g |
| Sodium | 330mg |
| Vitamin C | 70% DV |
| Vitamin A | 80% DV |
Note: Nutrition will vary based on the size of your cabbage and choice of vegetables. For more protein, add beans or tofu!
Serving Suggestions
- Serve over grains: Try brown rice, quinoa, or millet for a satisfying bowl.
- Pair with bread: Enjoy with a slice of homemade vegan bread, like this Vegan Bread Machine Recipe for Soft, Delicious Loaves.
- As a side dish: This cabbage sauté makes a tasty side for lentil loaves, vegan schnitzel, or baked tofu.
- In wraps or tacos: Spoon the mixture into whole wheat wraps or lettuce cups, top with avocado and hot sauce.
- With creamy sauces: Top with a drizzle of this Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for extra richness.
- As a filling: Use leftovers to stuff peppers, rolled cabbage leaves, or portobello mushrooms. Get creative!
Conclusion
Cabbage really shines in this simple yet flavorful vegan recipe. By combining basic pantry staples with fresh vegetables and a few bold spices, you can create a dish that feels both nourishing and exciting.
The best part? This cabbage skillet is incredibly forgiving—use what you have on hand, adjust the spices to your liking, and don’t be afraid to add your own twist.
If you’re eager to expand your plant-based repertoire, cabbage is a fantastic place to start. It’s economical, widely available, and packed with nutrients.
From cozy weeknight dinners to healthy meal prep, this recipe is a true kitchen staple. For more veggie-forward inspiration, check out our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or discover flavorful global options with Peruvian Vegetable Recipes for Flavorful Healthy Meals.
And don’t forget to treat yourself to something sweet with our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious—you’ve earned it!
Happy cooking, and let cabbage become your new favorite vegan ingredient!
📖 Recipe Card: Vegan Sautéed Cabbage
Description: A quick and flavorful vegan cabbage dish with simple spices and fresh herbs. Perfect as a healthy side or light main course.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 medium green cabbage, thinly sliced
- 1 large carrot, julienned
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 3 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add cabbage and carrot, then sprinkle with smoked paprika, salt, and pepper.
- Cook, stirring often, for 12-15 minutes until vegetables are tender.
- Remove from heat, stir in lemon juice and parsley.
- Serve warm.
Nutrition: Calories: 110 kcal | Protein: 2 g | Fat: 6 g | Carbs: 13 g
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