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Sautéed Red Cabbage

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This wine-scented Sautéed Red Cabbage is a cheering winter recipe and a simple side dish for everyday and holiday meals. You can also make this recipe without the alcohol.

sauteed red cabbage
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Red cabbage is a traditional dish in many cultures. It's simple, yet tastes absolutely delicious! It's a dish that's perfect for winter holidays and goes great as a side dish to most mains.

How to Make Sautéed Red Cabbage

  1. Heat oil in a saucepan and sauté onion until golden.
  2. Add cabbage, wine, and vinegar; sauté covered until tender-crisp.
  3. Stir in maple syrup and sauté a bit longer.
  4. Season with salt and pepper. Keep warm until serving.

Full directions for how to make Sautéed Red Cabbage are in the printable recipe card at the bottom of the post.

Sautéed Red Cabbage FAQs

Do I have to use wine?

You don't have to use wine for this recipe. Use pomegranate, cranberry, or grape juice in its place for an easy swap. You can also replace the red wine in the recipe with red wine vinegar, but you may want to dilute it a bit with water if the flavor is too acidic.

How long can I store leftover red cabbage?

You can store your leftover red cabbage for up to 1 week. Just make sure to keep it in an airtight container in the fridge until you are ready to eat the cabbage again.

Recipe

sauteed red cabbage

Sautéed Red Cabbage

5 from 1 vote
This wine-scented Sautéed Red Cabbage is a cheering winter recipe and a simple side dish for everyday and holiday meals.
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Prep Time: 12 minutes
Cook Time: 22 minutes
Total Time: 34 minutes
Servings: 8

Ingredients

  • 2 tablespoon olive oil
  • 1 large red onion quartered and sliced
  • 6 cups red cabbage thinly shredded
  • ¼ cup dry red wine
  • 4 tablespoon apple cider vinegar to taste
  • 3 tablespoon maple syrup or agave nectar
  • salt and freshly ground pepper to taste
US Customary - Metric

Instructions

  • Heat the oil in a large skillet or 3-quart saucepan. Add the onion and sauté until golden.
  • Add the cabbage, wine, and vinegar. Cover and sauté until tender-crisp, about 12 minutes, lifting the lid to stir occasionally.
  • Stir in the maple syrup and sauté over very low heat, stirring occasionally, another 8 to 10 minutes.
  • Season with salt and pepper, then transfer to a serving container. Cover and keep warm until serving.

Nutrition (Estimate per Serving)

Calories: 85kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 20mgPotassium: 205mgFiber: 2gSugar: 8gVitamin A: 745IUVitamin C: 39mgCalcium: 42mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Leek and Corn Stuffed Peppers

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For these festive leek and corn stuffed peppers, try to use fresh corn if you can. In the late fall or early winter, organic frozen corn will do just fine.  This dish makes an attractive centerpiece for special occasion dinners like Thanksgiving and Christmas. For everyday or weekend meals for a smaller crowd, cut the recipe in half. Photos by Evan Atlas. [Read more...]

Baked Risotto

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Baked risotto, a creamy-textured rice dish, takes a bit more than an hour start to finish, but making it takes very little hands-on time. While it bakes, you just need to stir it every 15 minutes or so, instead of the traditional stovetop method of stirring practically constantly for quite some time. Arborio rice (available in the rice section of supermarkets and Italian groceries) isn't a whole-grain rice, so it's good to bolster this with lots of veggie additions, as suggested below the recipe. Adapted from The Vegetarian Family Cookbook. 
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“Three Sisters” Stew

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This hearty Three Sisters Stew is loaded with tender squash, protein-packed beans, and fresh corn. It's delicious comfort food, and makes a perfect vegan main dish for Thanksgiving too!

Three sisters stew recipe
Three Sisters Stew

Here's a great main dish option for Thanksgiving dinner. This stew is somewhat like a chili, though more about the squash than beans.

In Native American mythology, squash, corn, and beans are known as the "three sisters" - the very crops that the harvest festival of Thanksgiving is meant to celebrate!

Three sisters stew

Quick Tips

To make meal prep quick and easy, you can bake your pumpkin or squash a day in advance. Then the whole dish comes together in a snap! This makes it a great dish to serve when you're entertaining.

If you're short on time or simply can't deal with chopping and peeling pumpkin or squash, you can use pre-peeled and cut butternut squash. In the Fall and Winter seasons, it's easy to find in the fresh produce department of most supermarkets or natural foods stores.

More Vegan Recipes

If you love this Three Sisters Stew, be sure to browse my full collection of vegan soups, stews, and chilis. Or check out these other delicious vegan ideas:

Recipes photos by Hannah Kaminsky.

Recipe

Three sisters stew recipe

"Three Sisters" Stew

4.88 from 54 votes
This hearty Three Sisters Stew is loaded with tender squash, protein-packed beans, and fresh corn. It's delicious comfort food, and makes a perfect vegan main dish for Thanksgiving too!
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Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings

Ingredients

  • 1 large butternut squash or sugar pumpkin, about 2 pounds; or use pre-cut squash
  • 2 tablespoons olive oil
  • 1 onion medium, chopped
  • 3 cloves garlic minced
  • 1 bell pepper medium, green or red, cut into short narrow strips
  • 14 ounces fire-roasted diced tomatoes canned, with liquid
  • 2 ½ cups canned pinto beans drained and rinsed
  • 2 cups corn kernels fresh or frozen
  • 1 cup vegetable stock or water
  • 1 hot chili pepper fresh, seeded and minced; or substitute one 4-ounce can chopped mild green chilies
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder or mesquite seasoning, add more to taste
  • 1 teaspoon dried oregano
  • salt to taste
  • black pepper to taste
  • ¼ cup fresh cilantro or parsley, fresh, chopped
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees F.
  • Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance.
  • When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you'd like). Slice and peel, then cut into large dice.
  • Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
  • Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
  • If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Scoop into bowls to serve.

Notes

For additional spice, use two hot chili peppers instead of one.

Nutrition (Estimate per Serving)

Calories: 338kcalCarbohydrates: 60gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 1306mgFiber: 13gSugar: 8gVitamin A: 10920IUVitamin C: 46mgCalcium: 146mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Fingerling Potato Fries

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These Fingerling Potato Fries are quick to make and super versatile. Once you make your own homemade fries, you'll never look back!

Fingerling potato fries
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Here's a quick and clever way to make potato fries without a lot of peeling and cutting. Fingerling potatoes, if you are not familiar with them, are small potatoes with a long, narrow shape-hence their name. They come in several varieties; I like to use organic golden fingerlings like Russian Banana. These fries are ready, from start to finish, in about 20 minutes.

These fries are great served alonside almost anything! Serve them alongside your favorite vegan burgers, some vegan nuggets, or even a nice salad.

How to Make Fingerling Potato Fries

  1. Clean potatoes and cut into fries.
  2. Simmer potato fries in water in a pan until soft.
  3. Drain water from skillet.
  4. Drizzle oil into the skillet.
  5. Cook potatoes on all sides until golden brown.
  6. Stir in seasonings.

Full directions for how to make Fingerling Potato Fries are in the printable recipe card below.

Fingerling Potato Fries FAQs

Can you change the seasoning for these fries?

You can easily change the seasonings for your homemade fries. Just add in whatever flavor of spices you want at the end of cooking. Try some paprika, Italian seasoning mix, or even rach dressing powder!

How long do these fries last?

You can store your leftover fries in the fridge for up to 1 week. However, these fries taste best when they are fresh. The longer you store your fries, the less crisp they will be.

Here are more easy, tasty potato recipes.

Recipe

Fingerling potato fries

Fingerling Potato Fries

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These Fingerling Potato Fries are quick to make and super versatile. Once you make your own homemade fries, you'll never look back!
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Servings: 4

Ingredients

  • 1 ½ lbs fingerling potatoes
  • 2 tablespoon safflower oil or other high heat oil
  • scallions thinly sliced or cut into long ribbons, optional
  • salt to taste
  • paprika to taste (see note)

Instructions

  • Scrub the potatoes well. No need to peel them, but do peel away any overly dark or knobby spots, of which there should be few.
  • Cut each potato in half lengthwise, which results in a short, chunky fry shape.
  • Place the cut potatoes in a nonstick skillet with ½ cup water. Bring to a simmer, then lower the heat and cover. Simmer steadily for 5-8 minutes or until the potatoes can be pierced with a knife but are still quite firm, stirring occasionally.
  • Drain any excess water from the skillet.
  • Set the skillet back on the heat and drizzle in the olive oil.
  • Turn the heat up to medium-high and cook the potatoes, stirring frequently, until touched with golden brown on most sides, about 5-8 minutes.
  • Stir in the optional scallions. Remove from the heat and season with salt and paprika.

Notes

If you'd like a spicier flavor, try Spanish paprika, which has a smoky and more intense flavor than sweet paprika.

Nutrition (Estimate per Serving)

Calories: 193kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 10mgPotassium: 716mgFiber: 4gSugar: 1gVitamin A: 3IUVitamin C: 34mgCalcium: 20mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Garlicky Skillet Black Beans

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Black beans are delicious prepared with lots of garlic. This is a great accompaniment to vegan quesadillas or soft tacos that don’t themselves contain beans; it's also a fantastic filling for soft tacos. These also go nicely with most kinds of simple meals that needs a little protein boost.

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Focaccia Bread

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Though focaccia (a traditional Italian flatbread) is yeasted, it doesn’t take as long to make as other yeasted breads; it only requires one brief rising. Start making this bread just before you put up a pot of soup that needs to simmer for a bit, and the two should be ready simultaneously. Make sure to check out the olive variation following the recipe! [Read more...]

Squash, Sweet Potato, and Corn Chowder

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Squash, corn, and sweet potato combine to make a hearty chowder that's especially perfect for fall. Though this admittedly involves a bit of preparation, none of it is difficult. It's a great soup to make on a quiet Sunday - you'll be happy to come home to it during the week! It's delicious with fresh cornbread. It's also the kind of soup you won't mind making an extra effort to make for holiday meals like Thanksgiving. [Read more...]

Spanish Chickpea Fritters with Romesco Sauce

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The tradition of Spanish tapas is such a fun way to eat—bite-sized morsels of tasty food that just happen to taste great with Spanish wines. These Spanish chickpea fritters are flecked with spinach and when you dip them in a bold romesco sauce, you can’t go wrong. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious* by Robin Asbell, reprinted by permission. [Read more...]

Pasta and Tofu Salad

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This simple pasta salad is reminiscent of a retro favorite, tuna-noodle salad, with baked or firm herbed tofu standing in. It's a pasta salad that's welcome all year round, not just during summer months. In addition, once you have your noodles cooked, this takes hardly more time to make for lunch than a sandwich, and packs up really well as a portable lunch. Serve with cherry tomatoes and carrot sticks (or baby carrots) on the side. Photos by Rachael Braun.

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Red Cabbage, Carrot, and Apricot Salad

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Here’s a nice change of pace from “white” coleslaw —  a combination of red cabbage and carrot, sweetened with dried apricots. It adds a refreshing note to spicy meals and adds vibrant color to the plate. You can use whichever fresh herbs you like, or a combination, but I think this is particularly good with cilantro. Photos by Evan Atlas. [Read more...]

Golden Curried Pea or Red Lentil Soup

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This hearty soup, adapted from Vegan Soups and Hearty Stews for All Seasons, features a variation serendipitously discovered by Ricki Heller of Diet, Dessert, and Dogs. Craving pea soup, Ricki pulled out the book, started the soup, and realized she had no yellow split peas. Undaunted, she quickly substituted red lentils and discovered that the soup works just as well with that substitution. Thanks to Ricki for that inspiration, and for the lovely photo here as well. [Read more...]

Italian-Style Potato and Escarole Soup

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The combination of greens and potatoes makes a comforting soup that's perfect for a chilly day. No escarole? Substitute an equal amount of chard, kale, or mustard greens. Adapted from Wild About Greens. Photo by Susan Voisin of FatFree Vegan Kitchen.

Serves: 6

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, quartered and thinly sliced
  • 2 to 3 cloves garlic, minced
  • 6 medium or 4 large potatoes, preferably golden, peeled and diced
  • 2 to 3 medium carrots, thinly sliced
  • 32-ounce carton low-sodium vegetable broth
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • Two cups cooked or one 15- to 16-ounce can cannellini (large white beans)
    or chickpeas, drained and rinsed
  • 1 medium head (6 to 8 ounces) escarole, coarsely chopped and rinsed
    (or see variations in headnote)
  • ½ cup chopped fresh parsley
  • Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden, stirring frequently.

Add the potatoes, carrots, broth, basil, thyme, and 2 cups water. Bring to a gentle boil, then cover and simmer gently for 20 minutes, or until the potatoes and carrots are tender.

Italian-Style Potato and Escarole Soup recipe

Stir in the beans, escarole, and half of the parsley. Simmer gently for 8 to 10 minutes, or until the escarole is tender.

With the back of a wooden spoon or a potato masher, mash some of the potatoes in the soup to give it a nice base. Stir in water as needed (up to 2 cups). The soup should be thick, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper, then serve.

If time allows let the soup stand off the heat for an hour or more before serving, then heat through as needed.

Walnut Meat-less Balls

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Meatballs provide protein and texture to otherwise basic dishes like pastas and sub sandwiches. And now non-meat-eaters can enjoy these tasty balls too with this Walnut Meat-less Balls recipe!

Walnut Meat-less Balls
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These meat-less-balls are flavorful and replicate a traditional meatball quite nicely-but without the heaviness that comes from the meat. You get a nice punch of protein from the walnuts and immune-boosting benefits from the mushrooms, onions, garlic, and parsley.

You can throw these meat-less balls into a typical tomato sauce and serve over pasta, or you can serve them as a side dish with your favorite gravy. In fact, you can even eat these meat-less balls plain! They make for great party hors d'œuvres. Just arrange them on a platter with some toothpicks and set them out for your guests to enjoy.

How to Make Walnut Meat-less Balls

  1. Preheat oven.
  2. Heat olive oil in a frying pan.
  3. Sauté onions, muchrooms, and garlic until soft.
  4. Add all ingredients to food processor and blend.
  5. Form mixture into balls and place on baking sheet.
  6. Bake covered.
  7. Uncover, flip, and cook a bit longer uncovered.
  8. Let meat-less balls cool a bit before serving.

Full directions for how to make Walnut Meat-less Balls are in the printable recipe card at the bottom of the post.

Walnut Meat-less Balls FAQs

Can I use a different type of nut for these meatballs?

We used walnuts for our meat-less balls because they have a nice, rich taste. However, you can use whatever kind of nuts you have on hand! Each nut variety will give your meat-less balls a slightly different flavor, so feel free to experiment.

How should I store leftover meat-less balls?

you can store any leftover meat-less balls in the fridge or the freezer. For the refrigerator, keep your leftover balls in an air-tight container up to 1 week. If you're freezing your meat-less balls, you can freeze them before or after baking them.

Here are more tasty vegan appetizers.

Recipe

Walnut Meat-less Balls

Walnut Meat-less Balls

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Meatballs provide protein and texture to pastas and sub sandwiches-and non-meat-eaters can enjoy these Walnut Meat-less Balls too!
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Servings: 12

Ingredients

Instructions

  • Preheat oven to 375°F.
  • In a frying pan, heat the olive oil over medium heat.
  • Sauté the onions, mushrooms, and garlic for about four minutes or until soft.
  • Transfer the sautéed onions, mushrooms, and garlic to a food processor. Add all remaining ingredients and blend until smooth.
  • Form mixture into small balls-about the size of a golf ball-and place on a lightly oiled cookie sheet.
  • Bake covered for thirty minutes.
  • Then uncover, flip meatballs, and bake for an additional ten minutes uncovered.
  • Let meat-less balls cool for five to ten minutes before serving.

Nutrition (Estimate per Serving)

Calories: 95kcalCarbohydrates: 5gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 23mgPotassium: 146mgFiber: 2gSugar: 1gVitamin A: 157IUVitamin C: 3mgCalcium: 18mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Recipe reprinted with permission from Kicking Cancer in the Kitchen* by Annette Ramke & Kendall Scott (© 2012 Running Press, a member of the Perseus Books Group).

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Salsa Grain-and-Bean Pilaf

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If you want to dress up a simple grain-and-bean pilaf in an instant, a good-quality, prepared tomato salsa is the answer. This is truly an emergency dinner, but a hearty and healthy one, at that! Vary the type of grain and/or bean you use each time you make this, and serve it with a simple salad or coleslaw and a steamed vegetable like broccoli, or fresh corn on the cob. Adapted from The Vegetarian 5-Ingredient Gourmet. [Read more...]

Jerusalem Artichoke Salad with Greens and Herbs

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Here's a colorful and crunchy salad featuring Jerusalem artichokes, the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and aren't related to artichokes. In season in the late fall, they are quite fitting to serve as part of Thanksgiving dinner. Those who haven't had them will find them surprising and exotic, kind of a crunchy cross between water chestnuts and potatoes.

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Teriyaki Tofu Triangles

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Transforming tofu into crisp teriyaki-flavored triangles is a simple thing to do, and the fun shape gives it immediate appeal to kids (or the tofu-phobic!). These go quickly, so for more servings, simply double the recipe for both the tofu and marinade. These are a perfect component for rice or noodle bowls, as shown in the photo. Embellish with whatever raw or lightly cooked veggies you'd like, and pass around extra soy sauce or a sesame-ginger type dressing. Photos by Hannah Kaminsky. [Read more...]

Buckwheat Groats (Kasha): How to Cook and Use

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Toasty, brown buckwheat groats may either be passionately disliked for their strong, distinct flavor and aroma or greatly savored for the same reasons. An oddity among grains, buckwheat is not a cereal grain in the botanical sense, but a beautiful pink-flowered plant related to rhubarb. The soft, pyramid seeds, when hulled and cracker, are known as buckwheat groats. Further milling produces buckwheat flour. 
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