58 Cabbage Recipes That'll Have You Saying There's No Way That's Actually Cabbage (2024)

If you've only eating been eating it in coleslaw, it's time to expand your horizons.

By Camille Lowder
58 Cabbage Recipes That'll Have You Saying There's No Way That's Actually Cabbage (1)

If the only association you have with cabbage is coleslaw, it's time to expand your horizons. Whether we’re talking red cabbage, Napa cabbage, savoy cabbage, or even bok choy, this cruciferous veggie is actually SO versatile. Think of it another way: You know how cauliflower can be transformed into everything under the sun? Cabbage is kind of like that, with the added benefit of being extra crisp, crunchy, and super-fresh tasting. Check out our list of 58 cabbage recipes for proof and to help get your creative cabbage juices flowing.

Speaking of, you’ll want to keep in mind that the vegetable's water content is pretty high, so don't be afraid to salt it pretty heavily while cooking with it. Because it’s so hearty, it stands up to cooking techniques like braising or roasting wayyy better than other greens. Check out our coconut-braised cabbage, our cabbage roll skillet, or our bacon-fried cabbage to see what we mean.

Where a romaine salad can sometimes feel not-so-filling, that’s never the case with cabbage—check out our crunch salad, our copycat Cheesecake Factory Mexican tortilla salad, or our mandarin orange chicken salad to see what we mean. It’s also a joy in veggie soups (hello borsht!), and pairs super-well alongside noodles, like in our , our Japanese chicken yakisoba, or our Korean jajangmyeon.

Are noodles a no-go? Whether you’re on a keto or low-carb diet, or are just cutting down on gluten, cabbage is there for you. This humble veggie can easily be turned into a variety of low-carb delights, from a burrito or enchiladas to a bunless cheeseburger or Philly cheesesteak. Avoiding meat? Cabbage is also a vegetarian dream. We know it’s not quite the same as a steak, but serve it breaded, like in our cabbage schnitzel; topped with cheese, like in our cabbage Parm; or topped with mushroom gravy, like in our whole roasted cabbage, and we bet you won’t even miss the meat.

Wait a sec, we can't talk about cabbage without talking about St. Patrick's Day! The Irish really take their cabbage seriously, most popularly in classic . Follow our tips to make your at-home version the best it can be, then check out all the rest of our Irish-inspired meals to pair along with it this St. Patrick’s Day too.

1

Bacon Fried Cabbage

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If you want to venture into the world of cabbage that goes beyond corned beef or coleslaw, try this fried cabbage on for size. Hearty and flavorful, it only requires 5 ingredients (if you don't count the salt and pepper). Plus, one of those ingredients is bacon! This simple recipe might just convert even the most ardent of cabbage haters.

Get the Bacon Fried Cabbage recipe.

2

Cabbage Schnitzel

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A breaded fried cutlet is one of life’s greatest pleasures, and these cabbage schnitzels are no exception. Coated in crispy golden brown bread crumbs and drizzled with a luscious mushroom gravy, this vegetarian spin on a meaty classic will delight meat lovers and vegetarians alike.

Get the Cabbage Schnitzel recipe.

3

Cabbage Roll Skillet

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Cabbage rolls just became a viable weeknight dinner with this quicker to make skillet dinner. The cabbage turns tender but stay a little bit more al dente than when you cook actual cabbage rolls, resulting in a nice textural contrast when you’re enjoying this in bowl form.

Get the Cabbage Roll Skillet recipe.

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4

Coconut-Braised Cabbage

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Cabbage is one of the great unsung heroes of the vegetable world, and this recipe is the perfect example. In it, big wedges of cabbage are seared, then simmered along with chickpeas, in a savory and slightly spicy coconut milk broth. You’ll be amazed how this humble vegetable is transformed into something to brag about

Get the Coconut-Braised Cabbage recipe.

5

Egg Roll Bowls

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When we’re craving crispy egg rolls but need a more filling lunch option, we turn to these egg roll bowls. These unwrapped bowls are the perfect solution when you want all the flavors of the take-out snack, but are in need of something to keep you full for hours to come.

Get the Egg Roll Bowls recipe.

6

Copycat Cheesecake Factory Mexican Tortilla Salad

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Everyone is obsessed with The Cheesecake Factory's Mexican tortilla salad, and for good reason: it gets piled high on a crispy tostada and looks so fun and exciting as it’s making its way to your table. There are a lot of components to this salad, but the good news is that each is super-quick and easy to make at home too.

Get the Copycat Cheesecake Factory Mexican Tortilla Salad recipe.

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7

Steamed Cabbage

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Cabbage is a natural flavor absorber that pairs well with punchy, intense ingredients like bacon, gochujang (like in kimchi), or vinegar (like in coleslaw), but we also think it can stand up and shine all on its own. This (vegetarian!) steamed cabbage is the perfect way to experience cabbage in all its vegetal glory.

Get the Steamed Cabbage recipe.

8

Kimchi

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Kimchi is a broad name for a type of fermented Korean banchan—or side dish—that is served alongside most meals in Korea. Serve it alongside bibimbap, stir it into fried rice, or fold it into creamy pasta.

Get the Kimchi recipe.

9

Corned Beef & Cabbage Quesadillas

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These corned beef and cabbage-inspired quesadillas feature Swiss cheese, beef, and cabbage wrapped up in flour tortillas. Sauerkraut and stone-ground mustard are also taking center stage in a creamy dipping sauce to serve alongside. Taste buds, get ready!

Get the .

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10

Beer Braised Cabbage

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Don’t overlook the humble cabbage! It’s a natural flavor absorber that pairs well with punchy, intense ingredients (think kimchi), but we also think it can stand up and shine all on its own.

Get the Beer Braised Cabbage recipe.

11

Chicken Yakisoba

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Yakisoba is an insanely popular dish that first started appearing in Japanese food stalls in the 1940s. The noodles are often cooked on big flat top griddles, chock-full of all type of ingredients from pork belly to kimchi. We went with chicken for this recipe, but feel free to throw in whatever you like.

Get the Chicken Yakisoba recipe.

12

Cabbage Parmesan

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Craving chicken Parm but trying to eat less meat? This cabbage recipe is about to blow your mind. It's even Italian mother-approved!

Get the Cabbage Parmesan recipe.

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13

Classic Coleslaw

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A classic, staple side dish to rely on, coleslaw is a must when it comes to summer BBQs, potlucks, and picnics. Everyone needs a go-to recipe, and we happen to think that ours is the one you should reach for.

Get the Classic Coleslaw recipe.

14

Jjajangmyeon

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Commonly ordered in noodle shops, and even more commonly devoured in the instant form of chappaghetti (or jjapaghetti), jajangmyeon is Korean comfort fare at its best. For our recipe, we use slightly less expensive pork belly, but if you want to splurge, by all means go off and use more traditional steak!

Get the Jajangmyeon recipe.

15

Spicy Ahi Tuna Nachos

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This recipe takes all the things you love about spicy tuna and turns it into crispy, delicious nachos. You'll start by quickly frying up some wonton wrappers to make crispy chips, then topping them with some tuna poke. You'll then top the whole thing with avocado, cabbage, scallions, and sesame seeds, then drizzle on homemade spicy mayo.

Get the Spicy Ahi Tuna Nachos recipe.

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16

Whole Roasted Cabbage

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This gorgeous, whole-roasted stunner is the perfect holiday substitute for vegetarians. It's savory, sweet, and salty on the outside and super tender on the inside. Topped with lots of silky mushroom gravy, we doubt anyone at your table will be missing meat.

Get the Whole Roasted Cabbage recipe.

17

Air Fryer Egg Rolls

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Since this recipe includes the not-so-traditional act of air frying, we figured we'd keep the filling classic with carrots, celery, cabbage, and crispy pork; however, any multitude of fillings could work (and we recommend you experiment)! Check out our antipasto, Reuben, or Buffalo chicken egg rolls for inspo.

Get the Air Fryer Egg Rolls recipe.

18

Cabbage Wrap Brats

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These cabbage wraps are everything you love about beer brats, sans bun! One of the best parts? We cook our onions in the same pan as our brats—one, for less dirty dishes, and two, because it creates the most melt-in-your-mouth-delicious caramelized onions EVER.

Get the Cabbage Wrap Brats recipe.

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19

Cabbage Roll Soup

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Feeling nostalgic for cabbage rolls, but want a quick dinner instead? Try a savory bowl of cabbage roll soup that is prepared in just two easy steps. It's the perfect solution when you're craving all the same comforting flavors, in half the time.

Get the Cabbage Roll Soup recipe.

20

Classic Corned Beef and Cabbage

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A staple holiday dish, corned beef and cabbage completes any St. Patrick’s Day celebration. Simple, satisfying, and easy to make, this deserves to be celebrated more than one day a year.

Get the Classic Corned Beef and Cabbage recipe.

58 Cabbage Recipes That'll Have You Saying There's No Way That's Actually Cabbage (2024)

FAQs

How do you eat cabbage if you don't like it? ›

Sauté until the cabbage is limp, about 5 minutes or so. Reduce heat to medium-low and stir in vinegar. Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes. Add salt and pepper to taste and serve.

How long does it take to boil green cabbage? ›

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

What is dark green cabbage called? ›

Kale, sometimes called leaf cabbage, is known for its dark green, crinkly leaves. The hearty texture holds up well in Ree's Killer Kale Salad (which she calls, "one of my favorite salads in the world") but it's also a healthy addition to skillet lasagna and it can even be used to make crunchy kale chips!

How to cook cabbage Jamie Oliver? ›

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

Why do I feel so good after eating cabbage? ›

Improved immune system.

The vitamin C found in cabbage is good for your whole body. Not only is it an antioxidant that fights free radicals, but it also helps to fight heart disease, cancer, and even the common cold. Vitamin C also helps your body to absorb the iron it needs.

Why do you put vinegar in cabbage when boiling it? ›

From what I understand, when cabbage is cooked, the acid that the cabbage has evaporates, causing it to turn blue. To keep it red when cooking, try adding vinegar or lemon juice to retain the acid levels.

Why do you soak cabbage before cooking? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Can you overcook cabbage? ›

You overcook the cabbage

Overcooked cabbage is rather unappetizing as it becomes too soft and attains "that" annoying smell that dissuades many from cooking cabbage.

What is the tastiest cabbage? ›

Many people prefer savoy cabbage to regular cabbage because of its milder flavour and tender leaves. This is the perfect cabbage for using raw and thinly sliced in salads, stir-fries, or braised with butter. Savoy cabbage works nicely as a fresh and crunchy wrap – you can substitute it for rice paper or tortillas.

Which cabbage used in burger? ›

Count on the mildly sweet, satisfying crunch of napa cabbage to transform plain burgers into memorable meals. What You'll Love – The rich colors of purple napa cabbage make a well-dressed hamburger even more photogenic.

What is waste cabbage? ›

What is cabbage waste? Cabbage waste is a wet product (93% moisture) with nutrient composition (Table 1) similar in energy, lower in fiber and higher in protein contents than corn silage on a dry matter (DM) basis. Cabbage waste might best be used to replace some of the corn silage in the ration.

Why do you put baking soda in cabbage? ›

Baking Soda in Cooking Vegetables and Fruits

The baking soda will soften the water in cooking beans or cabbage, and the vegetables will cook quicker and more thoroughly, but the alkali has a destructive effect on the vitamins present in these vegetables, and in all fresh foods.

Why is my cabbage tough on my cabbage rolls? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

How to cook cabbage Alton Brown? ›

Directions
  1. Heat the canola oil in a pan over medium heat. Add the apple to the pan and cook until lightly browned. Increase the heat to high and add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Cover the pan and shake to toss the cabbage to coat.
  2. Reduce the heat to low and cook for 20 minutes.

What is the healthiest way to eat cabbage? ›

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

How do you eat cabbage without bloating? ›

To reduce the likelihood of experiencing gas after eating cabbage, consider cooking it thoroughly. This can help break down the fibers and make it easier to digest. Additionally, try adding caraway seeds or fennel seeds to your cabbage dishes, as these spices are known to help reduce gas.

What is the taste of cabbage due to? ›

Cabbage has a very distinctive taste reminiscent of hard boiled eggs due to the presence of many sulfur compounds ( Bailey et al., 1961 ). In the year 2005, China was the largest world producer of cabbage, followed by India and Russia. ...

Why should cabbage not be eaten raw? ›

Digestive Distress

Raw cabbage contains fiber, which is generally good for digestive health. However, for some individuals, the high fiber content can lead to digestive discomfort, including bloating and gas. Cooking cabbage can make it easier to digest, reducing the likelihood of these side effects.

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