31 Delicious Vegan Cabbage Recipe Ideas

Hey there, cabbage lovers! If you think this humble veggie is just for coleslaw, get ready to have your mind blown. We’ve gathered 31 incredible vegan cabbage recipes that transform this budget-friendly staple into everything from cozy comfort meals to quick weeknight dinners. Whether you’re craving hearty soups, fresh salads, or satisfying mains, you’re about to discover why cabbage deserves a permanent spot in your kitchen rotation.

Vegan Cabbage Rolls with Lentil Stuffing

Browsing through my grandmother’s old recipe box last weekend, I stumbled upon her classic cabbage roll recipe, which inspired me to create this vegan version that’s become my new comfort food obsession. There’s something so satisfying about rolling up those tender cabbage leaves with hearty lentil stuffing – it feels like wrapping little edible gifts! I love making a big batch on Sundays to have ready for busy weeknights.

Ingredients

– 1 large head green cabbage
– 1 cup brown lentils
– 1 medium yellow onion
– 2 cloves garlic
– 1 tbsp olive oil
– 1 cup vegetable broth
– 1/2 cup tomato sauce
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully remove 12 large outer leaves from the cabbage head using a sharp knife.
3. Blanch the cabbage leaves in the boiling water for 3 minutes until pliable but not fully cooked.
4. Immediately transfer the blanched leaves to a bowl of ice water to stop the cooking process.
5. Drain the cooled leaves and pat them completely dry with paper towels.
6. Finely dice the onion and mince the garlic cloves.
7. Heat olive oil in a large skillet over medium heat until shimmering.
8. Sauté the diced onion for 5 minutes until translucent and fragrant.
9. Add the minced garlic and cook for 1 minute until golden but not browned.
10. Rinse the brown lentils thoroughly under cold running water until the water runs clear.
11. Add the rinsed lentils, vegetable broth, tomato sauce, oregano, smoked paprika, black pepper, and salt to the skillet.
12. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the lentils are tender and most liquid is absorbed.
13. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
14. Place 1/4 cup of the lentil mixture in the center of each cabbage leaf.
15. Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly away from you.
16. Arrange the rolled cabbage rolls seam-side down in the prepared baking dish.
17. Pour the remaining tomato sauce evenly over the top of the cabbage rolls.
18. Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
19. Remove the foil and bake for an additional 10 minutes until the tops are lightly browned.
20. Let the cabbage rolls rest for 5 minutes before serving to allow the filling to set.

Surprisingly tender cabbage leaves give way to a savory lentil filling that’s both hearty and satisfying, with the smoked paprika adding a subtle warmth that makes this dish feel extra special. I love serving these over creamy mashed potatoes or with a side of crusty bread to soak up the delicious tomato sauce – it’s the kind of meal that makes everyone ask for seconds!

Creamy Vegan Coleslaw with Purple Cabbage

Pulling together a vibrant side dish that impresses both vegans and omnivores alike has become my go-to party trick. I discovered this creamy vegan coleslaw during a summer potluck when my friend Sarah, who avoids dairy, brought the most stunning purple cabbage creation that disappeared within minutes. Now I make it weekly—it’s that good.

Ingredients

– 4 cups shredded purple cabbage
– 1 cup shredded carrots
– 1/2 cup vegan mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp maple syrup
– 1 tsp Dijon mustard
– 1/2 tsp celery seed
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Combine 4 cups shredded purple cabbage and 1 cup shredded carrots in a large mixing bowl.
2. In a separate small bowl, whisk together 1/2 cup vegan mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1 tsp Dijon mustard until completely smooth.
3. Stir 1/2 tsp celery seed, 1/4 tsp black pepper, and 1/4 tsp salt into the dressing mixture.
4. Pour the dressing over the cabbage and carrot mixture in the large bowl.
5. Use tongs to thoroughly toss everything together, making sure all vegetables are evenly coated with dressing.
6. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the cabbage to slightly soften.
7. Give the coleslaw one final toss before serving to redistribute any settled dressing.

A perfect balance of crunch and creaminess makes this coleslaw irresistible—the purple cabbage retains its vibrant color while the tangy dressing soaks in just enough. I love serving it piled high on veggie burgers or alongside grilled corn for a colorful summer meal that always earns compliments.

Spicy Szechuan Vegan Cabbage Stir-Fry

Last week, I found myself staring at a giant head of cabbage in my fridge, wondering how to make it exciting—until I remembered that incredible Szechuan restaurant downtown. Their spicy dishes always leave me craving more, so I decided to create a vegan version at home that packs the same punch without any fuss. This stir-fry has become my go-to when I want something quick, flavorful, and satisfying.

Ingredients

– 1 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 medium head green cabbage, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp Szechuan peppercorns, crushed
– 1 tsp red pepper flakes
– 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 3 cloves minced garlic and 1 tbsp grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
3. Add 1 thinly sliced medium head green cabbage, tossing to coat evenly with the oil and aromatics.
4. Stir-fry the cabbage for 5–7 minutes, until edges begin to soften and slightly brown, using tongs to flip sections for even cooking.
5. Sprinkle 1 tsp crushed Szechuan peppercorns and 1 tsp red pepper flakes over the cabbage, stirring to distribute the spices evenly.
6. Pour 2 tbsp soy sauce and 1 tbsp rice vinegar around the edges of the pan, allowing them to sizzle and reduce for 1 minute.
7. Add 2 sliced green onions, reserving some for garnish, and toss everything together for 1 final minute.
8. Remove from heat and transfer to a serving dish immediately.

Now, this dish isn’t just about the heat—it’s the numbing tingle from the Szechuan peppercorns that makes it unforgettable. I love how the cabbage stays slightly crisp while soaking up all the savory-spicy sauce, and serving it over steamed jasmine rice balances everything perfectly.

Vegan Stuffed Cabbage Soup

Perfect for those chilly autumn evenings when you want something hearty but don’t have hours to spend in the kitchen, this vegan stuffed cabbage soup has become my go-to comfort food. I first discovered this recipe when trying to recreate my grandmother’s traditional stuffed cabbage rolls for a plant-based potluck, and honestly, this soup version might just be better—plus it comes together in about half the time!

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 6 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes
• 1 cup brown rice, uncooked
• 1 small head green cabbage, chopped
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. Heat 1 tablespoon olive oil in a large stockpot over medium heat until shimmering.
2. Add 1 medium diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 cup diced carrots and 1 cup diced celery, cooking for 5 minutes until slightly softened.
5. Mix in 2 tablespoons tomato paste and cook for 2 minutes to deepen the flavor.
6. Pour in 6 cups vegetable broth and 1 can diced tomatoes with their juices.
7. Add 1 cup uncooked brown rice, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 1 bay leaf.
8. Bring the soup to a boil over high heat, then reduce to a simmer and cook covered for 20 minutes.
9. Stir in 1 small head chopped cabbage and continue simmering for 15 minutes until cabbage is tender but still has some bite.
10. Remove the pot from heat and discard the bay leaf.
11. Stir in 1/4 cup chopped fresh parsley and 1 tablespoon lemon juice.

Rich and satisfying with tender cabbage leaves that melt in your mouth, this soup delivers all the cozy flavors of traditional stuffed cabbage without the fuss. The brown rice adds wonderful texture while absorbing the savory broth beautifully. I love serving this with a crusty slice of sourdough bread for dipping, or sometimes I’ll top individual bowls with a dollop of vegan sour cream for extra creaminess.

Savory Vegan Cabbage and Mushroom Stir-Fry

Busy weeknights call for quick, satisfying meals that don’t skimp on flavor, and this vegan stir-fry has become my go-to solution. I first whipped it up during a frantic Tuesday when my fridge held little more than cabbage and mushrooms, and now it’s in regular rotation. There’s something deeply comforting about the way the earthy mushrooms mingle with the sweet, tender cabbage.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 8 oz cremini mushrooms
– 1 small head green cabbage
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– ¼ tsp black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Thinly slice 1 medium yellow onion and add to the hot oil, stirring frequently until translucent and slightly golden at the edges, about 5 minutes.
3. Mince 3 cloves garlic and add to the skillet, stirring constantly for 30 seconds until fragrant but not browned.
4. Slice 8 ounces cremini mushrooms into ¼-inch thick pieces and add to the skillet in a single layer.
5. Cook mushrooms undisturbed for 2 minutes to develop a golden-brown sear, then stir and continue cooking until they release their liquid and become tender, about 4 more minutes.
6. While mushrooms cook, core and thinly slice 1 small head green cabbage into ½-inch wide strips.
7. Add cabbage to the skillet and toss to combine with other ingredients.
8. Cook, stirring occasionally, until cabbage has wilted but still retains some crunch, about 6-8 minutes.
9. Pour 2 tablespoons soy sauce and 1 tablespoon rice vinegar over the vegetables, stirring to coat evenly.
10. Drizzle 1 teaspoon sesame oil and sprinkle ¼ teaspoon black pepper over the stir-fry, then toss once more to incorporate.
11. Remove from heat and transfer to serving plates immediately.

Remarkably satisfying in both texture and flavor, this stir-fry delivers crisp-tender cabbage against meaty mushrooms with a savory-sweet glaze. I love serving it over quinoa for a complete meal, or stuffing it into warm tortillas for a quick vegan taco night. The leftovers make fantastic next-day lunches that actually improve as the flavors meld together.

Vegan Cabbage and Potato Hash

Just last weekend, I found myself staring at a half-head of cabbage and some lonely potatoes in my pantry—you know that moment when you need something hearty but don’t want to run to the store? My solution was this incredibly satisfying vegan hash that’s become my new go-to breakfast (or honestly, any-time-of-day) meal. It’s the kind of dish that makes you feel both resourceful and thoroughly nourished.

Ingredients

– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 medium russet potatoes, peeled and cubed into 1/2-inch pieces
– 1/2 head green cabbage, thinly sliced
– 1 teaspoon smoked paprika
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt

Instructions

1. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add 1 large diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 4 cubed russet potatoes in a single layer, pressing them down with your spatula for maximum surface contact.
5. Cook potatoes undisturbed for 6 minutes to develop a golden crust on one side.
6. Flip potatoes and cook for another 6 minutes until edges are crispy.
7. Mix in 1/2 head of thinly sliced cabbage, which will seem voluminous but wilts significantly.
8. Sprinkle 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt evenly over the mixture.
9. Reduce heat to medium, cover skillet, and cook for 10 minutes to steam the cabbage and soften potatoes.
10. Remove lid and cook uncovered for 5 more minutes until any remaining liquid evaporates.
11. Test potatoes with a fork—they should pierce easily without crumbling.
12. Remove from heat and let rest for 2 minutes before serving.

My favorite thing about this hash is how the potatoes develop these crispy edges while the cabbage becomes meltingly tender, creating this wonderful textural contrast. The smoked paprika adds a subtle smokiness that makes it feel far more indulgent than its simple ingredients suggest. I love serving it topped with avocado slices or alongside tofu scramble for a complete breakfast spread.

Grilled Vegan Cabbage Steaks with Chimichurri

Sometimes the simplest ingredients surprise you the most—I discovered this during a summer barbecue when I ran out of meat alternatives but had a gorgeous head of cabbage staring back at me from the fridge. Grilling thick cabbage slices transforms them into tender, smoky “steaks” that even my carnivore friends now request. Paired with a vibrant chimichurri, this dish has become my go-to for easy, impressive plant-based meals that celebrate fresh flavors.

Ingredients

– 1 large head green cabbage
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup fresh parsley
– 1/4 cup fresh oregano
– 3 cloves garlic
– 2 tbsp red wine vinegar
– 1/4 cup olive oil
– 1/4 tsp red pepper flakes

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Remove any wilted outer leaves from the cabbage head.
3. Slice the cabbage vertically into 1-inch thick steaks, keeping the core intact to hold slices together.
4. Brush both sides of each cabbage steak with 3 tablespoons olive oil.
5. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
6. Place cabbage steaks directly on grill grates and close the lid.
7. Grill for 8 minutes until bottoms develop deep char marks.
8. Flip steaks carefully using a wide spatula to prevent breaking.
9. Grill for another 7 minutes until tender when pierced with a fork.
10. While cabbage grills, combine 1 cup parsley, 1/4 cup oregano, and 3 garlic cloves in a food processor.
11. Pulse until herbs are finely chopped but not puréed.
12. Transfer herb mixture to a small bowl and stir in 2 tablespoons red wine vinegar.
13. Slowly whisk in 1/4 cup olive oil until sauce emulsifies.
14. Stir in 1/4 teaspoon red pepper flakes.
15. Transfer grilled cabbage steaks to a serving platter.
16. Drizzle chimichurri generously over warm cabbage steaks.
Hearty and satisfying, these steaks develop a wonderful caramelized sweetness against the grill’s smokiness, while the chimichurri adds a bright, herbaceous punch that cuts through the richness. I love serving them over creamy polenta or alongside grilled corn for a complete summer meal that feels both rustic and elegant.

Vegan Cabbage and Veggie Spring Rolls

Vegan cabbage and veggie spring rolls have become my go-to appetizer for gatherings after that time I brought them to a potluck and watched them disappear in minutes. There’s something magical about how these crisp, golden rolls transform simple vegetables into such satisfying bites that even my meat-loving friends can’t resist.

Ingredients

– 8 rice paper wrappers
– 2 cups shredded green cabbage
– 1 cup shredded carrots
– 1/2 cup thinly sliced bell peppers
– 1/4 cup chopped green onions
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon minced garlic
– 1/4 cup vegetable oil for frying
– 1/2 cup sweet chili sauce for dipping

Instructions

1. Combine 2 cups shredded green cabbage, 1 cup shredded carrots, 1/2 cup thinly sliced bell peppers, and 1/4 cup chopped green onions in a large bowl.
2. Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon minced garlic to the vegetable mixture, then toss until evenly coated.
3. Fill a large shallow bowl with warm water at approximately 100°F and submerge one rice paper wrapper for 15 seconds until pliable but not overly soft.
4. Place the softened wrapper on a clean cutting board and spoon approximately 1/4 cup of the vegetable filling onto the bottom third of the wrapper.
5. Fold the bottom edge of the wrapper over the filling, then fold in both sides tightly before rolling upward to form a tight cylinder.
6. Repeat steps 3-5 with the remaining 7 wrappers and filling, arranging completed rolls seam-side down on a parchment-lined baking sheet.
7. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F, verified by an instant-read thermometer.
8. Carefully place 4 spring rolls into the hot oil and fry for 2-3 minutes per side until golden brown and crisp.
9. Transfer the fried rolls to a wire rack set over a baking sheet using tongs, then repeat with the remaining 4 rolls.
10. Serve the spring rolls immediately with 1/2 cup sweet chili sauce for dipping.

Just out of the fryer, these spring rolls offer the most satisfying contrast between the shatteringly crisp exterior and the tender, savory vegetable filling inside. The sweet chili sauce provides the perfect tangy counterpoint to the umami-rich vegetables, making these irresistible whether served as an appetizer or alongside a simple bowl of rice for a complete meal.

Hearty Vegan Cabbage Casserole

Believe me when I say this vegan cabbage casserole has saved more than one busy weeknight in my household. Between work deadlines and my daughter’s soccer practice, I’m always looking for hearty meals that come together quickly but don’t skimp on flavor—this cozy dish delivers exactly that, with layers of tender cabbage and savory tomato sauce that somehow taste even better as leftovers.

Ingredients

– 1 large head green cabbage
– 2 tablespoons olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 (15-ounce) can crushed tomatoes
– 1 cup vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cooked brown rice

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Remove any wilted outer leaves from the cabbage, then cut it into 1-inch thick wedges through the core to help them hold their shape during cooking.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
4. Dice 1 medium yellow onion and add it to the skillet, cooking for 5-7 minutes until translucent and fragrant.
5. Mince 3 cloves of garlic and add them to the skillet, cooking for 1 minute until golden but not browned.
6. Pour in 1 (15-ounce) can of crushed tomatoes, 1 cup of vegetable broth, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then bring the mixture to a simmer.
7. Arrange the cabbage wedges in a single layer in the prepared baking dish, overlapping slightly if necessary.
8. Pour the tomato sauce mixture evenly over the cabbage wedges, making sure some sauce gets between the layers.
9. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
10. Remove the foil and continue baking for another 15 minutes until the cabbage is tender when pierced with a fork and the sauce has thickened slightly.
11. Stir 1 cup of cooked brown rice into the casserole sauce during the last 5 minutes of baking to warm it through and absorb the flavors.
12. Let the casserole rest for 10 minutes before serving to allow the flavors to meld and the sauce to thicken further.

Just out of the oven, this casserole delivers wonderfully tender cabbage that still maintains a pleasant bite, with the smoked paprika adding a subtle warmth that complements the sweet tomatoes. The rice soaks up the savory sauce beautifully, creating a comforting texture that’s neither too dry nor soupy—perfect for scooping up with crusty bread or serving alongside roasted potatoes for an extra hearty meal.

Vegan Cabbage and Chickpea Curry

Growing up in a household that loved bold flavors but often struggled to find satisfying vegan options, I’ve spent years perfecting plant-based comfort foods that truly deliver. This cabbage and chickpea curry has become my go-to weeknight meal—it’s hearty, flavorful, and comes together faster than ordering takeout. I love how the spices fill my kitchen with the most incredible aroma that always makes my neighbors pop by to see what’s cooking.

Ingredients

– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 medium head green cabbage
– 2 (15 oz) cans chickpeas
– 1 (14.5 oz) can diced tomatoes
– 1 (13.5 oz) can coconut milk
– 1 cup vegetable broth
– 1 tsp salt
– 1/4 cup fresh cilantro

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Dice 1 medium yellow onion and add to the hot oil, cooking for 5-7 minutes until translucent and slightly golden around the edges.
3. Mince 3 cloves of garlic and 1 tablespoon of fresh ginger, then add to the onions and cook for 1 minute until fragrant.
4. Add 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, and 1/4 teaspoon of cayenne pepper to the pot, toasting the spices for 30 seconds while stirring constantly to prevent burning.
5. Core and thinly slice 1 medium head of green cabbage into 1/4-inch ribbons, then add to the pot along with 1 teaspoon of salt.
6. Cook the cabbage for 8-10 minutes, stirring occasionally, until it has wilted by about half its original volume.
7. Drain and rinse 2 (15 oz) cans of chickpeas, then add them to the pot along with 1 (14.5 oz) can of diced tomatoes with their juices.
8. Pour in 1 (13.5 oz) can of coconut milk and 1 cup of vegetable broth, stirring to combine all ingredients thoroughly.
9. Bring the curry to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes until the cabbage is tender but still has some texture.
10. Chop 1/4 cup of fresh cilantro and stir it into the finished curry just before serving.

Zesty and satisfying, this curry develops a wonderful creamy texture from the coconut milk while the cabbage maintains just enough bite to keep things interesting. The chickpeas soak up all those warm spices beautifully, creating a dish that’s both comforting and exciting with every spoonful. I love serving it over fluffy basmati rice or with warm naan bread for soaking up every last bit of the flavorful sauce.

Easy Vegan Cabbage Tacos with Black Beans

Perfect for busy weeknights when I’m craving something healthy yet satisfying, these vegan cabbage tacos have become my go-to dinner solution. I first discovered this recipe during my “Meatless Monday” experiment and now my family requests them weekly—they’re that good!

Ingredients

• 1 large head green cabbage
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup water
• 1 lime, cut into wedges
• 1/4 cup chopped fresh cilantro

Instructions

1. Carefully remove 8 large outer leaves from the cabbage head, keeping them intact for taco shells.
2. Bring a large pot of water to a rolling boil over high heat.
3. Blanch the cabbage leaves in the boiling water for 90 seconds until pliable but still crisp.
4. Immediately transfer the blanched leaves to an ice water bath to stop the cooking process.
5. Pat the cabbage leaves completely dry with paper towels and set aside.
6. Heat olive oil in a large skillet over medium heat until shimmering.
7. Sauté diced onion for 5-7 minutes until translucent and slightly golden.
8. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Stir in chili powder, cumin, smoked paprika, and black pepper, toasting the spices for 30 seconds.
10. Add black beans and corn kernels to the skillet, stirring to coat with the spice mixture.
11. Pour in 1/4 cup water and simmer the mixture for 8-10 minutes until slightly thickened.
12. Remove the skillet from heat and stir in chopped cilantro.
13. Spoon the black bean mixture evenly into the prepared cabbage leaves.
14. Squeeze fresh lime juice over each filled taco just before serving.

Fresh and vibrant, these tacos offer a satisfying crunch from the cabbage wrapper that contrasts beautifully with the creamy black bean filling. The smoky spices meld perfectly with the bright lime finish, creating layers of flavor that will surprise even the most skeptical taco traditionalists. I love serving these with extra lime wedges and a dollop of vegan cashew cream for an extra special touch.

Vegan Cabbage and Quinoa Salad

Haven’t you had those days when you open the fridge and just see a head of cabbage staring back at you? I certainly have, which is how this vibrant vegan cabbage and quinoa salad was born during one particularly uninspired Tuesday evening. It’s become my go-to for quick lunches and potlucks alike, proving that simple ingredients can create something truly special.

Ingredients

– 1 cup quinoa
– 2 cups water
– 1/2 head green cabbage
– 1 large carrot
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp maple syrup
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped parsley

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 30 seconds to remove the natural bitter coating.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until all water is absorbed.
4. Remove quinoa from heat and let it stand covered for 5 minutes to finish steaming.
5. Fluff the cooked quinoa with a fork and spread it on a baking sheet to cool completely for 20 minutes.
6. While quinoa cools, thinly slice 1/2 head green cabbage into shreds using a sharp knife or mandoline.
7. Peel and grate 1 large carrot using the large holes of a box grater.
8. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
9. Combine cooled quinoa, shredded cabbage, grated carrot, and 1/4 cup chopped parsley in a large mixing bowl.
10. Pour the dressing over the salad mixture and toss thoroughly until all ingredients are evenly coated.
11. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Every bite offers a wonderful contrast between the crunchy cabbage and fluffy quinoa, with the bright lemon dressing cutting through the earthy notes beautifully. I love serving this over a bed of fresh greens or stuffing it into pita pockets for a portable lunch—the flavors actually improve overnight, making it perfect for meal prep throughout the week.

Vegan Red Cabbage Sauerkraut

Venturing into fermentation has completely transformed my kitchen routine, and this vibrant vegan red cabbage sauerkraut has become my absolute favorite project. I first tried making it after discovering a gorgeous purple cabbage at the farmers’ market that was too beautiful to simply sauté—now I keep a jar fermenting on my countertop at all times for that perfect tangy crunch.

Ingredients

– 1 medium head red cabbage
– 1 1/2 tbsp sea salt
– 1 tbsp caraway seeds
– 2 quart mason jar with lid

Instructions

1. Remove the outer leaves from 1 medium head red cabbage and set aside 2 large leaves.
2. Cut the cabbage into quarters and remove the core using a sharp knife.
3. Thinly slice the cabbage quarters into shreds approximately 1/8-inch thick.
4. Place the shredded cabbage in a large mixing bowl and sprinkle with 1 1/2 tbsp sea salt.
5. Massage the cabbage vigorously with clean hands for 5-7 minutes until it becomes limp and releases liquid.
6. Mix in 1 tbsp caraway seeds until evenly distributed throughout the cabbage.
7. Pack the cabbage mixture tightly into a 2 quart mason jar, pressing down firmly with your fist to remove air pockets.
8. Pour any remaining liquid from the bowl over the packed cabbage.
9. Place one of the reserved cabbage leaves over the surface of the shredded cabbage, tucking it around the edges.
10. Weigh down the cabbage leaf with a fermentation weight or small clean jar that fits inside the mason jar.
11. Ensure the cabbage is completely submerged under the liquid, adding filtered water if necessary to cover by 1 inch.
12. Cover the jar loosely with the lid—don’t tighten completely to allow gases to escape during fermentation.
13. Place the jar in a cool, dark spot between 65-72°F for 14-21 days.
14. Check the jar daily, skimming off any white foam that forms on the surface with a clean spoon.
15. Taste the sauerkraut after 14 days—it should be tangy with a pleasant crunch when ready.
16. Once fermented to your liking, seal the jar tightly and transfer to refrigerator storage. The tangy crunch of this sauerkraut makes it perfect for topping veggie burgers or grain bowls, and that beautiful purple hue adds such vibrant color to everything it touches. I love how the caraway seeds give it that classic deli-style flavor that pairs wonderfully with roasted potatoes or folded into avocado toast for extra zing.

Vegan Cabbage and Carrot Pancakes

Last week, I was staring at a half-head of cabbage and some lonely carrots in my fridge, wondering how to transform them into something deliciously satisfying. Growing up, my grandma always said the best meals come from using what you have, and these vegan cabbage and carrot pancakes are my modern twist on that wisdom. They’re crispy, savory, and perfect for a quick weeknight dinner or a lazy weekend brunch.

Ingredients

– 2 cups shredded cabbage
– 1 cup grated carrots
– 1 cup all-purpose flour
– 1/2 cup water
– 2 tbsp soy sauce
– 1 tbsp vegetable oil
– 1 tsp baking powder
– 1/2 tsp garlic powder
– 1/4 tsp black pepper

Instructions

1. Combine 2 cups shredded cabbage, 1 cup grated carrots, 1 cup all-purpose flour, 1/2 cup water, 2 tbsp soy sauce, 1 tsp baking powder, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a large bowl.
2. Mix all ingredients thoroughly until a thick, uniform batter forms with no dry flour pockets remaining.
3. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Scoop 1/4 cup of batter onto the hot skillet and flatten gently with the back of a spoon to form a 4-inch round pancake.
5. Cook for 3-4 minutes until the edges appear dry and the bottom develops golden-brown spots.
6. Flip the pancake using a spatula and cook for another 3-4 minutes until the second side is golden-brown and crispy.
7. Transfer the cooked pancake to a wire rack to maintain crispiness while repeating with remaining batter.
8. Serve immediately while hot.

Golden and crispy on the outside with a tender, savory interior, these pancakes offer a delightful contrast in textures. The natural sweetness from the carrots balances perfectly with the umami of soy sauce, making them irresistible straight from the pan. Try stacking them with a drizzle of sriracha or serving alongside a simple cucumber salad for a complete meal that feels both wholesome and indulgent.

Vegan Spicy Korean Cabbage Kimchi

Now, I’ll admit, I used to think making kimchi at home was way too ambitious—until I tried this vegan version and realized how simple and satisfying it can be. Nothing beats the crunchy, spicy kick of homemade kimchi, especially when you can tweak the heat to your liking. I first made this during a weekend meal-prep session, and it’s since become my go-to for adding bold flavor to everything from rice bowls to tacos.

Ingredients

– 1 large head napa cabbage
– 1/4 cup coarse sea salt
– 1/2 cup gochugaru (Korean red pepper flakes)
– 1/4 cup grated daikon radish
– 3 tbsp minced garlic
– 2 tbsp grated ginger
– 1/4 cup sliced scallions
– 1 tbsp coconut sugar
– 2 tbsp rice vinegar

Instructions

1. Cut the napa cabbage lengthwise into quarters, then chop each quarter into 2-inch pieces.
2. Place the cabbage in a large bowl and sprinkle evenly with the coarse sea salt, tossing to coat all pieces.
3. Let the cabbage sit at room temperature for 2 hours to draw out moisture, tossing every 30 minutes for even salting.
4. Rinse the cabbage thoroughly under cold running water to remove excess salt, then squeeze out any remaining liquid with your hands.
5. In a separate bowl, combine the gochugaru, grated daikon radish, minced garlic, grated ginger, sliced scallions, coconut sugar, and rice vinegar to form a paste.
6. Wear disposable gloves to protect your hands, and massage the spice paste evenly into the cabbage until fully coated.
7. Tightly pack the seasoned cabbage into a clean, large glass jar, pressing down to remove air pockets.
8. Leave about 2 inches of space at the top of the jar to allow for expansion during fermentation.
9. Seal the jar loosely and let it ferment at room temperature (68–72°F) for 2 days, then refrigerate for at least 5 more days before serving.
My favorite thing about this kimchi is how the cabbage stays crisp while soaking up all that garlicky, gingery heat—it’s perfect for piling onto avocado toast or mixing into a hearty grain salad for a tangy twist.

Vegan Cabbage and Rice Pilaf

Every time I’m craving something hearty but want to keep things plant-based, this vegan cabbage and rice pilaf comes to mind. I first made it during a pantry clean-out week and was amazed at how such simple ingredients could create such a comforting meal. Even my non-vegan friends ask for this recipe now!

Ingredients

– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 medium head green cabbage, thinly sliced
– 1 cup long-grain white rice
– 2 cups vegetable broth
– 1 tsp salt
– ½ tsp black pepper
– ¼ tsp red pepper flakes

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 thinly sliced cabbage head and cook for 8 minutes, stirring frequently, until cabbage has wilted by half.
5. Mix in 1 cup long-grain white rice and toast for 2 minutes, stirring constantly, until rice turns slightly opaque.
6. Pour in 2 cups vegetable broth, 1 tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes.
7. Bring mixture to a boil over high heat, then immediately reduce heat to low.
8. Cover pot tightly and simmer for 18 minutes without lifting the lid.
9. Remove from heat and let stand covered for 5 minutes to allow rice to finish steaming.
10. Fluff pilaf with a fork before serving.

My favorite thing about this dish is how the cabbage becomes meltingly tender while the rice stays perfectly separate. The subtle heat from the red pepper flakes balances beautifully with the sweet cabbage. Makes wonderful leftovers too – I often pack it for lunch with a sprinkle of nutritional yeast for extra flavor.

Conclusion

Overall, these 31 vegan cabbage recipes prove just how versatile and delicious this humble vegetable can be! From comforting soups to vibrant salads, there’s something here for every taste and occasion. We hope you’ll try a few favorites, leave a comment sharing which recipes you loved most, and pin this article to your Pinterest boards to save for future meal inspiration. Happy cooking!