Cabbage is a cruciferous vegetable that is related to broccoli, cauliflower and kale. It is high in vitamins C and K, as well as fiber.
Cabbage can be eaten raw or cooked, and is used in recipes for soup, stir-fry, slaw and more.
Check out these 10 creative cabbage recipes that’ll have your taste buds happy and wanting more!
1. Cabbage stir-fry
Ingredients:
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the onions, garlic and cabbage and stir to combine.
3. Cook for 5-7 minutes, or until the cabbage is tender.
4. Season with salt and pepper, and serve.
2. Grilled cabbage
Ingredients:
- 1 head of cabbage, sliced into thick wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
1. Preheat grill to medium heat.
2. In a large bowl, toss together the cabbage with the olive oil.
3. Season with salt and pepper, and then place on the grill in a single layer.
4. Cook for 10-12 minutes, turning occasionally, until the cabbage are tender and slightly charred.
5. Serve warm or at room temperature.
3. Cabbage roll casserole
Ingredients:
- 1 pound ground beef
- 1 small onion, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head of cabbage, chopped
Instructions:
1. In a large bowl, mix together the ground beef and onion until well combined.
2. Add the tomatoes, tomato sauce, salt and pepper and stir to combine.
3. Heat a large skillet over medium heat.
4. Add the cabbage to the skillet in an even layer, cover with a lid and cook for 5-7 minutes, until the cabbage is tender.
5. Remove the lid and add the beef mixture to the skillet.
6. Stir to combine, then cover with a lid and cook for an additional 10 minutes.
7. Serve hot, topped with shredded cheese if desired.
4. Shrimp and cabbage curry
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 can (13.66 ounces) coconut milk
- 1 head of cabbage, chopped
- 1 pound shrimp, peeled and deveined
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, garlic, ginger, turmeric, cumin and cayenne pepper and stir to combine.
3. Cook for 2-3 minutes, until fragrant.
4. Add the diced tomatoes and coconut milk, then bring to a simmer.
5. Stir in the cabbage and shrimp, and cook for 5-7 minutes, or until the shrimp are cooked through.
6. Serve hot, over rice if desired.
5. Spicy red cabbage slaw
Ingredients:
- 1 head of red cabbage, shredded
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
Instructions:
1. In a large bowl, mix together the cabbage, mayonnaise and sriracha sauce until well combined.
2. Chill in the refrigerator for at least 30 minutes before serving.
3. Serve cold or at room temperature.
4. Sweet and sour cabbage soup
6. Cabbage and cucumber slaw
Ingredients:
- 1 head of cabbage, shredded
- 1 cucumber, chopped
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
Instructions:
1. In a large bowl, mix together the cabbage and cucumber.
2. Drizzle with the olive oil and white wine vinegar, and toss to combine.
3. Season with salt and pepper, to taste.
4. Serve cold or at room temperature.
7. Cabbage and mushroom soup
Ingredients:
- 1 tablespoon butter
- 1 onion, diced
- 8 ounces mushrooms, chopped
- 1 head of cabbage, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion and mushrooms, and cook until the vegetables are softened, about 5 minutes.
3. Stir in the cabbage and chicken broth, and bring to a simmer.
4. Cook for 10-15 minutes, or until the cabbage is tender.
5. Stir in the heavy cream, and season with salt and pepper, if desired.
6. Serve hot, topped with shredded cheese or parsley if desired.
8. Peanut noodles with Napa cabbage
Ingredients:
- 8 ounces uncooked noodles
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 head of Napa cabbage, shredded
- 1 red pepper, diced
- 1/4 cup chopped peanuts
Instructions:
1. Cook the noodles according to package instructions.
2. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, garlic, ginger and red pepper flakes.
3. Add the cooked noodles, Napa cabbage and red pepper to the bowl and toss to coat.
4. Serve immediately, topped with chopped peanuts if desired.
9. Cabbage, fennel and pear salad
Ingredients:
- 1 head of cabbage, shredded
- 1 fennel bulb, thinly sliced
- 2 pears, cored and chopped
- 1 avocado, sliced
- 1/4 cup chopped walnuts
Instructions:
1. In a large bowl, mix together the cabbage, fennel, avocado and pears.
2. In a small skillet, toast the walnuts over medium heat until fragrant, about 2 minutes.
3. Sprinkle the warm walnuts over the cabbage salad, and serve immediately.
4. Enjoy!
10. Cabbage pancakes
Ingredients:
- 1 cup shredded cabbage
- 1/4 cup all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon salt
Instructions:
1. In a large bowl, mix together the cabbage, flour, Parmesan cheese, egg and salt.
2. Heat a large skillet over medium heat, and coat with cooking spray.
3. Scoop 1/4 cup of the batter into the skillet, and spread into a pancake.
4. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Serve immediately, with sour cream or yogurt if desired.
