This One Pot Easy Sauteed Cabbage with Kale and Chickpeas is quick, flavorful, and will actually make you want to eat cabbage!
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
You’re likely here because you either LOVE cabbage or you are slightly curious about trying it. Either way, we know you will LOVE this one pot easy sauteed cabbage with kale and chickpeas.
Making cabbage can seem daunting. It often lacks flavor, the texture can be off, maybe it smells, and how is it like lettuce or not? No worries! All your problems will be solved with this quick, 30 minute recipe.
You will feel confident cooking flavorful cabbage from here on out.
Jump to:
Why You’ll Love This Recipe
- Flavorful – This meal tastes like it’s straight out of the kitchen of your favorite restaurant. You won’t believe how much flavor you get from this dish!
- One Pot – One pot recipes are literally the best because it means less cleaning for you!
🥘Recipe Ingredients
Gather your ingredients!
- Cabbage – we are using green cabbage for the base of this recipe.
- Kale – kale adds a different texture and flavor to the dish than the cabbage does, while also adding in more nutrients
- Onions – we are using a white onion for this recipe as it’s sweetness leads to balance of the dish
- Chickpeas – our protein of choice for this recipe because they are soft, hold up well in a one pot recipe
- Cherry Tomatoes – the acid from the tomatoes really balance out the recipe
- Plant Butter – adding a buttery flavor to the base of the recipe helps the initial layers of flavor
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Cabbage – you could also use red cabbage, but it’s not as sweet when cooked as has an earthier flavor. It could also be used as a balance with half green and half red
- Kale – spinach or collard greens could also be used
- Onions – yellow onions can also be used
- Chickpeas – swap with a white bean like butter beans, great northern, or cannellini
- Plant Butter -swap with an oil like olive or avocado, or if oil free you can use vegetable stock
- Other Additions – Some additions could be another protein like tofu, tvp, or seitan pieces. For vegetables you could add something like carrots, Brussels sprouts, eggplant, bok choy, or peas.
Recipe FAQs:
Use a soy-free vegan butter or swap with oil. For the soy sauce, you can use a no soy-sauce sauce or depending on allergens use coconut aminos or tamari. Omit the sesame oil entirely. This will make this dish Top 9 Allergen Free.
We really think this dish is best served fresh. We have not tested freezing it.
Yes, this dish is good for 2-3 days after it’s made. Store in a tightly sealed container in the fridge when not using.
Other Vegan Bowl Recipes to Consider:
🥳 Get the Full Recipe
One Pot Easy Sauteed Cabbage with Kale and Chickpeas
Ingredients
- ½ cup vegetable stock (100g)
- 3 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 ½ tablespoon rice wine vinegar
- 1 ½ tablespoon toasted sesame oil
- 1 teaspoon chili garlic paste, more or less to taste
- 2 tablespoon olive oil (or other neutral oil)
- ½ cup cherry tomatoes (75g)
- 7 cloves garlic, minced, divided
- ⅛ teaspoon salt, more or less to taste
- ⅛ tsp pepper, more or less to taste
- 3 tablespoon plant butter (sub with oil or vegetable stock)
- 1 large white onion, chopped
- ½ head cabbage, chopped
- ½ lb kale, chopped (225g)
- 15 oz can chickpeas, drained and rinsed (1 ¾ cups or 290g)
- 4 scallions, chopped
Instructions
- In a bowl, add vegetable stock, soy sauce, and cornstarch. Whisk together well. Add rice wine vinegar, sesame oil, and chili garlic paste and whisk again. Set aside.
- In a large skillet over medium heat, add oil. Once hot, add in tomatoes and stir together. Let sit, untouched, for 2 minutes. Add in 1 clove minced garlic, salt and pepper, stir and allow to cook for another 2 minutes. Carefully remove from pan onto a plate and set aside.
- In the same skillet, add in plant butter and allow to melt. Add in onions and sauté for 4-5 minutes until softened. Add in cabbage. Cook for 3-4 more minutes or until cabbage has begun to soften.
- Add in kale, chickpeas, and remaining garlic. Stir together. Cook for 5-6 minutes or until kale has wilted. Add in sauce and stir. Allow to cook for 3-5 minutes, stirring occasionally, or until sauce has thickened.
- Remove from heat, stir in blistered tomatoes and green onions, and serve.
Notes
Video
Nutrition
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
This recipe is so yummy and easy! I made it for my mom and we both LOVED it. We aren’t vegetarian but we try to incorporate as many vegetarian meals as possible. Your recipes are so good and have introduced me to new flavors and spices that I wouldn’t have tried otherwise. This recipe took no time to make and I had everything on hand – absolute no brainer for a simple, delicious dinner!
Awwwww, thank you! We’re are so happy to hear that both you and your mom loved the recipe! Thank you for giving it a try!
My kind of meal! I served with brown rice. This will go into the rotation for sure.
Love that!
I wasn’t sure how these flavors were going to work but it turned out great, but it all worked. I doubled the recipe for meal prep and added tofu for protein. Be aware you’ll probably need to add more seasoning if you add torn tofu right into the pot. I just added it as I served it out. A little coconut aminos and sriracha for extra flavor due to not accounting for adding in the tofu. I loved all the veggies included and subbed white beans also. I would say it was a lot of chopping/components for my liking so when I make again, I’ll try to get pre-washed and chopped veggies especially if you’re batch cooking a couple of meals for the week.
Thank you so much for giving the recipe a try! We’re so happy to hear that you enjoyed the flavors and the prep felt worth the effort. Love your additions like the tofu to this dish!
This was so good, even the meat eaters in the house devoured it! Thank you so much for keeping me inspired.
So glad you enjoyed it! Would love to know what you’d do different to give it 5 stars!?
I made this tonight and it was absolutely delicious. It was easy and I was lucky, I had all the ingredients except scallions but it was so good anyway. I’ll definitely be making this again!
This is awesome! So happy to had a chance to try the recipe and you enjoyed it!