Cabbage is a versatile, nutritious vegetable that can be used in a wide range of vegan recipes. Here are a few delicious and easy vegan dishes featuring cabbage:
1. Vegan Cabbage Stir-Fry
Ingredients:
1 medium cabbage, shredded
1 onion, sliced
1 bell pepper, sliced
2 cloves garlic, minced
2 tbsp soy sauce or tamari
1 tbsp sesame oil
1 tsp grated ginger
1 tsp chili flakes (optional)
Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large skillet over medium heat.
2. Add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
3. Add the shredded cabbage, ginger, soy sauce, and chili flakes. Stir-fry for 8-10 minutes until cabbage is tender but still a little crunchy.
4. Season with salt and pepper. Serve warm as a main or side dish.
2. Vegan Cabbage Rolls
Ingredients:
8-10 cabbage leaves (blanched to soften)
1 cup cooked rice
1 cup cooked lentils or beans (e.g., black beans, chickpeas)
1 onion, finely chopped
2 cloves garlic, minced
1 can diced tomatoes
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a pan, sauté onion and garlic until softened. Add cooked rice, lentils, oregano, basil, salt, and pepper. Stir until well combined.
3. Carefully remove cabbage leaves and place a spoonful of the rice mixture in the center of each leaf. Roll them up tightly, folding in the sides as you go.
4. Arrange the rolls in a baking dish. Pour diced tomatoes over the top.
5. Cover with foil and bake for 30 minutes, then remove the foil and bake for another 10-15 minutes.
3. Vegan Cabbage Soup
Ingredients:
1 small head of cabbage, chopped
2 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can diced tomatoes
1 tsp paprika
1 tsp thyme
Salt and pepper to taste
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add carrots, cabbage, paprika, thyme, salt, and pepper. Stir well.
3. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce to a simmer.
4. Simmer for 20-30 minutes, until the vegetables are tender.
5. Adjust seasoning as needed and serve hot.
4. Vegan Cabbage Salad (Coleslaw)
Ingredients:
4 cups shredded cabbage (green or purple)
1 carrot, grated
1/4 cup chopped fresh parsley
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp dijon mustard
2 tbsp olive oil
Salt and pepper to taste
Instructions:
1. In a large bowl, combine the shredded cabbage, grated carrot, and chopped parsley.
2. In a separate small bowl, whisk together the vinegar, maple syrup, mustard, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the cabbage mixture and toss well to combine.
4. Let it sit for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish.
5. Vegan Cabbage Tacos
Ingredients:
2 cups shredded cabbage
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
Tortillas (corn or flour)
Toppings: salsa, guacamole, lime wedges, cilantro
Instructions:
1. Heat olive oil in a pan over medium heat. Add the shredded cabbage, cumin, chili powder, smoked paprika, salt, and pepper. Sauté for 5-7 minutes, until the cabbage is tender but still has some crunch.
2. Warm the tortillas and fill them with the seasoned cabbage.
3. Top with salsa, guacamole, fresh cilantro, and a squeeze of lime juice. Serve immediately.
6. Vegan Cabbage and Potato Stew
Ingredients:
1 small head of cabbage, chopped
3 medium potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
1 can diced tomatoes
4 cups vegetable broth
1 tsp smoked paprika
1/2 tsp thyme
Salt and pepper to taste
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add the diced potatoes, cabbage, paprika, thyme, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce to a simmer.
4. Simmer for 30-40 minutes, or until the potatoes and cabbage are tender.
5. Adjust seasoning and serve hot.
7. Vegan Cabbage and Carrot Stir-Fry
Ingredients:
1/2 small cabbage, shredded
2 carrots, julienned or sliced thinly
1 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp grated ginger
1 tbsp sesame seeds (optional)
Instructions:
1. Heat sesame oil in a skillet or wok over medium heat. Add the ginger and sauté for a minute.
2. Add the carrots and cabbage. Stir-fry for 5-7 minutes, until the cabbage is tender but still crisp.
3. Add the soy sauce and rice vinegar, stirring to combine.
4. Garnish with sesame seeds if desired and serve warm as a side dish.
These vegan cabbage recipes are a great way to incorporate more vegetables into your diet, and they are simple to make! Cabbage is affordable, nutritious, and works in many cuisines, so feel free to experiment with different flavors and ingredients.
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