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There are two types of people in the world: Cabbage enthusiasts, and those who think cabbage is merely a condiment for St. Patrick’s Day celebrations. If you’re part of the latter group, prepare for a full-on cabbage conversion. Our roundup of delicious and nourishing vegan cabbage recipes will change your mind about this humble veggie and solidly cement it as a main-course-worthy ingredient in your kitchen. From slurpable stews to crisp coleslaws and sizzling stir-fries, there are endless ways to incorporate cabbage into your recipe rotation to make mealtime extra delicious and nutritious.
Feast your eyes (and your taste buds) on this vibrant purple cabbage soup. Juicy green peas add an extra pop of color, while hearty potatoes bring hunger-busting substance to each bite. Thyme and parsley infuse the savory broth with herbal aromas and ensure this delectable soup quickly becomes a household favorite.
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While cabbage rolls are traditionally stuffed with ground meat, our veganized version fills each tender wrap with a mouthwatering mixture of spiced potatoes, couscous, and kale. The succulent filling is then rolled into the cabbage leaves like a burrito, baked, and topped with tangy tomato sauce. Sprinkle with parsley and pine nuts for an extra-fancy finishing touch.
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Simple and oh-so-tasty, this vegan cabbage recipe delivers a delicious crunch with every forkful. Shredded napa cabbage joins forces with matchstick-cut carrots, tangy scallions, and crisp green beans for a veggie-packed salad that’s drizzled in an Asian-inspired ginger-soy dressing. Top with peanuts (or sunflower seeds if you don’t eat nuts), and enjoy!
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While it might seem strange at first glance, this fun deconstructed take on a classic stir-fry features tender tofu waffles topped with a refreshing veggie slaw. Crisp cucumber, crunchy cabbage, and sweet bell peppers are coated in a simple miso-maple vinaigrette before being piled onto each waffle. Kasha, a chewy whole grain, adds extra substance to the salad but can easily be swapped for any other grain you have on hand.
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Need a recipe to clear out the straggler produce in your pantry? This yummy Thai-inspired salad will do just that. Start with a base of mashed sweet potatoes, pile it high with a cabbage and rice slaw, and then garnish everything with sweet grapes and spicy chiles. The zesty vinaigrette and fresh herbs tie everything in this eclectic dish together for a truly unique and satisfying meal.
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One sip of this nourishing cabbage soup and you’ll feel like a brand-new person. Red beans and potatoes become melt-in-your-mouth tender as they soak up a savory broth enhanced with umami-rich mushrooms. Quick-pickled red onion, carrots, and cucumber bring a pop of color and zesty tang to each serving to balance out the denser ingredients. The best part? Making this in the Instant Pot means very little cleanup after you’ve finished eating!
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Bok choy is a type of Chinese cabbage, and this finger-licking-good recipe allows it to shine in all its glory as an enticing side dish. Each halved bok choy is simmered in a spicy-sweet sauce infused with the aromatics of ginger, garlic, and jalapeño pepper. The excess sauce is spooned over the veggies right before serving, and a sprinkling of toasted sesame seeds adds a delicate crunch that you don’t want to skip.
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This vegan cabbage recipe is bursting with fresh veggies and slathered in a delicious peanut stir-fry sauce that the whole family will love. Napa cabbage, snow peas, bell peppers, and onion are sautéed to perfection and doused in the subtly spicy sauce. Chopped peanuts add extra crunchy, nutty goodness and a squeeze of lime juice really brings all the flavors together. Serve over brown rice, and have your chopsticks ready to dig in.
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If autumn had an official dish, this warming squash and cabbage stew would certainly be a top contender. Coarse-grain mustard, caraway seeds, and sweet onion give this recipe tasty Germanic undertones that are further enhanced with the addition of pumpernickel croutons. While we love delicata squash in this soup, feel free to use acorn, butternut, or honeynut squash for a slightly sweeter flavor profile.
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Crunchy, nutrient-dense red cabbage is the star of this refreshing salad, which one satisfied reader calls, “Fantastic!” The combination of zesty citrus slices, spicy chili paste, and creamy peanuts gives it a distinct Chinese flavor profile that will have you reaching for a second serving before you’re done with the first. Carrots, kale, and bell peppers add colorful heft that make this recipe completely irresistible.
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Pancit is a staple noodle dish in Filipino cuisine, and our vegan version replaces meat with savory mushrooms. Cabbage and carrots add extra plant-based goodness while thin Mai fun noodles soak up a savory soy sauce infused with spicy red pepper flakes. Garnish with cilantro and lime wedges, and you have a delicious meal in a matter of minutes!
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Simple and satisfying, this dish seasons cabbage and potato wedges with bright lemon juice and savory oregano before popping them in the oven to bake. The earthy flavors of the veggies mellow out during the roast, allowing them to get tender and sweet. Once the veggies are golden brown, drizzle a hearty dose of the homemade cilantro-cashew dressing over them to add a creamy, tangy kick to this main course–worthy recipe.
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This tantalizing vegan cabbage recipe will prove once and for all that coleslaw is more than just a side dish. Hearty quinoa, crunchy carrots, and chewy dried fruits make this scrumptious slaw totally worthy of sinking your teeth into. The homemade plant-based mayo is finger-licking delicious and adds the perfect amount of creamy tang to the wholesome medley.
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Highlight the earthy flavors and tender texture of baby bok choy with this veg-forward soup. A nourishing ginger-infused broth provides a comforting backdrop for cubes of soft tofu, chewy noodles, and crisp vegetables. One happy reader writes, “This was simple and absolutely delicious!”
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Use up the extra head of cabbage in your fridge with this delightful udon noodle stir-fry that’s 100% oil-free. Meaty shiitake mushrooms, crisp snow peas, and crunchy carrots complement the cabbage and create a hearty veggie medley that will keep you full for hours. The savory sauce gets a kick of heat from red pepper flakes, but feel free to omit them if you’re not a fan of spice.
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Eat like the Irish do and dig into a comforting bowl of this amazing bean and cabbage stew. The secret to this incredibly popular recipe is in the broth: Thyme, caraway seeds, and rosemary add layers of fragrant flavor that are absorbed into the tender veggies. Pearled barley and potatoes add extra heft to each bite so even your carnivorous friends won’t miss the meat.
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This pho-inspired noodle bowl features tender bok choy, soft tofu, savory mushrooms, and hearty adzuki beans to satiate your cravings for a vibrant and healthy meal. Miso paste and fresh ginger add delicious depth to the veggie broth so each slurp feels like it’s warming you up from the inside out. Chopped Thai basil ties everything together with a peppery-sweet herbal finish.
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Cabbage and citrus are a match made in heaven, and this eye-catching recipe showcases the dynamic duo at their finest. The sweet juice of supremed oranges livens up earthy red cabbage and receives an extra tangy boost from balsamic vinegar. Crunchy walnuts, tart dried cranberries, and fresh parsley add layers of flavors and texture that turn this side dish into a show-stopping main course.
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Invite the flavors of El Salvador into your kitchen with these drool-worthy plant-based burgers. Juicy patties made from black beans, plantains, and bell peppers are seasoned to perfection with fragrant spices and served between homemade tortillas. We all know a burger is nothing without its toppings, which is why the tangy cabbage slaw is so important for transforming this dish into a five-star meal!
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Searching for the perfect vegan cabbage recipe to serve on St. Patrick’s Day? Look no further than this delectable dish. Red cabbage is simmered in a flavor-packed concoction of white wine, Dijon mustard, and thyme until it becomes soft and tender. Carrots and beans add substance while chopped Granny Smith apples deliver a sweet crunch that balances out the savory ingredients.
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Wild rice has a nuttier taste than brown rice, which makes it the perfect base for this zesty chickpea pilaf. The earthy notes of the rice complement the tangy scallions, spicy ginger, and crunchy green cabbage so the flavors of each ingredient can shine through. Chickpeas add an extra level of heartiness to the dish, making it perfect to take as a packed lunch when you want something quick and tasty to get you through the workday.
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Green and red cabbage enliven this easy slaw recipe with crunchy goodness, so make sure you have both varieties on hand. Spiralized carrots and apples create delicate sweet curls that pair perfectly with the earthy veggies. A simple Dijon mustard vinaigrette serves as the glue that binds it all together. Dish this out at your next plant-based BBQ alongside a veggie burger or carrot hot dog for the perfect vegan cookout.
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If you love building your own burrito bowl at Chipotle, this homemade version will absolutely scratch that itch at a quarter of the price. Cilantro-infused green rice and smoky pinto beans are just the beginning of all the amazing toppings this Southwest superstar has to offer. Chipotle-lime grilled squash and jalapeños deliver a hearty serving of veggies while crunchy red cabbage, creamy avocado, and wholesome tortilla strips bring colorful heft to each serving. Top with extra salsa and cilantro, and dig in!
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While it may sound a little unconventional, this sushi coleslaw is the fusion recipe you didn’t know your life was missing. Napa cabbage, scallions, and chopped nori form a crunchy, tangy, and salty trio that’s reminiscent of your favorite sushi rolls. A sweet ginger-pear vinaigrette pays tribute to all the sushi accouterments, while toasted sesame seeds add a subtle crunch. One happy reader writes, “This is amazing!”
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Bok choy, gai lan (Chinese broccoli), and ong choy (water spinach) create a tasty trifecta of Chinese greens in this bountiful side dish. The vibrant veggies are sautéed with umami-rich mushrooms and a lip-smacking ginger-soy sauce to ensure each bite is infused with savory flavors. Sprinkle toasted sesame seeds on top, and serve alongside a noodle dish or brothy soup for a veggie-packed feast.
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You know it’s a good recipe when reviewers leave comments like: “Delicious! My stomach is so happy now!” These yummy Thai grain bowls feature crisp napa cabbage, which serves as a tasty contrast to sautéed mushrooms, green beans, and bell pepper. The quinoa base is livened up with a spicy-sweet sauce and topped with crunchy peanuts for a meal you’ll want to make over and over again.
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Rounding out our collection of incredible vegan cabbage recipes is a beloved Szechwan coleslaw that’s equal parts crunchy, creamy, spicy, and filling. Three types of cabbage are tossed with carrots, bell pepper, and plenty of fresh herbs to form the base of the nutrient-packed slaw. Hearty navy beans and chewy millet add heft while the velvety peanut dressing brings everything together. Sliced red chiles punch up the heat, and a squeeze of lime offers a pop of brightness that your taste buds will thank you for with every bite.
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Megan Edwards is a staff writer and content producer for Forks Over Knives. She is also a certified RYT-500 yoga teacher who is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.
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Comments (4)
They look delicious – great mix of hot and cold dishes
I share FON meal ideas with my African-American Wellness Group.
I want to see more recipes using ancient grains. I find FON to be an awesome resource for healthy tasty and enjoyable dinning.
What a terrific collection of recipes. I feel like cabbage is a really tasty vegetable that gets overlooked a lot. This should change opinions
Thank you for sharing these recipes. I have already printed several ! I have been vegan/plant-based for fifteen years, but am always excited to get new recipes.