Sweet and Sour Turnips, Cabbage, Carrots and Onions

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Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Sweet and Sour Turnips, Cabbage, Carrots and Onions


3 Onions, medium size
3-4 Carrots
4-6 cups Cabbage, coarsely diced
4-6 cups Turnips, cubes
1 tbsp Ginger, ground
1/4 cup Vinegar
1/4 cup Molasses, unsulphured
1 tbsp Cornstarch
3 tbsp Soy Sauce or Bragg Aminos
Hot Sauce, to taste
3 cups Brown Rice cooked in 6 cups Water
(To enlarge the photo of the sweet and sour turnips, cabbage, carrots and onions, click on the photo or link)


This recipe will make 6 servings when served over a bed of brown rice, and can be made in the microwave oven or wok in 30 to 45 minutes, including preparation time.

We begin by placing the rice pot on the stove top with the water and turning the heat on high.

While the water is heating, wash and clean the veggies, and peel carrots onions.

Cut the onions and cabbage into bite-sized chunks, thinly slice the carrots, slice the turnips and cut the slices into bite-sized cubes.

When the water in the rice pot begins to boil, add the rice, cover, reduce the heat to simmer, and cook until all the water is absorbed into the rice.

Place the cut veggies in a large covered baking dish or wok, add the ginger and hot sauce, mix well, and if cooking in the microwave oven, cover, and cook until the veggies are tender (mixing occasionally).  If cooking in a wok, stir-fry in a little water, if necessary, until the veggies are tender.

While the veggies are cooking, pour the vinegar and molasses into a measuring cup, add the soy sauce or Bragg Aminos, add the cornstarch and mix well. 

When the turnips, cabbage and onions are cooked, check to see if there is any liquid in the bottom of the baking dish or wok, and add additional cornstarch to the sauce as necessary, and mix well (1 tbsp. cornstarch will thicken 1 cup of sauce).

Add the sauce to the veggies in the baking dish, mix well, cover, and cook for another 3-5 minutes, to make sure the sauce has thickened and the flavors have blended.  If cooking in a wok, reduce the heat to simmer, add the sauce, and continue stir-frying until the sauce thickens and evenly coats all the veggies. Mix well before serving.

Serve over a bed of brown rice and enjoy!

Ingredients Information

Bragg Liquid Aminos

Cabbage, Green


Corn Starch

Ginger, ground

Molasses, Unsulphured

Onions, Yellow

Pepper Sauce - Hot Red

Rice, Brown

Soy Sauce


Vinegar, Distilled White

Utensils and Equipment Information

Dish, Ceramic Baking


Measuring Cup, Liquid

Measuring Spoons

Pot, Glass

Spoon, Large Mixing

Wok, Stainless Steel