ramyaramesh3007The easiest, most flavourful cabbage recipe out there – vegan, low carb, high protein and so full of flavour!
When I first saw a dirty cabbage recipe on TikTok, it genuinely felt insane that this was a thing but I’m so glad I came across it because now we have this super duper easy way to cook one whole head of cabbage.
We’ve all been there, never feeling like you’ll be able to use up a whole head of cabbage – most recipes call for just 1/4 or just 1/2 – and the remaining cabbages just sits in the fridge until it becomes dull and soulless. But not with this recipe!
The initial inspiration behind this recipe was making cajun dirty rice but using cabbage instead of rice. As someone who loves exploring asian-fusion recipes, this chili oil twist was much needed.
Ingredients You Need
- cabbage – you need one whole head of chinese or beijing cabbage. These are usually round like a soccer ball.
- aromatics – red onion, garlic, scallions
- spices – dried red chilies, 5-spice, cumin, white pepper
- seasonings – chili oil, light and dark soy sauce, vegan oyster sauce, sesame oil, half a stock of veggie cube (optional)
- sweetener – agave or coconut sugar would work well
- protein – I used chicken TVP slices. You can also use extra firm tofu or tempeh here.
- garnish – spring onions, more chili oil
Gluten free substitutions: Replace soy sauces with gluten free soy sauce, tamari or coconut aminos. Ensure vegan oyster sauce is gluten free – if not use mushroom powder.
Allium free substitutions: Replace onions, garlic and scallions with a pinch of hing! You can garnish with coriander instead of spring onions.
Chili Oil Dirty Cabbage
Ingredients
- 1.5 cups vegan chicken slices dehydrated
- 1 tbsp olive oil
- 1 head round cabbage
- 1 red onion
- 4 cloves garlic
- 2 scallions white and green parts separated
- 4 dried red chilies
- 2 tbsp chili oil
- 1/2 tsp 5-spice
- 1/2 tsp cumin
- 1/4 tsp white pepper
- 2 tbsp light soy sauce `
- 1 tbsp dark soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp toasted sesame oil
- 1 tsp agave
- 1 cup water
Garnish
- spring onions green part
- chili oil crisp
Instructions
- Rehydrate TVP slices in hot water for 10 minutes. Drain and keep aside.
- Remove any damaged outer leaves from the cabbage and cut into bite-sized pieces. Rinse and drain thoroughly.
- Dice onions and mince garlic. Chop scallions and separate them into the white and green parts.
- Heat olive oil in a large wok or pan over medium-high heat.
- Saute onions until they soften. Add minced garlic, white part of scallions and saute for a minute.
- Add TVP slices, dried chilies, chili oil crisp, light soy sauce, dark soy sauce, sesame oil, vegan oyster sauce, 5-spice, cumin, white pepper, agave and mix well.
- Add chopped cabbage, water and half a veggie stock cube. Mix well, close the lid and cook for 10 minutes continuously stirring it every few minutes.
- Once done, mix well and transfer to serving plate. Garnish with more chili oil and spring onions. Enjoy!