Cabbage is often seen as “just a side,” but it can easily take center stage when it is prepared well. The texture is refreshing and the price is good. It also goes well with bold flavors such as garlic, chili, and smoke. This list combines quick weeknight meals and slow cooked comfort food, along with some light, fresh, and crunchy options. Choose a few and you will probably start intentionally keeping a head of cabbage in your fridge.
Contents
- 1) Classic Coleslaw
- 2) Pickled Cabbage
- 3) Roasted Cabbage Wedges
- 4) Sautéed Cabbage
- 5) Braised Cabbage
- 6) Stuffed Cabbage Rolls
- 7) Hearty Cabbage Soup
- 8) Cabbage And Noodles
- 9) Japanese Cabbage Pancake
- 10) Stir-Fried Cabbage
- 11) Spicy Stir-Fried Cabbage
- 12) Fish Tacos
- 13) Corned Beef And Cabbage
- 14) Cabbage Potato Hash
- 15) Homemade Sauerkraut
- 16) Kimchi
- 17) Kimchi Fried Rice
- 18) Cabbage Noodle Stir-Fry
- 19) Stuffed Cabbage Soup
- 20) Greek Cabbage Salad
- 21) Cabbage Gratin
- 22) Sheet Pan Sausage
- 23) Peanut Slaw
- 24) Egg Roll Bowl
- 25) Cabbage Fritters
- 26) German Red Cabbage
- 27) Cabbage Bean Stew
1) Classic Coleslaw
Coleslaw is a quick way to transform cabbage into something people will actually grab. For creamy slaw, a mayo base with a touch of vinegar and a sprinkle of sugar hits that deli classic balance. For vinegar slaw, keep it simple with cider vinegar, oil, celery seed, and lots of black pepper. Set it at least 20 minutes prior so the cabbage softens enough while still remaining crunchy.
2) Pickled Cabbage
Quick-pickled cabbage takes minimal effort and reaps rewards all week. Mix some warm vinegar along with salt and a little sugar and pour it over shredded cabbage. Let it cool down, then refrigerate it. It livens up tacos, grain bowls, and sandwiches in a matter of seconds. No need to use red cabbage, green cabbage will work just as well and will give you a vivid magenta coloration.
3) Roasted Cabbage Wedges
When cabbage is roasted its edges become crispy and taste richer than you’d expect. They take on a sweet and nutty flavor. Wedge the head so that it stays together, then brush with olive oil and season with salt and pepper generously. Roast until brown, then finish with lemon and lots of herbs. It’s great with chicken, sausages, or beans.
4) Sautéed Cabbage
There\’s a reason bacon and cabbage are paired together: the smoky fat transforms the humble shreds into ultimate comfort food. First, render the bacon, then cook the onions until they are sweet. After that, add the cabbage and a bit of broth or water to help it wilt. Leave it alone until it has golden spots instead of simply becoming soft. A splash of vinegar at the end will keep it from tasting too heavy.
5) Braised Cabbage
This is the cozy, slightly sweet and sour cabbage that goes perfectly next to pork chops or roasted sausages. Apples dissolve in the pot, providing the braise with natural sweetness and requiring little sugar. Caraway seeds deliver a subtle rye-bread essence and provide a welcoming, European feel to the dish. Cook it longer so that the cabbage gets silky.
6) Stuffed Cabbage Rolls
Stuffed cabbage rolls will take a good deal of time to make, but you’ll enjoy the leftovers. Soak the leaves so they become flexible, then wrap them around a filling of meat and rice (or for a vegetarian version, mushrooms and rice). You can bake them, or simmer them in the tomato sauce until everything is tender and melded together. You can make a big batch without worry since they keep well when frozen.
7) Hearty Cabbage Soup
A good cabbage soup should feel like a meal and not a punishment. Create a solid foundation using (onion, garlic, celery, and carrots) Then throw in some beans or sausage, cabbage, and tomatoes. Allow the broth to become savory and the cabbage to become tender but not mushy. Complete it with some herbs and a squeeze of lemon to brighten the dish.
8) Cabbage And Noodles
This easy combination of noodles and cabbage is the ultimate comfort food and can be prepared using staple items found in the pantry. Sauté some butter, and then add chopped cabbage and pick up the softened and browned edges. Mix everything well and add a lot of black pepper. For a heartier meal, try adding some caramelized onions, bacon, or mushrooms.
9) Japanese Cabbage Pancake
Using a mound of shredded cabbage is great to make okonomiyaki. The batter consists of flour, egg, and a little bit of liquid, then you fold in the cabbage and cook it like a thick pancake. Traditionally, it is topped with okonomiyaki sauce and Japanese mayo, and if you have them, bonito flakes. You can add shrimp or pork belly, or keep it vegetarian and stick with scallions.
10) Stir-Fried Cabbage
Since cabbage loves high heat, stir-frying would be great. Cut it into thin slices, heat your pan, and cook it fast enough to keep it crisp-tender. Ginger and garlic add aroma, whereas soy sauce with a hint of sesame oil completes the sauce. Great with rice, noodles, or in a fried egg sandwich.
11) Spicy Stir-Fried Cabbage
The hallmark of dry-fried cabbage is blistered cabbage edges and the heat of chilis. The aim is to allow the cabbage to remain in the pan so that it can be chared in some areas before being tossed. Who can resist “one more bite” with the sweet and spicy profile produced by dried chiles and sugar? Enjoy with plain steamed rice!
12) Fish Tacos
The secret to fish tacos that are not heavy is cabbage slaw. It provides crunch and acidity to the warm, cooked tortillas and fish. You can keep the slaw simple with lime juice, salt, and some mayo or yogurt for creaminess. It also pairs well with shrimp tacos, grilled chicken, or roasted cauliflower.
13) Corned Beef And Cabbage
This is a classic one-pot meal that really shows off the versatility of cabbage. As the corned beef cooks, the broth will become seasoned and perfect for simmering the cabbage and carrots at the end. The cabbage gets tender and savory, without separating. If you’d like the full spread, serve with mustard and potatoes.
14) Cabbage Potato Hash
Adding shredded cabbage is an easy way to add bulk to a potato hash while keeping it from feeling too starchy. Once the potatoes are nice and crispy, toss in the cabbage so it can caramelize and become sweet in the same pan. Top with fried eggs and let the yolk turn into a sauce. Either hot sauce or mustard works well here.
15) Homemade Sauerkraut
Nothing but cabbage and sea salt, yet after a little time the flavor becomes infinitely more complex. Combine shredded cabbage and salt and massage them together until the cabbage starts releasing its liquid. Then submerge it in the liquid and pack it to ferment. Once you enjoy the tangy, lively flavor and the sourness, it keeps well in the fridge. Add more to the sausages, grain bowls, or grilled cheese.
16) Kimchi
Once you have it, kimchi is versatile, spicy, and funky. The classic base is Napa cabbage, which is salted until pliable and then slathered with chili and garlic, and aromatic mixtures with ginger and scallions. Fermentation time can be adjusted based on how tangy you want it to be. Use it in fried rice, stews, or straight from the jar with a bowl of rice.
17) Kimchi Fried Rice
Kimchi fried rice is what you make when you want big flavor with minimal planning. Chop kimchi (and other cabbage you want to get rid of) and stir-fry it with cold rice until everything is hot and a little crispy. It is nicely finished with a bit of soy sauce and sesame oil. Put a fried egg on top for a feel more complete dinner.
18) Cabbage Noodle Stir-Fry
Cabbage naturally goes with ramen noodles because it stays crunchy after being added to the hot pan. Prepare and discard (or save) the seasoning packet for the instant ramen noodles, then stir-fry them with some cabbage, carrots, and scallions. A quick sauce made out of soy sauce, some sugar, and vinegar gives it that yakisoba touch. If you have it, add tofu, chicken, or leftover pork.
19) Stuffed Cabbage Soup
This soup is the solution if you love cabbage rolls, but don’t want to roll anything. It combines cabbage, tomato broth, and a meaty, rice-studded base in one pot. The flavors mingle like in the baked dish, just quicker. It is fantastic for meal prep as it reheats well and does not dry out.
20) Greek Cabbage Salad
This salad is a great choice for lunches and potlucks because it remains crunchy for hours. Toss shredded cabbage with lemon juice, olive oil, oregano, and a little salt, then add cucumber and feta if you like. The cabbage becomes a little softer but still maintains its crunch. It is great with grilled chicken, chickpeas, or roasted vegetables.
21) Cabbage Gratin
Cabbage gratin shows just how luxurious cabbage can be. Either blanch or sauté it first so it bakes up tender, then cover it with a simple cream and cheese sauce. A breadcrumb topping adds crunch and makes it feel like comfort food, not “health food.” Serve it alongside roast chicken or as a rich vegetarian main with a salad.
22) Sheet Pan Sausage
Sheet-pan cabbage gets sweet around the edges, and sausage brings the seasoning so you don’t have to overthink it. Cut the cabbage into large chunks so that it will roast instead of steam. If you want more zing, add onions and a mustardy vinaigrette. It’s also good the next day, as an added bonus.
23) Peanut Slaw
The dressing clings to every shred making this slaw crunchy and savory. Whisk together peanut butter and lime juice with soy sauce and honey or sugar to taste. It’s great with grilled chicken, tofu, or even in rice paper rolls. The peanuts add variety even after it sits for a while.
24) Egg Roll Bowl
None of the deep-frying, and all the best parts of an egg roll. Brown ground pork (or turkey), and then cook the cabbage and carrots until they are tender-crisp. Add seasoning such as garlic, ginger, soy sauce and a little bit of rice vinegar. Eat it as is, or over rice for a more filling option.
25) Cabbage Fritters
If you want to use up assorted leftover vegetables from your fridge, cabbage fritters are a great option. Combine shredded cabbage with chickpea flour (or batter made from wheat flour), seasonings, and sufficient liquid to bind the mixture. Fry until nice and crispy and golden brown. Enjoy with yogurt sauce, chutney, or a squeeze of lemon.
26) German Red Cabbage
German-style red cabbage is sweet, tangy, and mildly flavored. It normally gets braised with vinegar and apples, possibly with some warming spices such as clove or bay leaf. It turns a rich purple and becomes silky in texture without turning to mush. While this pairs beautifully with roast meat, it is also good with lentils.
27) Cabbage Bean Stew
Cabbage effortlessly enhances brothy bean stew by providing sweetness and substance. Sauté the onion and garlic, then combine the beans, broth, and chopped cabbage and simmer until the flavors meld. Top it off with a sprinkle of herbs such as parsley or dill, plus a splash of olive oil. Accompany with toasted bread to soak up the broth.
