If you’re looking for a rich, satisfying dish that’s both low-carb and packed with protein, this Creamy Cabbage with Vegan Chicken is a must-try! It starts with tender sautéed cabbage cooked in vegan butter, then tossed with a luscious cashew-based cream sauce. The result? A dish that’s hearty, flavorful, and incredibly creamy.

For the protein, I’m using my homemade seitan chicken, which you can find in my Low-Carb, High-Protein Vegan Recipes e-book—but feel free to use any vegan chicken you love! The sauce gets its velvety texture from cashew cream, and if you enjoy a cheesy flavor, a sprinkle of nutritional yeast (totally optional!) does the trick.

CREAMY CABBAGE WITH VEGAN CHICKEN

Cook Time: 15 minutes
Prep Time: 20 minutes
Total Time: 25 minutes
Serving Size: 3 packed cups
Total Servings: 2

Ingredients:

1 pound cabbage, thickly shredded
2 garlic cloves, minced
1/2 cup raw cashews
1/2 cup water
2 tbsp vegan butter
1-2 tsps salt, to taste
2 cups diced vegan chicken
1 tbsp nutrtional yeast (optional)
parsley, to garnish

Directions:

1. Pour ½ cup of boiling water over the cashews and let them soak for 20 minutes.
2. Shred the cabbage into thick strands, slightly wider than fettuccine noodles.
3. Mince the garlic and dice the chicken.
4. Heat a pan over medium heat, add the butter, and cook the cabbage covered for 10 minutes, stirring occasionally.
5. Add 1 teaspoon of salt, adjusting as needed.
6. Once the cabbage is tender, add the minced garlic and sauté for 1–2 minutes until fragrant.
7. Remove the pan from heat until the cashews are finished soaking (the cashew cream can also be made ahead of time).
8. Blend the soaked cashews with ½ cup of water for about a minute, or longer if not using a high-speed blender, until smooth.
9. Return the pan to heat, then add the diced chicken, cashew cream, and optional nutritional yeast. Stir to combine.