This One Pot Easy Sauteed Cabbage with Kale and Chickpeas is quick, flavorful, and will actually make you want to eat cabbage!
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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.
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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?
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Amazing recipe, and so comforting with all the flavors complimenting each other so well. Thanks for sharing!!!!!
You’re so welcome!
Made this dish with butter beans and it is so delicious. Your recipes are amazing! Thanks for sharing.
I’m so glad you enjoyed
I just loved this recipe! I used tofu in addition to the chickpeas which absorbed that delicious sauce❤
So happy you loved it!
This dish was very tasty. I will definitely make it again!
So glad you enjoyed Dawn!
What would be a good substitution for chickpeas? My daughter can’t have them
white beans – like cannellini, great northern or butter beans
This dish is delicious. My husband made prepared it and it’s a family favorite.
OH that’s great! So happy to hear the family loved it
This recipe is absolutely amazing! Very flavourful! I didn’t have the chili garlic paste and added half the garlic. It was still yummy! This recipe is going to be on repeat! 😋
so glad to hear that!
WOW! So happy with this recipe. Made it tonight and it was beyond my expectations.
So glad you enjoyed it!