15 Cabbage Recipes You’ll Love
Cabbage is the unsung hero of the vegetable drawer. These cabbage recipes show how the humble head becomes crispy, caramelized, pickled, and comforting.
From weeknight skillets to weekend projects, these 15 cabbage recipes cover every way to cook it.
1. Fried Cabbage with Bacon
Smoky bacon, sweet cabbage, and onion fried together in one skillet. Simple Southern comfort.
Tip Callout
Cut the cabbage into wide ribbons, not shreds. Bigger pieces stay tender-crisp instead of disappearing.
Finish with cracked pepper and a splash of vinegar.
Add sliced kielbasa to the skillet for a heartier one-pan dinner with smoky depth. Keep the heat at medium-high so the cabbage chars at the edges instead of steaming. Serve over creamy mashed potatoes or with warm cornbread. Leftovers keep three days refrigerated and reheat well in a hot skillet.
2. Cabbage Soup
Light, brothy, and loaded with vegetables. Cabbage soup is the reset button of soups.
Tip: Simmer just until the cabbage is tender. Overcooked cabbage gets sulfurous.
Soup Checklist
- Green cabbage, chopped
- Onion, carrots, celery
- Diced tomatoes
- Vegetable or chicken broth
- Italian seasoning
Light and healthy? See our light dinner recipes.
Stir in a can of drained white beans for extra protein that turns this light soup into a satisfying meal. Add the cabbage during the last fifteen minutes so it stays tender-crisp rather than mushy. Serve with crusty bread and grated parmesan. The soup keeps five days refrigerated and freezes well for three months.
3. Golumpki (Stuffed Cabbage Rolls)
At a Glance
| Prep time | 30 minutes |
|---|---|
| Bake time | 1 hour |
| Filling | Beef and rice |
| Sauce | Tomato |
Polish stuffed cabbage rolls with savory beef and rice, baked in tomato sauce until meltingly tender.
Tip: Freeze the whole cabbage overnight, then thaw. Leaves peel off perfectly without boiling.
Use ground turkey instead of beef for a lighter roll that still eats like comfort food. Serve over buttery mashed potatoes with extra tomato sauce spooned on top. The baked rolls keep four days refrigerated and freeze beautifully; thaw overnight and reheat covered until hot through.
4. Cabbage Dumplings
Finely chopped cabbage and pork (or mushrooms) in delicate wrappers, steamed or pan-fried.
Tip: Salt the cabbage, rest 15 minutes, then squeeze dry. Wet filling makes soggy dumplings.
Do and Don’t
Do: pleat tightly so they don’t open.
Don’t: overfill. A tablespoon of filling is plenty.
Dumpling night? Browse our dumpling recipes.
Make a mushroom version with finely chopped shiitakes, tofu, and water chestnuts for a vegetarian dumpling with great texture. Pleat the wrappers tightly and pinch to seal so they do not open during cooking. Serve with a black vinegar and chili oil dipping sauce. Freeze uncooked dumplings on a tray for easy weeknight meals.
5. Roasted Cabbage Steaks
Thick cabbage slabs roasted until caramelized at the edges, finished with parmesan. Steak night for vegetarians.
Seasoning ideas
- Garlic butter and parmesan
- Smoked paprika and olive oil
- Miso glaze
Mini Method
- Cut 1-inch thick slabs from the head.
- Brush generously with oil and season.
- Roast at 425°F for 25 minutes.
- Flip once and finish with parmesan.
Brush the slabs with white miso thinned with a little oil for a savory-sweet glaze that caramelizes beautifully. Resist moving the steaks while they roast so the bottoms develop deep golden color. Serve alongside grilled chicken or steak as a substantial side. Leftovers reheat well in a hot oven.
6. Cabbage Stir Fry
Fast, crunchy, and endlessly adaptable. Cabbage stir fry goes from fridge to table in 15 minutes.
Tip: Have everything cut before the wok gets hot. Stir fry waits for no one.
THE ONE THING TO REMEMBER
High heat, small batches. Crowded cabbage steams; spaced cabbage chars.
Quick dinners? See our 15-minute dinners.
Add peeled shrimp during the last two minutes for a quick protein boost. Stir the sauce through at the very end, off the heat, so it coats everything without making the cabbage soggy. Serve over steamed jasmine rice. This is best eaten fresh, but leftovers keep two days and reheat well in a hot wok.
7. Classic Coleslaw
Tip Callout
Dress the slaw 30 minutes before serving, not hours. It stays crunchy instead of weeping into soup.
Creamy, tangy, and crunchy. The essential side for BBQ, fried chicken, and pulled pork.
Add a grated apple for a sweet twist.
For a vinegar-based version, skip the mayo and dress the cabbage with apple cider vinegar, a touch of sugar, and celery seed. Salting the shredded cabbage for twenty minutes and squeezing it dry keeps the slaw crisp for hours. This is the classic partner for pulled pork sandwiches and fried chicken. Keeps three days refrigerated.
8. Cabbage Rolls Casserole
All the golumpki flavor without the rolling: chopped cabbage, beef, rice, and tomato sauce baked together.
Tip: Cover with foil for the first 30 minutes, then uncover to brown the top.
At a Glance
| Prep time | 20 minutes |
|---|---|
| Bake time | 45 minutes |
| Serves | 8 |
| Freezer friendly | Yes |
Easy comfort? Explore our easy casserole recipes.
Swap the rice for cauliflower rice to make a low-carb version with the same cozy flavor. Drain any liquid from the thawed cabbage before assembling so the casserole does not turn watery. This freezes well for up to three months. Serve with a dollop of sour cream and a sprinkle of fresh dill.
9. Sautéed Cabbage and Sausage
One-pan dinner: browned sausage, sweet cabbage, and mustard seeds. Hearty without heaviness.
Do and Don’t
Do: brown the sausage first and use its fat.
Don’t: add the cabbage all at once. It wilts down fast.
A spoonful of whole grain mustard at the end ties it together.
Use spicy Italian sausage instead of smoked sausage for a version with more kick. After browning the sausage, deglaze the pan with a splash of apple cider vinegar to lift all the browned bits into the dish. Serve with grainy mustard on the side. Leftovers keep four days and taste even better reheated.
10. Homemade Kimchi
Kimchi Checklist
- Napa cabbage
- Korean chili flakes (gochugaru)
- Garlic and ginger
- Fish sauce
- Salted shrimp (optional)
- Scallions and radish
Fermented, funky, and full of probiotics. Homemade kimchi beats store-bought every time.
Tip: Leave headspace in the jar. Fermentation creates gas and liquid.
Fermentation fun? See our homemade pantry recipes.
Try a radish kimchi with the same seasoning paste for a crunchy, peppery variation. Burp the jars daily during the first week of fermentation to release gas, and always use a clean utensil to serve. Properly fermented kimchi keeps for months in the fridge and adds instant flavor to rice, noodles, and fried rice.
11. Braised Red Cabbage
Sweet-sour braised red cabbage with apple and vinegar. The classic German side for roasts and sausages.
THE ONE THING TO REMEMBER
It tastes better the next day. Braise ahead and reheat for deeper flavor.
A pinch of cloves adds traditional warmth.
Stir in a few slices of chopped bacon with the onion at the start for a smokier side dish. Keep the braise low and slow so the cabbage turns silky without falling apart. This is the classic partner for roast pork, sausages, and duck. It keeps five days refrigerated and reheats beautifully.
12. Cabbage Tacos
Charred cabbage leaves as low-carb taco shells, filled with seasoned meat and your favorite toppings.
Tip: Char whole leaves in a dry skillet until pliable with crispy edges.
Mini Method
- Peel large outer leaves carefully.
- Char 1 minute per side in a dry pan.
- Fill with seasoned meat.
- Top and serve immediately.
Low-carb? Browse our low-carb dinner ideas.
Fill the charred leaves with blackened fish and a quick mango salsa for a lighter taco night. Warm the leaves just until pliable; overcooking makes them tear. Serve with lime crema and pickled red onions. Assemble right before eating since the warm filling wilts the leaves if it sits too long.
13. Cabbage Lasagna
Blanched cabbage leaves replace noodles in this low-carb lasagna. All the comfort, fewer carbs.
Tip: Pat the blanched leaves very dry. Water is the enemy of a clean slice.
Tip Callout
Use the large outer leaves whole. They layer like lasagna noodles with minimal fuss.
Add a layer of seasoned ricotta between the cabbage and sauce for extra creaminess. Blanch the leaves just until flexible, then chill them in ice water so they keep their bright color. Serve with a simple green salad. The baked lasagna keeps four days refrigerated and reheats well in the oven.
14. Corned Beef and Cabbage Soup
At a Glance
| Prep time | 15 minutes |
|---|---|
| Cook time | 40 minutes |
| Serves | 6 |
| Best for | Leftovers |
The St. Patrick’s Day plate in soup form. Perfect for leftover corned beef.
Add diced potatoes to make it heartier.
Leftover magic? See our latest recipes on Spoon and Sizzle.
Add diced potatoes with the carrots to make the soup heartier and more filling. Use a good quality beef or chicken broth as the base since it carries the whole soup. Serve with thick slices of buttered rye bread. Leftovers keep four days refrigerated; the cabbage softens further but the flavor deepens nicely.
15. Cabbage Fritters
Crispy golden fritters with shredded cabbage inside. Like a latke met an egg roll.
Serving idea: Serve with sriracha mayo for dipping.
Tip: Squeeze the shredded cabbage dry before mixing the batter. Wet cabbage means soggy fritters.
Do and Don’t
Do: keep them small for maximum crisp.
Don’t: flip more than once. Let the crust form.
Fold a half cup of corn kernels into the batter for sweet pops against the savory fritter. Keep the oil at a steady 350°F and fry in small batches so the temperature does not drop. Serve hot with sriracha mayo or sweet chili sauce. Reheat leftovers in a hot oven for five minutes to restore the crunch.
Final Thought
Humble, cheap, and surprisingly versatile, cabbage deserves a bigger spot in your kitchen. These cabbage recipes prove it can be the star, not just the side.
