In the world of plant-based cooking, cabbage shines as an affordable, healthy, and sustainable ingredient. It works beautifully in vegan recipes, from hearty soups and stews to fresh salads and savory stir-fries. This article focuses on Vegan Cabbage Recipes Ideas that are not only delicious but also easy to prepare, making cabbage a go-to option for meals that satisfy both your taste buds and your nutritional needs.
Cabbage is a versatile and nutrient-packed vegetable that can be enjoyed in countless ways. Rich in fiber, antioxidants, and essential vitamins like C and K, cabbage is not only great for digestion but also supports a healthy immune system. Whether it’s eaten raw, sautéed, or fermented, cabbage can take on a variety of flavors and textures that make it perfect for a wide range of dishes.
Vegan Cabbage Recipes Ideas
1. Vegan Cabbage Stir-Fry
A quick and flavorful dish, the Vegan Cabbage Stir-Fry is a perfect weeknight meal that combines the crunchiness of cabbage with the savory goodness of mixed vegetables and spices. It’s a light yet satisfying option that can be paired with rice or noodles for a complete meal. This stir-fry is versatile, and you can easily customize it by adding your favorite vegetables or plant-based protein, like tofu or tempeh.
Ingredients:
- 4 cups shredded cabbage (green or purple)
- 1 tablespoon olive oil or sesame oil
- 1 red bell pepper, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave syrup
- 1/2 teaspoon chili flakes (optional for heat)
- 1/4 cup sesame seeds (optional for garnish)
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- Heat the oil: In a large skillet or wok, heat the olive or sesame oil over medium heat.
- Sauté the aromatics: Add the garlic, ginger, and onion to the pan, sautéing until fragrant and softened, about 2-3 minutes.
- Add the vegetables: Toss in the red bell pepper and shredded cabbage. Stir well to combine.
- Season: Drizzle the soy sauce, rice vinegar, and maple syrup over the vegetables. Add chili flakes for some heat if desired. Stir occasionally and cook for 5-7 minutes, or until the cabbage is tender but still slightly crisp.
- Finish and serve: Season with salt and pepper to taste. Garnish with sesame seeds and green onions before serving. Serve with rice or noodles if desired.
Nutritional Information (per serving):
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Fat: 7g
- Sodium: 400mg
- Sugar: 6g
- Vitamin A: 25% DV
- Vitamin C: 60% DV
- Calcium: 4% DV
- Iron: 6% DV
This Vegan Cabbage Stir-Fry is not only delicious but also packed with vitamins and fiber, making it a nutritious meal option for those following a plant-based diet.
2. Cabbage & Lentil Soup
This hearty and wholesome Cabbage & Lentil Soup is the perfect comfort food, especially during the colder months. The combination of cabbage, lentils, and aromatic vegetables creates a filling dish that’s rich in protein, fiber, and vitamins. With its earthy flavor and savory broth, this soup is nourishing, satisfying, and ideal for meal prep, as it tastes even better the next day.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 head of cabbage, shredded (about 4 cups)
- 1 cup dried lentils (green or brown)
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons lemon juice (optional for brightness)
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add the cabbage and spices: Stir in the shredded cabbage, cumin, turmeric, paprika, salt, and pepper. Cook for 2-3 minutes until the cabbage begins to soften.
- Cook the lentils: Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Let the soup cook for 25-30 minutes, or until the lentils are tender and the cabbage is cooked through.
- Adjust the seasoning: Taste the soup and adjust seasoning with additional salt, pepper, and lemon juice, if desired.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm with a slice of crusty bread or as is.
Nutritional Information (per serving):
- Calories: 220 kcal
- Protein: 12g
- Carbohydrates: 40g
- Fiber: 12g
- Fat: 3g
- Sodium: 650mg
- Sugar: 5g
- Vitamin A: 80% DV
- Vitamin C: 40% DV
- Calcium: 6% DV
- Iron: 15% DV
This Cabbage & Lentil Soup is not only a filling and flavorful meal, but it’s also a nutritional powerhouse with plenty of fiber and protein, making it a great choice for a balanced vegan diet. It’s perfect for batch cooking and can be easily stored for later enjoyment.
3. Vegan Cabbage Rolls
Vegan Cabbage Rolls are a delicious, comforting dish that combines tender cabbage leaves stuffed with a savory filling of rice, beans, and aromatic herbs. These rolls are baked in a rich tomato sauce, offering a satisfying and healthy meal that’s perfect for dinner or meal prep. They can be made in advance and stored for easy reheating, making them an excellent option for busy days.
Ingredients:
- For the rolls:
- 1 medium head of cabbage
- 1 cup cooked brown rice (or quinoa for a gluten-free option)
- 1 cup cooked black beans or lentils
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped spinach or kale
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the sauce:
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup tomato paste
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- Salt to taste
Instructions:
- Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the leaves from the cabbage, trying to keep them intact. Blanch the cabbage leaves in the boiling water for 2-3 minutes until they become soft and pliable. Drain and set aside to cool.
- Make the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes. Stir in the cooked rice, beans (or lentils), spinach, oregano, cumin, soy sauce, salt, and pepper. Cook for another 3-4 minutes, mixing everything well. Remove from heat.
- Assemble the rolls: Lay a cabbage leaf flat and trim off the thick vein at the base. Spoon about 2-3 tablespoons of the filling into the center of each leaf. Roll up the cabbage tightly, folding in the sides as you go, to form a neat roll. Repeat for all the leaves and filling.
- Prepare the sauce: In a mixing bowl, combine the diced tomatoes, tomato paste, balsamic vinegar, basil, paprika, black pepper, and salt. Stir to combine.
- Bake the rolls: Preheat the oven to 375°F (190°C). Place the cabbage rolls in a baking dish, seam side down. Pour the tomato sauce over the rolls, ensuring they are evenly covered. Cover the dish with aluminum foil and bake for 30-40 minutes, or until the cabbage is tender and the rolls are heated through.
- Serve: Serve the cabbage rolls hot, garnished with fresh herbs if desired. They pair perfectly with a side of vegan sour cream or a light salad.
Nutritional Information (per serving, assuming 8 servings):
- Calories: 180 kcal
- Protein: 7g
- Carbohydrates: 36g
- Fiber: 8g
- Fat: 3g
- Sodium: 480mg
- Sugar: 6g
- Vitamin A: 15% DV
- Vitamin C: 30% DV
- Calcium: 6% DV
- Iron: 10% DV
These Vegan Cabbage Rolls are a filling and nutrient-dense meal, offering a good balance of plant-based protein, fiber, and vitamins.
4. Shredded Cabbage Slaw
A light and refreshing side dish, Shredded Cabbage Slaw is a perfect complement to any vegan meal. Crisp cabbage is mixed with a tangy, slightly sweet dressing, making this slaw both crunchy and flavorful. It’s a versatile dish that pairs well with BBQ, tacos, sandwiches, or as a topping for wraps. This slaw can also be made in advance and stored in the fridge for a couple of days, making it a convenient option for meal prepping.
Ingredients:
- 4 cups shredded green cabbage (or a mix of green and purple cabbage)
- 1 large carrot, julienned or shredded
- 1/2 red bell pepper, thinly sliced (optional for color)
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro (optional)
- For the dressing:
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or agave syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions:
- Prepare the vegetables: In a large bowl, combine the shredded cabbage, carrot, red bell pepper, green onions, and cilantro (if using). Toss well to combine.
- Make the dressing: In a small bowl or jar, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, cumin, salt, and pepper until smooth and well-combined.
- Combine: Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Let the slaw sit for 10-15 minutes to allow the flavors to meld together.
- Serve: Serve immediately as a refreshing side dish or top your tacos, sandwiches, or bowls with it. Alternatively, refrigerate it for up to 2-3 days for an easy meal prep option.
Nutritional Information (per serving, assuming 6 servings):
- Calories: 80 kcal
- Protein: 1g
- Carbohydrates: 18g
- Fiber: 5g
- Fat: 4g
- Sodium: 150mg
- Sugar: 6g
- Vitamin A: 60% DV
- Vitamin C: 45% DV
- Calcium: 6% DV
- Iron: 4% DV
This Shredded Cabbage Slaw is a nutritious, crunchy dish packed with fiber and vitamins. The tangy dressing enhances the natural flavors of the cabbage, making it a delightful addition to any vegan meal.
5. Cabbage and Tofu Stir-Fry
This Cabbage and Tofu Stir-Fry is a savory, protein-packed vegan dish that combines crispy tofu with tender cabbage and vegetables. The stir-fry sauce adds a delightful umami flavor, making this dish not only nutritious but also incredibly satisfying. It’s a quick and easy meal that can be made in less than 30 minutes, perfect for busy weeknights.
Ingredients:
- 1 block firm tofu, drained and cubed
- 4 cups shredded cabbage (green or purple)
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 tablespoons sesame oil (or olive oil)
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave syrup
- 1 teaspoon sesame oil (for finishing)
- 1 tablespoon toasted sesame seeds (optional for garnish)
- 2 green onions, chopped (optional for garnish)
- Salt and pepper to taste
Instructions:
- Prepare the tofu: Press the tofu to remove excess water, then cut it into cubes. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Add the tofu cubes and sauté for 5-7 minutes until golden and crispy on all sides. Remove from the pan and set aside.
- Stir-fry the vegetables: In the same pan, add the remaining 1 tablespoon of sesame oil. Add the garlic, ginger, carrots, and bell pepper. Stir-fry for 3-4 minutes until the vegetables start to soften but are still crisp.
- Add the cabbage: Add the shredded cabbage to the pan and cook for another 3-4 minutes, stirring occasionally, until the cabbage wilts but retains some crunch.
- Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup.
- Combine and finish: Add the cooked tofu back to the pan, followed by the sauce. Toss everything together until well combined and heated through. Drizzle with a bit of sesame oil for extra flavor.
- Serve: Serve hot, garnished with sesame seeds and green onions if desired. Enjoy as a standalone dish or with steamed rice or noodles.
Nutritional Information (per serving, assuming 4 servings):
- Calories: 250 kcal
- Protein: 15g
- Carbohydrates: 20g
- Fiber: 6g
- Fat: 15g
- Sodium: 600mg
- Sugar: 6g
- Vitamin A: 70% DV
- Vitamin C: 60% DV
- Calcium: 12% DV
- Iron: 15% DV
This Cabbage and Tofu Stir-Fry is a flavorful, filling, and protein-rich meal that provides essential nutrients and is quick to prepare.
6. Vegan Cabbage Tacos
Vegan Cabbage Tacos are a vibrant, crunchy, and flavorful dish that combines the freshness of cabbage with a zesty, spiced filling. Perfect for a quick weeknight meal or a fun taco night, these tacos are packed with fiber, protein, and a burst of bold flavors. Topped with a creamy avocado sauce, they make a satisfying and healthy option for taco lovers.
Ingredients:
- For the cabbage filling:
- 4 cups shredded cabbage (green or purple)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 lime, juiced
- For the avocado sauce:
- 1 ripe avocado
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 tablespoons water (more if needed)
- 1 clove garlic
- Salt and pepper to taste
- 1 tablespoon chopped fresh cilantro (optional)
- For assembly:
- 8 small corn tortillas (or flour tortillas)
- Fresh cilantro, chopped (for garnish)
- Salsa or pico de gallo (optional, for topping)
- Lime wedges (for serving)
Instructions:
- Prepare the cabbage filling: Heat the olive oil in a large skillet over medium heat. Add the shredded cabbage and sauté for 5-7 minutes, stirring occasionally, until the cabbage softens slightly but still retains some crunch.
- Add the spices: Stir in the cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Continue cooking for another 2-3 minutes, allowing the spices to coat the cabbage evenly. Squeeze fresh lime juice over the mixture and remove from heat.
- Make the avocado sauce: In a blender or food processor, combine the avocado, lime juice, olive oil, garlic, water, salt, and pepper. Blend until smooth and creamy. Adjust the consistency by adding more water if necessary. Taste and adjust seasoning, adding more salt or lime juice if needed.
- Warm the tortillas: Heat the tortillas in a dry skillet or on a griddle for 30-60 seconds on each side until warm and pliable.
- Assemble the tacos: To each tortilla, add a generous spoonful of the sautéed cabbage mixture. Drizzle with the creamy avocado sauce and garnish with fresh cilantro. Optionally, add salsa or pico de gallo for extra flavor.
- Serve: Serve the tacos immediately with lime wedges on the side.
Nutritional Information (per taco, assuming 8 tacos):
- Calories: 150 kcal
- Protein: 3g
- Carbohydrates: 18g
- Fiber: 7g
- Fat: 8g
- Sodium: 230mg
- Sugar: 3g
- Vitamin A: 25% DV
- Vitamin C: 40% DV
- Calcium: 4% DV
- Iron: 6% DV
These Vegan Cabbage Tacos are a refreshing and tasty twist on traditional tacos, with a healthy cabbage filling and creamy avocado sauce.
7. Vegan Kimchi
Vegan Kimchi is a plant-based version of the traditional Korean dish that is both tangy and spicy. This fermented cabbage dish is packed with probiotics, making it great for digestive health, while also adding bold flavors to any vegan meal. The process of fermentation gives kimchi its distinct sourness, and it pairs well with rice, noodles, or as a topping for tacos, sandwiches, and more.
Ingredients:
- 1 medium napa cabbage (or green cabbage), cut into bite-sized pieces
- 1/4 cup sea salt
- 3 cups water (for soaking)
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon miso paste (optional for added umami)
- 2 tablespoons gochugaru (Korean red pepper flakes) – adjust to your spice preference
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or sugar)
- 2 tablespoons sesame oil
- 1 small carrot, julienned (optional for color and crunch)
- 3-4 green onions, chopped (optional for extra flavor)
Instructions:
- Prepare the cabbage: Cut the napa cabbage into bite-sized pieces and place them in a large mixing bowl. Sprinkle the sea salt over the cabbage and pour the water over it, tossing gently to ensure the cabbage is evenly coated with salt. Let it sit for 1-2 hours, tossing occasionally, until the cabbage softens and releases some of its water.
- Rinse and drain: After the cabbage has softened, rinse it thoroughly under cold water to remove excess salt. Drain well and set aside.
- Make the kimchi paste: In a small bowl, combine the grated ginger, minced garlic, soy sauce, miso paste (if using), gochugaru, rice vinegar, maple syrup, and sesame oil. Stir until smooth and well combined. Adjust the amount of gochugaru depending on how spicy you want the kimchi.
- Mix the cabbage with the paste: In a large mixing bowl, toss the cabbage with the kimchi paste, making sure each piece is evenly coated. Add the julienned carrot and chopped green onions (if using) and mix again. You can use your hands (wearing gloves) to ensure the cabbage is well-coated with the paste.
- Pack into jars: Transfer the kimchi into clean, sterilized glass jars, packing it down tightly to remove air bubbles. Leave about 1-2 inches of space at the top of the jar to allow for expansion as the kimchi ferments.
- Ferment: Seal the jars with lids and leave them at room temperature for 1-3 days to ferment, depending on how sour you like your kimchi. Check the jars daily to release any built-up gases and to taste for desired sourness. Once it’s ready, store the kimchi in the fridge, where it will continue to ferment slowly.
- Serve: Serve chilled or at room temperature with rice, noodles, or as a side dish with any vegan meal.
Nutritional Information (per serving, assuming 8 servings):
- Calories: 20 kcal
- Protein: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Fat: 1g
- Sodium: 400mg
- Sugar: 2g
- Vitamin A: 15% DV
- Vitamin C: 15% DV
- Calcium: 3% DV
- Iron: 2% DV
This Vegan Kimchi is a flavorful, tangy, and spicy addition to your meals, with the added benefits of probiotics and a healthy gut.
8. Cabbage and Potato Stew
Cabbage and Potato Stew is a comforting and hearty vegan dish that is both filling and nutritious. The combination of tender cabbage and creamy potatoes creates a satisfying base, while the savory broth enhances the flavor. This stew is perfect for chilly evenings and makes an excellent meal for a cozy dinner, offering a great balance of carbohydrates, fiber, and vitamins.
Ingredients:
- 4 cups chopped cabbage (green or napa)
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1 tablespoon lemon juice (optional, for added brightness)
Instructions:
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened and fragrant.
- Add the potatoes and broth: Add the diced potatoes to the pot, followed by the vegetable broth. Stir to combine and bring to a boil.
- Season the stew: Add the thyme, rosemary, and bay leaf. Season with salt and pepper to taste. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the potatoes are starting to soften.
- Add the cabbage: Once the potatoes are partially tender, add the chopped cabbage to the pot. Stir everything together and let it simmer for another 10-15 minutes, until the potatoes are fully cooked and the cabbage is tender.
- Finish the stew: Once the stew is cooked, remove the bay leaf. If desired, stir in nutritional yeast for a cheesy flavor and squeeze in lemon juice to brighten the dish.
- Serve: Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutritional Information (per serving, assuming 6 servings):
- Calories: 180 kcal
- Protein: 4g
- Carbohydrates: 36g
- Fiber: 6g
- Fat: 4g
- Sodium: 600mg
- Sugar: 3g
- Vitamin A: 8% DV
- Vitamin C: 35% DV
- Calcium: 4% DV
- Iron: 10% DV
This Cabbage and Potato Stew is the ultimate comfort food, rich in nutrients and perfect for cooler days. It’s simple to make and is a great way to enjoy cabbage in a hearty, warming dish.
9. Cabbage & Mushroom Stir-Fry
Cabbage & Mushroom Stir-Fry is a quick and flavorful vegan dish that combines the umami richness of mushrooms with the light crunch of cabbage. Stir-fried in a savory sauce with a hint of sweetness and spice, this dish is not only tasty but also packed with nutrients. It makes an excellent side dish or can be served over rice for a complete meal.
Ingredients:
- 4 cups shredded cabbage (green or napa)
- 2 cups sliced mushrooms (button, cremini, or shiitake)
- 1 tablespoon olive oil (or sesame oil for extra flavor)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or agave syrup)
- 1/2 teaspoon chili flakes (optional, for heat)
- 1 tablespoon sesame seeds (for garnish)
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
- 1 teaspoon toasted sesame oil (optional, for extra flavor)
Instructions:
- Prepare the stir-fry base: Heat the olive or sesame oil in a large skillet or wok over medium heat. Add the sliced onion and sauté for 3-4 minutes, until softened and translucent.
- Add the garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the pan and cook for 5-7 minutes, until they release their moisture and start to brown.
- Add the cabbage: Stir in the shredded cabbage and cook for an additional 3-4 minutes, until the cabbage begins to soften but still retains some crunch.
- Season the stir-fry: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and chili flakes (if using). Pour the sauce over the cabbage and mushrooms, tossing to coat evenly. Cook for another 2-3 minutes to allow the flavors to combine.
- Finish and serve: Once the vegetables are well-coated with the sauce, remove from heat. Drizzle with toasted sesame oil (if using) for extra flavor. Garnish with sesame seeds and chopped fresh cilantro.
- Serve: Serve the stir-fry on its own, or over a bed of steamed rice, noodles, or quinoa for a complete meal.
Nutritional Information (per serving, assuming 4 servings):
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 15g
- Fiber: 4g
- Fat: 6g
- Sodium: 350mg
- Sugar: 5g
- Vitamin A: 5% DV
- Vitamin C: 35% DV
- Calcium: 2% DV
- Iron: 8% DV
This Cabbage & Mushroom Stir-Fry is a simple, flavorful dish that’s easy to prepare and full of rich umami flavors.
10. Cabbage Fritters
Cabbage Fritters are crispy, savory, and packed with flavor. These vegan fritters make a fantastic snack, appetizer, or side dish. Made with shredded cabbage and seasoned with herbs and spices, these fritters are pan-fried to golden perfection. They are not only delicious but also a great way to use up cabbage in a fun and crispy form.
Ingredients:
- 4 cups shredded cabbage (green or napa)
- 1/2 cup chickpea flour (or all-purpose flour for non-gluten-free)
- 2 tablespoons ground flaxseeds mixed with 6 tablespoons water (or 1/4 cup of unsweetened applesauce as a binder)
- 1/4 cup chopped green onions (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2-3 tablespoons olive oil (for frying)
Instructions:
- Prepare the cabbage: Place the shredded cabbage in a large mixing bowl. Sprinkle a pinch of salt over the cabbage and let it sit for about 10 minutes. After the cabbage has softened, use a clean towel or cheesecloth to squeeze out excess moisture.
- Make the batter: In a separate small bowl, mix the ground flaxseeds and water to create a flax egg. Let it sit for a few minutes to thicken. Then, add the flax egg (or applesauce) to the cabbage along with the chickpea flour, garlic powder, onion powder, smoked paprika, black pepper, and chopped green onions. Stir everything together until the mixture forms a thick batter.
- Shape the fritters: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Take spoonfuls of the cabbage batter and shape them into small patties (about 2-3 inches wide) using your hands or a spoon. Place them in the skillet, ensuring they are not overcrowded.
- Cook the fritters: Fry the fritters for about 3-4 minutes on each side, until they are golden brown and crispy. If needed, add more oil to the pan for frying.
- Drain excess oil: Once the fritters are cooked, remove them from the skillet and place them on a paper towel to drain any excess oil.
- Serve: Serve the cabbage fritters warm, with a side of vegan sour cream, tahini sauce, or a simple dipping sauce of your choice.
Nutritional Information (per serving, assuming 6 servings):
- Calories: 140 kcal
- Protein: 4g
- Carbohydrates: 18g
- Fiber: 4g
- Fat: 7g
- Sodium: 300mg
- Sugar: 2g
- Vitamin A: 4% DV
- Vitamin C: 30% DV
- Calcium: 2% DV
- Iron: 10% DV
These Cabbage Fritters are crispy on the outside and tender on the inside, making them an addictive treat for any occasion.
FAQ
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Can I use any type of cabbage for these recipes?
- Yes, most of the recipes can be made with any type of cabbage, such as green, napa, or purple cabbage. However, different types of cabbage may slightly alter the texture and flavor, so feel free to experiment with your favorite variety.
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Are these recipes suitable for beginners?
- Absolutely! These vegan cabbage recipes are simple, easy to follow, and perfect for beginner cooks. They require minimal prep and ingredients, making them ideal for those new to cooking.
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Can I make these recipes ahead of time?
- Yes, many of these cabbage recipes, like soups and stews, can be made ahead of time and stored in the refrigerator for a few days. Some recipes, like stir-fries and fritters, are best served fresh, but they can still be stored and reheated.
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Are these recipes gluten-free?
- Several of the recipes, such as cabbage stir-fries and soups, are naturally gluten-free. However, recipes like cabbage fritters may contain flour with gluten, but you can substitute with gluten-free flour or chickpea flour for a gluten-free version. Always check ingredient labels if you need to accommodate gluten sensitivity.
I’m Priscilla Swahn, a registered dietitian with a master’s degree in nutritional sciences. With over a decade of experience in holistic nutrition, I specialize in creating delicious keto recipes to help you enjoy a healthy lifestyle. On iKetoMom, you’ll find a variety of recipes for every meal—hearty breakfasts, satisfying lunches, mouthwatering dinners, indulgent desserts, and refreshing drinks. My recipes make keto living easy and enjoyable for the whole family. Featured in EatingWell and MindBodyGreen, I also collaborate with health centers and corporate companies to share my expertise. Join me and discover the joy of keto cooking!