Cabbage may have a reputation as “just a side,” but with a bit of preparation it can easily take center stage. It is affordable and its texture is refreshing. It also pairs well with stronger flavors like garlic, chili, and smoke. This list is an assortment of quick weeknight meals, slow cooked comfort food, and some light and fresh crunchy options. Pick a few from the list and you might just want to keep 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) Fried Rice with Kimchi
- 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 good use of cabbage that people tend to grab. For deli style creamy coleslaw, combine mayonnaise with some vinegar and a little sugar. For a dairy-free alternative, try vinegar based slaw. Simply mix cider vinegar, some oil and then season with celery seeds and black pepper to taste. Combine all ingredients and let it sit for about 20 minutes.
2) Pickled Cabbage
A little effort will lead to a big reward with quick-pickled cabbage. Simply mix some warm vinegar with salt and a touch of sugar and pour it over shredded cabbage. Once it is cool, put it in the fridge. It will add life to tacos, grain bowls and sandwiches. Use green cabbage to keep it fresh, and save red for other uses to avoid unnecessary color.
3) Roasted Cabbage Wedges
Roasted cabbage has a surprisingly rich and crispy flavor with sweet and nutty undertones. Cut the head of cabbage into quarters and allow it to hold together. Brush each wedge with olive oil and sprinkle with salt and pepper. Roast until golden and then squeeze on some lemon and add whatever herbs you desire. This goes well with chicken, sausages or beans.
4) Sautéed Cabbage
Bacon and cabbage go great together, that’s a fact. The crunchy, salty taste of a fresh bacon slice will elevate this basic dish, to a whole new comfort level. Start by rendering some bacon, and follow it up by cooking some onions until they are nice and sweet. Then, toss in some cabbage and add a little broth or some water to facilitate the wilting process. Let it sit until it develops some nice golden spots. The texture will be much more appealing for the dish as a whole. A splash of vinegar will brighten it up and cut the richness.
5) Braised Cabbage
This dish is perfect for pairing with roasted sausage as it has a cozy, sweet and slightly sour profile. As the meal cooks, the apples will break down and provide a natural sweetness, so you won’t need to add too much sugar for the sweetness. The caraway seeds give the dish a bit of a rye-bread taste which adds a nice touch. Make sure to let the cabbage cook longer than you think so that it gets nice and silky.
6) Stuffed Cabbage Rolls
These are a bit of a time investment, but worth it for the leftovers. Start by soaking the cabbage leaves so they become pliable, and wrap them around a filling consisting of meat and rice, or for something vegetarian use mushrooms and rice. From here, you can bake the filled leaves or simmer them in some tomato sauce to help everything cook down. You can also make a huge batch and freeze the leftovers, as they keep well in the freezer.
7) Hearty Cabbage Soup
A good cabbage soup is meant to be a meal, not a punishment. Start by building a good base with (onion, garlic, celery, and carrots). Then add in some beans or sausage, cabbage and tomatoes. Let the broth get savory and the cabbage tender and not mushy. Finish with some herbs and a squeeze of lemon to brighten it up.
8) Cabbage and Noodles
Use pantry staples to make this quick noodle and cabbage dish. Start by sautéing some butter, then add chopped cabbage and stir until they soften and brown. Combine thoroughly and add plenty of black pepper. For a more filling dish, consider adding some caramelized onions.
9) Japanese Cabbage Pancake
A pile of shredded cabbage works well for okonomiyaki. The batter is made of flour, egg, and a splash of liquid. Then, fold in the cabbage and cook it like a thick pancake. Traditionally, it is garnished with okonomiyaki sauce and Japanese mayo and if available, bonito flakes. Shrimp and pork belly can also be added, or you can keep it vegetarian with just scallions.
10) Stir-Fried Cabbage
Thanks to its sturdy texture, cabbage stands up well to stir-frying. Once you’ve sliced it into thin strips, get your pan really hot and stir-fry it fast enough to keep the cabbage from wilting too much. The best aroma comes from ginger and garlic. Then finish the sauce with soy and a touch of sesame oil. This pairs well with rice or noodles and is a good addition to a fried egg sandwich.
11) Spicy Stir-Fried Cabbage
The signature of dry-fried cabbage is the blistered edges of the cabbage and the heat from chillies. The goal is to have the cabbage remain in the pan so that it chars in a few places before being tossed. Who doesn’t want “just another bite” with the sweet and spicy mix created by dried chilies and sugar? It is best enjoyed with plain steamed rice!
12) Fish Tacos
For fish tacos, cabbage slaw is the best option because it is light while providing both a crunch and an acidic contrast to the warm tortillas and fish. Slaw can be made easily by combining lime juice and salt, and then adding a bit of mayo or yogurt for creaminess. Cabbage slaw works great for shrimp tacos, grilled chicken, or roasted cauliflower as well.
13) Corned Beef and Cabbage
This is an example of a classic one-pot meal where cabbage truly excels. Simmering corned beef creates a perfectly seasoned broth for the subsequent simmering of cabbage and carrots. The cabbage turns tender and flavorful without falling apart. Splitting a full meal is made possible with the addition of mustard and potatoes for the corned beef.
14) Cabbage Potato Hash
The addition of shredded cabbage to a potato hash provides bulk and counteracts a starchy feeling from the potatoes. Once the potatoes have achieved a nice level of crispiness, toss in the cabbage as well so it can caramelize and sweeten in the same pan. Top with fried eggs and let the yolk sauce run. Either hot sauce or mustard would work well here.
15) Homemade Sauerkraut
It may only be cabbage and sea salt, but give it a little time and the flavor is infinitely more complex. Combine shredded cabbage and salt, then massage them together until the cabbage begins to release its liquid. Once submerged in the liquid, pack it to ferment. Once you taste the sourness, and tangy flavor, it keeps well in the fridge. Add to the sausages, grain bowls, or grilled cheese.
16) Kimchi
Versatile, spicy, and funky, once you have it, Kimchi is great! The classic base is Napa cabbage, which is salted until pliable, then coated in chili and garlic, as well as aromatic mixtures with ginger and scallions. You can adjust the fermentation time depending on how tangy you want it. Use it in fried rice, or eat it straight out of the jar with a bowl of rice.
17) Fried Rice with Kimchi
Kimchi fried rice is something to make when you want to achieve a lot of flavor but do not want to think very hard about it. Chop up some kimchi (and other cabbage you want to get rid of) and stir-fry it with some cold rice until everything is hot and just starting to get crispy. Finish it nicely with a touch of soy sauce and sesame oil. Put a fried egg on for the top to feel a little more complete for the dinner.
18) Cabbage Noodle Stir-Fry
Cabbage goes naturally with ramen noodles since it stays crunchy after being thrown in the hot pan. Make some instant ramen noodles, and then a stir-fry with some cabbage, carrots, and scallions. For the sauce, use soy sauce with a bit of sugar and vinegar, and it will give you that yakisoba touch. If you have some, add tofu, chicken, or some leftover pork.
19) Stuffed Cabbage Soup
This soup is the answer to your problem if you really like cabbage rolls, but don’t want to roll anything. It is a combination of cabbage, tomato broth, and a meaty base that is studded with rice, all in one pot. The flavors combine like in the baked dish, just faster. It’s great for meal prep as it reheats beautifully and does not dry out.
20) Greek Cabbage Salad
This salad is an excellent option for lunch and potluck as it stays crunchy for a long time. Toss shredded cabbage with lemon juice, olive oil and a pinch of salt. If you want, you can also mix in cucumber and feta. The cabbage may soften, but it still maintains a crunch. This goes great with grilled chicken, chickpeas, or roasted veggies.
21) Cabbage Gratin
It’s impressive how luxurious cabbage can be, especially with cabbage gratin. For the best results, you should first blanch or sauté the cabbage so that it bakes up tender. After that, pour over a light cream and cheese sauce. A topping of breadcrumbs also gives you that comforting food feeling and will take away any notion of this being “healthy food.” It goes very well with roast chicken or as a main for rich vegetarians with a salad.
22) Sheet-Pan Sausage
Sheet-pan cabbage gets sweet around the edges, and since sausage is seasoned already, you don’t need to add anything. Cut the cabbage into larger pieces so it roasts rather than steams. For more of a zing, you can add some onions and a mustard vinaigrette. As a bonus, it tastes great the next day too!
23) Peanut Slaw
The dressing is so well balanced that it works on all the slaw and leaves it crunchy and savory. Just whisk peanut butter with lime juice, then add soy sauce and honey or sugar (to taste). It’s also great with grilled chicken or tofu, or even in rice paper rolls. Even when the slaw sits for a while, the peanuts help keep it interesting.
24) Egg Roll Bowl
You get all the best parts of an egg roll but without the deep frying. Brown some ground pork (or turkey) then cook the cabbage and carrots until they’re tender-crisp. Season with garlic, ginger, soy sauce and a touch of rice vinegar. You can eat it as is, or over rice for a more filling option.
25) Cabbage Fritters
If you have leftover veggies, cabbage fritters are a great way to use them all up. Mix shredded cabbage with some chickpea flour (or batter made from wheat flour), season, add enough liquid to bind the mixture, and fry until it’s a nice crispy golden brown. You can have these with yogurt sauce, chutney, or a squeeze of lemon.
26) German Red Cabbage
The German-style red cabbage dish is mildly flavored, sweet and tangy. The dish is typically braised with vinegar and apples and can include warm spices such as clove and bay leaf. The cabbage turns a rich purple color, becoming silky, but won’t turn mushy. This braised cabbage is excellent with roast meat, but it is also good with lentils.
27) Cabbage Bean Stew
Cabbage adds sweetness and substance to brothy bean stew. For example, after sautéing the onion and garlic, you add the beans and broth followed by chopped cabbage and let it simmer. The dish is then topped with a sprinkle of herbs such as parsley or dill, plus a splash of olive oil. Toasted bread is a recommended accompaniment to soak up the broth.
