Quick Vegan Cabbage

This Quick Vegan Cabbage is so simple and tasty. It's tangy and sweet with a satisfying texture that makes it a great main dish or side.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 137kcal

Author Tania Sheff

Ingredients

1 small cabbage, thinly sliced (about 2 lbs.)
1 medium onion, diced
2 small carrots, shredded
2 tbsp. olive oil
1 tbsp. tomato paste
1 tbsp. apple cider vinegar
¾ tsp. sea salt or to taste
½ tsp. pepper or to taste

Instructions

First, add the oil to a large skillet over medium-high heat and sauté the onions for 1 minute or until they start to soften. Then add the carrots, and cook for a few more minutes.
Add the cabbage and cook for 15 minutes, or until it has softened to your preference.
To the skillet, add the apple cider vinegar, tomato paste, and salt and pepper (to taste). Stir everything together well and turn off the heat. Now garnish the dish with fresh parsley or dill and serve.

Video

Notes

Add-ins and Substitutes

Add herbs. Try this recipe with the addition of fresh herbs in the cabbage or as a topping. Dill, cilantro, and parsley are all great choices.
Add other vegetables. Add some celery, zucchini, cherry tomatoes, mushrooms, or spinach.
Make it spicy. Try this Quick Vegan Cabbage with fresh jalapeno slices, Sriracha, hot sauce, or cayenne pepper added for a burst of heat.
Add seeds. Adding sesame seeds on top of this cabbage dish is absolutely delicious. You can also try it with chia seeds, pumpkin seeds, hemps seeds, or poppy seeds.

How to Store

Store any leftovers of this Quick Vegan Cabbage in an airtight container in the refrigerator It will stay fresh for up to 5 days. You can reheat it in the microwave for 1-2 minutes in a microwave-safe dish. Or you can reheat it on the stovetop over low heat for 5-10 minutes. Stir often until warmed through.

Nutrition