Here is a Vegan Collard Greens And Cabbage side dish that will become a family favorite. This is a healthy and delicious vegan option that can be made in less than an hour and served as either a side dish or the main course. It is easy, simple, and adaptable!

I recently obtained a large bundle of collard greens from a nearby vegetable market, so I decided to try it with cabbage.

This vegan collard greens with cabbage recipe has a lot going for it. It’s easy to make, takes only a few minutes from start to finish, and only needs a few simple ingredients.

Adding this hearty cabbage and collard greens dish to any meal will make it more enjoyable. Nothing in this dish that I can think of is unhealthy! Simple ingredients like cabbage, young collard green leaves, onion, garlic, excellent and nutritious avocado oil, and creole seasoning provide flavor to this vegan recipe.

In this vegan feast, the vegetables are only briefly cooked, preserving the firmness and tenderness of the collard greens and cabbage. This flavorful dish of collard greens and cabbage doesn’t contain any mushy vegetables. This recipe for a vegan meal is from farm to table.

Collards are tastier than kale, according to my taste buds. They have a milder sweetness than other greens and none of the bitterness that other greens in the same family are known for. And they are a great way for vegans to get calcium.

Scroll down for the detailed recipe, but I suggest you don’t skip reading the information included in the blurb.

Collard and cabbage in black bowl on grey background

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Why Will You Love This Recipe?

  • Flavorful: A delicious combination of savory, umami, and sweet flavors.
  • Simple: This collard recipe only needs a few simple plant-based ingredients such as fresh collard greens, cabbage, and some other pantry items.
  • Extremely quick to make: It only takes 8–10 minutes of active time to make collard greens and cabbage.
  • It’s wholesome! It is made with healthy vegetables and can also be made with a little amount of oil.
  • Versatile: This is a fantastic simple side dish on its alone, but when it’s served with vegan protein, it will become a filling lunch or meal.
  • Simply put, it’s fantastic! Though this plate of collard greens and cabbage may not appear particularly appetizing, trust me—it’s packed with flavor.
  • A stovetop and Instant pot: Both the stovetop and the Instant Pot can be used to prepare these vegetarian collard greens.
  • It’s a great meal to bring to potlucks or serve at parties because you can simply double or triple the recipe to feed a huge crowd. Simply ensure that you have a large enough saucepan for this.
Collard greens cabbage ingredients on grey background in a bowl

Recipe’s Ingredients

Vegan collard greens and cabbage get their flavor from a few basic ingredients that, when added to fresh collards and cabbage, provide a broth that is equal parts slightly sweet and delightfully savory.

  • Collard greens: Pre-sliced greens can be used, but I advise purchasing a large quantity and slicing them yourself. This is because pre-cut greens can occasionally be more bitter.
  • Cabbage: Make do with whatever variety of cabbage you’ve got on hand, I have used green cabbage. Simply modify the cooking times.
  • Avocado oil: Avocado oil is an excellent tool for making delectable and nutritious dishes. It’s rich in antioxidants, minerals, essential fatty acids, and vitamins.
  • Onion: Use yellow, white, red, or shallot onions.
  • Garlic: The best garlic is fresh, but you are welcome to use 1 to 2 tablespoons of garlic powder in place of it.
  • Red bell pepper: Red bell pepper offers a citrusy and sweet flavor. They add beautiful color.
  • Creole seasoning: Creole seasoning is typically less spicy than Cajun seasoning,
  • Bouillon cube: Bouillon cubes contain significantly more sodium, which enhances the flavor due to the addition of traces of MSG. If you don’t have bouillon cubes, you may use either one cup of fresh stock OR one cup of canned broth in place of each cube. Here is my homemade Vegetable Broth Recipe.
  • Water
cabbage and collard greens cooking in a saucepan

How To Make Vegan Collard Greens And Cabbage?

  1. Heat oil in a large saucepan over medium-high, add onion, and cook until soft, about 2 minutes.
  2. Stir in bell pepper and garlic and cook for 1 minute.
  3. Add bouillon cube, creole seasoning, and 2 tablespoons of water.
  4. Add the collard greens and stir to wilt. Cover the saucepan and cook for about 5 minutes.
  5. Add the cabbage and stir to coat. Add the remaining water.
  6. Cover the saucepan and cook for about 10 minutes. Add extra water if needed.

What To Serve With Collard Greens?

Collard greens and cabbage are a substantial vegan side dish that may be served on their own, but they can also easily be turned into dinner by adding any of these delectable ingredients.

How To Store And Reheat?

Reheating leftovers is simple and they remain nicely in the fridge. This simple guide will show you how to store cooked collard greens and cabbage.

Refrigerator: In a covered container, leftovers can be kept in the fridge for up to 5 days.

Meal Preparation: These collard greens and cabbage are ideal for weekly meal preparation.

Reheat: In a saucepan reheat collard green and cabbage over low heat, adding water if necessary to give them moisture. Alternately, use the microwave at 30-second intervals, stirring between each, until the food is heated.

Expert Tips

  • As long as you use a large enough pot, it is simple to double a recipe for vegan collard greens and cabbage.
  • For a southern-style supper, add in a can of vegan black-eyed peas that have been drained.
  • To achieve restaurant-style results, chop the greens as finely as possible.
  • Collard greens can be replaced with mustard greens.
  • To cut down on preparation time, use pre-washed and shredded greens!
  • Feel free to include more veggies in cans, such as tomatoes, mushrooms, carrots, or vegan black-eyed peas.

Frequently Asked Questions

Are Collard Greens And Cabbage Healthy?

Yes, both are nutritious and healthy. 

Collard Greens

In addition to being closely related to kale and cabbage, collard greens are also very nutritious. They are high in calcium, iron, folates, and other vitamins A, C, and K.

Collard greens are high in both soluble and insoluble fiber, both of which aid in the removal of LDL (bad) cholesterol and the removal of toxins from the digestive tract.

Along with all of these benefits, collard greens are a great source of phytonutrients that prevent the formation and recurrence of cancer cells.


Cabbage is highly healthy, and I try to include it in my diet as much as possible. When cabbage is cooked, it has a rich and buttery flavor that I really enjoy – and it’s a great vegetable to introduce kids to because it has a delicate flavor that they enjoy.

Cabbage is right up there with cauliflower, broccoli, and brussels sprouts in reputation for their cancer-fighting properties – and it also aids in the prevention or cure of canker sores. Vitamin C, fiber, potassium, and other vital elements are abundant in cruciferous vegetables.

Cabbage is also wonderful for those on diets because of its high fiber and low carbohydrate content, which keeps you full without causing you to crash. Cabbage is also great for keto and low-carb diets.

If you’re watching your fat and calorie intake and don’t want to use butter (although hs a richer flavor), this recipe works wonderfully with heart-healthy, Omega-3-rich avocado oil (like I used), so it can fit into any diet and healthy eating plan!

What Is The Difference Between Collard Greens And Cabbage?

Even though they come from the same scientific family, cabbages and collards are not the same. The primary difference between the two is that although cabbage often has tightly packed heads, collards have loose heads. Cabbage collards are a cross between a cabbage and a collard, with a semi-dense head of yellow-green leaves.

How Do You Cut Collard Greens?

The leaves should be removed by stacking the greens and cutting just outside the stem. Depending on personal preference, stack the leaves and cut them into tiny strips or larger, 2-3-inch-long pieces. I prefer the larger pieces. You can also tear the greens up roughly. The stem can be chopped and added for more texture.

Can I Use This Method With Turnip Greens Or Mustard Greens?

Yes! In the same way that you would prepare these vegan collard greens, you may prepare mustard greens and turnip greens. For a different flavor, you can also try combining half of the collard greens with the same quantity of turnip or mustard greens. Kale can also be prepared using this manner.

Collard and cabbage in black bowl on gredy background

Give this recipe a try. I hope you like and enjoy this Vegan Collard Greens And Cabbage. And, don’t forget to share your feedback in the comments! …. Have Fun Cooking!

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(Per serving)
  • Energy: 65 kcal / 272 kJ
  • Fat: 2.4 g
  • Protein: 2.1 g
  • Carbs: 10.7 g

Cook Time

  • Preparation: 10 min
  • Cooking: 20 min
  • Ready in: 30 min
  • For: 4 Servings



  1. Heat oil in a large saucepan over medium-high, add onion, and cook until soft, about 2 minutes.
  2. Stir in bell pepper and garlic and cook for 1 minute. Add bouillon cube, Creole seasoning, and 2 tablespoons of water.
  3. Add the collard greens and stir to wilt. Cover the saucepan and cook for about 5 minutes.
  4. Add the cabbage and stir to coat. Add the remaining water. Cover the saucepan and cook for about 10 minutes. Add extra water if needed.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.