24 Recipes To Make With Cabbage

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