This Vegan Cabbage and Rice is full of tender-soft cabbage strips, chewy rice, and flavorful veggies. With just a hint of spice, this dish makes a delicious side dish or meal for any time of day.
This Vegan Cabbage and Rice is so tasty. The tender carrots, onion, and cabbage along with juicy tomatoes that are cooked until they release their sweetness give the rice amazing flavor. The full-flavored broth also adds some as it absorbs into the rice, softening it. A little red pepper flake gives it some heat, but not too much.
Rice is a really filling grain, so you may want to just enjoy this as a meal in its own right. But if you like, you can also spoon some onto your dinner plate with another main course, or pair it with other sides. Whatever you decide, this delicious Vegan Cabbage and Rice is going to be a crowd pleaser at your dinner table and get-togethers. Let's take a look at the ingredients in more detail.
Video Tutorial
What you'll need
- Cabbage. Regular, green cabbage is best. Other types of cabbage such as savoy or napa cabbage could be used instead though.
- Rice. I like short or medium grain rice for this recipe.
- Olive Oil. Or any other oil of choice.
- Onion and Carrots. The flavor boosters.
- Tomatoes. Fresh or canned.
- Veggie Broth. Mine is fully seasoned. You may need to adjust your salt and pepper depending on what broth you use.
- Spices. Paprika, red pepper flakes, salt, and black pepper.
How to make this Cabbage and Rice
1. In a large skillet or Dutch oven, saute the onion, carrots, and red pepper flakes in olive oil for about 5-6 minutes over medium heat.
2. At this point, add the cabbage, tomatoes, paprika, salt, and pepper. Cook for 10-15 minutes, stirring occasionally.
3. Now add the rice and veggie broth. Bring everything to a boil, reduce the heat to low, stir, and cover the pot with a lid. Cook for 15 minutes. Turn off the heat and let it rest for 5-7 minutes.
4. Garnish with fresh parsley and serve. Enjoy!
Tips for the best Vegan Cabbage and Rice
- Chop the cabbage into thin strips. It's important for the cabbage to soften so it is wilted and tender. To give it a chance, cut the cabbage leaves into thin strips so they will cook faster.
- Use shorter grain rice. Short and medium grain rice are moister and stickier, so they are a good choice for this Vegan Cabbage and Rice. If you prefer a drier rice, then long-grained would work.
- Check your seasonings. Because of the veggie broth, it's hard to say how much salt you'll need to add. So once it's been poured into the pot, taste test to see how much salt will be needed.
- Adjust the heat level. If you are sensitive to spice, then reduce the amount of red chili flakes. Or if you like it spicy, add a little more, or some Sriracha to the dish.
Add-ins and Substitutes
- Substitute kimchi for the cabbage. If you like this spicy, fermented Korean cabbage, then you can sub it in for the regular cabbage. The texture will be about the same, but there will be a tangy, spicy flavor.
- Use other vegetables. You can add other veggies to this Vegan Cabbage and Rice, such as chopped zucchini, bok choy, garlic, cauliflower, eggplant, broccoli, or water chestnuts.
- Add sauce. For a different flavor profile, add your favorite sauce to this dish. Try it with teriyaki sauce, Chermoula Sauce, sesame oil, soy sauce, Roasted Pepper Sauce, or rice wine vinegar.
- Substitute a different grain. Besides rice, you can also make this with quinoa, couscous, bulgur, sorghum, millet, or noodles.
How to Store
Store any leftover Vegan Cabbage and Rice in an airtight container in the refrigerator for up to 5 days. To reheat it, just warm it on the stovetop or microwave it until heated through.
What to Serve with it
- Vegetables. Serve this tasty dish with some Vegan Mushroom Pâté, Cauliflower Steaks with Za'atar, Cabbage Curry, Simple Vegetable Skewers, or Roasted Curried Cauliflower.
- Proteins. Make the meal more filling with some added protein, such as this Quick Maple Sriracha Tofu, Vegan Black Bean Burgers, Amazing Lentil Chili, and Black Bean Tacos.
- Salads. Pair this Vegan Cabbage and Rice with a fresh salad, like this Tomato Avocado Salad with Balsamic Dressing, Easy Three Bean Salad,or Creamy Cucumber Radish Salad.
- Soups. Serve it with a bowl of Spinach Orzo Soup, Red Lentil Soup, Vegan Chicken Noodle Soup, or Creamy Vegetable Soup.
I hope you love this amazing Vegan Cabbage and Rice recipe as much as I do. It's so tasty and flavorful, you'll want to make it a regular at your family table.
More tasty vegan cabbage recipes:
- Braised Cabbage and Vegetables
- Easy Baked Cabbage
- Cabbage Soup
- Whole Roasted Cabbage
- Roasted Cabbage Steaks
Cabbage and Rice
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, diced
- 2 medium carrots, shredded
- ⅓ tsp. red pepper flakes optional
- ½ medium cabbage head, shredded
- 3 medium tomatoes, diced
- ½ tbsp. paprika
- 1 tsp. salt or to taste
- ⅓ tsp. pepper or to taste
- 1 cup short or medium grain rice, rinsed
- 2 cups vegetable broth
- ¼ cup chopped parsley
Instructions
- In a large skillet or Dutch oven, saute the onion, carrots, and red pepper flakes in olive oil for about 5-6 minutes over medium heat.
- At this point, add the cabbage, tomatoes, paprika, salt, and pepper. Cook for 10-15 minutes, stirring occasionally.
- Now add the rice and veggie broth. Bring everything to a boil, reduce the heat to low, stir, and cover the pot with a lid. Cook for 15 minutes. Turn off the heat and let it rest for 5-7 minutes.
- Garnish with fresh parsley and serve. Enjoy!
Notes
Add-ins and Substitutes
- Substitute kimchi for the cabbage. If you like this spicy, fermented Korean cabbage, then you can sub it in for the regular cabbage. The texture will be about the same, but there will be a tangy, spicy flavor.
- Use other vegetables. You can add other veggies to this Vegan Cabbage and Rice, such as chopped zucchini, bok choy, garlic, cauliflower, eggplant, broccoli, or water chestnuts.
- Substitute a different grain. Besides rice, you can also make this with quinoa, couscous, bulgur, sorghum, millet, or noodles.
Delicious. Thank you for sharing
Thank you so much for the rating, Nora!