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In this quick 15-minute recipe, vegan fried cabbage cooks up with simple yet incredibly tasteful flavors. The dish is so simple, comforting, and easily prepared using a few power-packed and very affordable ingredients.

completed Easy Vegan Fried Cabbage plated in a bowl against a light background

Cabbage is one of those ingredients that’s often ignored or even deeply disliked by many but in this recipe, it really shines! It’s quite affordable, making this dish a budget-friendly addition to your menu.

The deep purple of the cabbage adds a splash of color to the plate. Serve it hot or cold, on its own, or with a side of roast potatoes and cashew cream. Any way you do it, it is divine. The flavor is smokey and colorful and the dish is filled with the power of cabbage’s cancer-fighting nutrients. 

Are you inspired yet to cook with more cabbage? Here are a few more tasty ways to serve it up! Sweet and Sour Red Cabbage with Apples and Red Cabbage and Jicama Spring Rolls are two of my favorites!

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Why This Recipe Works

  • This stunning dish is a cinch to prepare
  • Cooks up in just 15 minutes!
  • Only seven simple ingredients.

What Goes Into This Recipe

This quick dish requires only seven ingredients! Grab them at any store if you don’t already have them in your kitchen.

ingredients for Easy Vegan Fried Cabbage measured out against a light surface
  • Garlic: Use fresh for the best flavor in this simple stir-fried cabbage recipe.
  • Olive oil: Or you can use any neutral vegetable oil you have on hand.
  • Smoked paprika: Adds smoky flavor.
  • Poppy seeds: Toasting the poppy seeds intensifies their lightly sweet, nutty, and smoky flavor.
  • Red cabbage: For great color in this simple dish!
  • Salt and pepper: To taste.

How To Make Stir Fry Red Cabbage

  • 1) Use a deep skillet to cook the garlic in olive oil over medium-low heat for 1 minute.
process shot of adding garlic to pan
  • 2) Add the paprika and poppy seeds and cook for one minute until fragrant.
  • 3) Add the sliced red cabbage and stir to coat with the cooked garlic, seasonings, and oil. 
process shot of adding cabbage to pan
  • 4) Cover the pan and cook for 5 to 7 minutes until wilted and tender.
  • 5) Season the vegan stir-fried cabbage with salt and black pepper.
process shot of adding salt and pepper to pan
  • 6) Serve with additional paprika and poppy seeds if desired.

Expert Tips 

  • Be sure to saute the paprika and poppy seeds with the garlic and oil before you add the cabbage, to really release their flavors into the dish. 
  • Sprinkle with additional poppy seeds and smoked paprika just before serving and you will be one happy camper.
  • Serve this fried cabbage side dish with your favorite vegan main dishes! I love it with a simple marinated tofu or bbq tempeh.

FAQs

How do you cook cabbage so it’s not soggy?

Cook the cabbage just long enough to soften it without becoming overly soggy. For me, five to seven minutes is just long enough.

Do you need to blanch cabbage before frying?

No, that’s an unnecessary step to add to making stir-fried cabbage and will likely make the cabbage too soft after it’s stir-frying.

completed Easy Vegan Fried Cabbage plated in a bowl against a light background

More Vegan Vegetable Sides

Photos by Alfonso Revilla

Easy Vegan Fried Cabbage

5 from 54 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
In this quick 15-minute recipe, vegan fried cabbage cooks up with simple yet incredibly tasteful flavors. The dish is so simple, comforting, and easily prepared using a few power-packed and very affordable ingredients.

Ingredients 

  • 1-2 cloves garlic finely chopped
  • 1 Tablespoon of olive oil
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of poppy seeds
  • 1 head of red cabbage thinly sliced
  • 1 teaspoon of sea salt (or to taste)
  • 1 teaspoon of freshly ground black pepper to taste

Instructions 

  • In a deep skillet over medium-high heat, saute chopped garlic in the olive oil on medium-low heat for 1 minute.
  • Add paprika and poppy seeds and saute 1 minute more until fragrant.
  • Add sliced red cabbage, stir, and cover the pan. Cook for 5 to 7 minutes until wilted and tender.
  • Season with salt, black pepper, and additional paprika and poppy seeds if desired.

Notes

  • Be sure to saute the paprika and poppy seeds with the garlic and oil before you add the cabbage, to really release their flavors into the dish. 
  • Sprinkle with additional poppy seeds and smoked paprika just before serving and you will be one happy camper.
  • Serve this fried cabbage side dish with your favorite vegan main dishes! I love it with a simple marinated tofu or bbq tempeh.

Nutrition

Calories: 104kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 639mgPotassium: 536mgFiber: 5gSugar: 8gVitamin A: 2590IUVitamin C: 120mgCalcium: 110mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Renee Press
Course: Appetizer, Side Dish
Cuisine: Hungarian
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

More about Renee Press

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Comments

  1. 5 stars
    I’m not a huge fan of cabbage, but this recipe is super tasty. The addition of poppy and paprika really pushes this over the top for flavor!

  2. 5 stars
    Delicious!

    We had it with Hungarian potato noodles and smoked tomato tofu.
    Will probably cut the salt in half next time.

    Thanks for a winner!