Cabbage is one of those wonderfully versatile vegetables that can shine in countless vegan dishes. Whether you’re a seasoned plant-based eater or just looking to add more greens to your diet, easy vegan cabbage recipes offer a delightful blend of flavor, nutrition, and simplicity.
From quick stir-fries to hearty stews, cabbage adapts beautifully to a variety of cooking styles and cuisines. Plus, it’s budget-friendly and packed with fiber, vitamins, and antioxidants, making it a fantastic choice for healthy meals.
In this post, you’ll discover some fuss-free ways to prepare cabbage that are both delicious and satisfying, perfect for busy weeknights or leisurely weekend dinners. Let’s dive into these easy vegan cabbage recipes that are sure to become staples in your kitchen!
Why You’ll Love This Recipe
These easy vegan cabbage recipes stand out for their simplicity and flavor-packed results. Cabbage cooks quickly and absorbs spices and sauces beautifully, allowing for a variety of tastes ranging from tangy and spicy to savory and sweet.
Whether you’re in the mood for a light salad or a warm, comforting stir-fry, cabbage fits the bill.
Moreover, cabbage is highly nutritious and affordable, making it an excellent choice for anyone looking to maintain a balanced vegan diet without breaking the bank. These recipes are designed to be approachable for cooks of all skill levels, requiring minimal ingredients and equipment.
Plus, you can easily customize them with your favorite seasonings or additional vegetables.
If you enjoy this post, be sure to check out other great vegan dishes like Vegan Cuban Recipes: Delicious Plant-Based Island Flavor and Vegan Slow Cooker Recipe for Easy, Delicious Meals to expand your plant-based repertoire.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Green cabbage | 1 medium head (about 2 pounds) | Shredded or chopped |
| Carrots | 2 medium | Julienned or grated |
| Onion | 1 medium | Thinly sliced |
| Garlic cloves | 3 | Minced |
| Fresh ginger | 1 tablespoon | Grated |
| Olive oil or avocado oil | 2 tablespoons | For sautéing |
| Soy sauce or tamari | 3 tablespoons | Use tamari for gluten-free |
| Rice vinegar | 1 tablespoon | For tanginess |
| Maple syrup or agave nectar | 1 teaspoon | Balances acidity |
| Red pepper flakes | 1/2 teaspoon | Optional, for heat |
| Salt | To taste | Enhances flavors |
| Black pepper | To taste | Freshly ground preferred |
| Fresh cilantro or parsley | 1/4 cup chopped | For garnish |
Equipment
- Large skillet or wok: For stir-frying the cabbage and vegetables.
- Cutting board and sharp knife: To chop and shred your ingredients.
- Vegetable peeler or grater: For julienning carrots and grating ginger.
- Mixing bowls: For preparing sauces and tossing the salad.
- Wooden spoon or spatula: To stir the vegetables without scratching cookware.
- Measuring spoons and cups: For precise ingredient quantities.
Instructions
- Prepare the vegetables: Remove the outer leaves of the cabbage and shred or chop it into bite-sized pieces. Peel and julienne the carrots. Slice the onion thinly, mince the garlic, and grate the fresh ginger.
- Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and red pepper flakes. Set aside.
- Heat the oil: Place your skillet or wok over medium-high heat and add the olive or avocado oil. Once hot, add the sliced onions and sauté for 2-3 minutes until they soften and become translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring frequently to prevent burning.
- Cook the cabbage and carrots: Add the shredded cabbage and julienned carrots to the skillet. Toss well to combine with the aromatics. Stir-fry for about 5-7 minutes, until the cabbage begins to soften but still retains a slight crunch.
- Pour the sauce: Drizzle the prepared sauce over the vegetables. Mix thoroughly to coat everything evenly. Continue cooking for another 2-3 minutes, letting the sauce absorb into the cabbage.
- Season to taste: Add salt and freshly ground black pepper as needed. Give everything a final toss.
- Garnish and serve: Remove from heat and transfer to a serving dish. Sprinkle with chopped fresh cilantro or parsley for a burst of color and freshness.
Tips & Variations
“For an extra protein boost, toss in some cooked chickpeas or tofu cubes during the last few minutes of cooking.”
You can easily customize this cabbage recipe to suit your taste or pantry. Swap the green cabbage for red cabbage or napa cabbage to change the texture and color.
Add sliced bell peppers, snap peas, or mushrooms for a veggie-packed meal. For a smoky flavor, sprinkle some smoked paprika or use liquid smoke in the sauce.
If you prefer a warm salad with a bit of nuttiness, try adding toasted sesame seeds or a drizzle of toasted sesame oil right before serving. For a more filling dish, serve over cooked quinoa, rice, or your favorite grain.
Want to explore more vegan dishes? Check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to wrap this stir-fry for a quick and delicious meal.
Nutrition Facts
| Nutrient | Amount per Serving | Daily Value (%) |
|---|---|---|
| Calories | 120 kcal | 6% |
| Protein | 3 g | 6% |
| Carbohydrates | 18 g | 6% |
| Dietary Fiber | 5 g | 20% |
| Fat | 5 g | 7% |
| Vitamin C | 55 mg | 61% |
| Vitamin K | 85 mcg | 71% |
| Iron | 1.5 mg | 8% |
Serving Suggestions
This easy vegan cabbage stir-fry pairs wonderfully with a variety of dishes. Serve it as a main course alongside steamed rice or quinoa for a wholesome meal.
It also makes a fantastic filling for vegan wraps or tacos, especially when paired with our Veggie Quesadilla Recipe Indian Style Easy & Delicious.
For a heartier dinner, accompany this cabbage dish with a bowl of High Protein Vegan Soup Recipes for Healthy Meals or a side of roasted sweet potatoes. The fresh herbs and zesty sauce complement creamy avocado slices or crunchy toasted nuts beautifully.
Conclusion
Easy vegan cabbage recipes like this one are perfect for anyone seeking quick, nutritious, and flavorful meals without fuss. Cabbage’s versatility makes it a fantastic ingredient to experiment with, whether you want a light salad or a warm, comforting stir-fry.
This recipe incorporates simple pantry staples and fresh produce to create a dish that’s both satisfying and wholesome.
By mastering this basic yet delicious cabbage stir-fry, you open the door to endless culinary possibilities. You can easily tweak the flavors, add your favorite veggies, or pair it with other plant-based staples to keep your meals exciting.
Don’t forget to explore more vegan recipes on our site, such as the Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat for dessert, to complete your plant-based dining experience.
Happy cooking and enjoy the wonderful flavors of cabbage in your vegan kitchen!
📖 Recipe Card: Easy Vegan Cabbage Stir-Fry
Description: A quick and flavorful vegan cabbage stir-fry perfect for weeknight dinners. This recipe is simple, healthy, and packed with fresh vegetables.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 medium head green cabbage, shredded (about 6 cups)
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, chopped
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant, about 2 minutes.
- Add carrot and bell pepper; cook for 3-4 minutes until slightly tender.
- Stir in shredded cabbage and cook for another 5 minutes, stirring often.
- Mix soy sauce, rice vinegar, maple syrup, and red pepper flakes; pour over vegetables.
- Cook for 2-3 more minutes until cabbage is tender but still crisp.
- Remove from heat and garnish with chopped green onions.
- Serve hot with rice or noodles.
Nutrition: Calories: 150 kcal | Protein: 4 g | Fat: 7 g | Carbs: 20 g
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