Vegetarian Cabbage Pot Roast
Anytime I need to make a hearty vegan or vegetarian dinner that will be a crowd-pleaser, I roll up my sleeves and make this Vegetarian Whole Cabbage Pot Roast. It’s like magic in a pot: tender potatoes, hearty beans, sweet carrots, and crisp cabbage, all perfectly seasoned, creating a delicious symphony of flavors and textures.
I rely a lot on cabbage dishes in my daily cooking. First, I think it’s delicious. Second, it’s full of nutrients. Third, it’s budget-friendly. The list of benefits goes on, but I can assure you that cabbage is one of my favorite ingredients. You can dress it up or down; the options are endless. Make it into a hearty stuffed cabbage casserole or slice it and cook cabbage steaks – the choice is yours!
Table of contents
This cabbage pot roast is a one-dish wonder that is effortless to prepare. Add the ingredients to a Dutch oven and let it cook slowly in the oven. It’s one of those set-it-and-forget-it meals that never fails to impress and always makes your kitchen smell amazing. Wholesome, comforting, satisfying, and fuss-free, this is a vegetarian meal that anyone should try.
Why you will love this recipe
- Nobody will miss the meat: My cabbage roast is a hearty vegetarian meal that tastes delicious and will fill everyone up. It can be sliced like a roast and served with vegetables for a traditional meal. The beans add protein, making it a hearty and satisfying dish.
- It’s an easy recipe: Just a few simple steps, toss everything into the pot, and let it cook.
- A full meal in one pot: Everything is cooked in one pot. There is no need to sear or microwave anything, so there are minimal dishes to clean.
- Healthy: This is not only a comforting and delicious meal, but it’s also very nutritious, filled with veggies, beans, and provides a good intake of protein and fibre.
What you will need
- Cabbage: I like green cabbage with tightly packed leaves. I only get organic cabbage from my local farmers’ market because I know where they get their produce and trust their products. Green and white cabbage are the same thing. They turn white from sunlight.
- Veggies: I recommend two large carrots, chopped into big chunks to prevent them from getting soggy. I use one large onion, chopped into small pieces, but big enough for me to taste if I bite into one. Small round potatoes are best when kept whole, so they don’t get mushy. However, if I use larger potatoes, I cut them into chunks.
- Kidney beans: For extra protein and heartiness, I add three cups of canned kidney beans. I prefer Goya organic, but any high-quality kidney beans will do.
- Broth, aromatics, and seasoning: Low-sodium vegetable broth will add flavor without all the extra salt that is not needed. Smoked paprika adds a smoky, woody, and earthy taste with subtle fruity hints. To give the cabbage a more complex taste, I also add garlic, fennel seeds, ground mustard, red chili peppers, bay leaf, salt, and pepper.
How to make
Preheat the oven: First, I preheat the oven to 375 degrees F and slice a deep “x” in the core of the cabbage after removing the top leaves. This ensures that the inner part of the cabbage is thoroughly cooked.
Add the ingredients: Next, I add all the ingredients except the cabbage to a Dutch oven and stir well. Then, I place the cabbage on top and sprinkle it with salt and pepper.
Bake the cabbage: I cover it with a lid and put it in the oven to bake. After 45 to 60 minutes, I check it for doneness and see if it needs more broth. When they are tender, I remove the lid and turn the oven to 425°F to cook for an additional 15 minutes, until they are golden brown.
Rest and serve: Then, I remove it from the oven, let it rest for five minutes, and cut it into four wedges before serving with beans and veggies.
Cooking it in the Instant Pot
If you want to make this in the Instant Pot, I recommend cooking the beans and cabbage separately, since they require different cooking times. Place the beans, veggies, and seasonings into the IP and cook on High Pressure for around 6 minutes with a quick release. Transfer to a plate.
Pour some broth into the bottom and deglaze any leftover bits. Set the cabbage on a trivet, then cook on High Pressure for around 25 minutes. Serve according to the recipe.
Expert tip
How to choose the best cabbage for roasting
A good cabbage should feel heavy when I pick it up. It should also be firm and not have wilted leaves. The leaves should be lustrous and tightly packed. I do not buy any with brown or yellow leaves. The stem must be dry and solid with no splits or cracks. If I see any mold or if the leaves are separating from the stem, I do not buy it. There should be no visible damage from pests or frost. If there are any rotting or wet spots, I will not purchase it. There should be no smell, except perhaps a fresh, grassy scent.
More tips to consider
- Remember to carve an X into the cabbage, or the middle will not get cooked.
- Cooking cabbage for too long can cause it to smell like rotten eggs because it contains sulfur. Adding baking soda, bay leaves, or vinegar can prevent that awful smell.
- To prevent bitter cabbage, soak it in cold water for 15 minutes before cooking it.
- Another way to prevent bitter cabbage is to add sugar and salt to the water.
- Use waxy potatoes or Yukon Golds instead of russets to prevent them from becoming mushy.
Recipe variations and substitutions:
- “Classic” pot roast flavor: Flavor the dish with red wine, Worcestershire sauce, and tomato paste, plus dried Italian herbs.
- More vegetables: Add more root vegetables like chunks of sweet potatoes, turnips, parsnips, and rutabaga. Mushrooms are delicious in this dish, too!
- Use other herbs: Instead of fennel, we also love this flavored with thyme, coriander, dried Italian herbs, and sage.
- Include meat: Add some chopped bacon, sliced sausages, or diced ham to the bean mixture.
- Seasoning: I like to add a punch of flavor by either rubbing the cabbage in Ranch seasoning, Taco seasoning, or Cajun seasoning.
- BBQ: I like to pour a cup of homemade barbecue sauce over the cabbage before roasting it.
Serving suggestions:
With so much sauce full of flavor, I like to have some rolls to soak it up. These Amish potato dinner rolls are soft, fluffy, and full of butter flavor. This cabbage pot roast can be a delicious vegetarian main course, or it can be served alongside some meat. I enjoy it with roasted pork loin or corned beef. Looking for a wine to go with this cabbage roast? I prefer the green apple and citrus tastes of Pinot Grigio.
For a complete vegetarian feast, I like to start with some crispy and refreshing burrata bruschetta and include a spread of homemade barbecue beans, coconut rice, and a grilled feta quinoa salad. After such a nutritious and clean meal, I feel like indulging in dessert, so I make German chocolate cupcakes or this boozy Aperol Spritz tiramisu.
How to store leftovers:
- Refrigerate: Place leftovers in an airtight container, and they will stay fresh for up to three days in the fridge.
- Freezing: Place them in a freezer-safe container and store in the freezer for up to three months.
- Defrost: For optimal flavor and texture, thaw in the refrigerator overnight.
- Reheating: You can reheat in the oven for 10 minutes at 325°F, covered with foil.
Frequently asked questions
If your cabbage smells like rotten eggs and it is soggy or wilted, it has been cooked too long. Overcooking it will cause it to wilt and develop an unpleasant smell. Cabbage contains sulfur, so if it gets overcooked, that smell will permeate the entire house. Adding vinegar, baking soda, or bay leaves can help, but what makes a difference is to make sure the cabbage does not get overcooked. Check it before it is supposed to be done and take it out of the oven before it overcooks.
I want to reiterate how important it is to cut a deep “x” in the core of the cabbage so that the center cooks all the way through. Otherwise, the middle will still be hard even after cooking it for an hour. Then, cooking it for too long will cause the outer leaves to become overcooked, and it will end up with a rotten egg smell. If you’re unsure whether it’s cut deep enough, cut it into quarters.
Another problem that can occur when cooking cabbage is that it can become bitter. This can sometimes happen when the cabbage is cut, causing the plant cell walls to rupture. The sulfur compounds are released, and they can make them bitter. Try soaking it in cold water for 15 minutes before cooking it. Adding salt and sugar can also help balance out the bitterness.
I use small red or white waxy potatoes, so I do not have to worry about them getting mushy. Using russet potatoes can cause mushy spuds. They have too much starch in them and will break down when in the water for so long. Try using waxy potatoes or Yukon Golds. Anything besides russet potatoes should be okay.
More cabbage recipes to try:
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Vegetarian Cabbage Pot Roast
Ingredients
- 3 cups canned kidney beans
- 2-3 cups chicken broth or veggie broth
- 1 head green or white cabbage medium size
- 2 large carrots
- 1 large onion
- 3 small potatoes peeled and chopped
- 1 teaspoon smoked paprika
- 1 teaspoon fennel seeds
- 1 teaspoon ground mustard
- 5 cloves garlic minced
- 3 red chili peppers
- a bay leaf
- salt and pepper
Instructions
- Clean and chop the carrots, onions, and potatoes into big chunks.
- Take the cabbage and slice a deep X into the core.
- Preheat oven to 375 degrees F.
- Add the vegetables and beans to a Dutch oven. Add the remaining ingredients, except the cabbage, and stir.
- Place the head of cabbage on top of the veggies and sprinkle with salt and pepper.
- Cover with a lid and bake for about 45-60 minutes. Check the roast and beans for doneness, and if needed, add another cup of broth.
- When the cabbage and beans are tender, remove the lid and continue cooking for an additional 15 minutes at 425 degrees F, until the cabbage turns a nice golden brown.
- Remove from the oven, let cool for a few minutes, then cut the cabbage head into wedges and serve with beans and vegetables.
Notes
How to choose the best cabbage for roasting
A good cabbage should feel heavy when I pick it up. It should also be firm and not have wilted leaves. The leaves should be lustrous and tightly packed. I do not buy any with brown or yellow leaves. The stem must be dry and solid with no splits or cracks. If I see any mold or if the leaves are separating from the stem, I do not buy it. There should be no visible damage from pests or frost. If there are any rotting or wet spots, I will not purchase it. There should be no smell, except perhaps a fresh, grassy scent.More tips to consider
- Remember to carve an X into the cabbage, or the middle will not get cooked.
- Cooking cabbage for too long can cause it to smell like rotten eggs because it contains sulfur. Adding baking soda, bay leaves, or vinegar can prevent that awful smell.
- To prevent bitter cabbage, soak it in cold water for 15 minutes before cooking it.
- Another way to prevent bitter cabbage is to add sugar and salt to the water.
- Use waxy potatoes or Yukon Golds instead of russets to prevent them from becoming mushy.