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Home » Recipes » Sides

Vegan Fried Cabbage (without Bacon)

Published: May 31, 2022 · Modified: Sep 18, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

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This vegan fried cabbage without bacon is a flavourful side dish with garlic and hints of spice. It works perfectly with so many main dishes and is ready in around half an hour, so it's quick and easy and super healthy too!

vegan fried cabbage in a white pan with a wooden spoon in it.

I often think that cabbage is a bit overlooked. Perhaps because so many of us have not-so-fond memories of mushy cabbage from school canteens! But it's full of flavour when cooked well and we all know it's good to get our greens. My zucchini and cabbage soup is another way to get some tasty greens!

This fried cabbage without bacon is the slightly healthier vegan version, but no less flavourful. We use turmeric, ginger and sweet paprika to make it so delicious. So simple to make in a skillet while other dishes are being made.

If you love to up the flavour with sides for your dinner meals, then perhaps you may also like to see my ginger Brussels sprouts, my air fryer bok choy, my roasted zucchini and potatoes and my coconut turmeric rice. All tasty and easy to make!

Jump to:
  • ⭐ Why this recipe is so good
  • 🥬 Ingredients
  • 📖 Variations to the recipe
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • ⏲️ Equipment needed
  • 🍽 More tasty sides
  • 📖 Recipe
  • 💬 Comments

⭐ Why this recipe is so good

Gets those healthy greens in! We all know greens are good for us, and this is the tasty way to enjoy them. The herbs and spice make the cabbage a fun and delicious side to enjoy.

Skillet cabbage recipe. No need to turn the oven on, this recipe comes together quickly on the stove top.

Vegan fried cabbage. Unlike many recipes, this fried cabbage is made without bacon and uses tasty spices for flavor instead.

Versatile. Adjust the flavourings to preference, whether you like spicy fried cabbage or something a little more tame.

🥬 Ingredients

individually labelled savoy cabbage, garlic, spices, vinegar and olive oil.

All the ingredients and their quantities are set out in the recipe card below.

With minimal ingredients, this is a simple side that can be whipped up (or sauteed up!) in no time. A few notes on some of the ingredients:

  • Cabbage - I use savoy cabbage (sometimes known as curly cabbage) for this recipe, but you could also use green cabbage. If using the latter you may wish to reduce the cook time a little as it can get overly soft more easily. Low histamine readers, please note that savoy cabbage scores 1 on the SIGHI list, with a ? as a libertor. Green cabbage scores 0.
  • Garlic - use fresh if you can, and feel free to add another clove if you wish!
  • Sweet paprika - I use this form of paprika as it has a milder flavour, but if you like it hot (and it's suitable for you, perhaps not for my low histamine readers), then regular hot or smoked paprika would work well.

📖 Variations to the recipe

As above, you can easily adjust the level of spice to taste preference. Simply add more ginger, turmeric or sweet paprika. Or all three! Perhaps have a taste test before adding too much at once though!

🔪 Step by step instructions

Making this vegan fried cabbage is very simple, and it all comes together in your skillet! Just a few steps:

shredded savoy cabbage on a wooden chopping board labelled number one.
onion and garlic fried in spices in a white pan labelled number two.
cabbage in a pan with a wooden spoon in it labelled number three.

Step 1

Begin by shredding the cabbage. Remove any tough outer leaves and stems, as well as the core. Then shred with a knife into thin pieces (image 1).

Step 2

Fry the onion, garlic and spices in olive oil in your skillet for 4-5 minutes on a low heat, or until the onion is softened (image 2).

Step 3

Add the shredded cabbage, apple cider vinegar and salt and black pepper (if using). Cook for 15-20 minutes until the cabbage has wilted but still has some bite too it. Stir occasionally.

💭 Recipe tips and notes

  • Discard the tough core of the savoy cabbage, along with any particularly tough outer leaves or stems.
  • Adjust the amount of spice to taste.
  • Using a non-stick skillet is best for this recipe to help, well, prevent the cabbage from sticking!
  • If the cabbage does start to stick you can add a touch of water to the skillet.
  • Taste test after about 15 minutes of cook time. You want your cabbage to still have some bite to it, and not to go mushy.

📋 Frequently asked questions

Which type of cabbage is best for this vegan fried cabbage recipe?

Personally I think savoy cabbage works best, but you can also use green cabbage.

How do I stop the cabbage becoming too mushy?

Cooking the cabbage for too long will get that 'mushy' texture that doesn't taste too good, so keep an eye on it and cook for a little less time.

Can I increase the amount of spice?

Of course! Add more garlic and spices and go as hot as you like!

⏲️ Equipment needed

Large skillet - to fry the cabbage. It will seem a lot when you first add the cabbage to the skillet but it will cook down a little.

Wooden spoon - to stir the cabbage mixture.

fried savoy cabbage in a white pan with a spoon in it.

🍽 More tasty sides

There are lots of flavourful ideas to try out on my sides page, including the fun ginger Brussels sprouts (which also make for a good appetizer!) and the reader favourite of honey roasted vegetables. Some recent recipes:

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I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you tried the recipe!

📖 Recipe

vegan fried cabbage in a white pan with a wooden spoon in it.

Vegan Fried Cabbage

Claire
This vegan fried cabbage is a flavourful side, and so easy to make. Add more spice to taste! Makes 4-6 servings.
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American, British
Servings 6 servings
Calories 26 kcal

Equipment

  • Large skillet

Ingredients
  

  • 1 small savoy cabbage shredded or diced
  • ¼ white onion diced
  • 1 tablespoon olive oil
  • ½ teaspoon turmeric
  • ½ teaspoon sweet paprika (or ¼ teaspoon smoked paprika if suitable)
  • ¼ teaspoon ginger powder
  • 1 garlic clove
  • 2 teaspoon apple cider vinegar
  • pinch salt
  • pinch black pepper optional

Instructions
 

  • Shred the cabbage, discarding the tough core or any tough outer leaves of stems.
  • Fry the onion, garlic and spices in olive oil in your skillet for 4-5 minutes on a low heat, or until the onion is softened.
  • Tip in the shredded cabbage, apple cider vinegar, salt and black pepper (if using). Stir to combine, then stir occasionally. Cook for 15-20 minutes until the cabbage is softened but isn't mushy.

Notes

  • Discard the tough stem of the cabbage and any tough outer leaves or stems.
  • Adjust the amount of spice to taste. If you want a more fiery dish then add a little more!
  • Using a non-stick skillet is best, as it will not stick(!).
  • If the cabbage is sticking, add a touch of water but not too much as it could go mushy.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine.
All ingredients score on the SIGHI list, with the exception of:
  • savoy cabbage, which scores 1 and has a ? as a liberator. Green cabbage can be used instead, which scores 0.
  • black pepper, which scores 2.
  • apple cider vinegar, which scores 1.
  • garlic, which scores 1.
  • ginger, which scores 1.

Nutrition

Calories: 26kcalCarbohydrates: 1gProtein: 0.2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 2mgPotassium: 28mgFiber: 0.3gSugar: 0.3gVitamin A: 122IUVitamin C: 2mgCalcium: 4mgIron: 0.2mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. T.P. says

    February 28, 2024 at 8:09 pm

    5 stars
    I'm on my 3rd time trying this recipe in the past 2 weeks! These flavors are amazing! Goes well as a side or add more veggiez and make it a hearty dish. Thank you!!!

    Reply
    • Claire says

      February 28, 2024 at 8:17 pm

      Love that you are enjoying it so much! Hadn't though to add more veggies, I'll have to try it.

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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