Fiber-packed, inexpensive and ridiculously delicious, these cabbage recipes help you get the humble veggie on the table in a ton of different ways.
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Melting Cabbage
From the Recipe Creator:
Cabbage is one of my favorite under-appreciated vegetables. Browning it and bathing it in a flavorful sauce really makes it sing! —Suzanne Podhaizer, St. Johnsbury, Vermont
Nutrition Facts:
1 serving: 89 calories, 5g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 3g protein.
Don’t be put off by this cabbage recipe’s strange name! “Melting” is a cooking technique that’s super similar to braising, creating golden-brown sides and a wonderfully tender interior. If you’ve had fondant potatoes before, it’s the same technique!
2/32
Cabbage Stir-Fry
From the Recipe Creator:
The ginger comes through nicely in this colorful napa cabbage stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. —Marcie Nor of Macungie, Pennsylvania
Nutrition Facts:
1 cup: 256 calories, 10g fat (2g saturated fat), 56mg cholesterol, 619mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.
If you don’t already know, pork and cabbage are an unstoppable duo, and you’ll find this combo in a lot of cabbage recipes. In this stir-fry, they’re cooked together in a punchy, aromatic sauce. We can fit a lot of cabbage in here (1-1/2 pounds!) because as the cabbage steams and breaks down, its volume shrinks, similar to spinach.
3/32
Roasted Cabbage
From the Recipe Creator:
Our roasted cabbage recipe brushes cabbage slices with olive oil and seasons them simply with salt and pepper. It's a healthy side dish to have baking while you focus on preparing a main dish. —Tammy Stewart, Southgate, Michigan
Nutrition Facts:
1 cabbage round: 112 calories, 7g fat (1g saturated fat), 0 cholesterol, 234mg sodium, 12g carbohydrate (7g sugars, 5g fiber), 3g protein.
While lots of other roasted vegetables crisp up after roasting, this roasted cabbage dish turns out tender and lightly caramelized. This is a great recipe to use when you need to use up lots of leftover cabbage—just pair it with pork or corned beef!
4/32
Pickled Red Cabbage
From the Recipe Creator:
This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. —Peggy Woodward, Shullsburg, Wisconsin
Nutrition Facts:
1/4 cup: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein.
Want to add cabbage to every meal? Pickled red cabbage is your hero. Make one batch and add its crunchy, zippy, zingy tang to all sorts of savory dishes, like pulled pork sandwiches, grain bowls, fish tacos and bratwursts.
5/32
Grilled Cabbage
From the Recipe Creator:
The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Nutrition Facts:
1 wedge: 98 calories, 8g fat (5g saturated fat), 20mg cholesterol, 188mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
With only five ingredients and 30 minutes of cooking time, this quick and easy side dish is about to be on regular rotation whenever your grill is fired up. Serve it with burgers, grilled chicken or fish.
6/32
Popcorn Shrimp Tacos
From the Recipe Creator:
I love combining classic recipes. This healthy dish brings together crispy popcorn shrimp and tacos! It’s one of my family’s favorites. To make the tacos lower in carbs, use lettuce instead of tortillas. —Julie Peterson, Crofton, Maryland
Nutrition Facts:
2 tacos: 456 calories, 12g fat (2g saturated fat), 213mg cholesterol, 414mg sodium, 58g carbohydrate (11g sugars, 8g fiber), 29g protein.
Thanks to crispy breaded shrimp and a vinegary coleslaw, these popcorn shrimp tacos are crunchy, crunchy, crunchy. Coleslaw mix saves a ton of time in this recipe since you don’t have to break down a whole head of red cabbage.
7/32
Stuffed Whole Cabbage
From the Recipe Creator:
My husband’s great about trying new recipes. I had to experiment with this one before getting just right. —Wyn Jespersen, Suffield, Connecticut
Nutrition Facts:
1 serving: 306 calories, 14g fat (5g saturated fat), 64mg cholesterol, 724mg sodium, 31g carbohydrate (14g sugars, 8g fiber), 17g protein.
This whole stuffed cabbage combines all the flavors we love from cabbage rolls, but cuts the prep time in half (and maybe less than!). Instead of wrapping a separate cabbage leaves, we hollow out one head of cabbage and cook it from there. Plus, it makes an epic centerpiece.
8/32
Red Cabbage Salad
From the Recipe Creator:
This vibrant red cabbage salad combines the tangy flavors of cider vinegar and Dijon mustard, while apples and pecans give a crunchy texture. It’s a side that's easy to whip up and complements any meal. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
3/4 cup: 126 calories, 9g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 2g protein.
9/32
Cabbage Steaks
From the Recipe Creator:
These thick slices of cabbage are brushed with olive oil, seasoned, and then roasted in the oven. The steaks are similar to roasted Brussels sprouts, but instead of trimming many individual little sprouts, you can just slice a single head of cabbage. —Blair Lonergan, Rochelle, Virginia
Nutrition Facts:
1 piece: 99 calories, 7g fat (1g saturated fat), 0 cholesterol, 348mg sodium, 9g carbohydrate (5g sugars, 4g fiber), 2g protein.
10/32
Scalloped Cabbage
From the Recipe Creator:
My mother always made this dish as a treat, and now I do too. The combination of ingredients is just right—white sauce and cheese complement the flavor of the cabbage so well that even people who don't care for leafy greens like it! —Freda Willoughby, Medical Lake, Washington
Nutrition Facts:
3/4 cup: 283 calories, 19g fat (8g saturated fat), 33mg cholesterol, 481mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 9g protein.
11/32
Chinese Coleslaw
From the Recipe Creator:
We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread. —Marion Stanley, Gilroy, California
12/32
Swamp Cabbage
From the Recipe Creator:
Make cabbage a little more interesting with this southern version. Bacon, smoked sausage and hearts of palm are added to a cabbage mixture to create a smoky and flavorful meal. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
3/4 cup: 141 calories, 10g fat (4g saturated fat), 19mg cholesterol, 614mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 6g protein.
13/32
Chicken Cabbage Soup
From the Recipe Creator:
Get cozy with this hearty chicken soup with cabbage. Packed full of veggies, it's a wonderful recipe to use up the ingredients you have on hand. Consider adding turnips, rutabagas or frozen peas. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 114 calories, 5g fat (1g saturated fat), 25mg cholesterol, 677mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch, 1/2 fat.
14/32
Smothered Cabbage
From the Recipe Creator:
Ham adds smoky and salty flavor to this southern side dish. You could also used smoked sausage, smoked turkey leg or bacon. Serve the cabbage with your favorite pork chop dinner or roast chicken. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 65 calories, 4g fat (0 saturated fat), 5mg cholesterol, 320mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
15/32
Cabbage Roll Casserole
From the Recipe Creator:
I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia
Nutrition Facts:
1-1/3 cups: 384 calories, 19g fat (7g saturated fat), 83mg cholesterol, 813mg sodium, 26g carbohydrate (6g sugars, 5g fiber), 29g protein.
Sorry, tuna noodle, we have to try something new! This inventive casserole is flavorful and filling, thanks to ground beef, bacon, tomato sauce, rice, mozzarella cheese, spices and (you guessed it) cabbage.
16/32
Pork Shepherd’s Pie
From the Recipe Creator:
Of all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. —Mary Arthurs, Etobicoke, Ontario
Nutrition Facts:
1 cup: 365 calories, 19g fat (8g saturated fat), 66mg cholesterol, 1045mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 19g protein.
Shouldn’t every main dish have layers of flavor? This one starts with pork, then is topped with sauteed cabbage, mashed potatoes and shredded cheese.
17/32
Thai Noodle Salad
From the Recipe Creator:
I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. —Beth Dauenhauer, Pueblo, Colorado
Nutrition Facts:
1-1/2 cups: 400 calories, 12g fat (2g saturated fat), 27mg cholesterol, 298mg sodium, 51g carbohydrate (11g sugars, 9g fiber), 25g protein.
18/32
Southern Coleslaw
From the Recipe Creator:
My mother used to make this salad on holidays. With all the cabbage that is grown here, this coleslaw recipe is a real natural for us! —Deb Darr, Falls City, Oregon
Nutrition Facts:
3/4 cup: 137 calories, 10g fat (2g saturated fat), 5mg cholesterol, 240mg sodium, 11g carbohydrate (9g sugars, 2g fiber), 1g protein.
Here’s a trick to keeping coleslaw from getting soggy. After shredding, toss the cabbage with 1 teaspoon of salt, then place it in a colander set over a bowl. Let it sit for one hour to draw out the water, then drain and prepare the recipe.
19/32
Chinese Chicken Salad
From the Recipe Creator:
Chinese chicken salad is a great dish to make ahead and bring for weekday lunches. Even after the salad is dressed, the cabbage stays crunchy. Add the chow mein noodles just before serving. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/2 cups: 441 calories, 27g fat (4g saturated fat), 62mg cholesterol, 847mg sodium, 24g carbohydrate (8g sugars, 4g fiber), 25g protein.
20/32
Baja Fish Tacos
From the Recipe Creator:
Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you’ll be hooked on these baja fish tacos! —Brooke Keller, Lexington, Kentucky
It’s just not a fish taco without a generous sprinkling of shredded cabbage. If you’re a cabbage-cutting newbie, check out our tips for how to shred cabbage perfectly every time.
21/32
Egg Roll Noodle Bowl
From the Recipe Creator:
We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas
Nutrition Facts:
1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
While the idea of making egg rolls at home might seem daunting, you can still get the same taste (and delightful cabbage crunch) with this easy 30-minute dish. Be sure not to skimp on the soy sauce.
22/32
Salmon Burger
From the Recipe Creator:
I thought I’d made salmon every way you can make it—until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. —Amber Massey, Argyle, Texas
Nutrition Facts:
1 burger with 1-1/2 teaspoons mustard mixture and 1-3/4 cups slaw: 534 calories, 26g fat (4g saturated fat), 57mg cholesterol, 1222mg sodium, 51g carbohydrate (14g sugars, 10g fiber), 27g protein.
Don’t be intimidated by the long list of ingredients. If you have 25 minutes to prep and another 10 minutes to grill, this recipe will be ready just in time for dinner—including the homemade honey mustard!
23/32
Burgoo
From the Recipe Creator:
A Kentucky Derby favorite, this hearty, comforting meat-and-vegetable stew will feed a large crowd. It takes a bit of effort but is worth it. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/4 cups: 265 calories, 13g fat (4g saturated fat), 67mg cholesterol, 404mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 22g protein.
24/32
Bubble and Squeak
From the Recipe Creator:
Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. —Tanya Aggett, Toronto, Ontario
Nutrition Facts:
2 patties: 227 calories, 16g fat (3g saturated fat), 11mg cholesterol, 239mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 2g protein.
25/32
Sauteed Cabbage
From the Recipe Creator:
When I was young, my family grew our own cabbages. It was fun to put the cabbage to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, fried cabbage tastes like home. —Bernice Morris, Marshfield, Missouri
Nutrition Facts:
1 cup: 59 calories, 4g fat (2g saturated fat), 10mg cholesterol, 251mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
26/32
Beef Cabbage Soup
From the Recipe Creator:
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina
Nutrition Facts:
1 cup: 116 calories, 3g fat (1g saturated fat), 19mg cholesterol, 582mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
We love to eat this warm, hearty dish, with lots of tender cabbage, all year long. You can even freeze the leftovers to eat months later: Separate the soup into serving-size portions, then pop them in the freezer.
27/32
Creole Cabbage
From the Recipe Creator:
This is an easy Creole skillet recipe with a wonderful texture and delicious flavor. Feel free to adjust the seasoning to your taste. Sometimes I like to serve this over hot cooked rice. —Joan Hallford, North Richland Hills, Texas
Nutrition Facts:
1 cup: 168 calories, 11g fat (3g saturated fat), 47mg cholesterol, 671mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 10g protein.
Andouille sausage, cabbage, carrots, peppers, tomatoes, bacon and Creole seasoning come together for a quick and easy dish, simple enough for weeknights, but fancy enough for a weekend get-together. Serve it over rice or with a piece of crusty bread.
28/32
Great Northern Bean Stew
From the Recipe Creator:
This thick and hearty stew with great northern beans is sure to chase the winter chills away. —Mildred Sherrer, Fort Worth, Texas
Nutrition Facts:
1 cup: 274 calories, 15g fat (5g saturated fat), 27mg cholesterol, 937mg sodium, 26g carbohydrate (11g sugars, 8g fiber), 11g protein.
We love a good stew recipe! Don’t rush the simmering time—while this flavorful stew cooks for almost an hour on the stove, the complex flavor will be well worth it.
29/32
Coleslaw with Poppy Seed Dressing
From the Recipe Creator:
This is the kind of salad you can keep in the fridge for a couple days and it just gets better. I just add the sunflower seeds before serving to keep the crunch. —Trisha Kruse, Eagle, Idaho
Nutrition Facts:
3/4 cup: 83 calories, 2g fat (0 saturated fat), 3mg cholesterol, 102mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
Make a double batch of this barbecue potluck favorite—as it sits in the fridge for a day or two, the flavors really come together and make the dish taste even better.
30/32
Unstuffed Cabbage Rolls
From the Recipe Creator:
Here is one of my favorite ways to cook and enjoy cabbage. It has all the good flavor of regular cabbage rolls, but it's a lot less bother to make. In fact, it's a one-pot meal! —Mrs. Bernard Snow, Lewiston, Michigan
Nutrition Facts:
1 serving: 291 calories, 7g fat (3g saturated fat), 47mg cholesterol, 659mg sodium, 40g carbohydrate (16g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.
Cabbage rolls, though delicious, are so time-consuming. On evenings when you want the taste without the effort, this one-pot recipe will definitely hit the spot.
31/32
Wilted Coleslaw
From the Recipe Creator:
I fix this snappy hot slaw for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible. —Denise Albers, Freeburg, Illinois
Nutrition Facts:
3/4 cup: 247 calories, 15g fat (5g saturated fat), 25mg cholesterol, 461mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 6g protein.
If you’ve never tried warm slaw, it’s time to find out what you’ve been missing. And if you need any more convincing, there’s bacon in the recipe. Serve it with a baked chicken recipe or one of our easy pork chop dinner ideas.
32/32
Haluski
Nutrition Facts:
3/4 cup: 70 calories, 6g fat (4g saturated fat), 15mg cholesterol, 158mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
This comforting dish combines cooked cabbage with buttery egg noodles. You can stop there, keeping it a warming and economical vegetarian dish, but feel free to add bacon, kielbasa or ham as desired.
Cabbage Recipes FAQ
What is the most delicious way to eat cabbage?
The most delicious way to eat cabbage completely depends on your preferences, but many people love recipes like melting cabbage, stuffed cabbage, crisp coleslaw and hearty cabbage steaks because you can build layers of flavor into the vegetable as you prepare or cook it. People also love our recipes for cabbage roll casserole, egg roll noodle bowl, beef cabbage soup and scalloped cabbage.
What is the best thing to season cabbage with?
The best herbs and spices to season cabbage with are paprika, dill, chives, fennel seed, caraway seeds, thyme, rosemary, coriander, turmeric, cumin and ginger. Vinegar is also lovely with cabbage to perk up its mild taste. Bottom line: Season your cabbage well with strong, earthy and pungent spices because cabbage can take it. Salt is also essential, as it helps draw out the excess water in cabbage while enhancing its natural flavor.
What can I do with a lot of cabbage?
The best recipes to make with a lot of cabbage are coleslaw recipes, melting cabbage, cabbage steaks, grilled cabbage, roasted cabbage, pickled cabbage, stuffed cabbage, scalloped cabbage and sauteed cabbage. These recipes use up an entire (or almost an entire) head of cabbage and taste great the next day if you have leftovers.
