23
votes
Vegetarian cabbage recipes?
Hello!
I was just wondering if anyone has any tried and true vegetarian/vegan cabbage recipes? I got a local farmer's produce box and have been receiving a whole head of cabbage each time. I'm running out of ideas on what to make. So far I have made:
- Korean Vegetable Pan Cakes
- Veggie Stir Fry
- Ginger Cabbage Gyoza
- Cabbage Stew
- Sour Kraut
- Veggie Lasagna
- Atkilt
It's to the point where I'm tossing cabbage into whatever (shredded cabbage ontop of tacos or on
veggie burgers, mixing it into spaghetti sauce, etc.). So any recommendations on additional things that can be made with cabbage would be most appreciated!
My go-to is usually just a simple coleslaw. Shred your cabbage, an apple and a carrot. Aside, mix up some apple cider vinegar, olive oil and a touch of brown sugar. Add salt and pepper to the sauce. I like to toss in a bit of extra brown sugar and Gochugaru for a nice sweet heat. Toss everything together with fresh dill and call it a day. Great for lunches or a side.
Oh man, this sounds good! We grew cabbage on our balcony last winter/spring, and it came out great! Wife made her own sour kraut with it, but I am definitely going to remember this recipe for next time.
One of my favorite is slicing it into "steaks", spray oil and a bit of salt and then roasting in them in the oven. Usually 400 F for 30-40 minutes.
Sometimes I add onions and or cherry tomatoes too.
Simple and delicious.
If you're using a grill, I highly recommend adding ground pepper and a touch of ground mustard and searing until the exterior is lightly charred and the interior is al-dente.
Edit: oil, salt, pepper, a touch of ground mustard seed- grill at just below smoke point of the oil
That sounds amazing!
I love cabbage! Usually it's just roasted or soup. I added it to a minestrone soup and it was so good, I will definitely so that again.
Would Dijon Mustard or powdered mustard work? I don't usually keep mustard seeds to grind
Yep! Powdered mustard is just ground up mustard seeds! It's what I started using, too. FWIW, if you can get whole mustard seeds and grind them fresh, the flavor is incomparably better. I also edited my post to have a clearer recipe.
Really, just salt? No pepper or fresh garlic needed? šÆ
If it's really that simple I'm definitely going to try it!
You do you! I will use garlic salt but since I am trying to not forget about iodine, I have been using regular table salt.
I just gave a super basic recipe. What's fun is customizing to my family's tastes.
Full disclosure, my kid is super stubborn about trying it, but my husband and I really like it.
Pickled (red, but any really) cabbage is great and flexible. Different vinegars, dilutions, salt level, sugars or sweeteners, herbs and spices. Itās hard to go wrong, and even when you do itās usually just āeh, not greatā instead of straight to the garbage. Going the quick pickle route rather than the shelf-stable route makes it dead simple.
I like to keep a small jar of pickled red onions in my fridge. The color, crunch and acidity add a nice contrast to a bunch of meals. Tacos, wraps, burgers, sandwiches....
Pickled cabbage is probably just as versatile.
Pickled things in general work in so many contexts. Right now Iāve got a big jar of pickled roasted beets that Iāve been having as a sandwich side. Roasting really amped up the natural sweetness; Iāll cut the added sugar way down next batch.
Pickled and roasted. I'll have to try that.
Just to be clear, I did roast then pickle. I take no responsibility for anything that happens if done in the opposite order, haha
Vinegar boils at 244F which is below roasting temperature. That would smell awful.
I dice cabbage for use in all sorts of stews! It's an excellent filler, adding fiber/bulk and sweetness with few added calories. It goes into damn near everything in my pressure cooker.
For stews, I like cutting longer thin pieces and making a white bean stew typically with onion, carrot, celery, nooch (always nooch), maybe some pasta or rice, and then whatever seasonings float my boat.
Cabbage is practically stew Velcro. It'll attach to almost anything.
It's amazing how much nooch adds to a recipe!
I have added it to minestrone soup and it was amazing!
I've done like an Asian quorn or air fried tofu salad before with excess cabbage - I usually do a really simple version with julienned carrots, peanuts, green onions, you can throw in other stuff like snap peas, snow peas, cashews, wonton straps, mandarin oranges.
I usually use the sesame dressing they have at Costco (Kewpie is the brand) but any Asian dressing or recipe will work.
Sara from this last season of Top Chef had a great charred-to-hell cabbage -- (gross instagram link, streamja mirror just for us)
Cabbage rolls! There are so many variations too; spanning from Middle Eastern, Slavic, Greek, and more! Rice and meat mixtures are common, but you could swap for a meat substitute or spiced tofu crumble.
This is a link to a recipe for cabbage thoran, a dish from Kerala in South India. The only ingredient that might be harder to get outside the tropics is grated coconut but any Asian store should carry it frozen.
The recipe can be adapted to most root or gourd vegetables (e.g. beetroot). All other ingredients remain the same.
Eggroll in a bowl. Basically cabbage, sausage and spices stir fried and eaten with a fork. Pretty good and easy to slap together.
Have you considered Chinese-style dumplings? I haven't tried any myself, but there seem to be lots of Google results for "mushroom cabbage dumplings."
What kind of cabbage is it? You could steam it to have as Ssam (wrapping up veggies and rice in a steamed leaf of it). Or there's good old Irish Mash :)
My favorite way to eat it is Izekaya style salted cabbage:
Combine sesame oil, sesame seeds, bouillon of your choice, garlic paste, and black pepper and salt, then coat the cabbage (cut up into about 1" (2 cm) pieces), and you're ready to go!
Could try and stuff cabbage into some egg rolls or spring rolls, depending on your taste.
You can make a caldo verde style soup, depending on the type of cabbage. Chop it up into fine strips and use olive oil, onions and potatoes for the soup base. Traditionally the recipe also includes added chouriƧo but just don't and it's vegetarian.
A few of my favorites:
Halloumi red cabbage steaks: https://www.bbcgoodfood.com/recipes/halloumi-red-cabbage-steaks
Halloumi, squash, cabbage salad (which does not look as pictured): https://www.epicurious.com/recipes/food/views/warm-winter-vegetable-salad-with-halloumi
I haven't tried it yet, but I just saw this cabbage mushroom "burger" in the NY Times today: https://web.archive.org/web/20230306024353/https://cooking.nytimes.com/recipes/1023164-smashed-cabbage-and-mushroom-veggie-burgers