19 Simple Vegan Cabbage Recipes

You know that head of cabbage sitting in your fridge? The one you bought for a recipe that needed just a quarter of it, and now it’s taking up space while you wonder what to do with the rest?

I’ve been there more times than I can count. Cabbage is one of those vegetables that’s easy to overlook—it’s humble, inexpensive, and doesn’t have the flashy appeal of trendy greens. But here’s the thing: cabbage is a workhorse in the kitchen. It’s budget-friendly, keeps for weeks, and transforms into something delicious with just a little attention.

Whether you’re a full-time vegan or just trying to eat more plant-based meals, these 19 cabbage recipes will help you use up that head before it goes to waste. From quick stir-fries to hearty soups and everything in between, there’s something here for every skill level and craving.

1. Simple Garlic Ginger Cabbage Stir-Fry

This is the recipe you’ll make on busy nights when you need dinner fast. The cabbage softens just enough while keeping a little crunch, and the garlic-ginger sauce coats every bite with flavor.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 3

Ingredients:

1. 1 tablespoon sesame oil (or vegetable oil)
2. 4 cloves garlic, minced
3. 1 tablespoon fresh ginger, grated
4. ½ head green cabbage, chopped into bite-sized pieces
5. 2 tablespoons soy sauce or tamari
6. 1 teaspoon rice vinegar
7. ½ teaspoon red pepper flakes (optional)
8. 2 green onions, sliced
9. Sesame seeds for garnish

Recipe Steps:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, stir for 30 seconds until fragrant.
3. Add cabbage and cook for 5-7 minutes, stirring often, until cabbage is tender-crisp.
4. Stir in soy sauce, rice vinegar, and red pepper flakes. Cook for 1 more minute.
5. Remove from heat, top with green onions and sesame seeds. Serve hot.

2. Vegan Cabbage Soup

This is the kind of soup that fills your kitchen with a cozy smell and your belly with warmth. It’s simple, satisfying, and gets even better the next day.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. ½ head green cabbage, chopped
7. 1 (14-ounce) can diced tomatoes
8. 6 cups vegetable broth
9. 1 teaspoon dried thyme
10. 1 teaspoon smoked paprika
11. 1 bay leaf
12. Salt and pepper to taste
13. 1 can white beans, drained and rinsed (optional)

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
2. Add garlic and cook for 1 minute.
3. Stir in cabbage, tomatoes, broth, thyme, paprika, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
5. Stir in beans if using and cook for 5 more minutes. Remove bay leaf before serving.

3. Crispy Baked Buffalo Cabbage Wings

These are exactly what they sound like—cabbage cut into “wing” shapes, seasoned, baked until crispy, and tossed in buffalo sauce. They’re perfect for game day or when you want something fun.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 head green cabbage, cut into 1½-inch thick wedges
2. 1 cup unsweetened plant milk
3. 1 cup all-purpose flour (or gluten-free flour)
4. 1 teaspoon garlic powder
5. 1 teaspoon onion powder
6. ½ teaspoon smoked paprika
7. Salt and pepper to taste
8. ½ cup buffalo sauce
9. 2 tablespoons melted vegan butter or olive oil
10. Vegan ranch or celery sticks for serving

Recipe Steps:

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, whisk together plant milk, flour, garlic powder, onion powder, paprika, salt, and pepper to make a batter.
3. Dip each cabbage wedge into the batter, letting excess drip off, and place on the baking sheet.
4. Bake for 20 minutes, flip, and bake for another 15-20 minutes until crispy and golden.
5. In a small bowl, mix buffalo sauce and melted butter. Brush or drizzle over baked cabbage.
6. Return to oven for 5 more minutes. Serve with vegan ranch and celery.

4. Vegan Cabbage Roll Skillet

All the comfort of stuffed cabbage rolls without the work of rolling. This one-pan meal has the same flavors but comes together in half the time.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 cloves garlic, minced
4. ½ head green cabbage, chopped
5. 1 cup cooked rice (brown or white)
6. 1 (14-ounce) can crushed tomatoes
7. 1 tablespoon tomato paste
8. 1 teaspoon smoked paprika
9. 1 teaspoon dried dill or oregano
10. Salt and pepper to taste
11. 1 can lentils, drained and rinsed (or 1½ cups cooked lentils)
12. Fresh parsley for garnish

Recipe Steps:

1. Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes until soft.
2. Add garlic and cook for 1 minute.
3. Stir in cabbage and cook for 8-10 minutes until it starts to soften.
4. Add crushed tomatoes, tomato paste, paprika, dill, salt, and pepper. Stir to combine.
5. Stir in cooked rice and lentils. Simmer for 10 minutes until heated through.
6. Garnish with parsley and serve.

5. Sesame Ginger Cabbage Salad with Crunchy Ramen

This salad is a classic for good reason. It’s crunchy, flavorful, and holds up well—perfect for potlucks or meal prep. The cabbage stays crisp even after sitting in the dressing.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. ½ head green cabbage, thinly shredded
2. ¼ head red cabbage, thinly shredded
3. 2 carrots, shredded or julienned
4. 4 green onions, sliced
5. 1 package ramen noodles, crushed (discard seasoning packet)
6. ½ cup sliced almonds
7. ¼ cup sunflower seeds or sesame seeds

Dressing:

1. ¼ cup sesame oil
2. 3 tablespoons rice vinegar
3. 2 tablespoons soy sauce or tamari
4. 1 tablespoon maple syrup
5. 1 teaspoon fresh ginger, grated
6. 1 clove garlic, minced

Recipe Steps:

1. In a large bowl, combine both cabbages, carrots, and green onions.
2. In a small bowl or jar, whisk together all dressing ingredients until combined.
3. Pour dressing over the cabbage mixture and toss to coat.
4. Just before serving, top with crushed ramen noodles, almonds, and sunflower seeds.
5. Toss again and serve immediately (or keep noodles and toppings separate until serving to maintain crunch).

6. Vegan Okonomiyaki (Japanese Cabbage Pancakes)

These savory pancakes are popular street food in Japan, and they’re surprisingly easy to make at home. Crispy on the outside, tender on the inside, and completely customizable.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4 pancakes

Ingredients:

1. 1 cup all-purpose flour
2. 1 teaspoon baking powder
3. ½ teaspoon salt
4. ¾ cup water
5. 3 cups green cabbage, finely shredded
6. 2 green onions, chopped
7. ½ cup shredded carrots (optional)
8. Oil for frying

Toppings:

1. Vegan okonomiyaki sauce or teriyaki sauce
2. Vegan mayonnaise
3. Nori strips or seaweed flakes
4. Sesame seeds
5. More green onions

Recipe Steps:

1. In a large bowl, whisk flour, baking powder, and salt. Add water and stir until just combined (batter will be thick).
2. Fold in cabbage, green onions, and carrots until everything is coated in batter.
3. Heat a large non-stick skillet over medium heat with a little oil.
4. Pour about ¾ cup of the mixture into the skillet and flatten into a round pancake, about ½-inch thick.
5. Cook for 5-6 minutes until bottom is golden and crispy. Flip carefully and cook for another 5-6 minutes.
6. Repeat with remaining batter. Serve hot with drizzles of okonomiyaki sauce, vegan mayo, nori, and sesame seeds.

7. Curried Coconut Cabbage and Chickpeas

This one-pot meal is creamy, comforting, and packed with flavor. The coconut milk balances the curry spices, and the cabbage soaks up all that goodness.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 tablespoon coconut oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 tablespoon fresh ginger, grated
5. 1 tablespoon curry powder
6. 1 teaspoon turmeric
7. ½ teaspoon cumin
8. ½ head green cabbage, chopped
9. 1 (14-ounce) can chickpeas, drained and rinsed
10. 1 (14-ounce) can coconut milk
11. ½ cup vegetable broth
12. Salt and pepper to taste
13. Juice of 1 lime
14. Fresh cilantro for garnish

Recipe Steps:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook for 5 minutes.
2. Add garlic, ginger, curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.
3. Stir in cabbage and cook for 5-7 minutes until it starts to soften.
4. Add chickpeas, coconut milk, vegetable broth, salt, and pepper. Bring to a simmer.
5. Cover and cook for 10-15 minutes until cabbage is tender.
6. Stir in lime juice and garnish with cilantro. Serve with rice or naan.

8. Simple Braised Red Cabbage with Apples

This side dish is a classic for a reason. The cabbage turns sweet and tender as it cooks slowly with apples and a touch of vinegar. It’s perfect for holiday meals or Sunday dinners.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, thinly sliced
3. 1 head red cabbage, cored and thinly sliced
4. 2 apples, peeled, cored, and diced
5. ¼ cup apple cider vinegar
6. 2 tablespoons maple syrup or brown sugar
7. ½ cup water or apple cider
8. 1 teaspoon salt
9. ½ teaspoon black pepper
10. 1 bay leaf

Recipe Steps:

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 5 minutes.
2. Add cabbage and apples, cook for 5 more minutes, stirring occasionally.
3. Stir in vinegar, maple syrup, water, salt, pepper, and bay leaf.
4. Bring to a simmer, then reduce heat to low. Cover and cook for 30-40 minutes, stirring occasionally, until cabbage is very tender.
5. Remove bay leaf and adjust seasoning. Serve warm.

9. Vegan Cabbage and Potato Hash

Breakfast for dinner? Yes, please. This hearty hash is satisfying any time of day, especially with a side of toast or avocado.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 3 medium potatoes, diced small (about 2 cups)
4. ½ head green cabbage, chopped
5. 3 cloves garlic, minced
6. 1 teaspoon smoked paprika
7. ½ teaspoon cumin
8. Salt and pepper to taste
9. Hot sauce for serving

Recipe Steps:

1. Heat oil in a large skillet over medium-high heat. Add potatoes and cook for 10-12 minutes, stirring occasionally, until golden and tender.
2. Add onion and cook for 5 more minutes.
3. Stir in cabbage and cook for 8-10 minutes until softened and starting to brown.
4. Add garlic, paprika, cumin, salt, and pepper. Cook for 2 more minutes.
5. Serve hot with hot sauce on the side.

10. Grilled Cabbage Steaks with Lemon-Garlic Dressing

Grilling transforms cabbage into something completely different—smoky, caramelized, and almost meaty in texture. These steaks are simple but feel special.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 1 head green cabbage
2. 2 tablespoons olive oil
3. Salt and pepper to taste

Lemon-Garlic Dressing:

1. 3 tablespoons olive oil
2. 2 cloves garlic, minced
3. 2 tablespoons lemon juice
4. 1 tablespoon chopped fresh parsley
5. Salt and pepper to taste

Recipe Steps:

1. Preheat grill to medium-high (or use a grill pan on the stove).
2. Slice cabbage into 1-inch thick rounds, keeping the core intact so they hold together.
3. Brush both sides of cabbage steaks with olive oil and sprinkle with salt and pepper.
4. Grill for 5-7 minutes per side until charred and tender.
5. While cabbage grills, whisk together all dressing ingredients.
6. Place cabbage steaks on a platter, drizzle with dressing, and serve.

11. Thai Peanut Cabbage Wraps

These fresh, crunchy wraps are perfect for lunch or a light dinner. The peanut sauce ties everything together, and you can use whatever vegetables you have on hand.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4 wraps

Ingredients:

1. 8 large cabbage leaves (from green or napa cabbage)
2. 1 cup shredded carrots
3. 1 red bell pepper, thinly sliced
4. 1 cucumber, cut into matchsticks
5. ½ cup fresh cilantro leaves
6. ¼ cup chopped peanuts
7. 1 avocado, sliced (optional)

Peanut Sauce:

1. ¼ cup creamy peanut butter
2. 2 tablespoons soy sauce or tamari
3. 1 tablespoon lime juice
4. 1 tablespoon maple syrup
5. 1 teaspoon sriracha (optional)
6. 2-3 tablespoons water to thin

Recipe Steps:

1. Carefully separate 8 large cabbage leaves. If they’re stiff, dip them in hot water for 30 seconds to soften, then pat dry.
2. In a small bowl, whisk together all peanut sauce ingredients until smooth. Add water as needed to reach drizzling consistency.
3. Arrange cabbage leaves on a work surface. Divide carrots, bell pepper, cucumber, cilantro, and avocado among the leaves.
4. Drizzle with peanut sauce and sprinkle with peanuts.
5. Fold sides over filling and roll up like a burrito. Serve immediately.

12. Hearty Lentil and Cabbage Stew

This is the kind of stew that sticks to your ribs on a cold day. Lentils make it hearty and filling, while cabbage adds texture and soaks up all the savory broth.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. ½ head green cabbage, chopped
7. 1 cup brown or green lentils, rinsed
8. 1 (14-ounce) can crushed tomatoes
9. 6 cups vegetable broth
10. 1 teaspoon dried thyme
11. 1 teaspoon smoked paprika
12. 1 bay leaf
13. Salt and pepper to taste
14. 2 tablespoons lemon juice

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes.
2. Add garlic and cook for 1 minute.
3. Stir in cabbage and cook for 5 minutes until it starts to soften.
4. Add lentils, crushed tomatoes, broth, thyme, paprika, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
6. Stir in lemon juice, remove bay leaf, and serve with crusty bread.

13. Quick Pickled Cabbage

This isn’t a full meal, but it’s a recipe you’ll want to have on hand. Quick pickled cabbage adds crunch and tang to tacos, bowls, sandwiches, and salads. Plus, it takes just 10 minutes to put together.

Recipe Metadata:

Time to Make: 10 minutes (plus 1 hour resting)

Servings: 4 cups

Ingredients:

1. ½ head red or green cabbage, thinly shredded
2. 1 carrot, shredded (optional)
3. 1 cup water
4. 1 cup apple cider vinegar or white vinegar
5. 1 tablespoon salt
6. 1 tablespoon sugar or maple syrup
7. 1 teaspoon peppercorns
8. 2 cloves garlic, smashed

Recipe Steps:

1. Pack cabbage and carrot into a large jar or container.
2. In a small saucepan, combine water, vinegar, salt, sugar, peppercorns, and garlic. Bring to a boil, stirring to dissolve salt and sugar.
3. Pour hot brine over cabbage, making sure it’s completely covered.
4. Let cool to room temperature, then cover and refrigerate for at least 1 hour before using.
5. Will keep in the fridge for up to 2 weeks.

14. Vegan Cabbage Fried Rice

This is the perfect way to use up leftover rice and that half-head of cabbage. It’s faster than takeout and endlessly customizable with whatever vegetables you have.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 2 tablespoons sesame oil or vegetable oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 tablespoon fresh ginger, grated
5. ½ head green cabbage, chopped
6. 1 cup frozen peas and carrots
7. 4 cups cooked and cooled rice (preferably day-old)
8. 3 tablespoons soy sauce or tamari
9. 1 teaspoon rice vinegar
10. 2 green onions, sliced
11. Sesame seeds for garnish

Recipe Steps:

1. Heat oil in a large wok or skillet over high heat.
2. Add onion and cook for 2 minutes. Add garlic and ginger, cook for 30 seconds.
3. Add cabbage and cook for 3-4 minutes until it starts to soften.
4. Add peas and carrots, cook for 2 minutes.
5. Add rice, soy sauce, and rice vinegar. Stir-fry for 3-4 minutes until everything is hot and combined.
6. Remove from heat, stir in green onions, and garnish with sesame seeds.

15. Creamy Vegan Coleslaw

This is the coleslaw you’ll want at every barbecue. It’s creamy without being heavy, tangy, and perfectly balanced. No watery, sad slaw here.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 8

Ingredients:

1. ½ head green cabbage, thinly shredded
2. ¼ head red cabbage, thinly shredded
3. 2 carrots, shredded
4. ½ cup vegan mayonnaise
5. 2 tablespoons apple cider vinegar
6. 1 tablespoon lemon juice
7. 1 tablespoon maple syrup or sugar
8. 1 teaspoon celery seed
9. 1 teaspoon dijon mustard
10. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine both cabbages and carrots.
2. In a small bowl, whisk together vegan mayo, vinegar, lemon juice, maple syrup, celery seed, mustard, salt, and pepper.
3. Pour dressing over cabbage mixture and toss well to combine.
4. Refrigerate for at least 30 minutes before serving to let flavors meld.
5. Stir again before serving.

16. Cabbage and Tofu Stir-Fry with Peanut Sauce

This stir-fry is all about texture and flavor—crisp cabbage, golden tofu, and a rich peanut sauce that brings everything together.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 block firm tofu, pressed and cubed
2. 1 tablespoon soy sauce
3. 1 tablespoon cornstarch
4. 2 tablespoons oil, divided
5. ½ head green cabbage, chopped
6. 1 red bell pepper, sliced
7. 3 cloves garlic, minced
8. 1 tablespoon fresh ginger, grated
9. ¼ cup chopped peanuts for garnish
10. Green onions for garnish

Peanut Sauce:

1. ¼ cup peanut butter
2. 3 tablespoons soy sauce
3. 2 tablespoons lime juice
4. 1 tablespoon maple syrup
5. 1 teaspoon sriracha
6. ¼ cup water

Recipe Steps:

1. Toss tofu cubes with soy sauce and cornstarch.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add tofu and cook until golden and crisp on all sides, about 8-10 minutes. Remove and set aside.
3. In the same skillet, heat remaining oil. Add cabbage and bell pepper, cook for 5-7 minutes until tender-crisp.
4. Add garlic and ginger, cook for 1 minute.
5. While vegetables cook, whisk together all peanut sauce ingredients in a small bowl.
6. Return tofu to skillet, pour sauce over everything, and stir to coat. Cook for 2 minutes until heated through.
7. Garnish with peanuts and green onions. Serve with rice.

17. Roasted Cabbage Wedges with Balsamic Glaze

Roasting brings out cabbage’s natural sweetness and gives it crispy, caramelized edges. This simple side dish looks impressive but couldn’t be easier.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1 head green cabbage, cut into 8 wedges (keep core intact)
2. 2 tablespoons olive oil
3. Salt and pepper to taste
4. 2 tablespoons balsamic glaze (store-bought or reduced balsamic vinegar)
5. Fresh parsley for garnish

Recipe Steps:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Place cabbage wedges on the baking sheet. Brush both sides with olive oil and sprinkle generously with salt and pepper.
3. Roast for 20 minutes, flip carefully, and roast for another 10-15 minutes until edges are browned and crispy.
4. Drizzle with balsamic glaze and garnish with parsley before serving.

18. Vegan Cabbage and White Bean Soup with Rosemary

This soup is simple but so satisfying. White beans make it hearty, and fresh rosemary gives it an elegant, aromatic flavor. It’s the kind of soup that tastes like it simmered all day but comes together in under an hour.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
7. ½ head green cabbage, chopped
8. 2 (14-ounce) cans cannellini beans, drained and rinsed
9. 6 cups vegetable broth
10. 1 bay leaf
11. Salt and pepper to taste
12. Juice of ½ lemon
13. Fresh parsley for garnish

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes.
2. Add garlic and rosemary, cook for 1 minute until fragrant.
3. Stir in cabbage and cook for 5 minutes until it starts to soften.
4. Add beans, broth, bay leaf, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
6. Stir in lemon juice, remove bay leaf, and garnish with parsley before serving.

19. Spicy Szechuan Cabbage Stir-Fry

If you like heat, this one’s for you. The Szechuan peppercorns add a unique numbing sensation that pairs perfectly with the crispy cabbage. It’s quick, bold, and addictive.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 3

Ingredients:

1. 1 tablespoon vegetable oil
2. 1 teaspoon Szechuan peppercorns
3. 2 dried red chilies (or ½ teaspoon red pepper flakes)
4. 4 cloves garlic, sliced
5. 1 tablespoon fresh ginger, sliced
6. ½ head green cabbage, chopped into 1-inch pieces
7. 2 tablespoons soy sauce
8. 1 tablespoon Chinese black vinegar or rice vinegar
9. 1 teaspoon sugar
10. 1 teaspoon sesame oil
11. 2 green onions, sliced

Recipe Steps:

1. Heat vegetable oil in a wok or large skillet over medium-high heat.
2. Add Szechuan peppercorns and dried chilies, stir for 30 seconds until fragrant (don’t burn).
3. Add garlic and ginger, stir for 30 seconds.
4. Add cabbage and stir-fry for 3-4 minutes until it starts to wilt but still has crunch.
5. In a small bowl, mix soy sauce, vinegar, and sugar. Pour over cabbage and toss to coat.
6. Remove from heat, stir in sesame oil and green onions. Serve hot with rice.

Cabbage really is one of those vegetables that keeps on giving. It’s cheap, it lasts, and it works in so many different ways—from raw salads to slow-braised comfort food. Hopefully, these recipes give you plenty of ideas for using up that head of cabbage and maybe even picking up another one next time you’re at the store. Happy cooking!