Description
A collection of 22 vegan cabbage recipes split into green and red, where cabbage is always the star of the dish. From caramelized sides and hearty soups to stir-fries, curries, ferments, and stuffed rolls, there’s something here for every head of cabbage you bring home.
Ingredients
Cabbage Soup Using Cabbage Rolls
Equipment
- Large pot with lid
- Cutting board and knife
Ingredients
- 3 Vegan Cabbage Rolls in Tomato Sauce, chopped, plus any leftover cabbage and tomato sauce
- ½ can / 200g diced tomatoes (only if you don’t have leftover cabbage and tomato sauce)
- 2 cups shredded cabbage (only if you don’t have leftover cabbage and tomato sauce)
- 1 can / 425g kidney beans, drained and rinsed
- 1 teaspoon dried rosemary
- Salt, to taste
- Cabbage water or vegetable stock, enough to cover
Instructions
- Chop the cabbage rolls: Roughly chop the cabbage rolls, filling and cabbage included.
- Add the base: Add the chopped cabbage rolls to the pot along with any leftover cabbage and tomato sauce. If you don’t have either, add the diced tomatoes and shredded cabbage instead.
- Add the beans: Add the kidney beans to the pot.
- Season: Stir in the dried rosemary and salt to taste.
- Add liquid and simmer: Pour in just enough cabbage water or vegetable stock to cover the ingredients. Cover with a lid and cook on low for 20 minutes.
- Finish: Remove the lid, give everything a good stir, and cook uncovered for another 10 minutes. Serve.
