8 Cabbage Recipes to Enrich Your Meals in 2024

Cabbage, a humble yet versatile vegetable, comes in various types, each with a unique flavor and texture. From the crisp green cabbage to the vibrant purple-red variety and the delicate savoy with its crinkled leaves, there’s a type to suit every dish.

Packed with essential nutrients like vitamin C, vitamin K, and fiber, cabbage is a low-calorie superfood that supports digestion, boosts immunity, and promotes heart health. If you’re looking for more recipes that help you stay in a calorie deficit, make sure to check our best low-calorie meal delivery services list for more ideas.

Around the world, cabbage is a kitchen staple, embraced by cuisines for its adaptability. In Asian cooking, it often shines in stir-fries, dumplings, and kimchi, while European recipes feature it in comforting dishes like sauerkraut, coleslaw, or hearty stews.

Together with our in-house nutritionist, I gathered several interesting and easy-to-cook recipes that will enrich your menu. So stay tuned until the end!

1. Cabbage Roll Skillet

Ingredients 📃

• 1 lb ground beef (90% lean)

• ½ cup long-grain white rice

• 5 cups chopped green cabbage

• 1 (14.5 oz) can diced tomatoes

• 1 small yellow onion (finely chopped)

• 4 cloves garlic (finely chopped)

• 2 tbsp extra-virgin olive oil

• 1 (8 oz) can tomato sauce

• 2 tbsp apple cider vinegar

• 1 ½ tsp Worcestershire sauce

• 1 tsp smoked paprika

• ½ tsp granulated sugar

• Large pinch of ground cinnamon

• Freshly ground black pepper

• 1 tbsp chopped fresh dill or parsley leaves

• Salt to taste

Method 🧑‍🍳

1. Heat oil in a large skillet over medium-high heat. Add the ground beef and onion and season with salt to taste. Cook for about 8 minutes (or until browned) while using a spatula or spoon to break up the meat into tiny clumps. 

2. Add the rice and garlic, cooking until the rice is slightly toasted and the garlic is golden and aromatic (about 2 minutes). Add diced tomatoes, tomato sauce, vinegar, Worcestershire sauce, paprika, sugar, cinnamon, water, salt, and pepper.  

3. Bring the mixture to a boil, then layer the cabbage on top. Cover, reduce the heat to medium-low, and simmer for 22 to 25 minutes until the rice and cabbage are tender and the liquid is absorbed.  

4. Add the dill or parsley leaves and adjust the seasoning with salt and pepper. Garnish with more dill/parsley and serve. Bon Apettite!

Overview 🔍

This recipe is a must if you’re craving the cozy flavors of classic cabbage rolls but don’t have the time or patience for rolling (who has?). It’s everything you love about this traditional dish (savory meat, tender cabbage, and a rich tomato base) but streamlined into a one-pan wonder that gets dinner on the table in a fraction of the time.  

The magic of this recipe lies in its simplicity. The cabbage is chopped and cooked just enough to turn tender while retaining a bit of crunch, adding a delightful textural contrast to the hearty filling. 

Every bite is a comforting mix of earthy, meaty, and slightly tangy flavors. If you want to take it one step further, adding a dollop of sour cream or yogurt on top when serving does the trick. It melts into the dish, adding a creamy, tangy finish that ties everything together beautifully.  

2. Cabbage Soup

Ingredients 📃

• 1 small green cabbage, about 1 lb (chopped)

• 2 Yukon Gold potatoes (diced)

• 2 carrots (chopped)

• 1 medium yellow onion (diced)

• 2 (14.5 oz) cans of fire-roasted diced tomatoes

• 1 (15.5-ounce) can of cooked white beans (drained and rinsed)

• 1 celery rib (diced)

• 4 garlic cloves (grated)

• 4 cups vegetable broth

• 2 tbsp white wine vinegar

• 2 tbsp extra-virgin olive oil

• 1 tsp dried thyme

• ¾ tsp sea salt

• Freshly ground black pepper

• Fresh parsley (for garnish)

Method 🧑‍🍳

1. Heat olive oil in a large pot over medium heat. Add carrots, onion, celery, salt, and pepper, and cook for about 8 minutes, stirring occasionally.  

2. Stir in the vinegar, then add tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Make sure all the ingredients are well stirred in, and cover the pot. Let it simmer for 20 to 30 minutes until the potatoes and cabbage are tender.  

3. Adjust the seasoning as needed, garnish with fresh parsley, and serve. Enjoy!

Overview 🔍

There’s something incredibly comforting about a warm bowl of Cabbage Soup, especially when it’s this flavorful and nourishing. Don’t let the generous amount of cabbage in the pot fool you – it blends extremely well into the soup and adds a subtle sweetness that complements the tangy hint of white wine vinegar. 

This soup is a plant-based powerhouse, thanks to tender white beans (you can use whichever you like, even chickpeas). Each spoonful is a perfect balance of earthy, savory, and tangy flavors, with just enough richness to keep you coming back for more.  

You can serve it on its own, but I highly recommend pairing it with crusty bread or alongside a gooey grilled cheese. 

3. Fried/Sautéed Cabbage

Ingredients 📃

• ½ head green cabbage, about 1.25 lbs (chopped into 1-inch pieces)

• 1 yellow onion (diced)

• 4 oz bacon

• ¼ cup chicken broth

• ½ tsp salt

• 1 tbsp butter

Method 🧑‍🍳

1. In a large skillet, cook the bacon strips over medium heat until crispy. Remove the bacon and drain out most of the fat, keeping about 2 tbsp in the skillet (save the extra fat for later).  

2. In the same skillet, sauté the onion over medium heat until soft and translucent (about 5 minutes). Stir vigorously and scrape the bottom to lift the browned bits from the skillet. 

3. Add the chopped cabbage and chicken broth. Stir occasionally and cook until the cabbage is soft, most of the liquid has evaporated, and the edges start to brown. Add a little water if needed to prevent sticking.

4. Add the butter and stir until melted. Turn off the heat and season with salt.  

5. Crumble the bacon and mix it with the cabbage. Adjust the seasoning for salt (if needed), add some freshly cracked pepper, and serve!  

Overview 🔍

This incredibly underrated side dish is simple, budget-friendly, and so versatile it pairs beautifully with just about anything. It’s also a classic Southern staple that’s forever present in soul food kitchens across the country.

The natural sweetness of the cabbage comes alive as it caramelizes, while the smoky richness of the bacon grease adds a layer of flavor that’s absolutely crave-worthy. It’s proof that sometimes the simplest ingredients make the most spectacular dishes.

Serve it up alongside pulled pork, BBQ chicken, pork chops, or ham for a Southern-style feast. Or keep it cozy with potato salad, black-eyed peas, and a hunk of cornbread on the side. No matter how you enjoy it, this fried cabbage will quickly become a go-to favorite you’ll want to make again and again.

4. Cabbage Schnitzel

Ingredients 📃

• 1 head green cabbage

• 1 cup (120 g) all-purpose flour

• 5 large eggs (lightly beaten)

• 2 ½ tsp Dijon mustard

• 2 ½ cup panko bread crumbs

• 1 ½ cups vegetable oil for frying

• ¼ cup fresh parsley (finely chopped)

• 2 ½ tsp salt

• 1 tsp freshly ground black pepper

For the gravy:

• 8 oz cremini mushrooms (thinly sliced)

• ½ yellow onion (finely chopped)

• ¼ cup all-purpose flour

• 6 tbsp vegetable oil

• 2 cups low-sodium vegetable broth

• ¼ cup dry white wine

• 1 sprig thyme

• 1 tsp vegetarian Worcestershire sauce

• ½ tsp freshly ground black pepper

• 1 tsp salt

Method 🧑‍🍳

Step 1: Cook the Schnitzel

1. Cut the cabbage into halves, then into quarters. Slice 2 ½-inch-thick cutlets from each quarter, keeping the stem attached to hold them together. Set aside any leftover wedges.

2. Preheat the oven to 200°F / 95°C. Meanwhile, line a baking sheet with parchment paper and place a wire rack on another baking sheet.

3. In separate shallow dishes, place flour, whisk eggs with mustard, and mix panko with salt and pepper.

4. Sprinkle the cabbage cutlets with salt and dip them into flour. Coat each cutlet in the egg mixture and press firmly into the panko mixture to cover completely. Place the breaded pieces on the parchment-lined sheet.

5. Pour oil into a large pan, about ¼ inch deep, and heat over medium-high until it reaches 350°F / 176°C (test by sprinkling some breadcrumb; the oil should sizzle).  

6. Fry the cutlets in batches, cooking each side until golden brown (2–3 minutes on one side, 1–2 minutes on the other). Spoon oil over any pale spots as needed. 

7. Transfer the cooked schnitzels to the wire rack, season with salt, and keep warm in the oven. Repeat for all cutlets.  

Step 2: Make the Gravy

1. Heat 2 tbsp of oil in a medium pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned (about 12 to 15 minutes). Season with salt and transfer to a plate.

2. In the same pan, heat the remaining oil over medium-high heat. Add onion and salt, cooking until soft (about 4 to 5 minutes). Stir in the flour to form a paste and cook for 1 minute until lightly golden. Whisk in the wine, broth, thyme, Worcestershire, and pepper. Bring to a boil, reduce heat, and simmer until the sauce thickens (about 5 to 10 minutes). 

3. Stir the mushrooms back into the sauce. Adjust seasoning if needed, keep warm, and serve when ready.  

To serve, divide the schnitzels onto plates, top with gravy and parsley, and enjoy! 

Overview 🔍

Who can say no to a crispy, breaded fried cutlet? I know I can’t, so I was extra curious about this vegetarian spin on a classic meat dish. Until I took a bite, I never knew humble cabbage could transform into something so satisfying.  

However, the mushroom gravy is truly the cherry on top. It adds creaminess and flavor to the recipe, and I wouldn’t have it any other way. The best part is that you can make the gravy a few days ahead and keep it in the fridge in an air-tight container. 

Also, don’t be fooled by the lengthy list of ingredients – the dish is simple to make. With a few basic ingredients and a bit of time, you’ll have a plate of cabbage schnitzels that’s as impressive as it is delicious.

5. Sweet Chili Pork & Cabbage Stir-Fry

Ingredients 📃

• 20 oz ground pork

• 8 oz red cabbage and carrot mix (shredded)

• 1 cup jasmine rice (cooked)

• 2 scallion pieces (thinly sliced, white and greens separated)

• 2 oz sweet Thai chili sauce

• 5 tsp Ponzu sauce

• 8 tbsp sweet soy glaze

• 5 tsp rice wine vinegar

• 2 tsp garlic powder

• 1 tbsp butter

• 1 tsp sugar

• salt and pepper to taste

• 2 tbsp of cooking oil

Method 🧑‍🍳

1. In a small bowl, mix chili sauce, ponzu, vinegar, sweet soy glaze, and sugar. Whisk well to combine and set aside.

2. Place a large pan over medium-high heat and heat up the oil. Add the scallion whites and cook for about 1 minute. Add the ground pork and garlic powder, season with salt and pepper, and press everything into an even layer. 

3. Cook undisturbed for 3 to 4 minutes until browned on one side. Break the meat into pieces and cook until fully cooked (1 to 2 minutes more). Stir in the sauce you prepared at step 1 and cook for 1 minute until slightly thickened.

4. Add the cabbage and carrot mix to the pan and cook until tender (about 2 to 3 minutes). When cooked, remove from the pan and set aside on a plate.

5. Fluff the freshly cooked rice with a fork and stir in the butter. Divide the rice into bowls, top with stir-fry, and garnish with scallion greens. Serve and enjoy!  

Overview 🔍

This isn’t your average stir-fry – it’s a bold and flavorful twist that’s guaranteed to spice up your routine. Garlicky ground pork takes center stage, simmered in an irresistible blend of soy sauce, ponzu, Thai chili sauce, and rice wine vinegar. The result? A sweet, savory, and spicy dish that’s as exciting as it is comforting.  

The tender cabbage adds a fresh, slightly crunchy element that perfectly balances the richness of the pork, while jasmine rice soaks up all that flavorful sauce. And for the ultimate finishing touch, you can sprinkle crispy fried onions on top. This will provide a delightful crunch that will keep you coming back for more.

Despite its bold flavors, this dish is super simple to make and comes together in no time, so it’s perfect for busy weeknights. 

6. Caramelized Cabbage in Smoky Tomato Sauce

Ingredients 📃

• 1½ lbs green cabbage

• 8 oz tomato sauce

• 1 oz sour cream

• 1 oz golden raisins

• ¼ oz smoked paprika

• ¼ oz fresh dill

• Garlic cloves to taste (minced)

• 3 tbsp vegetable oil (for frying)

• ¼ teaspoon of sugar

• Salt and pepper to taste

Method 🧑‍🍳

1. Preheat the oven to 400ºF / 205°C with the rack in the center. Meanwhile, cut the cabbage into 8 wedges.

2. Place a large ovenproof skillet over medium-high heat and add 2 tbsp of oil. When it’s hot, add the cabbage wedges (in batches if needed), season with salt, and cook without stirring for 4 to 5 minutes until charred. Flip and cook for another 4 to 5 minutes. Transfer the cabbage to a plate and set aside.

3. In the same skillet, heat 1 tbsp of oil over medium heat. Add tomato sauce, garlic, raisins, and smoked paprika, and cook for about 5 minutes or until the mixture thickens into a paste. 

4. Stir in ½ cup of water, salt, and sugar. Let it simmer, then place the cabbage wedges back into the skillet with the sauce.

5. Place the skillet in the oven and roast for 30 to 40 minutes, turning the cabbage halfway through. Cook until the cabbage is tender and caramelized and most of the liquid has evaporated.

6. Mix sour cream with a little water (optional) and season with salt and pepper. Drizzle it over the cabbage, sprinkle with dill, and serve. Enjoy!

Overview 🔍

If you’re looking for a dish that’s simple, comforting, and bursting with flavor, this may be it. It’s a one-skillet vegetarian recipe that’s ready in under 1 hour and makes for a great side or main dish.

Even better, you don’t have to waste time slicing or grating the cabbage. Simply split a head of cabbage into wedges and sear them until they get a caramelized crust. The star of the show is the smoky, rich tomato sauce that balances savory warmth with just the right amount of spice. 

Serve it as a standalone meal with crusty bread to scoop up the sauce, or pair it with roasted potatoes or grains for a complete, comforting dinner. It’s simple yet unforgettable!

7. Stuffed Cabbage Rolls

Ingredients 📃

• 8 cabbage leaves

• 1 lb lean ground beef

• ¼ cup onion (chopped)

• ⅓ cup uncooked white rice

• 1 large egg (slightly beaten)

• 1 (10.5 oz) can of condensed tomato soup

• ⅔ cup water

• Salt and ground black pepper to taste

Method 🧑‍🍳

1. Place a saucepan over medium-high heat, and add water and rice. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is tender and the water is fully absorbed. Set aside to cool off.

2. Fill a large saucepan with water, add salt, and place over medium-high heat. Bring the water to a boil and add the cabbage leaves. Cook for 2 to 4 minutes until softened. Drain and set the leaves aside.

3. In a large bowl, mix ground beef, cooked rice, onion, egg, 2 tbsp of tomato soup, salt, and pepper. Use a spoon or your hand (with gloves) to mix everything well.

4. Place about 2 tablespoons of the beef mixture onto each cabbage leaf. Fold one end of the leaf over the filling, roll it up, and tuck in the ends to secure. Repeat for each leaf.

5. Arrange the cabbage rolls in a large skillet over medium heat. Pour the remaining tomato soup on top, cover, and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting occasionally. Enjoy!

Overview 🔍

If you love quick, hearty, home-cooked meals, these Stuffed Cabbage Rolls are just the thing. Tender cabbage leaves are stuffed with a savory beef mixture, perfectly seasoned and ready to shine. 

To save time, everything is cooked right in a skillet on the stovetop, but this recipe works just as well in a slow cooker. Overall, they’re incredibly easy to prepare, and you can keep the leftovers in the fridge for at least 3 to 4 days. Serve them next to crusty bread to soak up the sauce, and add a dollop of sour cream on top (optional). 

8. Classic Coleslaw

Ingredients 📃

• 6 carrots (peeled and grated)

• 1 small white cabbage (thinly sliced)

• 1 red apple (cut into matchsticks)

• 200 g / 7 oz mayonnaise

• 1 large pinch of golden caster sugar

• 3 tbsp cider vinegar

• 1 tbsp mustard

Method 🧑‍🍳

1. In a large bowl, add the grated carrots and sliced cabbage. Season with salt and mix in the sugar and vinegar. Toss well and let sit for 20 minutes to pickle lightly.  

2. Mix in mustard and mayonnaise. Add the apple, mix, and serve. Enjoy!

Overview 🔍

Coleslaw is a timeless side dish that never goes out of style. This recipe is easy and serves as the perfect base to customize to your taste. Perfect alongside steaks, BBQ, or any rich, indulgent dishes, coleslaw brings a balance of cool, tangy freshness that lightens up every bite. 

Start with the crisp, creamy basics, then make it your own by adding grated cheddar, spring onions, fresh herbs, and anything else that suits your palate. The possibilities are endless, and the result is always a refreshing, crunchy complement to your meal.

Serve it immediately for a quick side dish, or make it ahead and let the flavors mingle in the fridge for up to a day. It’s just as delicious either way!

FAQ

How should I prepare cabbage before cooking?  

To make sure the leaves you’re using are fresh, discard the outer leaves. Rinse the ones you want to use thoroughly to remove dirt or insects. Next, follow the recipe by chopping, shredding, or slicing the leaves. For instance, this Cabbage Roll Skillet requires chopped cabbage.

Can I eat raw cabbage?  

Yes, cabbage is often eaten raw in salads, slaws, or as a crunchy topping. On my list, you’ll find a Classic Coleslaw recipe that uses thinly sliced raw cabbage.

What’s the best way to store cabbage?

A head of cabbage is often too big to add to 1 recipe. Place any leftovers in a plastic bag in the refrigerator's crisper drawer. Whole heads last up to 2 weeks, while cut cabbage lasts 2 to 3 days.

How do I avoid soggy cabbage when cooking?

Cook it quickly over high heat, such as by stir-frying, sautéing, or roasting, to retain texture. Still, some recipes, like Cabbage Soup, require the cabbage to be soft and melt in your mouth.