what is a easy vegetarian recipe for cabbage?

Answer 1

I love red cabbage shredded or cut thin then sauteed with chunks of fresh apple, onions, balsamic vinegar and a little maple syrup or agave nectar to cut the tang and bring out the apple flavor. You simply sautee all the ingredients in olive oil until the cabbage and onion are wilted and all the flavors have been brought out. You can add sea salt or pepper to taste, if you like.

It is so good. A vegan German friend taught me how to make it many years ago and it is still one of my favorite recipes.

Answer 2

Healthy Vegan Coleslaw

1 small head of cabbage
1/2 cup fat free vegan mayonnaise (I use nayonaise)
1 tablespoon apple cider vinegar
1 tablespoon mustard (can use dijon)
1 tablespoon Splenda granular
1/8 teaspoon pepper, at least
1 dash salt

1. Process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw).
2. In a bowl, mix together the nayonnaise, apple cider vinegar, mustard, Splenda, salt and pepper.
3. Pour dressing over the shredded cabbage and mix well.
4. Let it sit for a few hours at least to really let the flavors come through, although it will still be good without resting for a while :)
5. Sometimes I throw in a couple small zucchini with the cabbage in the processor for extra oomph -- if you do that, either increase the amount of dressing, or use half the head of cabbage.

Answer 3

Do you mean, what is an easy recipe that involves cabbage? I make vegetarian spring rolls with cabbage. Use egg roll wraps, cabbage, celery, carrots, red onion, green pepper. Slice/shred the cabbage, carrots, celery, onion & pepper very thinly. Mix Together.Spread on egg roll.
Follow the egg roll wrapping instructions to properly roll. Toss the egg rolls in a low boil pot of peanut oil until medium brown. Serve with sweet and sour sauce.

Answer 4

"FLEUR VERT OH LA LA! AVEC PAIN"


Boil the cabbage in lightly oiled and salted water and then fry with kidney beans, soya beans, peas (any pulse vegetables: it's your choice.) and some olive oil.

Serve on some toasted roll (a slice of a baguette) that has been rubbed in garlic and drizzle generously with olive oil.

Serve hot with peanut butter/mango chutney/salsa (verde if you wish. This is a green, Italian salsa that is parsley based) to contrast and balance the flavours.

It may not sound according to your personal tastes, but try it: It's fabulous and realy simple and quick: heaven on a plate!

Or...
"CHINESE VEGETARIAN CABBAGE ROLLS" (More difficult and more precise with the ingredients, but really delicious!)

INGREDIENTS:
6 large cabbage leaves
2 dried mushrooms
30 grams straw mushrooms
30 grams silver sprouts*
3 water chestnuts**
1/4 carrot
a little dried fungus
a little black moss
Seasoning:
1/2 teaspoon rice wine
1/4 teaspoon salt
Cornstarch Mixture:
40 ml water or liquid from the reconstituted mushrooms
1/2 teaspoon cornstarch
Sauce:
40 ml water (or stock if desired)
1/4 teaspoon sugar
1/2 tablespoon vegetarian oyster sauce
pepper to taste
a few drops sesame oil
1 - 2 tablespoons oil for stir-frying, as needed
PREPARATION:
Parboil cabbage leaves in the wok in boiling water for 2 - 3 minutes. This will help the filling stick to the cabbage. Move the leaves around with chopsticks so they will soften. Drain well.

Soak the dried mushrooms in warm water for between 20 - 30 minutes. Save the soaking liquid to use if desired. Squeeze out any excess water from the mushrooms and cut off the stems.

Soak the black fungus in warm water for at least 15 minutes. Rinse and trim the stems and cut off any stiff parts. Soak the hair moss in warm water for 20 minutes and drain well.

Wash the water chestnuts and peel. Wash and scrape the carrot. Rinse the silver sprouts and the straw mushrooms.

Shred all the ingredients.

In a small bowl, mix together the seasoning ingredients, adding 2 tablespoons of the reconstituted mushroom liquid if desired. In separate small bowls, prepare the cornstarch/water mixture and the sauce.

Heat the oil on medium-high to high heat in a wok. When the oil is ready, add the mushrooms, fungus, hair moss and silver sprouts, carrots and water chestnut and stir-fry. Add the seasonings with the mushroom stock. Add the cornstarch/water mixture, and 1/2 of the sauce and cook for another 2 - 3 minutes. Divide the cooked filling into 6 portions.

Lay out a cabbage leaf and place a portion of the filling on the end. (If necessary, cut off the stiff rib of the leaf and place a small piece of cabbage over to cover.) Roll up the cabbage tightly and trim off the ends if necessary. Continue with the remaining rolls.

Steam the cabbage rolls on high heat for 5 minutes.

Heat oil in wok and when ready, add the rest of the sauce. Heat and pour on top of the cabbage rolls. Serve hot.

*Silver sprouts are merely bean sprouts that have been "topped and tailed" - they have had both ends cut off. The purpose is to make a more attractive dish. If desired, you can skip this step and not trim the bean sprouts.
**If unavailable, substitute bamboo shoots

ANOTHER... "VEGETARIAN STUFFED CABBAGE"


Instead of meat, use walnuts, mushrooms, and tomatoes.
It has a wonderful interplay of sweet and sour.
Make plenty; you'll eat more than you realize, and can always freeze the leftovers.

2 heads of cabbage
1 1/2 cups brown rice (I used brown basmati), uncooked
3/4 cup raisins
1 cup maple sugar or syrup
2 cans stewed tomatoes
1/2 pound oyster mushrooms (sliced into small chunks)
3/4 cup walnuts, chopped coarse
2 large onions, chopped
1 cup lemon juice
1 cup water
salt and pepper to taste
Bring a large pot of water to a boil.
Core the cabbage.
Take the pot off of the heat, drop in a cabbage, and let sit 10-15 minutes.
Drop the cabbage into a collander to cool a few minutes, then carefully pull off whole leaves and set them aside.
You should get 12-16 leaves per head.
Repeat with the second head.
Set aside the emainder of the cabbage.
Combine the rice, raisins, mushrooms, walnuts, brown sugar, 1/2 cup of lemon juice, 2/3 of the onion, and one can of tomato
(drain off the juice and reserve it).

Place approximately 2-3 TBS of the mixture onto the thick end of a cabbage leaf, fold in the sides, and roll towards the tip.
Place seam-side down in a dutch oven.
Repeat until all of the cabbage leaves are stuffed (they will stack up to nearly fill the pot).

Chop up the remaining cabbage (my mother called this the 'shmatas', which means 'rags') into a bowl.
Dump in the second can of tomatoes, the juice from the first, the remaining lemon juice, onion, salt and pepper, and any remaining filling.
Mix, and dump on top of the rolls in the pot.
Add about 1 cup of water (won't quite cover it).

Heat on medium until the mixture boils, then cover and reduce heat to medium-low.
Cook 3-4 hours, reducing heat to low if neccessary.
c The rolls steam in the juices, and shrink down as the cabbage cooks.
Don't stir!

You can then serve immediately, or reheat the next day.
It reheats and freezes well.
To serve, spoon 2-3 rolls onto a plate, add some shmatas and juices, and serve with russian rye bread (to mop up the juice).


Bonne appetite!

Answer 5

easy and sweet cabbage stir fry:
http://vegetarian.about.com/od/maindishentreerecipes/r/CabbageStirFry.htm

low-cal Indian cabbage soup:
http://vegetarian.about.com/od/soupsstewsandchili/r/cabbagesoup.htm

Answer 6

Shred thinly and saute' in olive oil in a wok or large frying pan, sprinkle with salt, pepper, caraway seeds, thyme, marjoram and savory...or dill seeds either one...toss and serve...

Answer 7

Steamed or lightly sauteed. I use it as an edible garnish, which means you can eat it with just about anything.