Southern Fried Cabbage with all the deliciousness of the traditional plate with all vegan ingredients (no bacon).
This Simple yet savory vegan take on a classic Southern dish is full of flavor and takes no time to prepare. Flavored with sweet mesquite seasonings, brown sugar, and sundried tomatoes, you are sure to be in for some yumminess.
- 1 head of cabbage, coarsely chopped
- 2 tablespoons walnut oil or oil of your choice
- 2 cloves garlic, chopped
- 1 teaspoon sweet mesquite seasoning or creole seasoning
- ½ teaspoon all spice
- 2 teaspoons dark brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- 1 teaspoon mustard seed
- 2 tablespoons vegetable broth
- ½ teaspoon pink Himalayan salt
- sundried tomatoes
Coarsely chop cabbage; set aside. In a saucepan, heat oil over medium heat. Add in garlic, mesquite seasoning, all spice, brown sugar, ginger, pepper, and mustard seed. Simmer for 2-3 minutes, stir often so not to burn mixture.
Place cabbage in large skillet, mix in oil and spices.
Pour in broth and salt; toss together.
Cover and cook over medium-high heat for 15 minutes, stirring occasionally.
Add in sundried tomatoes. Note: Replacing bacon with sundried tomatoes gives the dish that salty goodness. Cook for another 15 minutes; uncover for the last 5 minutes.
Pair this cabbage with roasted potatoes, onions, and cornbread for a meal that does not disappoint.