24 Recipes To Make With Cabbage
These 24 recipes prove cabbage is anything but boring. From classic cabbage recipes to new takes, whatever your favorite kind of cabbage, you'll find a great recipe to make with it right here.
Cabbages are a versatile vegetable that can be stewed, pickled, blanched, or sautéed, eaten fresh, stuffed, or as a "steak." And there are different varieties of cabbage that you can experiment with in these preparations to find your favorites.
From Napa and Savoy cabbage to the classic red or green varieties, I guarantee you'll find something new among the 24 recipes here. As you browse, remember to check out the helpful tips and tricks from our readers, editors, and contributors!
Stuffed Cabbage Rolls
"Paprika can go flat if it's too old. Make sure you taste test your paprika for cooking with it in this recipe. If it doesn't have a strong flavor, it's no longer good and you'll need to replace it." —Elise Bauer, Simply Recipes Founder
Copycat KFC Coleslaw
"Instead of a box grater, try using a food processor with the grating attachment." —Sara Bir, Simply Recipes Editor
Egg Rolls
"I make and fry one egg roll to taste the filling and adjust the seasoning. The filling may taste a bit salty when you eat it by itself but may not be seasoned enough once you’ve fried it. Once I’m happy with the filling, I finish wrapping the remaining egg rolls." —Cecila Hae-Jin Lee, Simply Recipes Contributor
Roasted Cabbage Steaks with Garlic Breadcrumbs
"For a gluten-free take, swap the breadcrumbs for gremolata—an herby, zingy condiment with a punch of freshness." —Laurel
Best Cabbage Soup
"We'll add garbanzos sometimes, and we've used shaved brussels sprouts instead of cabbage." —Mark, Simply Recipes Reader
Unstuffed Cabbage Rolls
"Swap the green cabbage for savoy cabbage. Avoid red cabbage since it takes too long to cook and will turn the dish an odd color." —Jasmine Smith & Laurel Randolph, Simply Recipes Editors
Citrusy Cabbage Salad with Cumin and Coriander
"I always warm the cumin and coriander before grinding them with a mortar and pestle. It really brings more depth to the flavors. And makes your house smell great!" —Mary, Simply Recipes Reader
Quick Kimchi (Mak Gimchi)
"Wear gloves when making kimchi, not only because the chili powder might burn and stain your hands, but also the garlic and fish sauce is pretty pungent." —Cecila
Instant Pot Corned Beef and Cabbage
"To use a stovetop pressure cooker: Follow the recipe as directed, but decrease the cooking times to 47 minutes for the corned beef and 3 minutes for the vegetables." —Coco Morante, Simply Recipes Contributor
Napa Cabbage with Dried Shrimp
"To make this recipe vegetarian, omit the dried shrimp and use four or five dried shiitake mushrooms, rehydrated, and sliced thin." —Irvin Lin, Simply Recipes Contributor
Napa Cabbage Picnic Salad
"The dressing recipe makes a little more than you will likely need. So, use about 1/2 of it to start, and add more to taste when you dress the salad." —Elise
Sauerkraut
"The fermentation time can range from 4 to 14 days. Taste and smell as it progresses. Sauerkraut is done when you decide it’s done." —Sara
Grilled Cabbage with Peanut Sauce
"You can use any variety of cabbage here— green, purple or savoy would all work. Napa cabbage would be nice too, though it has a higher water content and cooks quicker so be sure to adjust the grilling time accordingly." —Hetty McKinnon, Simply Recipes Contributor
Sweet and Sour German Red Cabbage
"I love this recipe, but add crushed caraway seeds for extra flavor." —Linda, Simply Recipes Reader
Sweet and Sour Cabbage Soup
"Skip a step by buying pre-shredded green cabbage for an even easier recipe!" —Micah Siva, Simply Recipes Contributor
Colcannon
"For a variation, sub out half of the potatoes with parsnips. You can add chives, leeks, or bacon too." —Elise
Easy Chicken Lo Mein
"The beautiful thing about this recipe is that it’s adaptable to almost any vegetable. It can really be a fridge-clearing recipe. When I make this, I rarely buy vegetables for it. Whatever I have in my produce drawers goes in." —Nick Evans, Simply Recipes Contributor
Italian Sausage and Cabbage Stew
"This was delish. I didn't have white beans so I used two small potatoes and a carrot." —Gertrude, Simply Recipes Reader
Curtido
"A couple of peppercorns or some bay leaves can also be added for extra flavor." —Maria J. Ritchie, Simply Recipes Contributor
Cabbage and Kale Slaw with Caraway Ranch Dressing
"Serve alongside fish or seafood, and with the caraway would be great with pork and potatoes as well." —Elise
Blackened Shrimp Tacos
"Watch out for the sodium in store-bought spices. Look for the low-sodium variety so that your recipes won’t turn out too salty." —Sharee Hill, Simply Recipes Contributor
Classic Coleslaw
"To make ahead, slice the vegetables and make the dressing a day before serving; store separately in covered containers in the refrigerator. About two hours before serving, toss and place back in the refrigerator. Taste and season with salt, if needed, right before serving." —Simply Recipes Editors
Thai Noodle Salad with Peanut Sauce
"Stretch this recipe to serve more people by doubling the amount of noodles." —Jessica Gavin, Simply Recipes Contributor
Buttered Cabbage with Caraway
"Try adding a tablespoon of flour sprinkled over the cooked buttered cabbage and the stir in about 3/4 to 1 cup milk..Cook on low and stir, and you get creamed cabbage! Just very light! and so delicious." —Franj, Simply Recipes Reader
