Crunchy High-Carb Cabbage Stroganoff

Here’s a simple and quick lunch or dinner. No meat here… Kind of an interesting version of cabbage and noodles.

Mushroom Stroganoff is a classic comfort food dish that pairs perfectly with a cracking fire and snow falling outside your window. Mushrooms make this vegan stroganoff nice and hardy because of their meaty texture. They also have a delicious earthy taste.

After you’ve made this mushroom stroganoff once, you will quickly add it to your weekly dinner rotations until tank top season, at which point, you only might give it a rest.

And also, if you too have some nostalgic love for old-school stroganoff…but might err toward a vegan version for whatever reason nowadays…trust me.  This is a recipe you’ve gotta try.

It will be crunchy fun and totally do-able! Bonus is that this recipe only uses 1 pan.

Cabbage Stroganoff

Nicole Kearsley
This Crunchy High-Carb Cabbage Stroganoff recipe is quick and easy to make in about 35 minutes, and it is perfectly comforting, hearty, savory, and delicious.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American, Vegan
Servings 6


  • 14 ounces Cabbage thinly sliced
  • 8 ounces Mushrooms sliced
  • 1 Onion thinly sliced
  • 2 cloves Garlic minced
  • 3 tablespoon Vegan Butter
  • 1 tablespoon Flour
  • 1/4 cup White Wine
  • 1 cup Beef-Flavored Vegetable Broth
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Vegan Worcestershire Sauce
  • 1/3 cup Vegan Sour Cream
  • 2 tablespoon Fresh Parsley chopped
  • 1/2 teaspoon Salt & Pepper to Taste to taste


  • Melt vegan butter in a large skillet over medium-high heat. Saute cabbage, mushrooms, onions, and garlic for approximately 10 minutes. Season well with salt & pepper. *(Cabbage will still be crunchy with this method; if you prefer a softer cabbage, saute it alone for 5 minutes before adding mushrooms, onions, and garlic.)
  • Add white wine and allow alcohol to cook off approximately 1 to 2 minutes.
  • Sprinkle flour over vegetables, mix in and continue to cook for 2 minutes.
  • Add broth, dijon mustard and vegan Worcestershire. Cook until broth thickened, approximately 2 to 3 minutes.
  • Reduce heat to low. Mix in sour cream. Cook until heated through.
  • Remove from heat. Stir in chopped parsley before serving.


MAKE IT GLUTTEN-FREE: Simply  substitute the flour with rice flour.
*NO RULES: Feel free to serve over egg noodles, traditional pasta, quinoa, veggies, or whatever sounds delicious.
**MUSHROOM: Feel free to use whatever mushrooms you have available.  A mixture of your faves would be great!
***SERVING: This recipe yields 10 grams of protein for each serving.
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One Comment

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