Best & Easy 13 Vegan Cabbage Recipes


cabbage recipes
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1. Braised cabbage with raisins

Serves: 4
– 1 cabbage, red, medium size, sliced thinly
– 2 shallots, thinly sliced
– 1 ½ teaspoons salt
– 2 tablespoons lemon juice
– 1/3 cup raisins
– Fresh ground salt and pepper
– 2 teaspoons cider vinegar
Preparation method: Heat some oil in a non-stick pan and when hot and cabbage and shallots. Cook, stirring occasionally for 15 minutes. Stir in remaining ingredients, except raisins and season with salt and pepper. Cook further for 12 minutes and stir in raisins. Serve while still hot.


2. Spicy roasted cabbage


Serves: 4-6
– 1 green cabbage, medium size, sliced into ¼-inch thick rounds
– 3 tablespoons olive oil
– Fresh ground salt and pepper
– 1 cup lime juice
– 1 teaspoon cayenne pepper
– ½ teaspoon chili powder
– 1 teaspoon smoked paprika
Preparation method: Preheat oven to 200C/400F grease baking pan with 1 tablespoon olive oil. In a small bowl whisk remaining oil, lime juice, cayenne pepper, black pepper, salt, and chili powder. Brush cabbages with prepared mixture, sprinkle with smoked paprika and place in a preheated oven. Bake for 40 minutes or until cabbage is golden. Serve while still warm.


3. Cabbage poppy seed salad


Serves: 6
– 4 cups finely shredded green cabbage
– 1 carrot shredded
– ½ cup sliced onion
– ¼ cup thinly sliced green bell pepper
Salad dressing:
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– ½ tablespoon Dijon mustard
– 1 tablespoon poppy seeds
– Fresh ground salt and pepper
– 1 teaspoon sugar
Preparation method: In a large bowl whisk lemon juice, olive oil, Dijon mustard, sugar poppy seeds, salt, and pepper. Add cabbage, carrot, bell pepper and onion. Toss to coat and refrigerate 20 minutes before serving.


4. Cabbage soup


Serves: 4
– 4 cups vegetable stock
– 4 cups finely chopped green cabbage
– 1 teaspoon butter
– 2 teaspoons olive oil
– ¼ teaspoon ground coriander
– ¼ teaspoon ground cumin
– 1 cup chopped onion
– ½ teaspoon coarse salt
– 15 oz. can peeled tomatoes
– Fresh ground pepper
Preparation method: Heat olive oil and butter in a large pot, and when melted add onion and spices. Cook for 5-6 minutes or until onion is tender. Add sliced cabbage and stir to mix; add tomatoes, with juices and stir to combine. Pour in chicken stock and bring to simmer over medium heat. Lover the heat and continue simmering for 20-25 minutes or until cabbage is cooked. Serve while still hot.


5. Cabbage-apple slaw


Serves: 4
– 2 cups shredded green cabbage
– 1 apple
– 1 onion, finely sliced
– ½ cup shredded carrot
– 2 tablespoons cider vinegar
– 1 tablespoon water
– 1 tablespoon vegetable oil
– ¼ teaspoon dried dill weed
– Fresh ground salt and pepper
– to taste
– ½ teaspoon mustard
– ½ teaspoon sugar
Preparation method: Core apple and cut into 8 wedges and combine with cabbage onion and carrots in a large bowl. Whisk remaining ingredients together and pour over apple-cabbage mixture. Cover with plastic foil and set in the refrigerator for 2 hours. Serve with some toasted bread slices.


6. Sour cabbage with grilled duck


Serves: 4
– 5 cups shredded red cabbage
– ½ cup chopped yellow onion
– 2 teaspoons olive oil
– 1 ½ cup carrot sticks
– 2 tablespoons cider vinegar
– Fresh ground salt and pepper
– 2 tablespoons packed brown sugar
– 16 oz. duck breasts, thawed
– ¼ cup brown BBQ sauce
Preparation method: Preheat grill and set to medium heat. Heat oil in a frying pan and when hot add onion; cook for 5 minutes and add cabbage. Stir in carrots, vinegar, sugar and season with salt and pepper. Cover and cook 5 minutes. Stir well and continue cooking for 15 minutes more or until cabbage is tender. Set aside and cover to keep warm. Meanwhile, prepare the duck; brush duck with the BBQ sauce and grill, skin side up for 8 minutes. Turn duck over and brush again with BBQ sauce; cook further for 8 minutes. Remove from the grill and let it stand for 5 minutes. Remove the duck skin and slice the breasts in ½-inch thick slices. Serve with cabbage while still warm.


7. Crispy cabbage Waldorf salad


Serves: 6
– 1 small cabbage, shredded
– 1 cup seedless red grapes
– 1 cup shredded carrots
– ½ cup raisins
– ½ cup chopped walnuts
– 2 celery ribs, chopped
– 1 cup mayonnaise
– 1 small apple, diced
– ½ cup yogurt
– 2 teaspoons Dijon mustard
– 2 tablespoons red wine vinegar
– Pinch of salt
Preparation method: In a large bowl combine veggies and fruits. In a small bowl whisk mayo, yogurt, vinegar, mustard and pinch of salt. Pour the dressing over cabbage. Refrigerate for 4 hours before serving.


8. Cabbage with eggs


Serves: 2
– 1 cup green cabbage, shredded
– 2 slices ginger, minced
– 3 garlic cloves, minced
– 2 eggs
– ½ teaspoon light soy sauce
– Fresh ground salt and pepper
– 1 tablespoon cooking oil
Preparation method: Heat cooking oil in the frying pan. Whisk eggs with the soy sauce, salt, and pepper. Add garlic to the heated oil and cook for 40 seconds. Add cabbage and cook for 8 minutes or until tender. Pour over the egg mixture and cook until the eggs are set. Serve while still warm.


9. Japanese cabbage pizza


Serves: 3-4
– 3 eggs, whisked
– 3 cups green cabbage, shredded
– 1 cup whole wheat flour
– 2 tablespoons olive oil
– Fresh ground salt and pepper
– 2 cups leek, chopped
For the topping:
– 1 cup silver almonds
– 2 teaspoons chives
Preparation method: Combine the cabbage, leek, flour, salt and pepper in a bowl. Toss to flour well. Stir in the eggs and mix until well combined. Heat olive oil in a large skillet. Scoop the cabbage mixture into the pan and flatten with a spatula, to get kind of pizza crust. Cook for 5-6 minutes or until the bottom is golden. Carefully flip to other side and flatten again with the spatula. Cook further for 3 minutes. Sprinkle with almonds and chives before serving.


10. Cabbage hash


Serves: 4
– 4 cups shredded green cabbage
– 1 lb. ground beef
– ¾ cups of water
– 1 teaspoon ground cumin
– ½ teaspoon red chili flakes
– 2 large baking potatoes, peeled and julienned
– 1 onion, chopped
– Fresh ground salt and pepper – to taste
Preparation method: Heat some oil in a large frying pan and add beef. Cook until browned and drain. Add remaining ingredients and stir to combine. Cover and cook on medium-high heat for 12 minutes. Serve while still hot.

11. Cabbage rolls


Serves: 12
– 12 green cabbage leaves, medium size
– 1 lb. minced beef
– ¾ cup cooked rice
– 1 egg – Fresh ground salt and pepper
For the sauce:
– 8 oz. tomato sauce
– 2 tablespoons red wine vinegar
– 2 tablespoons sugar
– 14 oz. can crush or diced tomatoes
– ½ cup of water
Preparation method: Bring a large pot of salted water to boil and place in cabbage leaves. Boil for 3 minutes and remove with a slotted spoon. Combine remaining ingredients in a bowl; mix well and divide into 12 portions. Place 1 portion of the meat on a cabbage leaf and wrap the leaf around filling; you can secure with a toothpick. Place in a lightly greased baking pan and preheat the oven to 180C/350F. Combine tomato sauce, water, tomatoes, sugar and vinegar in a bowl. Pour over cabbage rolls. Bake cabbage rolls for 40-45 minutes and removes toothpicks before serving. Serve while still hot and generously pour tomato sauce over cabbage rolls.


12. Ginger cabbage soup


Serves: 4
– 2 cups chopped cabbage
– 4 cups chicken stock
– 1 ½-inch fresh ginger, grated
– 1 teaspoon soy sauce
Preparation method: Bring the chicken stock to boil over medium-high heat. Add the cabbage and grated ginger. Reduce the heat to low and simmer for 20-25 minutes or until the cabbage is tender. Stir in the soy sauce and serve while still hot.


13. Caramelized Cabbage with pasta


Serves: 2
– 12 oz. cabbage, Savoy preferably, sliced in wedges
– 4 oz. unsalted butter
– 3 garlic cloves, minced
– 3 oz. uncooked pasta
– 1 ½ tablespoon olive oil
– 1 spring thyme
– 2 oz. walnuts, crushed and toasted
– Fresh ground salt
Preparation method: Fill the large saucepan with water and heat over medium-high heat. Season water with salt and place in the cabbage wedges. Cook for 3 minutes and remove from the water; reserve cooking water and set the cabbage aside. When cabbage is cooled, cut into 1-inch pieces. Heat olive oil and 1 oz. butter in the large pan. When butter is melted add cabbage in a single layer if possible. Cook cabbage for 5 minutes or until caramelized; flip to other side and cook until another side is caramelized as well. Add garlic and cook for 1 minute, until fragrant. Add thyme leaves and a ladle of cabbage water. Let it simmer for 5-6 minutes and set aside. Cook pasta in cabbage water according to the package instruction. Drain well. Melt remaining butter and continue melting until slightly browned. Pour the melted butter over pasta and stir to coat. Serve pasta and top with cabbage. Sprinkle with toasted and crushed walnuts before serving.


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