Recipe To Make Easy Sauté Cabbage | Vegetarian, Vegan Versions

Here is an easy sauté cabbage recipe that is fast to make and delicious to eat.

Cabbage is one of the most healthy vegetables that you can eat. With this dish, the cabbage is delicious. You can use red or green cabbage or both, as you wish.

It is fast and easy to make and leftovers can be stored in the fridge for your next meal.

Check out this video for how to make Easy, Sauté cabbage or go to the written instructions below.

This recipe is very healthy. With cabbage, celery, and carrots, this recipe is made with some of the most nutritious vegetables that exist. For more information about the health benefits of each vegetable, check out the information below.

This recipe has vegetarian, and vegan versions.

This recipe is gluten-free.


April 20, 2021, by Deborah Esplin

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Equipment To Make Easy Sauté Cabbage

  Glass mixing bowls, set of three with lids

    • Glass mixing bowls are great for making a salad because it makes a beautiful serving dish for the table, then you can store the salad in the same bowl.

 Chef’s Knife

    • You need a good, sharp knife to cut all these vegetables and not tire your arm or risk injury. Invest in a good knife and it will serve you for years.

 Cutting Board

    • A good cutting board is also essential. I like bamboo because they are soft on the knives, are light, and are easy to wash.

Professional Heavy-Duty Sauté Pan

    • A heavy-duty, thick sauté pan means you have even heating without hot spots which is very important for frying and sautéing.

 Home Kitchen Heavy-Duty Sauté Pan, set of 2

    • Professional equipment is expensive. This set is still very good, but more affordable.

Investing in your kitchen tools is worth it as they pay you back with the ease of use and long life. For more kitchen tools, check out my Kitchen Tool Kits.

Recipe for Easy Sauté Cabbage

Here is the recipe for Easy Sauté Cabbage in a format that you can download, save and print. The ingredients and steps are listed below.

Download a copy of the recipe here to save, and print:  Recipe For Easy Sauté Cabbage


    • 1/4 Green Cabbage, thinly sliced
    • 1/8 Red Cabbage, thinly sliced
    • 1 Celery stick, finely diced
    • 1/4 onion, finely diced, if desired
    • 7 mL (1/2 tsp.) Salt
    • 1/4 onion, thinly diced, if desired
    • 15—30 mL (1  – 2 tbsp) Maple Syrup
    • 15—30 mL (1—2 tbsp.) Apple Cider Vinegar
    • 15 mL (1 tbsp.) White Wine
    • 1 tsp. Salt & Pepper
    • 30 mL (2 tbsp.) Olive oil, Sunflower Oil or Butter

My favourite sauce recipe:

    • 15  – 30 mL (1  tbsp) Maple Syrup
    • 30 -45 mL ( 2 tbsp.) Apple Cider Vinegar

  Don’t forget the special ingredient. Love.

Vegetarian version: use any of the oils or butter, as you wish.

Vegan version: use the oils and not the butter.


    1. Rinse and chop the vegetables. 
    2. You can let the cabbage sit in a bowl for 15 minutes with the salt if you want to soften it slightly. This is not necessary and I don’t normally do it as I like my cabbage crispy.
    3. Warm the oil or butter in the pan, then saute the onion for 1 minute, if you add it. Then add the cabbage and stir fry for two minutes. Then add the celery. Saute for another 10 to 13 minutes, depending on how soft you want the cabbage. Stir every minute or two during the cooking.
    4. Mix the liquid sauce ingredients together and add to the cabbage at the end of the cooking. Add the salt and pepper.
    5. You can add pumpkin and sesame seeds if desired. Enjoy!

Note: This recipe can be made smaller or bigger by adjusting the number of vegetables.

If you want to learn more about the health benefits of cabbage, then check out my newsletter here…


Do you like to learn about food? Join my newsletter. Join my newsletter so that you learn new things about food. Each issue has a special article on some aspect or type of food. The information, I share in my newsletter is not found in my blog or YouTube videos.

Learn about the advantages of using a food thermometer when you cook, and what are the recommended temperatures to reach. Download it here.


Do you like this recipe?        Let me know in the comments below.

Tag me on Instagram with a photo, when you make this drink. @debbieesplinfood.

Find me on Pinterest and check out my pins.

Check out my Facebook page with lots of information on food and healthy living.

Check out my YouTube channel for more recipe videos.


This sauté cabbage recipe will go really well with my recipe for a Gluten-Free Batter Fried Fish. Here is the video recipe.

If you are looking for healthy, easy, and delicious breakfast recipes, check out my Protein Smoothie video.

Check out other recipes from The Daily Basil Blog.

Cooking A Show Of Love


Vegetarian Sloppy Joe’s & One-Bowl Dinners, Gluten-Free

Vegetarian Sloppy Joe’s are just as good as the meat version, without the meat. This Vegetarian Sloppy Joe recipe makes a great base for several meals. And it is gluten-free.

I will present how to use Vegetarian Sloppy Joe’s in several ways: as a One-Bowl Sloppy Joe dinner, One-Bowl Sloppy Joe Soup, One-Bowl Sloppy Joe Pie, and of course the traditional Sloppy Joe sandwich.

Plus, I give you ideas for how to use these recipes to have an easy, no-reheat lunches.

One-Bowl Dinner
One-Bowl Vegetarian Sloppy Joe Dinner

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Dec. 1, 2020 by Deborah Esplin

Ingredients for Vegetarian Sloppy Joes

110 grams firm or extra-firm Tofu

15 to 30 mL (1 to 2 tbsp) Soy Sauce

110 grams (1/2 box) mushrooms, finely chopped

1/8 onion & 1 clove of garlic, finely chopped, if desired

Sunflower or Canola oil for frying

1 tomato, diced

75 grams Spinach, fresh or frozen, chopped

35 to 40 grams (slightly less than 1/4 cup) red lentils, raw

75 mL (1/3 cup) tomato or vegetable juice

15 mL (1 tbsp) Balsamic vinegar, vegetable concentrate, soy sauce, lemon juice, ketchup, each

15 to 20 mL (1 to 1.5 tbsp) oat flakes

Dash of Coriander

5 mL (1 tsp) salt, pepper, herb mixture, each

75 mL (1/3 cup) water, or slightly more

Preparation of Vegetarian Sloppy Joes

Here you can view the video where I cook the meat and vegetarian versions of Sloppy Joe’s and make a one-bowl dinner with roasted vegetables.

In a frying pan or casserole pan (see recommendations on pans below) add a little oil and sauté the mushrooms, onion, and garlic for 2 to 3 minutes. Stirring occasionally.

While this is cooking, crumble the tofu with your fingers and mix in the soy sauce. Add the tofu mixture, tomatoes, spinach, red lentils, oat flakes, and the liquids to the pan with the mushrooms, onion, and garlic.

Stir and simmer for 10 minutes. Add the seasoning and let simmer for another 10 minutes. Stir occasionally. If you need to add more water, do so.

Taste the mixture and adjust the seasoning to your taste. You may want to add more lemon or tomato juice, salt, or pepper, as well as water if you want more liquid.

Vegetarian Sloppy Joes

To use the mixture as a Sloppy Joe topping take your favourite type of bread and toast it, or not, as you wish. Put on your favourite condiment. I like mustard or cheese. Spoon the hot topping onto the bread. Top with roasted vegetables and serve.

Sloppy Joe's
Vegetarian Sloppy Joe’s

Easy, No-Reheat Lunches with Vegetarian Sloppy Joes 

In your lunch bag, you can toast your bread, pack the Vegetarian Sloppy Joe mixture (warmed up), in a thermos and pack a small container of your condiment. Then assemble the lunch when you are ready-to-eat.

You can warm up the soup or pie and pack it in a thermos for an easy no-reheat lunch.

This rugged, 16-ounce thermos will keep your food hot or cold and it comes with a folding spoon.

Here is an 18-ounce version or a 10-ounce version.

Meal Ideas for Vegetarian Sloppy Joes

Other ways you can use this recipe.

One-Bowl Vegetarian Sloppy Joe Dinner

Put cooked rice, quinoa, or noodles in a bowl, add this topping, then add the roasted vegetables and a topping of your choice like salsa or sour cream. For this recipe, a little more sauce is a good thing to soak into the rice or quinoa. Serve hot.

One-Bowl Dinner
One-Bowl Vegetarian Sloppy Joe Dinner

Vegetarian One-Bowl Sloppy Joe Soup

Add the Sloppy Joe mixture and cooked rice or noodles to tomato, or carrot soup to make a hearty stew and another one-bowl meal.

Vegetarian One-Bowl Sloppy Joe Soup

Vegetarian One-Bowl Sloppy Joe Pie

Put the Sloppy Joe mixture in a casserole dish, top with canned or frozen corn, or frozen peas, and then mashed potatoes to make a Sloppy Joe Pie. Bake at 350 F for 30 minutes. For this dish, you may want to not add too much water to the Sloppy Joe mixture.

Vegetarian One-Bowl Sloppy Joe Pie

This pie has a mashed potato topping like a Shepherd’s Pie but with the Sloppy Joe filling. Delicious. Fast, easy, healthy.

Here is a link to the meat version of Plant-It-Up Sloppy Joe’s & One-Bowl Dinners.

Equipment Needed To Make Vegetarian Sloppy Joe’s

It is best to have a frying or sautée pan for this recipe. I like cast iron but any large frying pan will work. However, cast iron or stainless steel are regarded as the best as they are heavy and thick which will prevent the meat from burning and sticking to the pan. The pan needs to be large so that the contents do not slop over the sides and out of the pan.

11 ” Cast Iron Pan

I prefer cast iron because they provide even heat, and are easy to clean. However, if you have a glass top cooker, you need to be very careful not to drop the pan on the cooktop or pull it across the top. The weight of the pan could break the glass top and pulling heavy objects across the cooker and scratch the glass.

9.5 ” Stainless Steel Fryer

9.5 ” Non-Stick Fryer with lid

These two pans are not as heavy as cast iron but still have are thick enough to provide even heat for the cooking.

Cuisinart 5.5 Quart Casserole Pan

High Quality, Heat Resistant Stirring Spoon – A heat resistant spoon is a good idea so that it doesn’t melt if you accidentally leave it on the pan.

Measuring Cups & Spoons – I like this set because the cups and spoons nest inside each other and they have comfortable handles.

I really like plastic containers for freezing meals, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.

Rubbermaid Plastic Food Storage Containers, set of 21


Check out other recipes from The Daily Basil Blog.

I hope you enjoy these recipes and ideas. Leave me a comment and let me know what other recipes you would like me to share.

Cooking A Show Of Love


Guinness No-Beef, Vegetarian Stew, with Gluten-Free Version

Guinness No-Beef Vegetarian Stew is a delicious, no-meat version of the classic Guinness Beef Stew.  This vegetarian version is just as delicious, with beans, and is just as hearty as the beef version.

There is also a gluten-free version presented which is just as good and easy.

This stew can be made in a slow cooker or a pot, as you wish.

Guinness Beef Stew
Guinness Beef Stew

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

Nov. 16, 2020 by Deborah Esplin

How To Make Guinness No-Beef, Vegetarian Stew

Ingredients for Guinness No-Beef, Vegetarian Stew

1000 – 2000 mL (4 – 8 cups)  mushroom or vegetable stock

1 can Guinness beer

1 can black, kidney, or mixed beans, drained & rinsed

2 celery sticks, chopped

2 carrots, cubed

75 grams turnip, diced

2 potatoes, cubed

1 tomato, diced

100 grams mushrooms, diced

1/8 onion, diced

1/3 cup lentils, optional

Oil for sautéeing

Salt, pepper, seasoning, thyme

10 mL each lemon juice & balsamic vinegar

10 mL of vegetable concentrate

30 mL butter and flour for the roux / or cornstarch for the gluten-free version

Preparation for Guinness No-Beef, Vegetarian Stew

Add 1.5 (6 cups) mL of stock and the beer to the pot. Save the remaining 2 cups and add if the stew is too thick or if a lot of liquid evaporates.

Sautée the onions for 2 to 3 minutes. They do not need to be completely cooked. You may need to add more oil. Add the onions to the liquid.

I like to very lightly sautée the other vegetables, but you can just put them straight into the liquid if you prefer. Giving the vegetables a light sautée adds a little extra flavour. Add the lentils.

Note: I add lentils because they increase the fiber but do not change the taste or texture. You can the lentils or not as you wish.

Add a small amount of pepper and seasoning. Save the remaining ingredients for later.

If you are using a pot, stir and slowly bring to a boil. Turn the heat down and let the stew simmer for 2.5 to 3 hours. Stir it every 30 minutes. If there is too little liquid add some water or stock.

If you are using a slow cooker, give it at least 6 hours of cooking time. Or you can let it cook for up to 8 hours. Stir every hour or so.

Making the roux to thicken the gravy

Put the butter in a saucepan and melt it over a gentle heat. Slowly add the flour, stirring the entire time so that there are no lumps. When the flour is evenly mixed, add a small amount of the stew liquid, and stir it in until it is completely mixed. Add a little more stew liquid and stir it very well until it is mixed in and there are no lumps. Do this four or five more times until the roux is very liquid and smooth.

Mix the roux into the stew and slowly bring the stew to a boil, stirring frequently. Let simmer for one minute while stirring all the time. Remove from the heat.

Tip: For the gluten-free version mix equal parts water and cornstarch 1 – 2 tbsp.) and then slowly mix into the stew and stir.

Add the lemon juice and balsamic vinegar. Taste and adjust the seasoning as you wish.

Serve the stew hot in bowls with a spoonful of mashed potatoes on the top. Here is my recipe for Mashed Potatoes.

Note: The alcohol in the beer will evaporate during the cooking process. So this stew is appropriate for the entire family.

Do you prefer to eat beef stew? Check out my meat version of this stew here, Guinness Beef Stew.

The stew is good in the refrigerator for four days or it can be frozen.

Check out the live video here. Making Guinness Beef Stew.

Equipment Needed To Make Stock

A stockpot is very useful because the making of a stock involves a lot of water. Having a good-sized stockpot means that you can make bigger batches, which is more efficient.

Check out these links with the tools you need to make Vegetable Stock.

Stock Pot, 20 quart

Stock Pot, 16 quart

Stock Pot, 12 Quart

Soup Ladle, stainless steel with a cool, grip handle

Soup Ladle, silicone

Stainless Steel Bowl Set with Lids

Oxo Easy-Grip Bowls 3-Set

I really like plastic containers for freezing stock, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.

Rubbermaid Plastic Food Storage Containers, set of 21


Check out other recipes from The Daily Basil Blog.

Cooking A Show Of Love


Mini Pita Pizza | A Fast, Easy, Healthy Lunch Idea with Vegetarian & Gluten-Free Options

Mini pita pizza is a great idea for a fast, healthy, easy lunch that you can eat anyplace and anytime for anyone. This lunch is fast and easy to make, can be packed in a bag and eaten at room temperature.

The mini pita pizzas taste good and are healthy. Whether you are home or traveling, at school or work, this lunch idea is the answer for people that need something fast, easy, and healthy to eat.

Plus, this is a delicious way to use stale pita bread. This recipe is presented with meat, vegetarian and gluten-free options.

Mini Pita Pizza
Mini Pita Pizzas

Ingredients for Mini Pita Pizza

6 Mini pitas or 2 large pitas

Tip: This is a great way to use mini pitas that are not fresh and getting harder.

Note: If you use gluten-free pitas, then this recipe will be gluten-free.

1 tomato or several cherry tomatoes, diced

Or dried tomatoes

Soft cheese,

Bell pepper, diced

Onion, diced

Hard cheese, grated

Diced meat, fish or bacon, if desired

Tomato or pizza sauce

Salt & Pepper to taste, if desired

Here is the video with this recipe. Check it out.

Preparation for Mini Pita Pizza

Put the diced tomato in a sieve over a bowl and push as much of the water out of the tomatoes, as possible.

Spread the tomato sauce over the mini pitas. Sprinkle the soft cheese. Add the peppers and onions. Sprinkle the meat, fish or bacon, if desired. Sprinkle the grated, hard cheese. Add the tomatoes.

Tip: I like to use a pizza pan with holes but you can use a regular cookie sheet.

Bake at 425 F for about 6 minutes or until the cheese is melted and the edges of the pita are golden brown.

Hint: This pizza is delicious hot but it can be kept in the fridge for up to four days.

You can also pack it for lunch with an ice pack, remove it from the ice pack thirty minutes before you want to eat so that it can warm up to room temperature, and enjoy.

Of course, you can also use regular size pitas for this recipe.

Equipment for Mini Pita Pizza

The pizza pan with holes is good because it allows for air and heat to penetrate more easily to the bottom of the pitas which gives a crisper crust.

Here is a 13-inch pizza plate.

Here is a 15-inch pizza plate.

Measuring Cups & Spoons – I like this set because the cups and spoons nest inside each other and they have comfortable handles.

Check out other recipes from The Daily Basil Blog.

Cooking A Show Of Love