23 Flavorful Vegan Cabbage Recipes for Every Meal

Cabbage is often underrated, but this humble vegetable is a powerhouse of nutrients and flavor.

Packed with vitamins, fiber, and antioxidants, cabbage is a versatile ingredient that works beautifully in a wide variety of vegan dishes.

From hearty stews and soups to crisp salads and creative stir-fries, cabbage can transform ordinary meals into extraordinary plant-based delights.

Whether you’re a seasoned vegan or simply looking to incorporate more vegetables into your diet, these 23 vegan cabbage recipes are sure to inspire your next meal.

They range from quick weeknight dinners to cozy comfort foods, all designed to be flavorful, wholesome, and entirely plant-based.

23 Flavorful Vegan Cabbage Recipes for Every Meal

Cabbage is more than just a side dish—it’s a vegan superstar that adds texture, nutrition, and flavor to any meal.

With these 23 vegan cabbage recipes, you can explore a wide variety of dishes that are both satisfying and wholesome.

From stir-fries to soups, tacos to roasts, there’s a cabbage recipe here for every occasion and skill level.

Embrace this versatile vegetable and elevate your plant-based cooking today!

Vegan Spicy Garlic Cabbage Stir-Fry

This spicy garlic cabbage stir-fry is a vibrant, flavorful vegan dish that’s perfect as a quick lunch or a side for dinner.

Tender cabbage leaves are sautéed with garlic, ginger, and chili for a punch of flavor, while a touch of soy sauce and sesame oil adds depth and umami.

Quick to prepare yet full of bold tastes, this recipe is perfect for anyone craving a savory, wholesome vegetable dish.

Ingredients:

• 1 medium head of green cabbage, shredded
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1-2 fresh red chilies, sliced (adjust to taste)
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp maple syrup
• 2 tbsp vegetable oil
• Salt and black pepper, to taste
• 2 green onions, sliced, for garnish
• Sesame seeds, for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic, ginger, and sliced chilies, sautéing for about 1-2 minutes until fragrant.
3. Toss in the shredded cabbage and stir-fry for 5-7 minutes, or until it begins to soften but retains some crunch.
4. Mix in the soy sauce, sesame oil, rice vinegar, and maple syrup. Stir well to coat all the cabbage evenly.
5. Season with salt and black pepper to taste.
6. Remove from heat and garnish with sliced green onions and a sprinkle of sesame seeds.
7. Serve hot alongside steamed rice or as a hearty side to your favorite vegan entrée.

This stir-fry balances spicy, savory, and sweet flavors beautifully.

The crispness of the cabbage contrasts perfectly with the bold seasonings, making it a simple yet irresistibly tasty vegan dish.

Vegan Stuffed Cabbage Rolls

These vegan stuffed cabbage rolls are a comforting and hearty meal.

Filled with a savory mixture of quinoa, lentils, and aromatic herbs, then gently simmered in a rich tomato sauce, these rolls are both nutritious and satisfying.

Perfect for a cozy dinner, they can also be made ahead for a convenient meal prep option.

Ingredients:

• 1 large head of green cabbage
• 1 cup cooked quinoa
• 1 cup cooked green or brown lentils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp nutritional yeast
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Bring a large pot of water to boil. Remove the core from the cabbage and carefully separate the leaves. Blanch leaves in boiling water for 2-3 minutes until softened, then drain and cool.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 3-4 minutes. Add grated carrot, smoked paprika, thyme, and stir.
3. Mix in cooked quinoa, lentils, and nutritional yeast. Season with salt and pepper. Remove from heat.
4. Place a portion of the filling in the center of each cabbage leaf and roll tightly, folding in the sides to seal.
5. In a large pan, spread a thin layer of crushed tomatoes on the bottom. Arrange the rolls seam-side down, pour remaining crushed tomatoes and tomato paste over them. Cover and simmer on low heat for 25-30 minutes.
6. Garnish with fresh parsley before serving.

These cabbage rolls are tender, flavorful, and hearty enough to satisfy even non-vegans.

The combination of lentils and quinoa provides protein and texture, while the tomato sauce brings everything together beautifully.

Vegan Cabbage and Chickpea Soup

This hearty vegan cabbage and chickpea soup is a warming, nutrient-packed meal perfect for chilly days.

With tender cabbage, protein-rich chickpeas, and aromatic spices, it delivers a comforting, flavorful experience in every spoonful.

It’s a one-pot wonder that’s easy to make and freezes well for later meals.

Ingredients:

• 1 small head of green cabbage, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 6 cups vegetable broth
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Juice of 1 lemon
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add carrots and celery, cooking for another 5 minutes until slightly softened.
3. Stir in smoked paprika, cumin, and turmeric, cooking for 1 minute to release the spices’ aromas.
4. Add chopped cabbage, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with fresh parsley or cilantro.

This cabbage and chickpea soup is nourishing, flavorful, and incredibly satisfying.

It’s a versatile, easy-to-make vegan recipe that works as a wholesome lunch or a hearty dinner.

Vegan Cabbage and Mushroom Stir-Fry with Coconut Aminos

This vegan cabbage and mushroom stir-fry is a quick, savory dish that combines earthy mushrooms with tender cabbage and a hint of sweetness from coconut aminos.

Perfect for a weeknight dinner, it’s packed with umami flavors and makes a delicious side or main when served over rice or noodles.

Ingredients:

• 1/2 medium head of green cabbage, thinly sliced
• 1 cup mushrooms, sliced (shiitake, cremini, or button)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp ginger, grated
• 1/4 tsp black pepper
• 1 tsp sesame seeds, for garnish
• Green onions, sliced, for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onions, garlic, and ginger; sauté until fragrant, about 2 minutes.
2. Add the sliced mushrooms and cook until they release moisture and begin to brown, about 5 minutes.
3. Stir in the cabbage and cook for 5-7 minutes, stirring occasionally, until slightly wilted but still crisp.
4. Add coconut aminos, soy sauce, sesame oil, and black pepper. Stir well to coat all ingredients evenly.
5. Remove from heat and garnish with sesame seeds and green onions. Serve immediately over rice or noodles.

The combination of tender cabbage, earthy mushrooms, and the sweet-savory sauce makes this stir-fry both comforting and satisfying.

It’s a simple yet flavorful vegan dish that can be on your table in under 30 minutes.

Vegan Cabbage Tacos with Smoky Lentil Filling

These vegan cabbage tacos are a fun and healthy twist on traditional tacos.

Tender cabbage leaves serve as the “taco shells,” filled with a smoky lentil and vegetable mixture, and topped with fresh avocado and salsa for a zesty, satisfying meal.

Ingredients:

• 8 large cabbage leaves, blanched
• 1 cup cooked brown or green lentils
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Salsa, for serving
• Lime wedges, for serving

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft. Add red bell pepper, smoked paprika, and cumin; cook for another 2 minutes.
2. Stir in cooked lentils and cook for 3-4 minutes until everything is heated through. Season with salt and black pepper.
3. Carefully separate and blanch cabbage leaves in boiling water for 2 minutes to make them pliable, then drain and cool.
4. Spoon the lentil mixture into each cabbage leaf, fold, and top with avocado slices, cilantro, and salsa. Serve with lime wedges.

These cabbage tacos are crunchy, smoky, and fresh all at once.

They make a fun and nutritious vegan meal that’s perfect for lunch, dinner, or even entertaining guests.

Vegan Braised Cabbage with Carrots and Apple

This vegan braised cabbage dish is a sweet and savory side perfect for autumn or any time of year.

The combination of cabbage, carrots, and apple, slowly cooked in a lightly spiced broth, results in tender, flavorful vegetables that pair beautifully with grains or protein.

Ingredients:

• 1 medium head of green cabbage, chopped
• 2 carrots, peeled and sliced
• 1 apple, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until softened.
2. Add chopped cabbage, carrots, and apple, stirring to combine.
3. Pour in vegetable broth and apple cider vinegar. Sprinkle with cinnamon, nutmeg, salt, and black pepper.
4. Cover and simmer for 25-30 minutes, stirring occasionally, until cabbage is tender and flavors are well blended.
5. Adjust seasoning if needed and serve warm.

This braised cabbage is a comforting, slightly sweet, and aromatic side dish.

The combination of apple and warm spices enhances the natural sweetness of the cabbage, creating a dish that’s both simple and elegant.

Vegan Cabbage and Tofu Stir-Fry with Peanut Sauce

This vegan cabbage and tofu stir-fry is a protein-packed, flavorful dish that combines crisp cabbage with golden-browned tofu and a rich, nutty peanut sauce.

It’s quick to prepare and perfect for a wholesome weeknight dinner.

Ingredients:

• 1/2 medium head of green cabbage, shredded
• 1 block firm tofu, cubed
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce or tamari
• 2 tbsp peanut butter
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tbsp vegetable oil
• 1/4 cup water
• Salt and black pepper, to taste
• Chopped peanuts and cilantro, for garnish

Instructions:

1. Press tofu to remove excess moisture, then cube it. Heat 1 tbsp of vegetable oil in a skillet over medium-high heat and fry tofu until golden on all sides. Remove and set aside.
2. In the same skillet, add the remaining oil, garlic, ginger, bell pepper, and cabbage. Stir-fry for 5-6 minutes until cabbage softens slightly.
3. In a small bowl, whisk together soy sauce, peanut butter, maple syrup, rice vinegar, and water. Pour over the stir-fry and mix well.
4. Return tofu to the skillet, toss everything together, and cook for another 2-3 minutes.
5. Garnish with chopped peanuts and cilantro. Serve over steamed rice or noodles.

This stir-fry delivers a perfect balance of textures and flavors.

The peanut sauce coats the crisp cabbage and tender tofu beautifully, making every bite satisfying.

Vegan Cabbage Kimchi

This classic Korean-inspired vegan kimchi is tangy, spicy, and full of probiotic goodness.

Fermented cabbage with ginger, garlic, and chili flakes develops a robust flavor that enhances any meal.

Ingredients:

• 1 medium napa cabbage
• 3 tbsp sea salt
• 4 cups water
• 1 carrot, julienned
• 4 green onions, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp Korean chili flakes (gochugaru)
• 1 tbsp soy sauce or tamari
• 1 tsp sugar

Instructions:

1. Cut cabbage into quarters and soak in salted water for 2 hours, turning occasionally. Drain and rinse thoroughly.
2. In a large bowl, combine garlic, ginger, chili flakes, soy sauce, sugar, carrots, and green onions. Mix well.
3. Add cabbage to the spice mixture and massage gently until well coated.
4. Pack the mixture tightly into a clean jar, pressing down to remove air pockets. Leave about 1 inch of space at the top.
5. Cover loosely and leave at room temperature for 2-3 days to ferment, then refrigerate. Taste and adjust fermentation to your preference.

This vegan kimchi is zesty, tangy, and full of depth.

It’s a fantastic way to enjoy fermented vegetables and adds a spicy kick to any dish.

Vegan Cabbage and Sweet Potato Curry

This hearty vegan curry combines cabbage and sweet potatoes in a creamy coconut sauce infused with spices.

It’s a warming, comforting meal perfect for pairing with rice or flatbread.

Ingredients:

• 1/2 medium head of cabbage, chopped
• 1 medium sweet potato, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add curry powder and turmeric, stirring for 1 minute to toast the spices.
3. Add sweet potato cubes and coconut milk, bringing the mixture to a simmer. Cook for 10-12 minutes until sweet potatoes begin to soften.
4. Add chopped cabbage, season with salt and black pepper, and cook for another 10 minutes until cabbage is tender.
5. Garnish with fresh cilantro and serve hot.

This curry is rich, aromatic, and packed with nutrients.

The natural sweetness of the sweet potato complements the cabbage perfectly, creating a flavorful vegan comfort dish.

Vegan Cabbage Slaw with Tahini Dressing

A crunchy, refreshing vegan cabbage slaw with a creamy tahini dressing.

Perfect as a side dish or sandwich topper, this slaw is packed with vibrant vegetables and bold flavors.

Ingredients:

• 2 cups green cabbage, thinly sliced
• 1 cup purple cabbage, thinly sliced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp water
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large bowl, combine green and purple cabbage, carrot, and bell pepper.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
3. Pour the dressing over the vegetables and toss well to coat evenly.
4. Garnish with chopped parsley before serving.

This slaw is crisp, creamy, and slightly sweet, making it a versatile vegan dish. It pairs well with sandwiches, tacos, or as a standalone side salad.

Vegan Cabbage and Lentil Stew

This hearty vegan stew is full of tender cabbage, protein-packed lentils, and earthy vegetables in a flavorful broth.

Perfect for cold days, it’s nutritious, filling, and comforting.

Ingredients:

• 1/2 medium head of cabbage, chopped
• 1 cup green or brown lentils, rinsed
• 1 carrot, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp thyme
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until softened.
2. Add smoked paprika and thyme, stirring for 1 minute.
3. Add lentils, cabbage, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils and vegetables are tender.
4. Season with salt and black pepper. Serve hot.

This stew is filling, savory, and full of comforting flavors.

The combination of cabbage and lentils makes it a protein-rich vegan meal that’s perfect for lunch or dinner.

Vegan Roasted Cabbage Steaks with Balsamic Glaze

Thick-cut cabbage steaks roasted to perfection and drizzled with a sweet and tangy balsamic glaze.

A simple yet elegant vegan dish that works as a side or main course.

Ingredients:

• 1 medium head green cabbage
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 2 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1/2 tsp smoked paprika

Instructions:

1. Preheat the oven to 400°F (200°C). Slice cabbage into 1-inch thick steaks.
2. Brush both sides with olive oil and season with salt, pepper, and smoked paprika.
3. Place on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway through, until golden and tender.
4. Mix balsamic vinegar and maple syrup; drizzle over roasted cabbage steaks before serving.

These roasted cabbage steaks are tender, flavorful, and visually stunning.

The balsamic glaze adds a perfect balance of sweetness and acidity, making this simple dish feel special.

Vegan Cabbage and Chickpea Stir-Fry with Lemon-Tahini Sauce

This vibrant vegan stir-fry combines crisp cabbage, protein-rich chickpeas, and a tangy lemon-tahini dressing.

Quick to prepare, it’s a perfect weekday lunch or dinner that’s both satisfying and nutritious.

Ingredients:

• 1/2 medium head green cabbage, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Lemon-Tahini Sauce:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 2-3 tbsp water, to thin
• Pinch of salt

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add garlic and bell pepper; sauté for 2-3 minutes.
2. Add shredded cabbage and chickpeas, stir-fry for 5-6 minutes until cabbage is tender but crisp.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt.
4. Pour sauce over the stir-fry, toss to coat evenly, and cook for another 2 minutes.
5. Serve hot, garnished with fresh herbs if desired.

This stir-fry is tangy, nutty, and packed with nutrients. The creamy lemon-tahini sauce complements the cabbage and chickpeas perfectly.

Vegan Curried Cabbage and Cauliflower Soup

A warming vegan soup featuring cabbage, cauliflower, and aromatic spices in a creamy, spiced broth. Comforting, hearty, and perfect for chilly evenings.

Ingredients:

• 1/2 medium head green cabbage, chopped
• 1 small cauliflower, cut into florets
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add curry powder and turmeric, stirring for 1 minute.
3. Add cabbage, cauliflower, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
4. Stir in coconut milk and cook for another 5 minutes. Season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This curry-flavored soup is creamy, flavorful, and packed with vegetables. It’s a satisfying vegan option for lunch or dinner.

Vegan Cabbage and Black Bean Tacos

These vegan tacos feature tender sautéed cabbage and protein-rich black beans, topped with avocado and salsa.

A quick, healthy, and colorful meal that’s perfect for taco night.

Ingredients:

• 8 large cabbage leaves (for wraps) or tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Avocado slices, salsa, and cilantro for topping

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
2. Add black beans, smoked paprika, cumin, salt, and pepper. Cook for 3-4 minutes until heated through.
3. Add shredded cabbage and cook for another 3-4 minutes until slightly softened.
4. Serve the mixture in cabbage leaves or tortillas and top with avocado, salsa, and cilantro.

These tacos are crunchy, smoky, and fresh. The cabbage adds a satisfying texture, making them a delightful vegan meal.

Vegan Cabbage and Quinoa Salad with Ginger-Sesame Dressing

A refreshing, protein-packed vegan salad featuring cabbage, quinoa, and a zesty ginger-sesame dressing.

Perfect as a light lunch or side dish.

Ingredients:

• 2 cups shredded cabbage
• 1 cup cooked quinoa
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• 2 tbsp sesame seeds

For the Dressing:

• 2 tbsp sesame oil
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp grated ginger

Instructions:

1. In a large bowl, combine cabbage, quinoa, carrot, bell pepper, and green onions.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, maple syrup, and ginger.
3. Pour dressing over salad and toss to coat evenly.
4. Sprinkle with sesame seeds before serving.

This salad is light, crunchy, and full of flavor. The ginger-sesame dressing ties all the ingredients together beautifully.

Vegan Sautéed Cabbage with Garlic and Sun-Dried Tomatoes

A simple, flavorful vegan side dish of cabbage sautéed with garlic and tangy sun-dried tomatoes.

Quick to prepare and full of bold flavors.

Ingredients:

• 1/2 medium head green cabbage, shredded
• 1/4 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant.
2. Add cabbage and sun-dried tomatoes. Cook for 6-8 minutes until cabbage softens and starts to brown slightly.
3. Season with salt, black pepper, and red pepper flakes if desired. Serve hot.

This sautéed cabbage is savory, slightly sweet, and packed with flavor. It makes a perfect vegan side for any meal.

Vegan Cabbage and Tomato Stew

A hearty vegan stew with cabbage, tomatoes, and aromatic spices. Comforting, filling, and perfect served with rice or crusty bread.

Ingredients:

• 1/2 medium head cabbage, chopped
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 tsp smoked paprika
• 1 tsp thyme
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until softened.
2. Add carrot, smoked paprika, and thyme. Cook for 2 minutes.
3. Add cabbage, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are tender.
4. Season with salt and pepper and serve hot.

This stew is warming, nutritious, and full of flavor.

The combination of cabbage and tomatoes creates a hearty, satisfying vegan dish.

Vegan Spicy Cabbage and Peanut Noodles

This vegan noodle dish combines tender cabbage with chewy noodles and a creamy, spicy peanut sauce.

Quick, flavorful, and perfect for a weeknight dinner or meal prep.

Ingredients:

• 2 cups shredded cabbage
• 8 oz rice noodles or soba noodles, cooked
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 tbsp peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1-2 tsp sriracha (optional)
• 2 tbsp vegetable oil
• Chopped peanuts and cilantro, for garnish

Instructions:

1. Cook noodles according to package instructions, drain, and set aside.
2. Heat vegetable oil in a skillet over medium-high heat. Sauté garlic, ginger, bell pepper, and cabbage for 5 minutes until tender-crisp.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and sriracha.
4. Add cooked noodles and peanut sauce to the skillet, tossing to combine and heat through.
5. Serve hot, garnished with chopped peanuts and cilantro.

This dish is creamy, spicy, and full of texture.

The cabbage adds a fresh crunch that complements the rich peanut sauce beautifully.

Vegan Cabbage and Potato Hash

A hearty breakfast or brunch option, this vegan cabbage and potato hash is golden, crispy, and full of flavor.

Perfect served with avocado or vegan sour cream.

Ingredients:

• 1/2 medium head green cabbage, shredded
• 2 medium potatoes, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until soft.
2. Add diced potatoes, season with smoked paprika, salt, and pepper. Cook for 10-12 minutes until potatoes begin to brown, stirring occasionally.
3. Add shredded cabbage and cook for another 5-7 minutes until cabbage softens and potatoes are fully cooked.
4. Garnish with fresh parsley and serve hot.

This hash is savory, crispy, and satisfying.

It’s a versatile vegan dish that works perfectly for breakfast, brunch, or even dinner.

Vegan Cabbage and Bean Chili

A warming vegan chili made with cabbage, beans, and tomatoes.

Rich, hearty, and packed with plant-based protein, it’s perfect for cold days.

Ingredients:

• 1/2 medium head cabbage, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add chili powder and smoked paprika; cook for 1 minute.
3. Add cabbage, beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
4. Season with salt and black pepper. Serve hot, garnished with fresh cilantro.

This vegan chili is hearty, spicy, and comforting.

The cabbage adds bulk and texture, making it a filling, nutritious meal.

Vegan Cabbage and Corn Fritters

These crispy vegan fritters combine cabbage, corn, and a flavorful batter.

Perfect as a snack, appetizer, or side dish, they’re golden, crunchy, and delicious.

Ingredients:

• 2 cups shredded cabbage
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup chickpea flour
• 1/4 cup water
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 2-3 tbsp vegetable oil for frying

Instructions:

1. In a bowl, combine cabbage, corn, chickpea flour, water, nutritional yeast, garlic powder, salt, and pepper to form a thick batter.
2. Heat vegetable oil in a skillet over medium heat. Scoop spoonfuls of batter into the pan and flatten slightly.
3. Cook fritters for 3-4 minutes on each side until golden and crispy.
4. Drain on paper towels and serve hot with vegan dipping sauce or ketchup.

These fritters are crunchy on the outside and tender on the inside.

The cabbage and corn add sweetness and texture, making them an irresistible vegan treat.

Vegan Cabbage and Carrot Spring Rolls

Fresh, crunchy vegan spring rolls filled with cabbage, carrots, and herbs, served with a flavorful dipping sauce.

Perfect as a light meal or appetizer.

Ingredients:

• 8-10 rice paper wrappers
• 1 cup shredded cabbage
• 1 cup julienned carrots
• 1/4 cup fresh mint or cilantro
• 1/2 cucumber, julienned
• 1 avocado, sliced

For the Dipping Sauce:

• 2 tbsp peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1-2 tbsp water to thin

Instructions:

1. Prepare rice paper wrappers according to package instructions.
2. In the center of each wrapper, place a small amount of cabbage, carrot, cucumber, avocado, and herbs. Fold the sides and roll tightly.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and water for the dipping sauce.
4. Serve spring rolls fresh with dipping sauce on the side.

These spring rolls are crisp, fresh, and packed with flavor.

The cabbage adds crunch, while the dipping sauce brings a creamy, tangy element that complements the vegetables perfectly.