45+ Delicious Sunday Vegan Cabbage Recipes for Every Meal

Cabbage is a humble vegetable that has long been celebrated for its versatility, health benefits, and affordability.

Whether you’re preparing a hearty main dish or a light side, cabbage can be transformed into a multitude of delicious and satisfying vegan meals.

And what better way to enjoy this incredible vegetable than by creating a variety of vegan cabbage recipes perfect for your Sunday meals?

In this blog, we’ve rounded up over 45 mouthwatering vegan cabbage recipes that will help you make the most out of this leafy green.

From savory cabbage rolls and stir-fries to soups, salads, and even cabbage-based tacos, there’s a recipe for every palate.

Packed with fiber, vitamins, and antioxidants, cabbage is not only good for you but also incredibly easy to incorporate into plant-based meals.

So whether you’re a vegan looking to try new dishes or just seeking healthier ways to enjoy cabbage, these recipes will inspire you to make cabbage the star of your Sunday table.

45+ Delicious Sunday Vegan Cabbage Recipes for Every Meal

With over 45 delicious and vegan cabbage recipes, you now have endless options for creating nutritious, flavorful meals that are sure to satisfy everyone at your table.

Whether you’re in the mood for something comforting, fresh, or savory, cabbage can be the key ingredient that ties your Sunday dinner together.

These recipes aren’t just healthy—they are easy to prepare and incredibly versatile. So, why not start experimenting with cabbage in your kitchen?

You’ll find that this humble vegetable can elevate your meals and become a staple in your weekly meal plan.

Sweet and Sour Braised Cabbage

Sweet and sour braised cabbage is a delightful combination of tender cabbage leaves, tangy vinegar, and subtle sweetness. Perfect for a lazy Sunday dinner, this recipe uses simple pantry staples to create a dish bursting with complex flavors. It’s hearty, wholesome, and pairs beautifully with a variety of other vegan dishes. Whether you’re cooking for yourself or hosting a family meal, this dish brings comfort and nourishment to your table.

Ingredients

• 1 medium head of red or green cabbage, thinly sliced
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar or maple syrup
• 1 cup vegetable broth
• Salt and black pepper to taste
• 1 tsp smoked paprika (optional)

Instructions

1. Heat olive oil in a large skillet or pot over medium heat.
2. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute.
3. Add the cabbage and toss to combine with the onions and garlic.
4. Pour in the vegetable broth, vinegar, and sweetener of choice. Season with salt, black pepper, and smoked paprika if using.
5. Cover and simmer for 20–25 minutes, stirring occasionally, until the cabbage is tender and the liquid has reduced.
6. Adjust seasoning if necessary and serve warm.

This sweet and sour braised cabbage is more than just a side dish; it’s a statement of how simple ingredients can shine when prepared thoughtfully. Enjoy it alongside mashed potatoes, lentil loaf, or even as a warm topping for crusty bread. Its tangy and subtly sweet flavor is sure to make Sunday meals memorable.

Spicy Vegan Cabbage Stir-Fry

If you’re craving a vibrant, spicy dish to spice up your Sunday meal, this vegan cabbage stir-fry is your answer. Loaded with fresh veggies, aromatic spices, and a hint of heat, this quick-to-make dish is as satisfying as it is colorful. Perfect for pairing with rice, quinoa, or noodles, it’s a crowd-pleaser for all spice lovers.

Ingredients

• 1 small head of green cabbage, shredded
• 1 medium carrot, julienned
• 1 bell pepper, thinly sliced
• 2 tbsp sesame oil
• 1 tbsp soy sauce or tamari
• 1 tbsp chili paste or sriracha
• 1 tsp grated ginger
• 1 clove garlic, minced
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)

Instructions

1. Heat sesame oil in a large wok or skillet over medium-high heat.
2. Add the ginger and garlic, stirring for about 30 seconds until fragrant.
3. Toss in the cabbage, carrots, and bell pepper, and stir-fry for 4–5 minutes.
4. Add soy sauce and chili paste, mixing well to coat the vegetables. Stir-fry for another 2–3 minutes until the cabbage is tender but still slightly crisp.
5. Remove from heat, garnish with green onions and sesame seeds, and serve immediately.

This spicy vegan cabbage stir-fry brings bold flavors to your Sunday table with minimal effort. The combination of crisp vegetables and a fiery kick makes it ideal for pairing with your favorite grains. Whether you enjoy it as a main or side dish, its dynamic taste will leave everyone coming back for seconds.

Cabbage and Chickpea Stew

Warm, hearty, and bursting with flavor, cabbage and chickpea stew is the ultimate vegan comfort food for Sunday dinners. With its rich tomato base, satisfying chickpeas, and tender cabbage, this one-pot wonder is both nutritious and delicious. It’s perfect for making ahead and tastes even better the next day, making your Sunday meal prep a breeze.

Ingredients

• 1 small head of green cabbage, roughly chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, and red pepper flakes, cooking for another minute.
3. Add the cabbage, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
4. Stir in the chickpeas and cook for 20–25 minutes, stirring occasionally, until the cabbage is tender and the stew thickens.
5. Season with salt and pepper to taste. Serve hot with crusty bread or over cooked grains.

This cabbage and chickpea stew is a satisfying way to wrap up your weekend. Its hearty ingredients and comforting flavors make it a go-to meal for Sundays, especially during cooler months. Pair it with warm bread or a side salad for a complete and nourishing dinner the whole family will love.

Stuffed Cabbage Rolls with Lentils

Stuffed cabbage rolls are a classic comfort food with a vegan twist. Filled with a hearty lentil and rice mixture, these rolls are cooked in a savory tomato sauce, creating a dish that feels both indulgent and wholesome. Perfect for Sunday dinners, they’re a labor of love that brings warmth and satisfaction to the table. While they take some time to prepare, the end result is a meal worth savoring.

Ingredients

• 1 large head of green cabbage
• 1 cup cooked lentils
• 1 cup cooked rice or quinoa
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 cups tomato sauce
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Carefully remove 8–10 outer leaves from the cabbage, blanch them in boiling water for 2–3 minutes, and set aside.
3. In a bowl, mix cooked lentils, rice, onion, garlic, thyme, smoked paprika, salt, and pepper.
4. Spoon the filling into the center of each cabbage leaf, roll tightly, and place seam-side down in a baking dish.
5. Pour tomato sauce and vegetable broth over the rolls. Cover with foil and bake for 45 minutes.
6. Remove the foil and bake for another 10–15 minutes until the sauce thickens slightly. Serve warm.

These stuffed cabbage rolls are a true celebration of comfort food. Packed with protein and rich in flavor, they’re ideal for a leisurely Sunday meal. Serve them with crusty bread or a fresh green salad for a complete, satisfying experience.

Creamy Vegan Cabbage Soup

Warm, creamy, and velvety, this vegan cabbage soup is the perfect way to wind down on a Sunday evening. Made with cashew cream and fragrant spices, this soup is both nourishing and indulgent. It’s easy to prepare and makes an excellent starter or light main dish when paired with fresh bread or a crisp salad.

Ingredients

• 1 medium head of green cabbage, chopped
• 2 medium potatoes, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened cashew milk or cream
• 1 tsp dried dill
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. In a large pot, sauté the onion in a splash of vegetable broth until softened. Add garlic and cook for 1 minute.
2. Add cabbage, potatoes, and the remaining vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
3. Blend half the soup with an immersion blender or regular blender to create a creamy texture while keeping some chunks for a rustic feel.
4. Stir in cashew milk or cream, dill, and paprika. Simmer for another 5 minutes. Season with salt and pepper to taste.
5. Serve hot with crusty bread or vegan croutons.

This creamy vegan cabbage soup is a hug in a bowl, making it a wonderful addition to your Sunday meal rotation. Its silky texture and rich flavor will delight your taste buds, while the wholesome ingredients keep it light and healthy.

Caramelized Cabbage and Mushroom Pasta

This caramelized cabbage and mushroom pasta is a unique and savory dish that elevates simple ingredients to new heights. The cabbage is slowly caramelized, bringing out its natural sweetness, while mushrooms add an earthy depth of flavor. Tossed with pasta and a touch of olive oil, it’s an elegant yet comforting Sunday dinner option.

Ingredients

• 1 small head of cabbage, thinly sliced
• 8 oz mushrooms, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 12 oz spaghetti or pasta of choice
• 1 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add the cabbage and cook, stirring occasionally, for 10–15 minutes until caramelized and golden.
3. Stir in the mushrooms and garlic, cooking until the mushrooms are tender, about 5–7 minutes.
4. Toss the cooked pasta into the skillet with the cabbage and mushrooms. Add a splash of reserved pasta water to create a light sauce.
5. Season with red pepper flakes, salt, and black pepper. Garnish with fresh parsley and serve hot.

This caramelized cabbage and mushroom pasta is a testament to the beauty of simplicity. With minimal ingredients and maximum flavor, it’s the perfect dish for a relaxed Sunday evening. Serve it with a side of roasted vegetables or a light salad to round out your meal.

Vegan Cabbage and Potato Gratin

This vegan cabbage and potato gratin is a comforting and hearty dish perfect for a Sunday meal. The creamy, velvety sauce coats tender layers of cabbage and potatoes, creating a rich, indulgent flavor without any dairy. A sprinkle of breadcrumbs on top adds the perfect crunch, making it an ideal casserole for family gatherings or cozy dinners.

Ingredients

• 1 small head of green cabbage, shredded
• 4 medium potatoes, thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 ½ cups unsweetened almond milk
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 cup breadcrumbs (preferably panko)
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the shredded cabbage to the skillet and cook for 10–12 minutes, stirring occasionally, until the cabbage softens.
4. In a small saucepan, heat the almond milk over medium heat. Stir in nutritional yeast, thyme, onion powder, salt, and pepper. Bring to a simmer, stirring until the sauce thickens slightly.
5. Layer the sliced potatoes at the bottom of a greased baking dish. Spread a layer of cooked cabbage over the potatoes, then pour the almond milk sauce over the top. Repeat until all ingredients are used.
6. Top with breadcrumbs and bake for 30–40 minutes until the potatoes are tender and the top is golden brown.
7. Let cool slightly before serving.

This vegan cabbage and potato gratin is a wonderfully creamy and satisfying dish that will please even non-vegans. It’s rich enough to serve as a main course but also works perfectly as a side dish. The crunchy breadcrumb topping adds texture, while the cabbage and potatoes make for a filling, comforting combination perfect for a Sunday dinner.

Vegan Cabbage Tacos with Lime Crema

These vegan cabbage tacos are a fresh, crunchy, and flavorful twist on a traditional taco. The cabbage is sautéed with spices to add depth of flavor, and the addition of a creamy lime crema makes these tacos stand out. Perfect for a quick Sunday dinner, these tacos are light, satisfying, and bursting with vibrant flavors.

Ingredients

• 1 small head of green cabbage, shredded
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and black pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• ¼ cup fresh cilantro, chopped

For the Lime Crema:

• ½ cup cashew cream or vegan sour cream
• 1 tbsp lime juice
• 1 tsp agave syrup (optional)
• Salt to taste

Instructions

1. In a skillet, heat olive oil over medium heat. Add the shredded cabbage, cumin, paprika, chili powder, salt, and pepper. Sauté for 5–7 minutes until the cabbage is softened but still has some crunch.
2. While the cabbage cooks, mix together the cashew cream, lime juice, agave syrup, and salt in a small bowl to make the lime crema.
3. Warm the tortillas in a dry skillet or microwave.
4. Assemble the tacos by placing a spoonful of the sautéed cabbage on each tortilla, followed by avocado slices, fresh cilantro, and a drizzle of lime crema.
5. Serve immediately, with lime wedges on the side.

These vegan cabbage tacos are a perfect choice for a light yet flavorful Sunday meal. The sautéed cabbage brings a delightful smoky flavor, while the creamy lime crema adds a refreshing touch. These tacos are both satisfying and easy to prepare, making them ideal for a casual Sunday gathering or a weeknight meal.

Vegan Cabbage and Bean Chili

This vegan cabbage and bean chili is a hearty, comforting dish with a perfect balance of spice and richness. Loaded with protein-packed beans, tender cabbage, and a robust tomato base, this chili is both satisfying and healthy. It’s an excellent option for meal prep, as the flavors deepen and improve the longer it sits.

Ingredients

• 1 small head of cabbage, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft, about 5 minutes.
2. Stir in the cabbage, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes until the cabbage begins to soften.
3. Add the beans, diced tomatoes, and vegetable broth. Stir to combine, bring to a boil, then reduce heat to low and simmer for 25–30 minutes, stirring occasionally.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro.

This vegan cabbage and bean chili is the epitome of comfort food. It’s rich in protein and fiber, making it a satisfying and nourishing dish for any Sunday evening. Whether served with cornbread, rice, or simply on its own, it’s a warming, wholesome meal that will fill you up without weighing you down.

Vegan Cabbage Stir-Fry with Tofu and Cashews

This vibrant and crunchy vegan cabbage stir-fry with tofu and cashews is a quick and easy dish perfect for a Sunday night dinner. The tofu is crisped up and paired with sautéed cabbage and cashews, providing a satisfying combination of textures and flavors. A savory soy-based sauce with a hint of sweetness ties everything together, making this stir-fry a delicious, healthy, and filling option.

Ingredients

• 1 small head of cabbage, shredded
• 1 block firm tofu, drained and cubed
• ¼ cup roasted cashews
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sesame seeds (optional, for garnish)
• Fresh cilantro (for garnish)
• Salt and pepper to taste

Instructions

1. Press the tofu to remove excess moisture and cut it into cubes.
2. In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add tofu cubes and cook for 7–10 minutes, turning occasionally, until golden and crispy. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil. Sauté garlic and ginger for 1–2 minutes until fragrant.
4. Add the shredded cabbage to the pan and stir-fry for 5–7 minutes until tender but still crisp.
5. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil. Pour the sauce over the cabbage and toss to coat.
6. Add the crispy tofu and roasted cashews to the skillet, stirring to combine.
7. Serve garnished with sesame seeds and fresh cilantro.

This vegan cabbage stir-fry with tofu and cashews is a wonderfully balanced dish full of protein, healthy fats, and veggies. The combination of textures—from the crisp tofu to the tender cabbage and crunchy cashews—creates a satisfying meal that comes together in just under 30 minutes. It’s perfect for a Sunday night when you want something flavorful but quick and easy to prepare.

Vegan Cabbage and Chickpea Salad with Lemon Tahini Dressing

This vegan cabbage and chickpea salad is a refreshing, nutritious dish perfect for a light Sunday meal or as a side to a larger spread. The crunchy cabbage and protein-rich chickpeas are tossed in a zesty lemon tahini dressing, making each bite feel bright and flavorful. It’s a great dish to prep ahead of time and can be enjoyed as a main or side salad.

Ingredients

• 1 small head of cabbage, thinly shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cucumber, sliced
• 1 red bell pepper, chopped
• 2 tbsp olive oil
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large mixing bowl, combine the shredded cabbage, chickpeas, cucumber, and red bell pepper.
2. In a small bowl, whisk together olive oil, tahini, lemon juice, maple syrup, garlic, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss to combine, ensuring everything is evenly coated.
4. Garnish with fresh parsley and serve immediately. Alternatively, chill for 30 minutes for a cold salad.

This vegan cabbage and chickpea salad is a perfect Sunday dish that is both light and filling. The tangy lemon tahini dressing adds a creamy texture while enhancing the freshness of the cabbage and veggies. It’s a simple, vibrant dish that is as nutritious as it is delicious—ideal for a quick, healthy meal.

Vegan Cabbage and Sweet Potato Hash

This vegan cabbage and sweet potato hash is a colorful and hearty dish perfect for a Sunday brunch or dinner. The sweet potatoes are roasted to perfection, and when combined with sautéed cabbage, onions, and bell peppers, it creates a flavorful, filling meal. A sprinkle of smoked paprika adds depth, while fresh herbs bring brightness to this satisfying one-pan dish.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 small head of cabbage, shredded
• 1 bell pepper, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and slightly crispy.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5–7 minutes until softened.
3. Add the shredded cabbage to the skillet and cook for an additional 5–7 minutes, stirring occasionally, until the cabbage begins to wilt.
4. Once the sweet potatoes are done, add them to the skillet and toss everything together.
5. Season with additional salt and pepper to taste and garnish with fresh parsley or cilantro.

This vegan cabbage and sweet potato hash is a colorful, nutrient-dense dish that’s perfect for a Sunday meal. The combination of roasted sweet potatoes and sautéed cabbage provides a balance of sweetness and savoriness, while the smoky paprika enhances the overall flavor. Whether served for brunch or dinner, this dish is filling, satisfying, and full of vibrant flavor.

Vegan Cabbage and Mushroom Stir-Fry

This vegan cabbage and mushroom stir-fry is a savory, umami-packed dish that’s perfect for a simple and satisfying Sunday dinner. The cabbage is sautéed with earthy mushrooms and flavored with soy sauce, ginger, and garlic for a quick and nutritious meal. This dish is not only delicious but also packed with fiber and protein, making it a wholesome addition to your weekly meal rotation.

Ingredients

• 1 small head of cabbage, shredded
• 1 cup cremini mushrooms, sliced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sesame seeds (optional)
• Fresh cilantro or green onions for garnish
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
2. Add the mushrooms to the skillet and cook for 5–7 minutes, until they release their moisture and become tender.
3. Add the shredded cabbage to the skillet and stir-fry for an additional 5–7 minutes until the cabbage is wilted but still has some crunch.
4. Stir in soy sauce, rice vinegar, and sesame oil. Cook for another 2–3 minutes until everything is well-coated and heated through.
5. Season with salt and pepper to taste.
6. Serve garnished with sesame seeds and fresh cilantro or green onions.

This vegan cabbage and mushroom stir-fry is a fantastic, nutrient-packed dish that brings out the rich, earthy flavors of mushrooms combined with the crispness of cabbage. It’s easy to prepare, requires minimal ingredients, and is full of protein and fiber. Whether served as a side or a light main course, it’s a savory, satisfying meal perfect for any Sunday night.

Vegan Cabbage and Tempeh Stir-Fry with Peanut Sauce

This vegan cabbage and tempeh stir-fry with peanut sauce is a protein-packed, flavorful dish that’s perfect for a satisfying Sunday meal. The tempeh is pan-fried until crispy, while the cabbage is stir-fried with a blend of spices and a rich peanut sauce that ties everything together. This dish is both comforting and nutritious, offering a balance of savory, spicy, and sweet flavors.

Ingredients

• 1 small head of cabbage, shredded
• 1 block tempeh, cut into thin strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• ¼ cup peanut butter (smooth or crunchy)
• 2 tbsp water (to thin the sauce)
• 1 tsp sriracha or chili paste (optional for heat)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tempeh strips and cook for 5–7 minutes until golden and crispy on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté garlic for 1–2 minutes until fragrant.
3. Add the shredded cabbage and cook for 5–7 minutes, stirring occasionally, until it begins to wilt but still has some crunch.
4. While the cabbage is cooking, make the peanut sauce by whisking together soy sauce, maple syrup, rice vinegar, peanut butter, water, and sriracha (if using) in a small bowl until smooth.
5. Add the crispy tempeh back to the skillet with the cabbage and pour the peanut sauce over everything. Stir to coat and cook for another 2–3 minutes until heated through.
6. Season with salt and pepper to taste and garnish with fresh cilantro.

This vegan cabbage and tempeh stir-fry with peanut sauce is a delightful dish bursting with flavor. The peanut sauce adds a creamy, slightly sweet touch that complements the savory tempeh and cabbage perfectly. It’s a nutritious, protein-packed meal that comes together quickly, making it a great choice for a Sunday dinner. The added kick of sriracha makes it even more irresistible for those who love a bit of spice!

Vegan Cabbage Rolls with Lentil Filling

These vegan cabbage rolls filled with lentils and vegetables are a hearty, wholesome dish perfect for a Sunday dinner. The lentil filling is spiced and savory, wrapped in tender cabbage leaves, and topped with a rich tomato sauce. These rolls are an excellent source of protein, fiber, and essential nutrients, making them a satisfying, nutrient-packed option for a comforting meal.

Ingredients

• 1 small head of cabbage
• 1 cup cooked lentils (green or brown)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 cup cooked rice (optional)
• 1 tsp dried oregano
• 1 tsp cumin
• 2 tbsp tomato paste
• 2 cups marinara sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Bring a large pot of water to a boil. Carefully remove the cabbage leaves, trimming the thick veins, and blanch them in the boiling water for 2–3 minutes until soft. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing for 3–5 minutes until softened.
3. Add the grated carrot, cooked lentils, rice (if using), oregano, cumin, tomato paste, salt, and pepper. Stir and cook for an additional 5 minutes, allowing the flavors to meld.
4. Preheat your oven to 375°F (190°C).
5. To assemble, take each cabbage leaf and place a spoonful of the lentil mixture in the center. Roll up the leaf, folding in the sides as you go.
6. Place the cabbage rolls seam-side down in a baking dish. Pour marinara sauce over the rolls and cover with foil.
7. Bake for 30–35 minutes, removing the foil for the last 10 minutes of cooking to allow the sauce to thicken.
8. Serve the cabbage rolls hot, garnished with fresh parsley.

These vegan cabbage rolls with lentil filling are a comforting, wholesome meal that is sure to become a favorite. The lentils provide a hearty and protein-rich filling, while the cabbage leaves add a satisfying texture. The rich tomato sauce ties everything together, making these rolls a flavorful and fulfilling dish. Whether enjoyed for a Sunday dinner or meal prep for the week, these cabbage rolls are a nutritious and delicious option that will leave everyone satisfied.

Note: More recipes are coming soon!