Wondering what to make with that leftover cabbage that’s withering away in the back of your fridge? Look no further! We’ve gathered our BEST cabbage recipes that are delicious, easy to make, and also happen to be vegan and gluten-free!
From soup to salads, slaws, stir-fries, sandwiches, sheet pan meals, and more, choose from an abundance of cabbage-filled recipes to use up that head of cabbage in no time!
(Note: Dietary symbols listed throughout for easy navigation!)
A quick and easy tutorial for making PERFECT roasted cabbage every time! Crispy, delicious, and versatile. Just 3 ingredients, 1 pan, and 25 minutes required.
A QUICK kimchi-inspired slaw with cabbage, apple, carrot, and a tangy, optionally spicy dressing. Perfect for when you’re craving a side of kimchi for your favorite Korean dishes but don’t want to run to the store or wait for it to ferment. Ready in 20 minutes with just 10 ingredients!
A quick, light, refreshing cabbage slaw that’s mayo-free! Thinly sliced cabbage is tossed with carrots, onion, smoky cumin and garlic, and lime juice and zest. Ready in 15 minutes!
Crunchy jicama slaw with carrots, cabbage, and red onion tossed in a zesty lime-balsamic vinaigrette! Fresh, flavor-packed, and incredibly versatile — great for tacos, bowls, salads, and more! Just 9 ingredients, 1 bowl, and 30 minutes required!
30-minute Thai- and Indonesian-inspired salad with rainbow veggies, noodles, and marinated peanut tempeh! Dress with peanut sauce for a flavorful, nourishing, plant-based meal!
A 30-minute INSANELY flavorful Thai Papaya Salad with fresh vegetables and a zingy garlic-peanut sauce! Just as good as takeout and entirely plant-based.
A vegan take on classic coleslaw salad made with 10 simple ingredients! Easy, crunchy, fresh, tangy, and the perfect side for BBQs, sandwiches, and more!
A colorful, flavorful, veggie and noodle stir-fry perfect for spring and beyond! Gluten-free, plant-based, and protein-packed. Versatile and just 10 ingredients required!
Italian Herb Tofu & Winter Vegetable Sheet Pan Meal
Flavorful, 10-ingredient sheet pan meal with Italian herb tofu and winter vegetables. A nourishing, weeknight-friendly meal that’s vegan and gluten-free!
An easy sheet pan meal with flavorful seasoned tofu and crispy roasted vegetables tossed with saucy ginger sesame noodles. SO flavorful, gluten-free, plant-based, and just 10 ingredients!
Smoky BBQ sweet potato chickpea tacos with crunchy cabbage, creamy chipotle crema, and a tangy squeeze of lime. A nourishing, 30-minute plant-based meal!
Spicy Vegan Jackfruit Tacos made in 1 pan in about 30 minutes! A DELICIOUS, easy-to-make filling that's perfect for tacos, taco salads, burritos, nachos, and more!
Simple, 30-minute BBQ jackfruit sandwiches that will fool any meat lover! A crunchy, cool avocado slaw and roasted salted cashews add even more texture and flavor. The perfect vegan substitute for pulled pork.
We love when dinner is made entirely on 1 pan! Enjoy this simple sweet potato, chickpea, and cabbage dish seasoned with Indian spices like garam masala! Serve with fresh or steamed greens, tahini, lemon, and sides of choice!
Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!
Crispy Miso Chickpea Bowls with Garlic Sesame Dressing
Wholesome, satisfying bowls with warm cooked grains, crispy miso chickpeas, fresh veggies, and a tangy garlic sesame dressing! Just 10 ingredients and simple methods required.
A modern take on a classic Indonesian dish called Gado-Gado! Quinoa replaces rice for added protein, fresh and steamed veggies add plenty of nutrition and fiber, and it’s all topped with a spicy, 2-minute peanut sauce!
Just made Nourishing Cabbage, Fennel and Lentil soup and it smelled so good while I was making it. It tasted great too. Have never used fennel seeds before but it sure makes the soup taste terrific. Did not use fennel bulb, used cellery instead. Just as good.
Lucie says
Just made Nourishing Cabbage, Fennel and Lentil soup and it smelled so good while I was making it. It tasted great too. Have never used fennel seeds before but it sure makes the soup taste terrific. Did not use fennel bulb, used cellery instead. Just as good.
Woohoo! So glad you enjoyed the soup. Thanks for sharing your modifications, Lucie!