That lovely vegetable—so versatile, and so good for you! It is my pleasure to present you with 18 of the most delectable ways to incorporate cabbage into your meals.

From head-turning (and head-satisfyingly simple) half heads of cabbage swimming in buttery broth to a refined purée served alongside a pan-seared pork chop, these recipes do anything but let this humble, hardworking ingredient go unnoticed.

The 18 Best cabbage recipes

1. Stuffed Cabbage Rolls

Cabbage Roll Stuffed with Beef and Rice. Wife and I had been married for about two years when, during a late-night TV watching session, I had the audacity to suggest that I take the first crack at preparing the dish.

My mother, fractionally Italian, had taught me to prepare a similar dish for a large family. I even had the chef’s apron and all the corresponding attitude.

My version of the recipe made a ton of rolls—14 big ones, plus two that had busted open during boiling. In Mom’s recipe, I couldn’t figure out why the chopped onions were sautéed in butter (instead of just using raw onions) until I tasted the dish again after three decades.

Ingredients

• 1 large head of cabbage
• 1 pound ground beef
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 1 can (15 ounces) tomato sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Remove the cabbage core carefully, and put the entire head in a large pot of water that is boiling. Let it cook for 5–8 minutes, or until its outer leaves become pliable. Then take it out and allow it to cool.

2. In a big bowl, mix together the ground beef, the cooked rice, the chopped onion, the garlic powder, the salt, and the pepper until they are all well combined.

3. Peel away the outer leaves of the cabbage, and place a little of the meat mixture in the middle of each leaf. Roll up the leaf and tuck in the sides to secure the filling.

4. Position the rolls so the seams are on the bottom in a baking dish, and pour tomato sauce over the top. Bake in an oven preheated to 350°F (175°C) for 1 hour or until the rolls are heated all the way through.

2. Coleslaw

A refreshing salad is made from finely shredded green cabbage, grated carrots, and a creamy dressing of mayonnaise, apple cider vinegar, and honey. It’s seasoned with salt and freshly ground black pepper.

Ingredients

1 small head of green cabbage, finely shredded
1 small carrot, grated
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt, to taste
Freshly ground black pepper, to taste

Instructions

1. In a big bowl, mix together the cabbage that has been shredded and the carrot that has been grated.

2. In another bowl, combine the mayonnaise, apple cider vinegar, and honey, and whisk until smooth. Season this mixture with salt and pepper.

3. Pour the dressing over the mixture of cabbage and carrot, and toss well to combine. Adjust seasoning to taste.

4. Chill for a minimum of 30 minutes before serving to let the flavors blend.

3. Sauerkraut

Sauerkraut is a zesty, fermented dish composed of finely shredded cabbage, sea salt, and sugar. Flavor enhancers such as caraway seeds and juniper berries can be added to it.

This dish is an ideal probiotic-rich accompaniment to meals.

Ingredients

1 medium head of cabbage, finely shredded
1 tablespoon caraway seeds (optional)
1 tablespoon sea salt
1 tablespoon juniper berries (optional)
1 cup water
1 tablespoon sugar

Instructions

1. Put the cabbage, shredded, into a large bowl. Sprinkle sea salt and sugar over it, then with your hands, work the mixture for about 5 minutes until it feels like it’s been fused with the natural juices of the cabbage.

2. Mix well after adding the caraway seeds and, if using, the juniper berries.

3. Place the cabbage, which has been seasoned, into a sterilized fermenting crock or mason jar. Pack it in tightly, and press it down firmly to ensure that it, along with any liquid in the jar, is covered with the cabbage’s own liquid (the liquid will be the result of the osmosis principle at work). If not, add some water so that the liquid reaches up to the top of the mixture. The mixture should now be sufficiently submerged, so you can cover the jar and let it ferment.

4. Loosely cover and let it ferment at room temperature for 1 to 4 weeks, checking daily to make sure that the cabbage is still underwater and that any kind of scum has been removed. Taste it from time to time, and when it has reached the level of sourness you want, put it in the refrigerator.

4. Kimchi

Kimchi is a classical dish from Korea that consists of fermented napa cabbage. The cabbage is seasoned with a mixture of garlic, ginger, Korean red pepper flakes (gochugaru), and fish sauce before fermentation.

The mixture forms a flavorful, tangy, and spicy condiment. Kimchi is often eaten with meals and served as a side dish.

Ingredients

Napa cabbage
Salt
Garlic
Ginger
Korean red pepper flakes (gochugaru)
Fish sauce
Sugar

Instructions

1. Quarter the napa cabbage and wash it in cold water. Between the leaves, and inside the quarters, sprinkle salt generously. Let the cabbage and the salt have a sit-down together for 1-2 hours. After the meeting is over, wash the quarters thoroughly to remove excess salt. Then you’re ready to move on to the next step.

2. Blend together the following ingredients with a bit of water to form a paste:
garlic
ginger
gochugaru
fish sauce
sugar

3. Put the paste in between every leaf of the cabbage.

4. Tightly pack the seasoned cabbage into a jar or container, but leave a little space at the top. Let the mixture ferment at room temperature for a day or two, then refrigerate. Enjoy your easy, no-fuss kimchi!

5. Cabbage Soup

Cabbage Soup
Cabbage Soup is a robust, satisfying dish that incorporates chopped cabbage, onions, garlic, carrots, and canned diced tomatoes cooked in either vegetable or chicken broth. I wouldn’t call it a “recipe,” really; it’s more like a formula with a lot of leeway.

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
5 cups vegetable or chicken broth
4 cups chopped cabbage
2 carrots, sliced
1 can (1

4.5 oz) diced tomatoes with juice

Instructions

1. In a big pot, warm the olive oil over medium heat. Toss in the diced onion and sauté until it’s tender, around 5 minutes. Add the pulverized garlic and cook for an additional minute.

2. Add the broth, then the chopped cabbage, carrots, and diced tomatoes with their juice. Stir thoroughly to combine.

3. The mixture should be boiling before you take it down a notch and let it simmer. You want to give it about 25-30 minutes to let the flavors come together before you see the finish line. You’re almost there! Just add some salt and pepper and serve.

6. Roasted Cabbage Steaks

Slicing a large head of cabbage into half-inch steaks, seasoning the steaks with olive oil, garlic powder, and smoked paprika, then roasting them until they are tender and caramelized, similar to what happens with onions when those are sauteed or roasted, gives you a side dish that makes good use of cabbage. That is a long list of commands and happens to be a simple recipe written in a straightforward way, and yet the end result doesn’t feel like a simple side dish.

It feels downright elegant.

Ingredients

1 large head of green cabbage
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
Optional: lemon wedges for serving

Instructions

1. Your oven should be set to 400°F (200°C) to preheat, and a baking sheet must be prepared with parchment paper to line it.

2. Trim any damaged outer leaves from the cabbage, and cut it into 1-inch thick rounds, making “steaks.”

3. Apply olive oil on both sides of every cabbage steak and sprinkle with the following seasonings: garlic powder, smoked paprika, salt, and pepper.

4. Position the cabbage steaks on the baking sheet, organized so that they are not overlapping but are instead packed snugly (like neighbors in a Brooklyn apartment) on the sheet. Per my friends at the New York Times, roast the steaks for 25 to 30 minutes, flipping them over halfway through; you want them tender, with the edges nicely caramelized (the Times calls it a “flipping good”>[7. Cabbage Stir Fry

Stir-fried cabbage is a quick, simple dish that features garlic and cabbage sliced paper thin. Toss in a pan with a dash of soy sauce and you’ve got a side dish that could not be easier.

But don’t stop there! This could easily become a vegetarian main event.

Ingredients

Cabbage, thinly sliced (about 4 cups)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
Salt to taste

Instructions

1. In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.

2. Place the skillet on the stove. Add the sliced cabbage. Coat it well with the garlic and oil. Stir it well. Let it sizzle for about 3-4 minutes ; stop to stir it if it browns too much. You want the cabbage to be just tender when you stop cooking.

3. Combine the cabbage with the soy sauce, sesame oil, and red pepper flakes. Stir together and let cook for 1-2 more minutes. Taste for seasoning and adjust as needed with salt. Serve hot.

8. Braised Red Cabbage

Delightful and tangy, this is a side dish pairing red cabbage with egg, sharp Cheddar, and other bold flavors. Yet, somehow, the whole thing has a soft, sweet-sour finesse backed up by apple cider vinegar and brown sugar.

Who would have thought? Almost like this next dish, you know?

Ingredients

1 small head of red cabbage, thinly sliced
1 red apple, peeled, cored, and sliced
1 small onion, thinly sliced
2 tablespoons of apple cider vinegar
2 tablespoons of brown sugar
1 tablespoon of butter
Salt and pepper to taste

Instructions

1. In a big skillet or pot, over medium heat, melt the butter. Add the onion that has been sliced and cook it until it becomes translucent, around 3-4 minutes.

2. Combine red cabbage and apple slices in the skillet. Stir to mix together all the ingredients.

3. Sprinkle the mixture with brown sugar, and then pour in the apple cider vinegar. Stir again to coat the cabbage and apples.

4. Put a lid on the pan and turn the heat down to low. Let the cabbage braise for 30 to 40 minutes, stirring occasionally to keep it from browning, until very tender. Season with salt and pepper before serving.

9. Cabbage and Sausage Skillet

A quick, hearty meal, my Cabbage and Sausage Skillet features smoked sausage, chopped cabbage, and sliced onion; cooked (in part) with garlic, smoked paprika, and olive oil, this dish is somehow even more satisfying than the sum of its modest parts. When seeking ways to cook cabbage that don’t involve a slow cooker, this is one of my top leads.

And because it cooks in a skillet, I had to try to work it into our “skillet” series. It’s late summer/early fall, which means cabbage is in season.

Ingredients

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced
• 1 onion, sliced
• 1 medium head of cabbage, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon smoked paprika

Instructions

1. In a large skillet over medium heat, warm the olive oil. Add sliced smoked sausage and cook until sausage is browned, about 5 minutes. Remove sausage and set it aside.

2. In the same skillet, add the onion that has been sliced and cook for 3 minutes, or until it is translucent. Add the garlic and cook for another minute.

3. Add the minced cabbage, salt, and pepper, and smoked paprika. Stir occasionally until the cabbage is tender and almost caramelized, about 10 minutes.

4. Put the sausage back in the skillet, stir well, and let it cook for an extra 3 to 5 minutes. Serve it up and dig in while it is still hot.

10. Cabbage and Noodle Casserole

Cabbage and Noodle Casserole takes delicate egg noodles and combines them with tender green cabbage, unwilted sautéed onions, and caraway seeds to create a dish that is as close to the mundane as an uptight Midwestern life to which my family aspired. This casserole is not something I ever desired to win.

If anything, it replicates what I found unbearable about my childhood: dull and slightly bitter food.

Ingredients

8 ounces egg noodles
1 medium green cabbage, thinly sliced
1 large onion, chopped
1 tablespoon butter
1 teaspoon caraway seeds
Salt and pepper to taste

Instructions

1. Heat the oven to 350°F (175°C). Prepare the egg noodles as directed on the packaging until they are just shy of fully cooked, then pour them into a colander to drain and set them aside.

2. In a sizable skillet, over medium heat, melt the butter. Add the onion, chopped, and the cabbage, sliced. Cook until the cabbage has wilted and the onion is translucent, about 10 minutes. Add the caraway seeds, and season with salt and pepper.

3. Mix the cooked noodles with the cabbage mixture. This combination should be transferred to a greased baking dish. The dish should then be covered with foil and baked in a preheated 350 °F (180 °C) oven for 25 to 30 minutes, or until heated through. If you wish, remove the foil for the last 10 minutes of baking to allow the top to brown.

11. Cabbage Hash Browns

Hash Browns with Cabbage combine shredded cabbage, finely chopped onion, and an egg with a touch of flour. They are well seasoned with salt and pepper, and then pan-fried until they achieve glorious golden-brown crusts and crisp edges.

Ingredients

• 2 cups shredded cabbage
• 1 small onion, finely chopped
• 1 large egg
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions

1. In a big bowl, put together the shredded cabbage, diced onion, egg, and flour. Stir until combined. Add salt and pepper to taste.

2. In a large skillet, over medium heat, heat the vegetable oil.

3. Scoop approximately one-fourth cup of the cabbage mixture for each hash brown and put it in the skillet, slightly flattening it with a spatula.

4. Prepare for 3-4 minutes on every side or until each one is a toasted, brown, crispy delight. Present. }

12. Fermented Cabbage Salsa

Fermented Cabbage Salsa
is a sharp, probiotic-laden pickled condiment crafted from tomatoes, onions, jalapeños, and garlic. This condiment adds a taste of the Mexican border to any dish.

I frequently have it in the fridge and am constantly reaching for it. It’s one of my go-to proteins.

Particularly great with any type of fish, the salsa works really well in a blue corn tortilla with salmon, or you can sprinkle it on top of a salad.

Ingredients

Cabbage (1 medium head, shredded)
Tomatoes (2 medium, diced)
Red onion (1 small, chopped)
Jalapeños (2 small, finely chopped, seeds removed for less heat)
Garlic (2 cloves, minced)
Sea salt (1 tablespoon)
Lime juice (from 1 lime)

Instructions

1. In a large bowl, mix the cabbage, tomatoes, red onion, jalapeños, and garlic.

2. Put sea salt over the vegetables and lightly rub with your hands for a few minutes until the cabbage starts to ooze. You want the veggies to be a bit salty, but not too much.

3. Tightly pack the mixture into a cleaned and sterilized jar. Press down firmly to remove all air pockets, and assure that the cabbage is nestled well below the surface of its own brine.

4. Close the jar with a lid and let it sit at room temperature to ferment for about 3 to 5 days. Check it daily and press the cabbage down if needed to keep it submerged. After a few days, taste it, and when the flavor is to your liking, transfer it to the refrigerator to slow further fermentation.

13. Cabbage and Apple Slaw

Cabbage and Apple Slaw is a cool salad made from very finely shredded cabbage and apples cut into a matchstick shape. The salad’s enthralling dressing consists of apple cider vinegar, mayonnaise, and an unexpected hint of honey, which adds just a touch of sweetness.

The whole thing is finished with freshly chopped parsley.

Ingredients

• 1 small head of cabbage, finely shredded
• 2 apples, julienned
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

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Instructions

1. In a big bowl, mix together the very finely shredded cabbage and the julienned apples.

2. In another little bowl, mix the mayonnaise, honey, vinegar, salt, and pepper together until they are well integrated.

3. Add the dressing to the mixture of cabbage and apples and mix well.

4. Mix in the finely cut parsley and place the mixture in the fridge for half an hour, at the very least, before you serve it. The slaw needs that much time, or more, to give the newfound flavors a chance to knit together. Some people like to do this step overnight. I do.

14. Cabbage Paneer Curry

Cabbage Paneer Curry is a beautiful Indian dish that combines cubed paneer and shredded cabbage with the aromatic goodness of cumin seeds, finely chopped onions, and pureed tomatoes. It is a nourishing and flavorful dish that is also quite simple to prepare.

Ingredients

• 250 grams paneer, cubed
• 1 small cabbage, shredded
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• Salt to taste

Instructions

1. Put oil in a pan and heat it to medium. When the oil is hot, add the seeds of cumin. When these have started to sizzle, or you could say, they have started to do their version of a happy dance, which is pretty much what cumin seeds do when they heat up, add in the finely chopped onion. When the onion has cooked down and also started to do its version of a happy dance, which it does when it gets brown and caramelized, add in other cooking for the following dish.

2. Stir in the tomato puree and cook until you see the oil separating from the mixture and rising to the surface.

3. Put the shredded cabbage into the pan and sauté for about 5-7 minutes until it begins to soften.

4. Mix the paneer cubes and salt well and cook for another 5 minutes, stirring in the occasionally, until the paneer is hot and the cabbage is tender. Adjust the heat and seasonings as necessary before serving.

15. Spicy Cabbage Udon

Udon noodles are tossed with finely sliced cabbage, soy sauce, and gochujang to make a dish called Spicy Cabbage Udon. This is a sort of umami-packed stir-fry, with garlic and green onions adding depth to the flavors, while vegetable oil guarantees that it’s utterly stir-fried perfection.

Ingredients

8 oz udon noodles
2 cups cabbage, thinly sliced
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
2 tablespoons vegetable oil
2 cloves garlic, minced
1 green onion, sliced

Instructions

1. Prepare the udon noodles as per packet instructions. Drain and set aside.

2. Warm the vegetable oil in a generous pan over medium heat. Install the minced garlic in the pan, and let it get fragrant. Allow about 30 seconds for this to happen.

3. Include the sliced cabbage in the pan and stir-fry for about 3-4 minutes until it starts to soften.

4. Add the prepared udon noodles, soy sauce, and gochujang to the pan. Toss everything together until the noodles are well coated and heated through. Garnish with sliced green onion before serving.

16. Cabbage and Avocado Salad

Cabbage and Avocado Salad goes beyond the basic slaw to include creamy avocado and a delightful, If you want to use more lime juice than called for, go ahead and season with it to taste. Prep time: 20 minutes.

Serve: 6. Ingredients: 3 cups of cabbage, shredded (about half a small head)

Ingredients

Cabbage (1/2 head, finely shredded)
Avocado (1 large, diced)
Lime juice (2 tablespoons)
Olive oil (2 tablespoons)
Salt (to taste)
Black pepper (to taste)
Fresh cilantro (a small handful, chopped)

Instructions

1. In a big bowl, mix together the very finely cut cabbage and the chopped avocado.

2. Squeeze the lime and drizzle the olive oil over the cabbage and avocado mixture.

3. Add salt and black pepper to taste, and give the salad a gentle toss until all components are evenly mixed.

4. Top with fresh, chopped cilantro, and serve right away.

17. Cabbage Gyoza (Dumplings)

Cabbage gyoza are delicious Japanese dumplings. They are made with finely chopped cabbage, ground pork, and garlic; seasoned with soy sauce and sesame oil; and wrapped in gyoza wrappers.

They are pan-fried until crisp and served as snacks or in meals.

Ingredients
Cabbage, finely chopped (1 cup)
Ground pork (250g)
Garlic, minced (2 cloves)
Soy sauce (1 tablespoon)
Sesame oil (1 teaspoon)
Gyoza wrappers (about 20 pieces)

Instructions

1. In a large bowl, mix together the ingredients mentioned below until completely combined. • Chopped cabbage • Ground pork • Minced garlic • Soy sauce • Sesame oil

2. Put a small amount of the filling in the middle of a gyoza wrapper. Wet the edges of the wrapper and fold it over the filling, pressing to seal it. Make sure you press and pleat the edges as you go, so it looks like a tiny pastel.

3. Preheat a skillet over medium heat; use non-stick or add more oil if you want. Put the potstickers in the skillet and cook them until they are brown on the bottom. Get this process working to your advantage and try to brown as many of the potstickers as you can at one time. When the water has evaporated and the potstickers are crispy, serve with soy sauce, hot sauce, or whichever dipping sauce you prefer.

18. Savory Cabbage Pancakes

Savory Cabbage Pancakes
Cabbage Pancakes are a delicious dish made by mixing shredded cabbage, all-purpose flour, eggs, and soy sauce. They’re cooked until they’re golden brown, with added flavor from chopped green onions.

Ingredients

• 2 cups shredded cabbage
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons chopped green onions
• Vegetable oil for frying

Instructions

1. In a large bowl, mix the shredded cabbage, flour, eggs, water, soy sauce, and chopped green onions until well combined into a thick batter.

2. Warm a small amount of vegetable oil in a non-stick skillet over medium heat. Pour approximately 1/3 cup of the batter into the pan, and gently spread it to make a pancake.

3. Each side should be cooked for approximately 3-4 minutes or until it is golden brown, with only one flip involved in the process. Use the same instructions and ingredients to make more pancakes, as necessary, until all batter is cooked. Serve pancakes immediately.