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5 Ways to Cook Cabbage!

made by our lovely Ise.

Red & White Cabbage Coleslaw


  • 2 heaping tbsp vegan mayonnaise

  • 80 ml water (1/3 cup)

  • 1 tbsp maple syrup

  • 3 tsp mustard

  • 1 tbsp white vinegar

  • 1 tsp apple cider vinegar

  • 1 small yellow onion, chopped

  • 1/3 tsp celery salt (or seeds // if using seeds, add more salt to taste)

  • Salt and pepper to taste

  • 3-4 big carrots, shredded

  • 300 g red cabbage, shredded

  • 300 g white cabbage, shredded


  1. Add the mayonnaise, water, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt (or seeds) to a high-speed blender.

  2. Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more mayonnaise.

  3. Taste and adjust flavour as needed, adding salt and pepper to taste, more celery salt or seeds for more pronounced celery flavour, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.

  4. Add carrot and cabbage to a mixing bowl and top with dressing. Toss to combine. Enjoy immediately or store covered in the refrigerator to chill – about 4 hours.

*recipe adapted from Minimalist Baker.

made by Mara.

German Red Cabbage


  • 1 big onion

  • 1 medium apple

  • 1 medium red cabbage (shredded)

  • A dash of brown sugar

  • 1 tsp salt

  • 1 tsp pepper

  • 5 cloves

  • 4 bay leafs

  • Oil for frying (preferably neutral)

  • Optional: 200ml red wine


  1. Slice your apples and onions, cook and stir in a large pot until tender for approximately 10 minutes.

  2. Add your finely sliced red cabbage and let it cook for 10-15 minutes. Make sure nothing browns too much.

  3. Deglaze with red wine (or use vegetable broth) and sugar, add water until the cabbage is almost covered.

  4. In a tea infuser, add your cloves and bay leafs and submerge so the cabbage can absorb the flavour.

  5. Let cook until cabbage is soft, approx. 45 minutes.

  6. Season with salt and pepper to taste.

*recipe by Mara's grandmother.


courtesy of Luzie.



  • 285 grams shredded cabbage (green or red)

  • 140 grams shredded carrots

  • 3 onions, sliced

  • 2 tbsp flax seeds

  • 2 tbsp sesame seeds

  • 2 garlic cloves, minced

  • 1 tsp ginger, minced

  • Salt & pepper

  • 120 grams all-purpose flour

  • 300 ml of water

  • 2 tsp white miso paste

  • Oil

  • Additional toppings: vegan mayonnaise, BBQ sauce, sriracha, spring onions, sesame seeds, Furikake...


  1. Place cabbage, carrots, green onions, milled flax seeds, sesame seeds, minced garlic and ginger, salt and pepper into a large bowl, mix well to combine.

  2. Add flour, water, and miso paste to a small bowl, whisk well to combine and remove lumps.

  3. Pour batter into cabbage mixture and stir well to combine.

  4. Spray a skillet with cooking oil, then place the skillet over medium heat.]

  5. Once the skillet is hot, add half of the Okonomiyaki batter and flatten out to fill the bottom of the pan.

  6. Cook until golden brown, around 6 to 8 minutes.

  7. Flip and cook the other side until it’s also golden brown. Keep warm while cooking the other half of the batter.

  8. Garnish the okonomiyaki with your toppings of choice. We like a drizzle of vegan mayonnaise and BBQ sauce, plus green onions, sesame seeds, and vegan Furikake.

*recipe adapted from The Plant Riot.




  • 1 Chinese cabbage, cut in big chunks

  • 30 grams of salt

  • 1 piece of kombu (3-4 gram, this is a type of seaweed)

  • 5 garlic cloves

  • 70 gram of peeled ginger

  • 60 ml maple syrup or agave syrup

  • 2 tablespoons shoyu

  • 4 spring onions, white and green parts, cut in thin slices

  • 1 big carrot (100 gram), cut into matchsticks

  • 17-20 grams gochugaro (Korean ground Chili pepper, found in Asian supermarkets)


  1. In a large bowl mix the Chinese cabbage and sea salt. Cover with plastic foil and allow to soak for at least 2-3 hours. During this time the salt will distract water out of the cabbage and will make it more flexible.

  2. Soak the kombu in water for about half an hour. When turning soft, cut into thin matchsticks. You can use the soaking water as a bouillon.

  3. In a kitchen machine, blend the garlic and ginger until you get a rough paste. You can also grate them or chop them very finely, both will work.

  4. Mix the kombu, garlic, ginger, maple syrup, shoyu spring onion, carrots and gochugaro in a bowl – this will be the paste in which you will ferment the kimchi. It should already smell very aromatic and appetizing at this moment.

  5. You should notice on the cabbage that it has loosened its structure. Drain the water that leaked out of the cabbage and place the cabbage in a kitchen strainer (you can also perform this step in a few parts). Press the cabbage strongly against the walls of the kitchen strainer to squeeze the extra remains of water out of the cabbage. Press in a straight and firm movement. Do not massage or squash the cabbage to prevent it from rubbing against itself- you don’t want it to become mushy and soggy, but rather to stay firm and compact.

  6. After you have squeezed all the water well out of the cabbage. Mix the cabbage lightly with the chilli mixture. You could already eat this as a kimchi salad. Taste and add more of the different ingredients if necessary. All the different tastes should be very intense since during the fermentation process they will tone down.

  7. Place the kimchi in a pickling jar and press it well to the bottom of the jar to prevent air sacs being formed. Air-sacs can increase the chances of mold (which we want to avoid). Press until water starts to float on the surface. Now it is ready to ferment.

  8. During the first days keep the jar at room temperature (18-22 degrees) with an open lid, to allow the carbon dioxide to evaporate for at least 3 days. After 3 days taste the fermented vegetables. Keep longer in room temperature to allow more fermentation to occur. When you like the taste, store the jar in the fridge or a cool place. I usually keep it for 1 week outside of the fridge, but some people keep it for weeks or even months. It all depends on your taste.

*recipe adapted from Alexander Gershberg.


contributed by Mathilde.

Sauteed Ketjap Brussel Sprout Salad


  • Spinach

  • Cherry tomatoes

  • Cucumber

  • Dried tomatoes

  • Brussel sprouts

  • Sesame oil

  • Ketjap

  • Salt & pepper


  1. Wash the Brussel sprouts and cut off the stem end. Then cut them in half.

  2. Heat the sesame oil in a pan on high heat and add the sprouts. Add splashes of water to steam the sprouts. After a few minutes, add the ketjap and stir for 2 more minutes.

  3. Then cut the other ingredients and add everthing to a bowl. Enjoy!

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