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If coleslaw has been your sole venture into the world of cabbage, prepare to have your culinary horizons broadened. Relying on coleslaw alone hardly does justice to cabbage, given that much of coleslaw’s taste is derived from its creamy mayonnaise dressing rather than the vegetable itself.

woman slicing purple vegetable Cabbage

Cabbage is a culinary chameleon, capable of transforming and elevating a plethora of dishes with its fresh, crisp personality. Far from being a mere substitute for lettuce, cabbage brings a delightful crunch and a host of nutritional benefits that make it a standout ingredient in its own right.

Top Cabbage-Based Recipes

For those eager to dive deeper into the versatility of cabbage, exploring a collection of cabbage-centric recipes is a fantastic way to ignite your kitchen creativity. Plus, here’s a fun fact to chew on: Cabbage has been cultivated for over 4,000 years and was a staple in the diets of ancient Greeks and Romans, who appreciated it not just for its taste but for its purported medicinal properties.

Today, it’s celebrated worldwide for its adaptability, from sauerkraut in Germany to kimchi in Korea, proving that cabbage is truly a global superstar of the vegetable world. Consider exploring recipes like Okonomiyaki (Japanese cabbage pancakes) or traditional Irish Colcannon to start your culinary journey with cabbage.

Table of Contents

    Vegan Corned Beef & Cabbage

    Vegan Corned Beef and Cabbage

    Easy one-pot vegan corned beef and cabbage for St. Patrick’s Day, or put, corned jackfruit with cabbage and potatoes. Plant-based, gluten-free, and so incredibly delicious! A stovetop and slow cooker recipe.

    Vital wheat gluten2 cupsFor making seitan, the vegan “beef”
    Nutritional yeast1/4 cupAdds a savory, cheesy flavor
    Beet powder or puree2 tablespoonsFor color and slight sweetness
    Smoked paprika1 tablespoonAdds smoky flavor
    Garlic powder1 teaspoonFlavor
    Onion powder1 teaspoonFlavor
    Vegetable broth1.5 cupsUsed to mix the dry ingredients
    Soy sauce1/4 cupAdds depth of flavor
    Liquid smoke1 teaspoonFor smokiness
    Olive oil2 tablespoonsHelps with the texture
    Cabbage1 mediumCut into wedges
    Carrots3 largePeeled and cut into chunks
    Potatoes3 largePeeled and cut into chunks
    Bay leaves2-3For the broth
    Whole peppercorns1 teaspoonFor the broth
    WaterAs neededFor boiling vegetables and simmering “beef”


    1. Prepare the Vegan “Corned Beef”
      • In a large bowl, mix together vital wheat gluten, nutritional yeast, beet powder, smoked paprika, garlic powder, and onion powder.
      • In a separate bowl, whisk together vegetable broth, soy sauce, liquid smoke, and olive oil.
      • Pour the wet ingredients into the dry, mixing until you form a dough. Knead for a few minutes.
      • Shape the dough into a loaf or “beef” shape.
      • Wrap the loaf tightly in foil and steam for about 1 hour until it’s firm and has expanded slightly.
    2. Cook the Vegetables
      • While the “beef” is cooking, prepare the vegetables. In a large pot, add the cabbage, carrots, and potatoes. Cover with water, add bay leaves and peppercorns.
      • Bring to a boil, then lower the heat and simmer until the vegetables are tender, about 20-25 minutes.
    3. Simmer the Vegan “Corned Beef” with Vegetables
      • After steaming, you can further enhance the flavor by simmering the vegan “corned beef” in a pot with a bit of vegetable broth and some of the spices used in the broth for the vegetables. This step is optional but recommended for deeper flavor.
      • Simmer for about 30 minutes on low heat.
    4. Serve
      • Slice the vegan “corned beef” into thin slices.
      • Serve hot with the boiled vegetables on the side. You can also drizzle some of the cooking broth over the top for added flavor.

    Enjoy your vegan corned beef and cabbage! This recipe serves as a compassionate and healthy alternative to the traditional dish, perfect for celebrations like St. Patrick’s Day or any day you desire a comforting, hearty meal.

    Cabbage Fritters

    Cabbage Fritters

    Cabbage fritters, cabbage pancakes, or cabbage patties all have similar ingredients. Fresh vegetables are mixed with egg and a little flour to make a batter for this cabbage fritter. When fried, the top gets a golden brown colour.

    Flavoured with herbs and spices, these cabbage cakes can be enjoyed as a side dish or appetizer. Serve these vegetable pancakes warm or cold.

    Cabbage2 cupsFinely shredded
    Chickpea flour (Besan)1 cupActs as a binder and is gluten-free
    Water3/4 cupAdjust as needed to get the right batter consistency
    Green onion1/4 cupFinely chopped
    Garlic2 clovesMinced
    Cumin powder1 teaspoonFlavor
    Coriander powder1 teaspoonFlavor
    Turmeric powder1/2 teaspoonFor color and health benefits
    SaltTo taste
    Black pepperTo taste
    Olive oilFor fryingCan use another oil of choice


    1. Prepare the Batter
      • In a large bowl, mix the chickpea flour with water to create a smooth batter. You can adjust the amount of water to achieve a thick but pourable consistency.
      • Add the cumin, coriander, turmeric, salt, and black pepper to the batter and mix well.
    2. Add the Vegetables
      • To the batter, add the finely shredded cabbage, chopped green onions, and minced garlic. Stir until the vegetables are well coated with the batter.
    3. Heat the Oil
      • In a large frying pan, heat a thin layer of olive oil over medium heat. You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles, the oil is hot enough.
    4. Cook the Fritters
      • For each fritter, spoon a portion of the cabbage mixture into the pan. Flatten it slightly with the back of the spoon to form a round shape.
      • Cook until the bottom is golden brown and crispy, about 3-4 minutes, then flip and cook the other side. Adjust the heat as necessary to prevent burning.
      • Repeat with the remaining batter, adding more oil to the pan as needed.
    5. Serve
      • Serve the fritters hot. They can be enjoyed on their own or with a dipping sauce, such as a vegan yogurt sauce mixed with herbs or a spicy tomato sauce.

    This recipe is customizable; you can add other vegetables or spices according to your preference. Cabbage fritters are a delicious way to enjoy the health benefits of cabbage in a flavorful, easy-to-make dish. Enjoy!

    Cabbage Stir Fry

    Cabbage Stir Fry

    The cabbage stir fry recipe with red bell pepper, carrots and green onions seasoned with a light and flavorful sauce and served with crispy tofu is a quick and easy, healthy meal ready in 30 minutes! Vegan + GF recipe

    Cabbage4 cupsThinly sliced
    Carrot1 largeJulienned or thinly sliced
    Bell pepper1Thinly sliced
    Onion1 mediumThinly sliced
    Garlic3 clovesMinced
    Ginger1 inch pieceMinced
    Soy sauce3 tablespoonsUse tamari for gluten-free option
    Sesame oil1 tablespoonFor flavor; can substitute with olive oil
    Rice vinegar1 tablespoonAdds a slight tang
    Maple syrup or sugar1 teaspoonOptional, for a hint of sweetness
    Red pepper flakes1/2 teaspoonOptional, for heat
    Tofu (firm or extra firm)1 cupOptional, cubed and pre-cooked for protein addition
    Green onionsFor garnishChopped
    Sesame seedsFor garnishToasted, for garnish
    Olive oilFor cookingAs needed


    1. Prep the Ingredients
      • Prepare all your vegetables by washing and slicing them as indicated. If you’re including tofu, press it to remove excess moisture, then cube and lightly fry or bake until golden.
    2. Cook the Aromatics
      • Heat a large skillet or wok over medium heat and add a tablespoon of olive oil. Once hot, add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
    3. Add the Vegetables
      • Increase the heat to medium-high and add the sliced onions, stirring until they start to soften. Follow with the carrots, bell pepper, and finally, the cabbage. Stir-fry the vegetables, keeping them moving in the pan, for about 5-7 minutes, or until they are just tender but still crisp.
    4. Season the Stir Fry
      • Make a well in the center of the pan and add the soy sauce, sesame oil, rice vinegar, maple syrup (if using), and red pepper flakes. Stir to combine everything evenly.
    5. Add Protein (Optional)
      • If using tofu, add the pre-cooked cubes to the pan at this stage. Gently toss to combine and heat through.
    6. Serve
      • Once everything is heated through and well combined, remove from heat. Garnish with chopped green onions and toasted sesame seeds.
      • Serve hot, either on its own for a light meal or over a bed of rice or noodles for a more filling dish.

    Cabbage stir fry is a versatile recipe; feel free to add other vegetables like broccoli, snap peas, or mushrooms based on your preferences or what you have on hand. Enjoy your colorful, healthy, and delicious meal!

    Cabbage Soup Recipe

    Cabbage Soup Recipe

    The warm and comforting Cabbage Soup recipe cooks up in less than 30 minutes. In addition to being a vegan cabbage soup recipe, it’s also gluten-free!

    Olive oil2 tablespoonsFor sautéing
    Onion1 largeFinely chopped
    Garlic4 clovesMinced
    Carrots2Peeled and sliced
    Celery stalks2Sliced
    Cabbage1/2 headRoughly chopped
    Tomatoes2 largeDiced, or one can of diced tomatoes
    Vegetable broth6 cupsOr water with vegetable bouillon
    Bay leaf1For flavor
    Thyme1 teaspoonDried, or a few sprigs of fresh
    SaltTo taste
    Black pepperTo taste
    Green beans1 cupFresh or frozen, cut into pieces
    Zucchini1 mediumSliced
    Lemon juice2 tablespoonsFor added brightness
    Fresh parsleyFor garnishChopped, optional


    1. Sauté the Base Vegetables
      • In a large pot, heat the olive oil over medium heat. Add the chopped onions, and sauté until they become translucent. Add the minced garlic, and cook for another minute until fragrant.
    2. Add the Harder Vegetables
      • To the pot, add the sliced carrots and celery. Cook for about 5 minutes, stirring occasionally, until they start to soften.
    3. Incorporate Cabbage and Tomatoes
      • Add the chopped cabbage and diced tomatoes to the pot. Stir well to combine.
    4. Add Liquids and Seasonings
      • Pour in the vegetable broth, and add the bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
    5. Simmer the Soup
      • Allow the soup to simmer, uncovered, for about 15 minutes. Then, add the green beans and sliced zucchini. Continue to simmer until all the vegetables are tender, about another 10-15 minutes.
    6. Final Touches
      • Remove the bay leaf, and adjust seasoning to taste with more salt and black pepper if needed. Stir in the lemon juice for a touch of brightness.
    7. Serve
      • Ladle the soup into bowls, and garnish with fresh parsley if desired. Serve hot.

    This vegan cabbage soup is not only delicious but also incredibly versatile. Feel free to add other vegetables like potatoes, sweet potatoes, or spinach to make it even more hearty. Enjoy this comforting bowl of soup with your favorite bread on the side for a complete meal.

    Roasted Cabbage Steaks with Garlic Breadcrumbs

    Roasted Cabbage Steaks with Garlic Breadcrumbs

    Roasted Cabbage Steaks are the perfect crisp-tender and tasty vegetarian fare. Top it with crunchy garlic breadcrumbs for a satisfying weeknight meal.

    Green cabbage1 largeSliced into 1-inch thick steaks
    Olive oil3 tablespoonsPlus extra for drizzling
    SaltTo taste
    Black pepperTo taste
    Vegan butter2 tablespoonsFor making the breadcrumbs more rich and flavorful
    Garlic3 clovesMinced
    Panko breadcrumbs1 cupUse vegan breadcrumbs for a vegan version
    Nutritional yeast2 tablespoonsOptional, for a cheesy flavor
    Lemon zest1 teaspoonFor added zest, optional
    Fresh parsley2 tablespoonsChopped, for garnish
    Lemon wedgesFor servingOptional, for squeezing over the top


    1. Prepare the Cabbage Steaks
      • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
      • Slice the cabbage into 1-inch thick steaks, keeping the core intact to hold the leaves together.
      • Brush both sides of the cabbage steaks with olive oil, and season generously with salt and pepper.
      • Arrange the steaks on the prepared baking sheet.
    2. Roast the Cabbage
      • Roast in the preheated oven for 25-30 minutes or until the edges are crispy and the center is tender. Flip the steaks halfway through the cooking time for even roasting.
    3. Prepare the Garlic Breadcrumbs
      • While the cabbage is roasting, heat vegan butter in a skillet over medium heat.
      • Add minced garlic to the skillet, and sauté for 1-2 minutes until fragrant but not browned.
      • Stir in the panko breadcrumbs and continue to cook, stirring frequently, until they are golden brown and crispy. If using, mix in the nutritional yeast and lemon zest for additional flavor.
      • Remove from heat and set aside.
    4. Serve
      • Once the cabbage steaks are roasted, transfer them to a serving platter.
      • Sprinkle the garlic breadcrumbs over the top of each cabbage steak.
      • Garnish with chopped fresh parsley and serve with lemon wedges on the side, if desired.

    Roasted cabbage steaks with garlic breadcrumbs make for a wonderful side dish or a light main course. The combination of tender, sweet roasted cabbage with crunchy, flavorful breadcrumbs is irresistible. Enjoy this healthy, satisfying dish on its own or as part of a larger meal.

    Vegan Cabbage Rolls

    Vegan Cabbage Rolls

    These Asian-inspired vegan cabbage rolls are stuffed with rice and a mixed veggie filling and served alongside a Chinese brown garlic sauce.

    Large cabbage1For leaves
    Olive oil2 tablespoonsPlus more for sautéing
    Onion1 mediumFinely chopped
    Garlic3 clovesMinced
    Carrot1 largeGrated
    Mushrooms1 cupFinely chopped
    Cooked rice or quinoa1 1/2 cupsFor stuffing
    Lentils1 cupCooked, for stuffing
    Tomato paste2 tablespoonsFor stuffing
    Smoked paprika1 teaspoon
    Salt and pepperTo taste
    Fresh dill or parsley2 tablespoonsChopped, plus more for garnish
    Crushed tomatoes1 can (28 oz)For the sauce
    Vegetable broth1/2 cupFor the sauce
    Maple syrup1 tablespoonOptional, for the sauce
    Red pepper flakes1/2 teaspoonOptional, for the sauce


    1. Prepare the Cabbage Leaves
      • Bring a large pot of water to a boil. Carefully cut out the core of the cabbage and place the whole head in the boiling water. After a few minutes, the outer leaves will start to loosen. Use tongs to peel away these leaves one at a time, setting them aside to cool. You’ll need about 12-15 leaves.
    2. Make the Filling
      • Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened. Add the grated carrot and chopped mushrooms, cooking until the mushrooms release their moisture and begin to brown.
      • Stir in the cooked rice or quinoa, lentils, tomato paste, smoked paprika, salt, and pepper. Cook for a few more minutes, then remove from heat and mix in the chopped dill or parsley.
    3. Preheat the Oven and Prepare the Sauce
      • Preheat your oven to 350°F (175°C).
      • In a bowl, mix the crushed tomatoes, vegetable broth, maple syrup (if using), and red pepper flakes. Spread a thin layer of this sauce on the bottom of a baking dish.
    4. Assemble the Cabbage Rolls
      • Take a cabbage leaf and place a portion of the filling in the center. Fold in the sides and roll up the leaf, encasing the filling. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining leaves and filling.
    5. Bake
      • Pour the remaining tomato sauce over the cabbage rolls. Cover the dish with foil and bake for about 40-45 minutes, until the rolls are heated through and the sauce is bubbling.
    6. Serve
      • Let the cabbage rolls cool for a few minutes before serving. Garnish with additional chopped dill or parsley.

    These vegan cabbage rolls are hearty, flavorful, and satisfying. They’re a wonderful meal to enjoy on a chilly evening, offering comfort and nutrition in every bite. Enjoy your homemade cabbage rolls with a side of crusty bread or a simple salad for a complete meal.

    Cabbage Casserole

    Cabbage Casserole

    Cabbage casserole is a quick and easy side dish to use up your fresh cabbage. Tender chopped pieces of cabbage cooked in a cream sauce and topped with crispy bacon. Make this easy, classic side dish recipe tonight.

    Cabbage1 mediumCoarsely chopped
    Brown rice1 cupCooked according to package instructions
    Onion1 mediumChopped
    Garlic3 clovesMinced
    Carrots2Peeled and sliced
    Celery2 stalksSliced
    Crushed tomatoes1 can (28 oz)
    Tomato paste2 tablespoons
    Vegetable broth1 cup
    Paprika1 teaspoonSmoked paprika if available
    Italian seasoning1 teaspoonOr a blend of dried oregano, basil, and thyme
    Salt and pepperTo taste
    Vegan cheese1/2 cupShredded, optional for topping
    Olive oilAs neededFor sautéing


    1. Preheat the Oven
      • Preheat your oven to 350°F (175°C).
    2. Sauté the Vegetables
      • In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
      • Add the carrots and celery, cooking until they start to soften.
    3. Add Cabbage and Season
      • Incorporate the chopped cabbage into the skillet, allowing it to wilt and reduce in volume. Season with paprika, Italian seasoning, salt, and pepper.
    4. Combine with Rice and Tomato
      • Stir in the cooked brown rice, crushed tomatoes, and tomato paste. Pour in the vegetable broth and mix everything thoroughly.
    5. Transfer to Baking Dish
      • Transfer the mixture into a greased casserole dish. If you’re using vegan cheese, sprinkle it over the top.
    6. Bake the Casserole
      • Cover with foil and bake in the preheated oven for about 35-40 minutes. If you added cheese, you can remove the foil in the last 10 minutes to allow the cheese to become bubbly and golden.
    7. Cool and Serve
      • Once baked, remove the casserole from the oven and let it cool for a few minutes before serving.

    This cabbage casserole is great on its own, but it can also be served with a side salad or some crusty bread. It’s a wonderful dish that warms you up from the inside, and it’s perfect for meal prep or feeding a crowd. Enjoy your hearty and healthy vegan casserole!

    Cabbage Roll In A Bowl

    Top Cabbage-Based Recipes

    The traditional cabbage roll is made simply with this cabbage roll in a bowl! It is made with ground beef and rice and is unstuffed.

    This recipe is filling and nutritious. It’s a fantastic meal to celebrate St. Patrick’s Day and only takes 30 minutes to prepare! It is designed on the stovetop and is gluten-free. Compared to the standard version, it is much more straightforward!

    Ground beef (or turkey)1 lbBrown in a large skillet over medium heat, breaking it apart with a spatula until fully cooked.
    Onion1 medium, dicedAdd to the skillet with the meat and sauté until softened.
    Garlic2 cloves, mincedAdd to the skillet with the onion and cook until fragrant, about 1 minute.
    Cabbage1 head, shreddedIncorporate into the skillet, stirring until it starts to wilt.
    Diced tomatoes1 can (14.5 oz)Mix into the skillet with the cabbage.
    Tomato sauce1 can (8 oz)Stir into the mixture.
    Beef broth½ cupAdd to the skillet to help deglaze the pan and add flavor.
    Paprika1 tspSprinkle over the mixture for added depth of flavor.
    Salt and pepperTo tasteSeason the mixture according to your preference.
    Cooked rice1 cupStir into the skillet once the cabbage is nearly tender. This step is optional but adds a hearty element to the dish, making it more similar to traditional cabbage rolls.
    Fresh parsley (optional)For garnishSprinkle on top of the dish before serving for a fresh contrast.

    Cooking Guidelines:

    1. Cook the Meat: In a large skillet, brown the ground beef or turkey over medium heat. Break it apart with a spatula until it’s fully cooked.
    2. Sauté Vegetables: Add diced onion and minced garlic to the skillet, sautéing until the onion is softened and the garlic is fragrant.
    3. Add Cabbage and Tomatoes: Incorporate the shredded cabbage, diced tomatoes, and tomato sauce into the skillet. Stir well to combine.
    4. Simmer: Pour in the beef broth, then season with paprika, salt, and pepper. Stir the mixture and let it simmer for about 20-25 minutes, or until the cabbage is tender and the flavors have melded together.
    5. Add Rice: If you’re including cooked rice, stir it into the skillet once the cabbage is nearly done. Allow the mixture to heat through.
    6. Serve: Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

    This “Cabbage Roll in a Bowl” recipe brings all the comforting flavours of traditional cabbage rolls to your table with a fraction of the effort. It’s a perfect weeknight meal that’s both satisfying and nutritious.

    Fried Cabbage & Potatoes with Bacon

    Fried Cabbage and Potatoes with Bacon - Savory Tooth

    This recipe for fried cabbage and potatoes with crispy bacon is straightforward. You only need six things and one pan.

    Green cabbage1 headCoarsely chopped
    Potatoes3 mediumDiced into small cubes
    Vegan bacon6 stripsChopped into pieces
    Onion1 mediumChopped
    Garlic3 clovesMinced
    Olive oil3 tablespoonsOr another preferred vegetable oil
    Apple cider vinegar2 tablespoonsAdds a tangy flavor
    Vegetable broth1/4 cupCan substitute with water
    Smoked paprika1 teaspoon
    Caraway seeds1 teaspoonOptional, adds a unique flavor
    Salt and pepperTo taste


    1. Cook the Potatoes
      • Heat a tablespoon of olive oil in a large skillet over medium heat.
      • Add the diced potatoes and cook until they are golden brown and crispy on the outside, stirring occasionally. This may take about 10-15 minutes.
      • Once cooked, remove the potatoes from the skillet and set aside.
    2. Sauté the Vegan Bacon and Vegetables
      • In the same skillet, add another tablespoon of oil and the vegan bacon pieces. Sauté until they are crisp.
      • Add the chopped onion and minced garlic to the skillet with the bacon and cook until the onions are translucent and fragrant.
    3. Add the Cabbage
      • Add the chopped cabbage to the skillet, stirring it in with the onions, garlic, and vegan bacon. Cook until the cabbage is wilted and tender.
    4. Season the Dish
      • Sprinkle the smoked paprika and caraway seeds over the cabbage. Pour in the apple cider vinegar and vegetable broth to deglaze the pan and pick up any browned bits from the bottom.
      • Continue to cook everything for a few more minutes until all the liquid has reduced.
    5. Combine with Potatoes
      • Add the cooked potatoes back into the skillet with the cabbage mixture. Stir well to combine everything. Season with salt and pepper to taste.
    6. Serve
      • Once everything is heated through and well combined, taste and adjust seasoning if necessary.
      • Serve hot as a satisfying main dish or a robust side.

    This vegan take on the classic fried cabbage and potatoes with bacon is flavorful and satisfying. It’s a simple one-pan meal that can easily become a staple in your vegan recipe collection. Enjoy your plant-based comfort food!

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