Vegetarian Cajun Cabbage Jambalaya: Spicy & Flavorful In 4 Easy Steps
A one pot vegetarian jambalaya loaded with cabbage, bold Cajun spices, and comforting Southern flavor. Simple, hearty, and customizable.
Servings: 4
Equipment
- 1 Large Pot Or Dutch Oven
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
- 1 Wooden spoon or spatula
Ingredients
- 1 tbsp olive oil
- 1 Medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 Head green cabbage, thinly sliced
- 1 can 14.5 oz diced tomatoes, with juice
- 1 cup long grain white or brown rice
- 2 cups vegetable broth
- 1 tsp Cajun seasoning (or to taste)
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Chopped green onions or parsley, for garnish
Optional: Sautéed tofu, tempeh, or plant based sausage (for a protein boost)
Instructions
- Sauté aromaticsHeat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, until softened and fragrant.
- Build the baseAdd cabbage and cook for 2–3 minutes until it begins to wilt. Stir in diced tomatoes (with juice), rice, broth, Cajun seasoning, paprika, salt, and pepper. Mix well.
- SimmerBring to a boil. Reduce heat to low, cover, and simmer:– 20–25 minutes for white rice– 30–35 minutes for brown riceStir occasionally to prevent sticking.
- FinishFluff rice, adjust seasoning, and garnish with green onions or parsley. Serve hot.
Notes
Storage & Reheating
- Store in airtight container in fridge up to 4 days
- Freeze up to 2 months
- Reheat gently on stove with a splash of broth, or microwave in 30 second intervals.
Variations
- Want more heat? Add cayenne, jalapeños, or hot sauce.
- Want more veggies? Try celery, carrots, or okra.
- Want low carb? Sub in cauliflower rice or cooked quinoa.
