30+ Flavorful Holiday Vegan Cabbage Recipes to Try This Season

The holiday season is all about indulgence, joy, and coming together around a delicious meal.

If you’re a vegan or simply looking for more plant-based options to serve at your holiday table, cabbage is a versatile and nutritious vegetable that can easily be transformed into a wide variety of dishes.

Comforting stews to light, refreshing salads, cabbage is the perfect canvas for creating both hearty and healthy vegan recipes.

In this blog, we’ve curated a collection of over 30 holiday-ready vegan cabbage recipes.

These dishes not only highlight the humble cabbage but also make it the star of your festive menu.

Whether you’re planning a full vegan feast or just want to add a few plant-based options, this list offers something for every palate.

You’ll find flavorful soups, vibrant salads, savory stir-fries, and even stuffed cabbage rolls – all free from animal products but packed with taste and holiday cheer.

30+ Flavorful Holiday Vegan Cabbage Recipes to Try This Season

With these 30+ vegan cabbage recipes, you now have a diverse range of options to incorporate into your holiday meals.

Whether you’re hosting a family gathering, a festive party, or a quiet dinner at home, these dishes will bring flavor, nutrition, and excitement to your table.

Cabbage is not only affordable and accessible but also incredibly versatile, making it the perfect vegetable for any holiday spread.

From comforting stews and hearty casseroles to refreshing salads and wraps, there’s no shortage of creative ways to enjoy cabbage during this festive season.

So, roll up your sleeves and get cooking – your holiday meals are about to get a whole lot more delicious, plant-based, and memorable!

Vegan Stuffed Cabbage Rolls

This vegan stuffed cabbage rolls recipe is perfect for the holiday table. It combines savory rice, vegetables, and a rich tomato sauce, all wrapped in tender cabbage leaves. The flavors meld together beautifully, offering a hearty and comforting dish that will impress everyone, whether they follow a vegan diet or not.

Ingredients:

• 1 medium head of cabbage
• 1 cup cooked rice (white or brown)
• 1 cup cooked lentils (or chickpeas)
• 1/2 cup diced onions
• 1 carrot, grated
• 1/2 cup chopped mushrooms
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• 2 cups tomato sauce
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Begin by boiling the cabbage in a large pot of water. Carefully peel away the leaves as they soften, being careful not to tear them. Set the cabbage leaves aside.
2. In a skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing for 3-4 minutes until softened.
3. Add the grated carrot, chopped mushrooms, and spices (smoked paprika, thyme, cumin). Stir well and cook for another 5 minutes.
4. Stir in the cooked rice and lentils, seasoning with salt and pepper to taste. Set the filling mixture aside to cool slightly.
5. Once the cabbage leaves are cool enough to handle, place a spoonful of the filling on each leaf and roll them tightly, folding in the edges.
6. Place the cabbage rolls seam-side down in a baking dish.
7. Pour the tomato sauce over the rolls and cover the dish with foil.
8. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes.
9. Garnish with fresh parsley before serving.

These stuffed cabbage rolls are a perfect blend of tender cabbage, flavorful filling, and rich tomato sauce. The combination of lentils, rice, and vegetables makes them filling and nutritious, offering a comforting meal for any holiday gathering. They’re sure to be a hit among vegans and non-vegans alike.

Vegan Cabbage Stir-Fry with Tofu

This vegan cabbage stir-fry with tofu is a colorful and healthy dish packed with flavor. The crispy tofu combined with sautéed cabbage, peppers, and a delicious soy-based sauce makes this recipe both satisfying and festive for the holiday season. It’s a quick and easy way to enjoy cabbage while keeping the dish light and full of texture.

Ingredients:

• 1 medium head of cabbage, shredded
• 1 block firm tofu, pressed and cubed
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Begin by pressing the tofu to remove excess moisture. Cube the tofu and set aside.
2. In a large pan or wok, heat sesame oil over medium heat. Add the cubed tofu and cook for about 5-7 minutes, turning occasionally until the tofu is golden and crispy. Remove the tofu from the pan and set it aside.
3. In the same pan, add the sliced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
4. Add the shredded cabbage and bell pepper, stirring frequently. Cook for 5-7 minutes until the cabbage starts to soften but still retains some crunch.
5. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and red pepper flakes (if using).
6. Add the tofu back to the pan, pour the sauce over the vegetables, and stir well to combine. Cook for another 2-3 minutes to let the flavors meld together.
7. Garnish with sesame seeds and fresh cilantro before serving.

This cabbage stir-fry with tofu is a perfect side or main dish for holiday celebrations. The tofu adds protein, while the cabbage and peppers provide crunch and vibrancy. The soy sauce and sesame oil create a savory, slightly sweet sauce that ties everything together, making this dish a hit at any gathering. It’s also incredibly versatile, allowing you to customize the veggies and seasonings to your taste.

Vegan Cabbage Soup with Potatoes and Beans

This hearty vegan cabbage soup with potatoes and beans is a warming, filling, and nutritious dish perfect for holiday feasts. The combination of cabbage, beans, and potatoes creates a satisfying soup that is both comforting and healthy. The broth is flavorful, with hints of garlic, bay leaves, and herbs, making it the ideal dish for cozy winter nights.

Ingredients:

• 1 small head of cabbage, shredded
• 2 large potatoes, diced
• 1 can (15 oz) white beans (such as cannellini or navy beans), drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 4-5 minutes until softened.
2. Add the diced potatoes and shredded cabbage, stirring to combine. Cook for another 3-4 minutes.
3. Pour in the vegetable broth, then add the thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Let the soup cook for 25-30 minutes, until the potatoes are tender and the cabbage is soft.
4. Stir in the white beans and cook for an additional 5 minutes to heat them through.
5. Remove the bay leaf and adjust the seasoning with more salt and pepper if needed.
6. Serve the soup hot, garnished with fresh parsley.

This vegan cabbage soup is a comforting, nourishing dish that works well for holiday meals, especially when the weather is cooler. The combination of cabbage, beans, and potatoes provides a satisfying balance of flavors and textures. The vegetable broth adds depth, while the herbs and garlic infuse the soup with a rich taste. This simple but delicious soup is perfect for sharing with loved ones, offering warmth and comfort in every bite.

Vegan Cabbage and Carrot Slaw

This vegan cabbage and carrot slaw is a crunchy, refreshing side dish perfect for the holiday table. The combination of vibrant cabbage, sweet carrots, and a tangy dressing offers a healthy and light option that balances out heavier holiday dishes. It’s simple to make and can be prepared ahead of time, making it an ideal addition to your celebration menu.

Ingredients:

• 1/2 medium head of green cabbage, shredded
• 1 large carrot, grated
• 1/4 cup apple cider vinegar
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 teaspoon celery seed (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded cabbage and grated carrot.
2. In a small bowl, whisk together the apple cider vinegar, maple syrup, olive oil, Dijon mustard, salt, pepper, and celery seed (if using).
3. Pour the dressing over the cabbage and carrot mixture, tossing to coat evenly.
4. Let the slaw sit for at least 30 minutes to allow the flavors to marinate and soften the vegetables.
5. Garnish with fresh parsley before serving.

This vegan cabbage and carrot slaw is the perfect crunchy addition to any holiday spread. The tangy dressing, enhanced with maple syrup and Dijon mustard, complements the natural sweetness of the carrots while balancing the savory flavor of the cabbage. The slaw is light yet satisfying, offering a refreshing break from heavier dishes. It’s also versatile enough to pair with a wide range of vegan and non-vegan mains.

Vegan Cabbage and Mushroom Pot Pie

This vegan cabbage and mushroom pot pie brings a comforting, rich dish to your holiday table, with a savory filling of sautéed cabbage, mushrooms, and a creamy, plant-based gravy. Enclosed in a flaky, golden crust, it’s the perfect way to showcase cabbage in a festive and hearty way. It’s an impressive dish that’s sure to be a crowd-pleaser, especially for those looking for a plant-based main course.

Ingredients:

• 1 medium head of cabbage, chopped
• 2 cups mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon soy sauce
• Salt and pepper to taste
• 1 package of vegan pie crust (or homemade, if preferred)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onions and garlic, cooking for 3-4 minutes until softened.
3. Add the sliced mushrooms and sauté for 5-7 minutes, until they release their moisture and become tender.
4. Stir in the chopped cabbage, thyme, soy sauce, salt, and pepper. Cook for 5-7 minutes until the cabbage begins to soften.
5. Sprinkle the flour over the mixture, stirring to coat. Gradually add the vegetable broth and almond milk, stirring constantly until a creamy gravy forms. Simmer for an additional 5 minutes until the mixture thickens.
6. Roll out the pie crust and line a pie dish with one of the crusts. Pour the cabbage and mushroom filling into the pie dish.
7. Place the second pie crust on top, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
8. Bake for 30-35 minutes, or until the crust is golden brown.
9. Let the pot pie cool slightly before serving.

This vegan cabbage and mushroom pot pie is a fantastic way to enjoy cabbage during the holidays. The creamy filling, paired with the flaky crust, creates a rich and satisfying meal. The mushrooms provide a deep, savory flavor, while the cabbage adds a gentle sweetness and texture. This dish is hearty enough to serve as a main course but can also be enjoyed as a show-stopping side dish.

Vegan Cabbage and Potato Gratin

This vegan cabbage and potato gratin is a rich, comforting, and indulgent dish perfect for holiday feasts. The creamy, dairy-free sauce coats layers of tender cabbage and potatoes, all baked to golden perfection. It’s a hearty and satisfying dish that combines the simplicity of cabbage and potatoes with the luxurious texture of a gratin, offering a great option for vegans and non-vegans alike.

Ingredients:

• 1 small head of cabbage, shredded
• 3 large potatoes, thinly sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large pot, heat olive oil over medium heat. Add the sliced onion and garlic, cooking for 3-4 minutes until softened.
3. Add the shredded cabbage to the pot and sauté for an additional 5-7 minutes until it begins to soften.
4. In a separate saucepan, whisk together the plant-based milk, nutritional yeast, Dijon mustard, salt, pepper, and smoked paprika. Bring to a simmer, then gradually whisk in the flour to thicken the sauce.
5. Layer the thinly sliced potatoes at the bottom of the prepared baking dish. Top with a layer of the cabbage and onion mixture, then pour a portion of the creamy sauce over it.
6. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
7. Cover the dish with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
8. Garnish with fresh thyme or parsley before serving.

This vegan cabbage and potato gratin is a decadent, creamy dish that’s perfect for special occasions. The combination of tender cabbage and potatoes in a rich, dairy-free sauce is both comforting and satisfying. The dish’s golden crust and creamy texture make it a festive addition to any holiday menu. It’s a great way to enjoy the flavors of cabbage in a hearty and indulgent format.

Vegan Cabbage and Tempeh Tacos

These vegan cabbage and tempeh tacos are a fun, flavorful, and festive way to enjoy cabbage. The tempeh is crumbled and seasoned with bold spices, creating a savory filling that pairs perfectly with crunchy, fresh cabbage. Topped with a tangy lime dressing and served in soft tortillas, these tacos are a great choice for a holiday meal that’s both satisfying and light.

Ingredients:

• 1/2 medium head of cabbage, finely shredded
• 1 package tempeh, crumbled
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• 6 small soft corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the crumbled tempeh and cook for 5-7 minutes until browned and crispy.
2. Stir in the cumin, smoked paprika, chili powder, soy sauce, and lime juice. Cook for another 2-3 minutes until the tempeh is well-coated with the spices and the flavors meld together. Season with salt and pepper to taste.
3. In a separate bowl, toss the shredded cabbage with a bit of lime juice and salt to taste.
4. Warm the tortillas in a dry skillet for 1-2 minutes until soft and pliable.
5. To assemble the tacos, spoon the seasoned tempeh onto the tortillas, top with the lime-dressed cabbage, and add avocado slices.
6. Garnish with fresh cilantro and serve with extra lime wedges.

These vegan cabbage and tempeh tacos are a fun, vibrant way to enjoy cabbage during the holidays. The tempeh provides a hearty, protein-rich base, while the crunchy cabbage adds freshness and texture. The tacos are seasoned with smoky and tangy flavors, making them a flavorful and festive choice for your holiday menu. They’re perfect for a lighter, plant-based meal or for a unique twist on traditional holiday fare.

Vegan Cabbage and Lentil Stew

This vegan cabbage and lentil stew is a warming, hearty, and nutritious dish perfect for holiday gatherings. The combination of tender cabbage, protein-packed lentils, and a rich, spiced broth makes it a satisfying option for vegans and non-vegans alike. It’s full of flavor, and the lentils make it a filling and protein-rich dish that’s both comforting and healthy.

Ingredients:

• 1 small head of cabbage, chopped
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the cumin, turmeric, smoked paprika, and bay leaf, and cook for another minute to release the spices’ aroma.
3. Add the sliced carrots, lentils, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, until the lentils are tender.
4. Stir in the chopped cabbage and cook for an additional 10 minutes, or until the cabbage is tender.
5. Season with salt and pepper to taste, and remove the bay leaf.
6. Serve the stew hot, garnished with fresh cilantro.

This vegan cabbage and lentil stew is an excellent option for a holiday meal. It’s full of protein from the lentils and rich in nutrients from the cabbage and carrots. The warming spices and hearty broth create a comforting dish that is both satisfying and nutritious. It’s perfect for a cold winter day and can easily be made in large batches for a crowd.

Vegan Cabbage and Sweet Potato Hash

This vegan cabbage and sweet potato hash is a colorful, flavorful, and filling dish that can serve as either a side or a main course for your holiday table. The sweetness of the roasted sweet potatoes complements the slightly tangy cabbage, and the dish is packed with savory spices to create a satisfying and vibrant meal. It’s a great way to showcase seasonal vegetables in a wholesome, plant-based way.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 small head of cabbage, shredded
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
2. While the sweet potatoes roast, heat a large skillet over medium heat. Add a bit of olive oil and sauté the chopped onion, garlic, and bell pepper for 3-4 minutes until softened.
3. Add the shredded cabbage to the skillet and cook for another 5-7 minutes, stirring occasionally, until the cabbage begins to wilt and soften.
4. Once the sweet potatoes are roasted, add them to the skillet with the cabbage and stir to combine. Season with cumin, salt, and pepper, and cook for another 5-7 minutes until everything is heated through.
5. Serve the hash hot, garnished with fresh cilantro.

This vegan cabbage and sweet potato hash is a delicious and hearty dish for the holiday season. The caramelized sweet potatoes add sweetness, while the cabbage provides crunch and flavor. The smoky spices enhance the vegetables’ natural flavors, and the dish can be easily customized with different vegetables or seasonings. It’s a perfect way to enjoy a plant-based holiday meal that’s both satisfying and vibrant.

Vegan Cabbage and Chickpea Curry

This vegan cabbage and chickpea curry is a flavorful, aromatic dish that combines the richness of coconut milk with the freshness of cabbage. The chickpeas provide protein, while the cabbage adds texture, making it a satisfying and wholesome meal for your holiday celebration. The spices used in this curry create a deep, complex flavor that’s sure to impress your guests.

Ingredients:

• 1 small head of cabbage, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, cooking for 3-4 minutes until softened and fragrant.
2. Stir in the curry powder and turmeric, cooking for another minute to release the spices’ aroma.
3. Add the shredded cabbage to the pot and cook for 5-7 minutes, until it begins to wilt.
4. Stir in the chickpeas, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

This vegan cabbage and chickpea curry is a warm and comforting dish that is perfect for holiday meals. The creamy coconut milk and rich spices complement the cabbage and chickpeas, creating a flavorful and satisfying dish. The curry is also customizable, allowing you to add other vegetables or adjust the spice levels to your taste. It’s a great plant-based option for those looking for something hearty and full of flavor.

Vegan Cabbage and Avocado Wraps

These vegan cabbage and avocado wraps are a light, fresh, and healthy option for holiday meals. The crisp cabbage provides a perfect base for creamy avocado, and the addition of a zesty tahini dressing makes this dish both flavorful and satisfying. These wraps are easy to assemble and offer a refreshing break from heavier holiday fare.

Ingredients:

• 1/2 small head of cabbage, shredded
• 2 ripe avocados, sliced
• 1/2 cup hummus
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon maple syrup
• Salt and pepper to taste
• 4 large lettuce leaves or tortillas

Instructions:

1. In a small bowl, whisk together the lemon juice, tahini, maple syrup, salt, and pepper to make the dressing.
2. Lay the lettuce leaves or tortillas flat on a clean surface.
3. Spread a generous layer of hummus on each wrap.
4. Add the shredded cabbage and avocado slices to the wraps.
5. Drizzle the tahini dressing over the filling and roll the wraps tightly, folding in the edges as you go.
6. Slice the wraps in half and serve immediately.

These vegan cabbage and avocado wraps are a quick and easy dish that’s perfect for light holiday meals or as a side to heavier dishes. The fresh cabbage and creamy avocado are enhanced by the tangy tahini dressing, creating a flavorful and satisfying combination. They’re also highly customizable, allowing you to add extra toppings like sprouts or other veggies. It’s a simple and healthy dish that still feels festive.

Vegan Cabbage and Apple Salad

This vegan cabbage and apple salad is a crisp, refreshing dish that brings a sweet and tangy flavor to your holiday table. The combination of crunchy cabbage and sweet, juicy apples, along with a light vinaigrette dressing, makes it a perfect side dish for a festive meal. It’s a vibrant, nutritious addition to any spread, and it’s quick to prepare, making it ideal for busy holiday cooks.

Ingredients:

• 1/2 medium head of cabbage, shredded
• 2 medium apples, thinly sliced
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup chopped walnuts (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded cabbage and sliced apples.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the cabbage and apples, tossing gently to coat evenly.
4. Garnish with chopped walnuts and fresh parsley if desired.
5. Let the salad sit for 10-15 minutes before serving to allow the flavors to meld.

This vegan cabbage and apple salad is a great addition to your holiday meal. The sweetness of the apples complements the crunch of the cabbage, and the tangy dressing brings it all together. The walnuts add a nice crunch, and the fresh parsley enhances the dish’s vibrant flavor. It’s an easy, light option to balance out richer holiday dishes, and it can be made ahead of time for convenience.

Vegan Cabbage and Tofu Stir-Fry

This vegan cabbage and tofu stir-fry is a quick, flavorful dish that’s perfect for busy holiday meals. The combination of crispy tofu, savory cabbage, and a delicious stir-fry sauce creates a satisfying meal that’s both nutritious and full of flavor. It’s an excellent choice for those looking for a plant-based main course that’s light but hearty enough to satisfy.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 small head of cabbage, shredded
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 1 teaspoon chili flakes (optional)
• Sesame seeds for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove the tofu from the skillet and set aside.
3. In the same skillet, add a bit more sesame oil if needed and sauté the garlic and ginger for 1-2 minutes until fragrant.
4. Add the shredded cabbage and sliced bell pepper to the skillet and stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and chili flakes (if using).
6. Add the tofu back to the skillet and pour the stir-fry sauce over the mixture, tossing to coat everything evenly. Cook for another 2-3 minutes to heat through.
7. Garnish with sesame seeds before serving.

This vegan cabbage and tofu stir-fry is a quick and satisfying dish that’s perfect for holiday dinners or as a side dish to complement other meals. The tofu adds protein and texture, while the cabbage and bell pepper provide freshness and crunch. The stir-fry sauce brings everything together with its savory, slightly sweet, and tangy flavor. It’s a healthy and flavorful way to enjoy cabbage during the holidays.

Vegan Cabbage and Quinoa Stuffed Peppers

These vegan cabbage and quinoa stuffed peppers are a colorful and hearty dish perfect for the holiday season. The combination of quinoa, cabbage, and savory spices makes for a filling and nutritious stuffing, and the bell peppers add a delightful sweetness and a vibrant pop of color. This dish is as pleasing to the eyes as it is to the taste buds, making it a great addition to your holiday meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1/2 small head of cabbage, shredded
• 1 cup quinoa, cooked
• 1/2 cup diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell peppers in a baking dish.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the shredded cabbage, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, until the cabbage begins to soften.
4. Add the cooked quinoa and diced tomatoes to the skillet, stirring to combine. Cook for another 2-3 minutes until everything is well mixed and heated through.
5. Stuff the bell peppers with the quinoa and cabbage mixture, pressing down gently to pack the filling.
6. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
7. Garnish with fresh cilantro before serving.

These vegan cabbage and quinoa stuffed peppers are a beautiful and delicious holiday dish. The quinoa and cabbage filling is packed with protein and fiber, while the peppers add a natural sweetness. The combination of cumin and paprika gives the dish a warm, savory flavor that’s perfect for the holiday season. These stuffed peppers are an impressive and wholesome option for any holiday meal.

Vegan Cabbage and Cauliflower Curry

This vegan cabbage and cauliflower curry is a rich, fragrant dish that is perfect for the holidays. The combination of cauliflower and cabbage in a coconut milk-based curry creates a comforting, satisfying dish that’s full of flavor. The warming spices and creamy texture of the curry make it a festive and hearty option for any holiday gathering.

Ingredients:

• 1 small head of cabbage, shredded
• 1 small cauliflower, cut into florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, cooking for 3-4 minutes until softened.
2. Stir in the curry powder and turmeric, cooking for another minute to bring out the spices’ aroma.
3. Add the cauliflower florets and shredded cabbage to the pot, stirring to coat with the spices.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
5. Cover and cook for 20-25 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve the curry hot, garnished with fresh cilantro if desired.

This vegan cabbage and cauliflower curry is a warming, flavorful dish perfect for a cozy holiday meal. The creamy coconut milk and fragrant spices create a rich, comforting base for the cabbage and cauliflower, making it a satisfying and delicious option. It’s a wonderful plant-based dish to serve during the holidays, especially for those who enjoy flavorful and hearty meals.

Note: More recipes​ are coming soon!