35 Tasty Ways 35 Cabbage Recipes Our Readers Loveto Make Cabbage (2024)

Home Recipes Ingredients Vegetables Cabbage

35 Tasty Ways 35 Cabbage Recipes Our Readers Loveto Make Cabbage (1)Lindsay ChampionUpdated: Sep. 14, 2023

    Let's face it: Cabbage is rarely the star of dinnertime. But did you know that it's nutritious, delicious and easy to cook? These cabbage recipes show it's time for this underrated cruciferous veggie to take center stage.

    No matter what the occasion, cabbage will amp up the texture, flavor and color of every meal. It’s the perfect veggie when planning a potluck, making salad for a dinner party or getting ready for St. Patrick’s Day.

    Cabbage is inexpensive, lasts for up to two weeks in the fridge and is loaded with inflammation-fighting antioxidants and vitamins, including vitamin C, fiber, magnesium and potassium. Best of all, it’s in season from January through June, so you can eat it pretty much anytime you crave it. Below are our favorite cabbage recipes, from corned beef and cabbage to fish tacos and beyond.

    1/35

    Favorite Corned Beef and Cabbage

    This classic cabbage recipe needs no introduction. Our version includes cider vinegar and freshly grated horseradish for an added depth of flavor. Don’t skip the homemade mustard sauce!

    Go to Recipe

    2/35

    Cabbage Roll Casserole

    Sorry, tuna noodle, we have to try something new! This inventive casserole is flavorful and filling, thanks to ground beef, bacon, tomato sauce, rice, mozzarella cheese, spices and (you guessed it) cabbage.

    Go to Recipe

    3/35

    Taste of Home

    Warm Cabbage, Fennel and Pear Salad

    Take full advantage of your farmers market haul. Fennel, cabbage and toasted walnuts are responsible for the delightful crunch in this salad, while pears and honey add sweetness. If you opt not to use the optional brandy or Cognac, toss the pears in lemon juice to preserve their color.

    Go to Recipe

    4/35

    Pineapple Coleslaw

    Bring this sweet and tangy coleslaw to a picnic or a potluck, and, like many other pineapple recipes, it’ll disappear in minutes. To make the dish extra fancy, use fresh pineapple instead of canned.

    Go to Recipe

    5/35

    Taste of Home

    Pork Shepherd’s Pie

    Shouldn’t every main dish have layers of flavor? This one starts with pork, then is topped with sauteed cabbage, mashed potatoes and shredded cheese.

    Go to Recipe

    6/35

    Taste of Home

    Grilled Cabbage

    With only five ingredients and 30 minutes of cooking time, this quick and easy side dish is about to be on regular rotation whenever your grill is fired up. Serve it with burgers, grilled chicken or fish.

    Go to Recipe

    7/35

    German Red Cabbage

    Red cabbage isn’t just pretty, it’s also nutritious. It’s packed with antioxidants, vitamin C, vitamin A and potassium. If you have leftover red cabbage, try using it in another bright dish like this raspberry slaw.

    Go to Recipe

    8/35

    Contest-Winning Cajun Cabbage

    You’ve never experienced cabbage like this before. Here, it’s combined with ground beef, peppers, onions, tomatoes, long grain rice, hot sauce and lots of spices, then topped with Colby cheese.

    9/35

    Southern Coleslaw

    Here’s a trick to keeping coleslaw from getting soggy. After shredding, toss the cabbage with 1 teaspoon of salt, then place it in a colander set on top of a bowl. Let it sit for one hour to draw out the water, then drain and prepare the recipe.

    Go to Recipe

    10/35

    Cabbage Roll Skillet

    If you’re craving cabbage rolls but don’t have time for the assembly, this cabbage roll skillet hits the spot. For more flavor or heat, add hot sauce to the finished dish.

    Go to Recipe

    11/35

    While lots of other roasted vegetables crisp up after roasting, this cabbage dish turns out tender and saucy. This is a great recipe to use when you need to use up lots of leftover cabbage—just pair it with pork or corned beef!

    Go to Recipe

    12/35

    Baja Fish Tacos

    It’s just not a fish taco without a generous sprinkling of shredded cabbage. If you’re a cabbage-cutting newbie, check out our tips for shredding cabbage perfectly every time.

    Go to Recipe

    13/35

    Taste of Home

    Egg Roll Noodle Bowl

    While the idea of making egg rolls at home might seem daunting, you can still get the same taste (and delightful cabbage crunch) with this easy 30-minute dish. Be sure not to skimp on the soy sauce.

    Go to Recipe

    14/35

    Taste of Home

    Salmon Burgers with Tangy Slaw

    Don’t be intimidated by the long list of ingredients. If you have 25 minutes to prep and another 10 minutes to grill, this recipe will be ready just in time for dinner—including the homemade honey mustard!

    Go to Recipe

    15/35

    Taste of Home

    German-Style Cabbage and Beans

    One of our readers recommends making a double batch and taking it to a potluck. Or you could keep it all for yourself and serve it with pork tenderloin for dinner, as another reader suggests.

    Go to Recipe

    16/35

    Cabbage and Beef Soup

    Chicken noodle? Minestrone? Yawn. We love to eat this warm, hearty dish all year long. You can even freeze the leftovers to eat months later: Separate the soup into serving-size portions, then pop them in the freezer.

    Go to Recipe

    17/35

    Broccoli Slaw

    We love classic coleslaw recipes, but there’s something fun about switching things up. While the broccoli in this version is the highlight, red cabbage adds a welcome texture and crunch.

    Go to Recipe

    18/35

    Vietnamese Crunchy Chicken Salad

    If you’ve fallen into a salad rut, ditch the Caesar and grab some shredded cabbage. Best of all, cabbage doesn’t wilt like lettuce, so you can prep a few batches in advance and eat them for lunch all week.

    Go to Recipe

    19/35

    Taste of Home

    Midwestern Meat Pies

    According to our reader, this recipe was inspired by a similar meat pie that was made popular at the Runza restaurant chain in Nebraska. While making your own dough probably isn’t a usual weeknight activity, save this one for when you’re ready for a challenge.

    Go to Recipe

    20/35

    Colcannon Potatoes

    Hearty colcannon potatoes are a staple of any St. Patrick’s Day feast, and every Irish family has their own recipe. Serve this one with carrots, soda bread and lamb chops.

    Go to Recipe

    21/35

    Inside-Out Stuffed Cabbage

    Pressed for time? Cut down the prep work by using cubed butternut squash instead of chopping your own. The whole dish will be ready on the table in 30 minutes.

    Go to Recipe

    22/35

    Taste of Home

    Corned Beef Stir-Fry

    If you end up with extra corned beef and cabbage on St. Patrick’s Day, here’s a fantastic way to use up the leftovers. Thinly sliced corned beef is sauteed with cabbage, carrots and green onions, and then served over a bed of rice.

    Go to Recipe

    23/35

    Slow-Cooker Golombki

    If you’ve never tried golombki, it’s time to add it to your dinner rotation. The classic Polish dish features rice, onions, spaghetti sauce, tomato soup and cabbage. Thanks to your trusty slow cooker, dinner is ready whenever you are.

    Go to Recipe

    24/35

    Campers’ Coleslaw

    Quick; you have an hour until the potluck and you forgot to make a dish! Campers’ coleslaw uses seven ingredients you probably already have in your pantry and requires only 20 minutes of prep and cooking time.

    Go to Recipe

    25/35

    Creole Cabbage

    Andouille sausage, cabbage, carrots, peppers, tomatoes, bacon and Creole seasoning come together for a quick and easy dish you can easily make on a weeknight, but is fancy enough for a weekend supper. Serve it over rice or with a piece of crusty bread.

    Go to Recipe

    26/35

    Taste of Home

    Great Northern Bean Stew

    We love a good stew recipe! Don’t rush the simmering time—while this flavorful stew cooks for almost an hour on the stove, the complex flavor will be well worth it.

    Go to Recipe

    27/35

    Southern Vinegar Slaw

    Thanks to white vinegar, celery seed and ground mustard, this delightfully tangy coleslaw is perfect with anything from hot dogs to fish tacos. Time-saving tip: Use coleslaw mix instead of shredding cabbage and carrots by hand.

    Go to Recipe

    28/35

    Meat Buns

    Save this recipe for a rainy day, when you have enough time to make yeast dough from scratch. The melted cheese and ground beef filling make this a perfect appetizer to pair with a lighter dinner.

    Go to Recipe

    29/35

    Taste of Home

    Coleslaw with Poppy Seed Dressing

    Make a double batch of this barbecue potluck favorite—as it sits in the fridge for a day or two, the flavors really come together and make the dish taste even better.

    Go to Recipe

    30/35

    Taste of Home

    Makeover Reuben Melt

    The key to a quick and easy Reuben melt starts with your broiler and ends with a heap of homemade coleslaw. Just warm the bread in the broiler, add corned beef, broil again and top with cheese and slaw.

    Go to Recipe

    31/35

    Asian Slaw

    We’ve never met a coleslaw we didn’t like, but this Asian-inspired version made without mayonnaise has become one of our new favorites. White wine vinegar and sesame oil are the star ingredients that bring the slaw together.

    Go to Recipe

    32/35

    If you can roll a burrito, you can make cabbage rolls. They take a little time to prepare, especially if you make them in the slow cooker like this recipe suggests, but the final product speaks for itself.

    Go to Recipe

    33/35

    Freezer Slaw

    If you always like to be prepared with freezer meals, this make-ahead side dish is for you. Salt the cabbage and drain any excess liquid, make the dressing, add veggies and transfer to a freezer container. The next time you want coleslaw, just pop it in the fridge to thaw overnight.

    Go to Recipe

    34/35

    Taste of Home

    One-Pot Unstuffed Cabbage

    Cabbage rolls, though delicious, are so time-consuming. On evenings when you want the taste without the effort, here’s a one-pot recipe that will definitely hit the spot.

    Go to Recipe

    35/35

    Wilted Coleslaw

    If you’ve never tried warm slaw, it’s time to find out what you’ve been missing. And if you need any more convincing, there’s bacon in the recipe. Serve it with baked chicken or pork chops.

    Go to Recipe

    Originally Published: September 15, 2018

    35 Tasty Ways 35 Cabbage Recipes Our Readers Loveto Make Cabbage (37)

    Lindsay Champion

    Lindsay has worked in digital media for more than a decade, covering topics like food, health and wellness, and life in New York City. Though she now writes for sites like Taste of Home, PureWow and Well+Good, she originally got her start at Broadway.com as a features editor. Lindsay is the author of the novel "Someday, Somewhere" and is working on a second.

    When she isn’t writing, you can find Lindsay curled up with a book, spending time with her family or exploring NYC.

    35 Tasty Ways 35 Cabbage Recipes Our Readers Loveto Make Cabbage (2024)

    FAQs

    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.

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

    Then, there is the red cabbage which tends to turn blue when cooked and so, most commonly just eaten raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

    How long does cabbage last in the fridge? ›

    Try to minimize any bruising of your cabbages. Any kind of cell damage makes the cabbage go by more quickly and degrades the vitamin C content. If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer.

    How many people will 1 cabbage feed? ›

    It is inexpensive, available year-round, and a whole head can last up to a month in your fridge. And if you treat it right, one cabbage can give you five totally different meals! This plan serves 2 people; if you have more people in your house, buy more than one cabbage.

    What does eating cabbage everyday do to your body? ›

    Packed with phytosterols (plant sterols) and insoluble fiber, cabbage can help keep your digestive system healthy and bowel movements regular. It fuels the good bacteria in your gut that protects your immune system and produces essential nutrients.

    Is it OK to eat cabbage everyday? ›

    It is important to note that, while it is true that eating cabbage may support weight-management goals, this veggie should not be overconsumed, as too much cabbage can lead to gastrointestinal side effects, like bloating. It is also important to enjoy cabbage as a part of a balanced and healthy diet.

    What does baking soda do to cabbage? ›

    Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

    What happens if you boil cabbage too long? ›

    You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell.

    Why is my cabbage bitter after cooking? ›

    One common reason is that the cabbage may have been overcooked. Overcooking cabbage releases sulfur compounds that can give it a bitter taste.

    How can you tell if cabbage has gone bad? ›

    Cabbage with an off smell should be discarded immediately. You'll also be able to tell when cabbage has spoiled if the leaves have become soft and discolored. It's best to refer to the old adage: when in doubt, throw it out.

    Can you freeze a cabbage? ›

    Once the cabbage is cut, whether in strips or leaves, or in any other size and shape, you can either freeze it right away or blanch it, drain it, and then freeze it. It's important to make sure the blanched cabbage is as dry as possible before frozen to avoid freezer burn.

    What country eats the most cabbage? ›

    China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

    What is the best feed for cabbage? ›

    Feeding. Once settled into their final growing position but before they form hearts, feed cabbages with a nitrogen-rich fertiliser to encourage strong leafy growth. With spring cabbages, apply a nitrogen-rich feed in early spring to boost growth and stimulate hearting.

    Should you eat a lot of cabbage? ›

    While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating cabbage. Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake.

    Is cabbage healthier eaten raw or cooked? ›

    According to Scientific American, cooking cruciferous vegetables such as broccoli, cauliflower, and cabbage helps them release indole, an organic compound that can fight off precancerous cells. Raw cruciferous vegetables have also been known to cause digestive problems for some people.

    Is cabbage healthier boiled or raw? ›

    Cooking cabbage can destroy some of its Vitamin C content. Raw cabbage retains more of this important antioxidant vitamin. Cooked cabbage is higher in antioxidants called glucosinolates. Cooking helps break down the cell walls in cabbage to release more of these compounds.

    Is cabbage healthy or cooked or raw? ›

    Eating cabbage has been linked to health benefits including antioxidant effects, immune system support, and lowering the risk of some health conditions including cardiovascular diseases and certain cancers. Cabbage can be eaten in ways such as raw, cooked, juiced, or fermented.

    Is cabbage still healthy if you cook it? ›

    Cooking cabbage can affect its nutritional value by reducing levels of certain nutrients, particularly vitamin C and some antioxidants. However, it can also make other nutrients, such as calcium and iron, more available for the body to absorb.

    Top Articles
    Latest Posts
    Article information

    Author: Edmund Hettinger DC

    Last Updated:

    Views: 5400

    Rating: 4.8 / 5 (78 voted)

    Reviews: 93% of readers found this page helpful

    Author information

    Name: Edmund Hettinger DC

    Birthday: 1994-08-17

    Address: 2033 Gerhold Pine, Port Jocelyn, VA 12101-5654

    Phone: +8524399971620

    Job: Central Manufacturing Supervisor

    Hobby: Jogging, Metalworking, Tai chi, Shopping, Puzzles, Rock climbing, Crocheting

    Introduction: My name is Edmund Hettinger DC, I am a adventurous, colorful, gifted, determined, precious, open, colorful person who loves writing and wants to share my knowledge and understanding with you.