Vegan cabbage cacciatore

Vegan Cabbage Cacciatore

Vegan Cabbage Cacciatore is a delightful twist on the classic Italian dish, traditionally made with chicken. This plant-based version features tender cabbage, hearty mushrooms, and a rich tomato sauce infused with aromatic herbs. It’s a comforting and satisfying meal that’s perfect for any occasion.

Serving Size and Yield

This recipe serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 medium head of cabbage, chopped
• 8 ounces mushrooms, sliced
• 1 red bell pepper, sliced
• 1 can (14 ounces) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion is translucent.
3. Stir in the chopped cabbage, sliced mushrooms, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes and vegetable broth. Add the dried oregano and basil. Stir well to combine.
5. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the cabbage is tender.
7. Garnish with fresh parsley before serving.

Additional Notes

For a spicier version, add a pinch of red pepper flakes. You can also substitute the cabbage with kale or spinach for a different texture. Serve with crusty bread or over pasta for a complete meal.

Nutritional Information

Per serving: Approximately 180 calories, 8g fat, 25g carbohydrates, 6g fiber, 6g protein.

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