Jerk-Spiced Vegan Parmesan Cabbage (Creamy & Melting)
This Jerk-Spiced Vegan Parmesan Cabbage is the ultimate comfort-meets-Caribbean dish. Tender cabbage wedges are baked in a rich, creamy vegan parmesan white sauce infused with bold jerk seasoning for just the right kick. Using Violife parmesan for that perfect melty finish, this dish transforms simple cabbage into a crave-worthy main or side that feels indulgent yet completely plant-based. Whether you’re serving it for Sunday dinner, a holiday spread, or an elevated weeknight meal, this baked cabbage recipe delivers big flavor in every bite.
Ingredients
For the cabbage
- 1 large green or savoy cabbage , cut into thick wedges
- 2 tbsp olive oil or vegan butter
- 1 tbsp jerk seasoning Add more if needed
- Salt and black pepper , to taste
For the creamy vegan parmesan sauce
- 2 tbsp vegan butter or olive oil
- 2 tbsp all-purpose flour
- 1½ cups unsweetened plant milk (oat or soy works best) or coconut milk
- ¾ cups vegan heavy cream
- 2 tbsp green seasoning
- 1 cup Violife Vegan Parmesan , shredded
- ½ cup Vegan Mozzarella , we used daiya
- ¼ tsp nutmeg (optional)
- ½-1 tsp jerk seasoning (adjust to taste)
- Salt and black pepper , to taste
Instructions
- Step 1: Sear the cabbage
- Heat olive oil in a wide skillet over medium heat. Season cabbage wedges with jerk seasoning. Sear on both sides until golden, about 2–3 minutes per side. Remove and set aside.
- Step 2: Make the creamy parmesan sauce
- In the same pan, melt vegan butter over medium heat.
- Whisk in flour and cook for 1 minute to remove the raw taste. Slowly whisk in plant milk until smooth. Stir in the vegan heavy cream and let it simmer for 3–4 minutes, until slightly thickened.
- Season with green seasoning and jerk seasoning.
- Lower heat and stir in Violife Parmesan and mozzarella until fully melted and silky.
- Step 3: Stew the cabbage
- Nestle cabbage wedges back into the pan. Spoon sauce over the top. Cover and simmer on low heat for 18–25 minutes, until cabbage is fork-tender and soaked in flavor.
- Step 4: Finish & serve
- Taste and adjust seasoning. Top with extra vegan parmesan, fresh parsley, or scallions if desired.
- Serve hot and watch it disappear.
Baked Method (Creamy + Melting)
- Prep the cabbage
- Cut cabbage into thick wedges.
- Lightly toss with olive oil, salt, pepper, and a little jerk seasoning.
- Sear in a pan for 2–3 minutes per side for extra flavor.
- Make the creamy parmesan sauce
- In the same pan, melt vegan butter over medium heat.
- Whisk in flour and cook for 1 minute to remove the raw taste. Slowly whisk in plant milk until smooth. Stir in the vegan heavy cream and let it simmer for 3–4 minutes, until slightly thickened.
- Season with green seasoning and jerk seasoning.
- Lower heat and stir in Violife Parmesan and mozzarella until fully melted and silky.
- Assemble
- Place cabbage in a baking dish.
- Pour the creamy jerk-parmesan sauce over everything.
- Sprinkle extra Violife Parmesan on top.
- Bake
- Cover with foil and bake at 375°F (190°C) for 25 minutes
- Uncover and bake 10–15 more minutes until:
- Sauce is bubbling
- Top is lightly golden
- Cabbage is fork-tender
- Finish
- Rest 5 minutes before serving.
- Garnish with parsley, scallions, or fresh thyme.
Notes
Final Thoughts
This Jerk-Spiced Vegan Parmesan Cabbage proves that vegetables don’t have to be boring. With bold Caribbean seasoning and a creamy, cheesy sauce, this dish turns simple cabbage into a comforting, crave-worthy meal that feels both indulgent and nourishing.
Whether you’re vegan, dairy-free, or just looking for a new way to level up your veggies, this one deserves a spot in your rotation.
Nutrition
Calories: 248kcalCarbohydrates: 28gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 626mgPotassium: 96mgFiber: 4gSugar: 0.5gVitamin A: 1187IUVitamin C: 0.03mgCalcium: 56mgIron: 2mg
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