Vegan Cabbage Recipe

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This vegan cabbage recipe will become one of your favorite recipes with the very first bite! Easy to make and versatile, you can serve this baked cabbage as a main dish on itself or as s side dish along a steak!

Baked Cabbage

Vegan cabbage recipe on a brown plate

This vegan cabbage recipe is one of my favorites! My mom used to make it regularly ever since I was a little child, it became kind of a tradition to have this vegan cabbage on our table about once a week.

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Oven baked cabbage
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No meat, oven baked cabbage

Author: Petro Neagu

Ingredients

  • 2 Tablespoons sunflower oil
  • Medium large fresh cabbage medium size
  • 1 small onion diced
  • one small carrot grated
  • 1-2 tablespoons tomato paste or tomato juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon dry thyme
  • 2 bay leaves
  • 1 bunch dill finely chopped - optional

Instructions

  • Pre heat oven to 350 F
  • Remove outside cabbage leaves and discard
  • Shred cabbage very thin (noodles like)
  • Sprinkle salt over cabbage, stir and leave to rest about 15 minutes.
  • Squeeze the cabbage gently between your hands to remove excess water.
  • In a non stick skillet, heat up the oil and saute onion and carrot until onion is glassy
  • Add cabbage to a baking dish, then sauteed onion and carrot, bay leaves, coriander seeds, thyme and ground pepper.
  • Mix in tomato juice or tomato paste (I like the paste as it makes the food more colorful), the chopped dill (optional) and mix well with a spatula
  • Slightly cover in water and transfer to the oven. Bake until the water has evaporated, about 25-30 minutes, mixing every 10 minutes.
  • Your vegan cabbage recipe is done when the cabbage is nicely browned.
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Vegan cabbage recipe

I love cabbage dishes but I hate the high level of fat and cholesterol fried cabbage brings along. It usually takes lots of oil to fry the cabbage before transferring it to the oven. Also most recipes for cabbage in the oven require meat, again not the healthiest option I’d choose. Some are even made with pickled cabbage which is super high in salt.

baked cabbage

So for my vegan cabbage recipe I wanted to see how this oven roasted shredded cabbage would taste like without the meat, with a lot less oil and using fresh, sweet cabbage. Turns out, my baked cabbage casserole tasted super good! I believe I owe it all to the fresh cabbage and its delicious, fresh juice. Basically the cabbage ended up boiling in its own juice rather than frying.

cabbage in the oven

If you’re looking for a tasty, vegetarian/vegan recipe that is also nutritious and pretty healthy, this cabbage casserole is quite the right choice. Just use very little oil and fry it to the minimum, focus more on the baking part and the spice addition and you’ll be in for  one of the yummiest recipes you’ve ever made. Just as a side note I find Polenta the perfect match for this recipe.

You can also serve this vegan cabbage recipe with jalapeno or chili peppers, as a main dish if you are a vegetarian or a side dish next to a steak, grilled sausages or even grilled chicken legs or fish. Enjoy! And if you like this recipe don’t forget to rate it below in the comments section!

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Make the recipe

Vegan Cabbage Recipe

Oven baked cabbage

Ingredients:

  • 2 Tablespoons sunflower oil
  • Medium large fresh cabbage (medium size)
  • 1 small onion, diced
  • one small carrot, grated
  • 1-2 tablespoons tomato paste or tomato juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon dry thyme
  • 2 bay leaves
  • 1 bunch dill finely chopped – optional

Directions:

  • Pre heat oven to 350 F
  • Remove outside cabbage leaves and discard
  • Shred cabbage very thin (noodles like)
  • Sprinkle salt over cabbage, stir and leave to rest about 15 minutes.
  • Squeeze the cabbage gently between your hands to remove excess water.
  • In a non stick skillet, heat up the oil and saute onion and carrot until onion is glassy
  • Add cabbage to a baking dish, then sauteed onion and carrot, bay leaves, coriander seeds, thyme and ground pepper.
  • Mix in tomato juice or tomato paste (I like the paste as it makes the food more colorful), the chopped dill (optional) and mix well with a spatula
  • Slightly cover in water and transfer to the oven. Bake until the water has evaporated, about 25-30 minutes, mixing every 10 minutes.
  • Your vegan cabbage recipe is done when the cabbage is nicely browned.

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about petro

ABOUT PETRO

Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

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Recipe Rating




8 Comments

  1. Lori Hart says:

    This looks amazing!! Found your recipe at Love in the Kitchen Tuesday’s Table.  I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already.
    Lori

    1. Hi Lori,
      Thanks so much for the lovely invite, I’ll stop by.

  2. Michelle @ A Dish of Daily Life says:

    Looks good, Petro! My kids like cabbage…I’ll have to give this a try! I’m going to be launching a Foodie Friday link party this coming Friday…I’ll hope you’ll come by and link it up!

    1. Thanks Michelle. I would love to link up and will try my best to be there. Give me a shout if I forget (getting old these days lol)
      Hugs

  3. I just happen to have all the ingredients on hand. I love cabbage, and polenta. I’m sure it will be delicious! Love the new look, too, Petro :)

    1. Thanks so much Lydia, you make me feel better. I’m dealing with some issues on my site and felt down a bit today. I’m sorry I didn’t transfer to WordPress and BlueHost earlier.
      Let me know how the dish turned out for you. And Bon Apetit :)

  4. Marielle Altenor says:

    Interesting! I love cabbage so would have to try this recipe!

    1. Thanks Marielle,
      Please let me know how you like it.