Last Updated on March 3, 2024
This Vegan Cabbage Skillet is so easy to make and uses simple ingredients.
It can be used as a side dish or as the entrée, personally I like to use it as our entrée because of the rice.
What makes this dish so different from others is that I added a white sauce before serving.
The white sauce brings a whole new level of richness and flavor to this dish!
But do you have to add a white sauce to the dish? No, you can enjoy this dish with out the white sauce.
You will notice this cabbage dish is very similar to a cabbage roll casserole, and you could use this as the stuffing for the casserole.
But there is no need to do all the work of rolling each roll to get the same great taste of the casserole.
This dish is also made on the stove verses in the oven, making it a faster meal for your family!
Ingredients for this cabbage skillet
- Rice – I used basmati rice, but any rice can be used in this dish.
- Cabbage – Any color of cabbage can be used in this recipe.
- Onion – A fresh sweet onion and onion powder is used in this recipe.
- Carrots – Fresh carrots.
- Tomato – I used tomato sauce and a fresh tomato in this dish.
- Broth – Vegetable Broth and/or water, use more water to cut down on the sodium.
- Plant Based Milk – I used an unsweetened plain almond milk in this recipe.
- Oil – I used avocado oil in this dish, I love the mild buttery flavor of this oil. Use the oil of your choice.
- Garlic – Minced garlic is used in this dish, this can be replaced with a garlic powder.
- Real Maple Syrup – I added just a little maple syrup to balance the salt in this recipe.
- Liquid Aminos – I used liquid aminos, but this can be replaced with a soy sauce.
- Seasonings – Italian seasoning, salt, pepper, and smoked paprika.
White Sauce
- Cashews – Raw Cashews are used in this white sauce, giving the sauce a creamy texture.
- Oil – I used an avocado oil in this sauce, it is a mild oil that will not interfere with the flavor of the sauce.
- Water
- Vinegar – I used a balsamic vinegar for this white sauce, adding a slightly sweet and smoky flavor to the sauce.
- Seasonings – Onion powder, salt, and smoked paprika.
How to make Vegan Cabbage Skillet
Before starting this recipe, soak the raw cashews for no less than 4 hours.
Next clean and slice the onion, carrots, cabbage, and set aside.
In a medium to large stock pot, over medium high heat, add the oil, onion, and carrots, cook until the onion is soft.
Next add the cabbage, cook until the cabbage has softened ( about 12 to 15 minutes ).
Continue to add the broth, rice, seasonings, garlic, diced tomato, tomato sauce, liquid aminos, maple syrup, and water.
Stir to combine, continue cooking at a medium high heat until everything comes to a boil.
Once at a boil, cover, reduce heat to a medium low and cook until the rice is tender.
Making the white sauce
After the cashews have soaked, drain, and rinse.
Pour the cashews into a high speed blender along with water, salt, onion powder, oil, balsamic vinegar, and smoked paprika.
Blend on high speed until smooth and creamy.
Pour into a small sauce pan and cook on a medium low heat until thickened (about 5 to 7 minutes).
Once thickened, remove from heat, and set aside for serving.
How to serve this skillet
Spoon the cabbage into a bowl, dollop the white sauce on top.
Optional: Sprinkle with fresh herbs of your choice, and add a little sriracha on top before serving.
Enjoy!
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Vegan Cabbage Skillet
Equipment
- 1 High Speed Blender
Ingredients
- 1 Head Cabbage Any color.
- 1 Sweet Onion
- 1 Cup Vegetable Broth Optional : Cut down the vegetable both with water to reduce salt.
- 1 1/2 Cup Water
- 1/2 Cup Tomato Sauce
- 1/2 Cup Diced Carrots
- 1/2 Cup Plant Based Milk I used unsweetened, plain almond milk.
- 1 Tbsp Minced Garlic
- 1 Medium Tomato
- 3 Tbsp Oil I used avocado oil
- 2 Tbsp Liquid Aminos
- 1 tsp Real Maple Syrup
- 1 tsp Italian Seasoning
- 1 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1 Cup Rice I used Basmati rice. Choose your favorite rice, but keep in mind the cook time. If using a brown rice, the cook time is much longer.
- Salt and Pepper to taste.
White Sauce
- 1 Cup Raw Cashews
- 2 Tbsp Oil I used avocado oil.
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Minced Garlic
- 1/2 Cup Water
- 1 1/2 Tbsp Balsamic Vinegar
- 1/4 tsp Smoked Paprika
Instructions
- Before starting this recipe, soak the raw cashews for no less than 4 hours.
- Next clean and slice the onion, carrots, cabbage, and set aside.
- In a medium to large stock pot, over medium high heat, add the oil, onion, and carrots, cook until the onion is soft.
- Next add the cabbage, cook until the cabbage has softened ( about 12 to 15 minutes ).
- Continue to add the broth, rice, seasonings, garlic, diced tomato, tomato sauce, liquid aminos, maple syrup, and water.
- Stir to combine, continue cooking at a medium high heat until everything comes to a boil.
- Once at a boil, cover, reduce heat to a medium low and cook until the rice is tender.
Making the white sauce
- After the cashews have soaked, drain, and rinse.
- Pour the cashews into a high speed blender along with water, salt, onion powder, oil, balsamic vinegar, and smoked paprika.
- Blend on high speed until smooth and creamy.
- Pour into a small sauce pan and cook on a medium low heat until thickened (about 5 to 7 minutes).
- Once thickened, remove from heat, and set aside for serving.
How to serve this skillet
- Spoon the cabbage into a bowl, dollop the white sauce on top.
- Optional: Sprinkle with fresh herbs of your choice, add a little sriracha on top before serving.
