Best Vegan Turnip Cabbage – hearty, easy and so creamy

Once upon a time, in a heated cooking competition, two adversaries chose the main ingredient for each other's dishes. One competitor selected cabbage turnip, confident that the other had no idea how to use this peculiar plant. The cook held the cabbage turnip, feeling lost and unsure of what to do with it. Suddenly, he was lost in his culinary expertise. But at that moment, the spirit of his great-grandmother spoke to him in an ethereal voice, guiding him to create a dish long forgotten by modern people. With his great-grandmother’s guidance, he crafted a creamy, delicious dish called Cabbage Turnip en Rouge. The unique creation captivated the judges, subsequently earning him victory in the competition. But more importantly, it won the heart of his lifelong adversary. And then they kissed.

Ingredients for Vegan Turnip Cabbage

For this vegan turnip cabbage, you only need a few simple ingredients that are easy to find and very budget-friendly. The creamy base comes from plant milk, flour and vegan butter, which together create a roux sauce. Onions and peas add a touch of sweetness, while a little lemon juice or vinegar lifts the flavour. Served with potatoes, it is a filling and comforting dish that proves you do not need much to cook something delicious on a budget. So here’s what you’ll need:

• Cabbage Turnip
• Plant Milk
• Onion
• Peas
• Flour
• Vegan Butter
• Lemon (or vinegar)
• Potatoes, to serve with

What even is cabbage turnip?

Cabbage turnip, also known as kohlrabi, is a versatile vegetable from the cabbage family. It has a mild, slightly sweet taste and a crunchy texture. You can eat it raw or cooked in various dishes. Rich in vitamins C and B6, fiber, and antioxidants, cabbage turnip offers numerous health benefits. However, if you are unsure about wether you like the taste or not, you can buy a small one from your local grocery store. Then just try a small amount raw before cooking a full dish with it.

The ingredients seem a little bland, don’t they?

Since it’s an ancient dish from someone’s great-grandmother, there weren’t many spices available. Fresh herbs, especially dill or chives, work well. You can also add freshly chopped parsley or garden lovage. To adapt it with modern spices, try adding a little nutmeg. Despite its simple appearance, I can promise that the creamy sauce the vegan cabbage turnip is prepared in is delicious on its own.

Any recommendations on plant milk or vegan butter?

You can use plenty of plant milks for this dish. Neutral options like almond, soy or cashew work best in my opinion. In contrast, plant milks with strong flavours like coconut or rice might be too distinctive. Very sweet ones like oat and spelt are usable but you may need to add more water to balance the sweetness. For vegan butter, use any kind you like or substitute with neutral oil instead.

Can I add other vegetables to the recipe?

Yes, definitely! While the classic version of Kohlrabi Gemüse focuses only on the kohlrabi itself, I like to add a handful of peas since my Mom used to do that. Feel free to experiment with carrots or even broccoli for extra color and variety. It’s not traditional, but it should work beautifully and makes the dish feel a little more hearty. Austrian home cooking has always been about using what’s in season and what you already have at home, so don’t be afraid to get creative.

Is this Vegan Turnip Cabbage 100% gluten-free?

Vegan Turnip Cabbage en Rouge is originally not gluten-free, as making a roux requires flour. However, you can use gluten-free flour, oat flour or cornstarch. Oat flour offers a taste closest to regular flour and adds colour. Cornstarch is neutral and acts more as a thickener without adding much taste. Consequently, if using cornstarch, season well and avoid switching vegetable broth for salted water.

A Simple but Traditional Austrian Dish

This dish is one of those traditional Austrian dishes that I’ve known since childhood. It’s simple, humble and still full of comfort. My mom and both of my grandmothers used to make it and I always enjoyed it so much. In Austria, people have cooked it for generations, usually when kohlrabi was in season and easy to find. What I love is how this vegetable, with its gentle sweetness, turns into something so cozy when cooked in a creamy sauce and served with potatoes. It’s definitely not as famous as Schnitzel or Sachertorte, but to me it feels just as traditional and deeply connected to Austrian home cooking. Even though it’s budget-friendly, it always brings me that happy, nostalgic feeling whenever I eat it.

Best Granny’s Turnip Cabbage – hearty, easy and so creamy

You might have come across this interesting variety of a root vegetable and thought “I wonder what I could make out of that”. Well this recipe is here to answer that question in the most delicious way possible…

Servings 2 people

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

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Ingredients

  

• 1 big cabbage turnip/kohlrabi    (sliced into thick strips or small cubes)
• 5-6 potatoes
• 1 medium onion (chopped)
• 150 grams/ 1 cup peas (frozen/fresh)
• 3 tbsp vegan butter (room temperature)
• 3 tbsp flour (optional: gluten-free flour/oat/corn starch)
• 470ml/ 2 cups plant milk (unsweetened)
• 150 ml/ 1 cup vegetable broth
• ½ lemon (squeezed)

Instructions

 

• Slice the potatoes into thick slices, with one medium-sized potato making about three slices. Place them in a pot with salted water and cook for about 20 minutes.
  
• Add some oil to a pot and toss in the chopped onion and cut cabbage turnip pieces. Fry for about 8 minutes until the turnip pieces soften slightly and the onion is slightly browned.
  
• For the next step, you can remove the turnip and onion from the pot, but you can leave them if you prefer. If left in, be more careful to prevent burning. Add the vegan butter and flour to the pot. Set the stove to medium-high heat and keep stirring.
  
• After about 2-3 minutes, the flour and butter will combine into a thick paste and start bubbling. Once you see it slightly browning, it's time for the next step.
  
• Carefully, while stirring the flour-butter mixture, add the soy milk and vegetable broth. If you don't have vegetable broth, use salt water or add water and half a vegetable broth stock cube. Keep stirring until there are no clumps, and the mixture develops into a creamy sauce.
  
• Now add the fried onion, cabbage turnip, and frozen peas to the sauce. The sauce shouldn't be too thick as it still needs to cook on medium heat for about 15 minutes. If it seems too thick, add some water. Remember to season with salt and pepper throughout the process.
  
• While the Cabbage Turnip en Rouge bubbles, start roasting your potato slices. After removing them from the pot, heat some oil in a pan and carefully place the slices in it. Season generously with salt and pepper. After about 4 minutes on medium to high heat, flip them once to brown the other side. Serve the roasted potatoes alongside the finished Cabbage Turnip en Rouge. Enjoy!
  

Course: Main Course

Cuisine: European, German

Keyword: Gluten-Free-Option, Kid Friendly, Sauce, Vegan

Did you make this recipe?

Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 In case you’re hooked on authentic granny recipes consider giving my potato salad a go next! You can pair it nicely with crispy vegan schnitzel.