Today I’m introducing an incredible recipe for vegan smoky cabbage and peas. Now, I’m not a big fan of cabbage in general, but it can taste pretty good sauteed.
I had extra cabbage on hand from another recipe I made. So I decided to make a vegan but flavorful version of sauteed cabbage. And it turned out really great! Or I wouldn’t be sharing it. 🙂
This recipe has a subtle spice and smokiness, and even if you aren’t vegan, you will definitely still enjoy this if you like cabbage and peas! The smoky flavor comes from smoked paprika and liquid smoke.
This is a quick and easy side dish to add to any meal- it shouldn’t take you any longer than 30 minutes total. And it’s also gluten-free (just be sure to confirm any ingredients you buy don’t contain traces of gluten- if this would be an issue for you.)
So here it is:
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Yields: 6-8 (side) servings | Prep Time: 8-10 mins | Cooking Time: 15-22 mins | Total Time: About 30 mins
*2-3 Tbsp extra virgin olive oil (plus more if needed)
*1 medium head of cabbage, chopped into strips
*1 medium yellow onion, chopped
*3 cloves garlic, minced
*15.5 oz can of peas, drained
*1/2 Tbsp Cajun seasoning
*1 tsp salt (split)
*1 tsp red wine vinegar
*1 tsp liquid smoke
*1/4 tsp smoked paprika
*salt and pepper to taste (if needed)
1.) Pour 2-3 Tbsp oil in a medium sized pot.
2.) Chop cabbage into strips and chop onion. Add cabbage, onion, and 1/2 tsp salt to pot and cook on medium heat, loosely covered.
Stir frequently enough so it doesn’t stick and add a little more oil as needed if it gets too dry/starts sticking. Cook for 10-15 minutes, until cabbage is soft and tender.
3.) Chop garlic and add to pot. Cook for another 2 minutes.
4.) Add and stir in peas, Cajun seasoning, the other 1/2 tsp salt, red wine vinegar, liquid smoke and smoked paprika. Cook for 3-5 more minutes; make sure peas are heated through.
5.) Remove from heat and serve. You can add salt and pepper to taste, if needed. Enjoy!
1.) If you want to make this more spicy, you can add more Cajun seasoning. (I would add in increments of 1/2 tsp at a time, then taste before adding more.
If you want to make this more smoky-tasting, you can add more smoked paprika (1/4 tsp at a time, then stir and taste) or more liquid spoke (1/2 tsp at a time, then stir and taste.)
To get a tangier flavor, you can add a little more red wine vinegar. I would add 1/2 tsp at a time, stir, then taste.
2.) After cooling, you can cover tightly any leftovers, and it should keep in the fridge for a few days.
Did you make this recipe? We would love to hear your feedback in the comments!
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