Description
This Vegan Sautéed Cabbage and Onions recipe is a healthy, protein-packed meal featuring tender cabbage, sweet onions, hearty soy curls, and aromatic caraway seeds. It’s naturally vegan, gluten-free, and can be made oil-free and WFPB compliant. Delicious served with potatoes or noodles.
Ingredients
- 7 cups green cabbage, shredded
- 2 cups soy curls
- 1 yellow onion, diced
- 2 tsp caraway seeds
- 2 tsp onion powder
- 2 tsp paprika (sweet or smoked)
- 1 tbsp nutritional yeast (optional)
- 1 red chili pepper, chopped
- 1/4 cup fresh dill, for garnish
- Sea salt and black pepper, to taste
- Olive oil or water, for sautéing (optional for oil-free)
Instructions
- Soak the soy curls in hot water for 10 minutes. Drain and squeeze out excess water.
- Preheat a large skillet or wok over medium-high heat. Sauté the diced onion in a drizzle of olive oil or water until translucent.
- Add caraway seeds and chopped chili pepper. Cook until onion starts to caramelize, adding a splash of water if needed to deglaze the pan.
- Stir in shredded cabbage with a pinch of sea salt. Cook until the cabbage begins to wilt.
- Sprinkle in the paprika, onion powder, and nutritional yeast (if using). Toss well to coat.
- Add the rehydrated soy curls and mix until everything is well combined. Continue cooking until soy curls and cabbage begin to caramelize and develop color. Add more oil or water as needed to deglaze the pan.
- Season with additional sea salt and freshly cracked black pepper to taste.
- Serve hot, topped with fresh dill. Pairs well with potatoes or noodles.
Notes
- Make it oil-free by sautéing with water or vegetable broth.
- Use sweet paprika for a milder taste or smoked paprika for added depth.
- Optional nutritional yeast adds a savory umami flavor but can be omitted.
- Store leftovers in the fridge for up to 4 days; reheat in a skillet or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg
