Hands down one of the most amazing cabbage recipes you will ever make! This braised cabbage has garlic, sesame, lemongrass, and TONS of flavor. Definitely give it a try!
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This is the fifth recipe in my Vegan Holiday Recipe Series! I’m encouraging you all to try something different and unique for your holiday dinners this year! I could eat cabbage plain, with no salt or seasonings, but I must say this recipe has become my new favorite way to eat cabbage. The sesame and lemongrass taste AMAZING in this recipe. I think you will love it, so please give it a try!
In case you missed them, here are links to the first four Vegan Holiday Recipes:
Savoy Cabbage vs Green Cabbage
It is very important to use the right type of cabbage in this recipe. I highly recommend using Savoy Cabbage. I have made this recipe using regular green/cannonball cabbage (the cabbage most used here in America) and it did not taste the same. If you cannot find Savoy Cabbage, I suggest using Napa Cabbage, Bok Choy, or even Kale, instead of Green Cabbage.
What if I Don’t Like Spicy Food?
I use a spicy homemade chili garlic paste in this recipe because I like to eat EVERYTHING spicy, but you can easily omit the chili paste if you don’t like spicy food.
If you DO want to make the cabbage spicy, but can’t find a garlic chili paste in your local grocery store then just purchase Fried Chili Paste and mix it with a 8 cloves of chopped garlic (use less or more garlic depending on your preference). I find fried chili paste at every Asian grocery store I shop at, but you can also buy it online here (disable adbloc to view product):
This is the exact brand of fried chili paste I use when I don’t have my homemade chili paste. I do not recommend using Sambal or Siracha because they are not the same and will make the recipe taste completely different.
How to Braise Cabbage
This braising technique can be used for other vegetables, such as bok choy, kale, mustard greens, braised green, beans, etc…
- Place a large pan on medium heat. Once hot, add the oil.
- Add the chopped cabbage to the pan and stir to evenly coat in the oil.
- Add whichever seasonings you plan to use.
- Add a liquid. In my Spicy Braised Cabbage with Lemongrass recipe we use Apple Cider Vinegar as the liquid.
- Reduce heat to medium low, cover the pan with a lid, and allow the cabbage to braise until tender, about 5 – 10 minutes.
How to Make This Recipe Oil Free
You can easily make this recipe oil free by replacing the oil with a flavorful liquid, such as vegetable stock, apple cider vinegar, balsamic vinegar, or rice vinegar. Also, omit the olive oil used for sautéing the garlic and lemongrass if you have a good nonstick pan, such as this one (disable adblock to view product):
If you want a light lunch I suggest eating this with a simple side of plain rice or vegetable fried rice.
For dinner, this would be a great side dish to any entree, including my Harissa Roasted Cauliflower Steaks. This would also be a great meal with some vegetable spring rolls on the side!
Cabbage contains Sulfuraphane, which is an antioxidant and stimulators of natural detoxifying enzymes. Sulforaphane may reduce the risk of breast, bladder and prostate cancer. The antioxidant action of sulforaphane also helps to fight high blood pressure.
Several observational studies have shown a significant association between high intakes of cabbage and other cruciferous vegetables and lower risk of several types of cancers.
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Spicy Braised Cabbage with Lemongrass
An amazing vegan braised cabbage recipe! The lemongrass and sesame elevate this cabbage to a new level.
- 1 ½ tablespoons olive oil
- 1 head of Savoy Cabbage, roughly chopped
- 8 garlic cloves, minced
- 2 tablespoons fresh lemongrass, finely chopped
- 1/2 cup apple cider vinegar, or rice vinegar
- 1 tablespoon granulated garlic or garlic powder
- salt to taste
- 1 ½ tablespoons sesame oil
Place a large pot or deep pan on medium heat. Once the pot is hot, add the olive oil, garlic, and lemongrass. Stir and cook for about 1 minute, or until the garlic has softened slightly.
Add the cabbage, vinegar, granulated garlic or garlic powder, and salt. Stir, cover with a lid, reduce the heat to medium-low, and cook for 10 minutes.
- Stir in the sesame oil. Taste and adjust seasonings if desired. Turn off the heat and serve.
Napa cabbage can also be used in this recipe, but I do not recommend using regular green cabbage, also known as cannonball cabbage (google it to see which variety I am speaking of). I have made this recipe with the green/cannonball cabbage and it did not taste the same. If you can’t find Savoy or Napa cabbage then try this recipe using kale or chopped baby bok choy.
You can use plain minced garlic in this recipe, but you’ll see me use my spicy chili-garlic paste (recipe coming soon) in the recipe video because I love to eat everything spicy.