Cabbage is one of those veggies you always see at the store and it can be pretty handy in the kitchen. You can chop it up raw for a crunchy salad, cook it in a pan with spices, or let it sit and ferment into tangy sauerkraut. It's packed with vitamins and fiber but only has about 22 calories in a cup of chopped cabbage. That makes it a great pick if you want something healthy but not heavy.
In this article, we'll show you how to turn that simple cabbage into awesome meals. Whether you barely know how to boil water or you’re already good at cooking, you’ll find recipes that make cabbage the star. Let’s dive in and see how to use this humble veggie in tasty, easy ways.
Cabbage: Nutritional Benefits
Cabbage are not just versitle in recipes, it also brings a lot of good stuff to your body. This leafy veggie got vitamin C, vitamin K and several of the B vitamins. It's also full of fiber, which helps you feel full and keeps your digestion moving. And since one cup only has about 22 calories, it's a low-cal food you can use pretty often.
But wait, there’s more. Cabbage got anti-inflamatory powers that fight swelling in your body. And the fiber helps keep your gut healthy by feeding good bacteria and making your bathroom breaks regular. You can eat it raw or cook it, and most of the nutrition sticks around.
Eating raw cabbage keeps that crunch and lots of vitamin C, so coleslaw or salads are perfect. Cooking cabbage sweetens it up and softens the tough bits so its easier to chew. Steaming or sautee-ing it helps keep the good stuff inside. Try both and see what you like best.
Popular Types of Cabbage
- Green Cabbage: This one is the most common. It's mild and crunchy, so you see it in slaws, salads, or cooked dishes.
- Red Cabbage: With its purple leaves, red cabbage looks cool and tastes a bit sweeter. You can eat it raw, pickle it, or braise it.
- Savoy Cabbage: Savoy have wrinkled leaves that are more tender. You can stuff them, add to soup, or just cook them gently.
- Napa Cabbage: Popular in Asian food, Napa is soft and soaks up flavors. It's great for stir-fries, soups, or even making kimchi.
Popular Types of Cabbage
- Green Cabbage: Mild taste, crisp feel. Great for salads and slaws.
- Red Cabbage: A bit sweeter, striking color. Works well pickled or in wraps.
- Savoy Cabbage: Soft leaves make it easy to roll or use in stews.
- Napa Cabbage: Delicate texture for stir fries, kimchi and soups.
Top 5 Cabbage Recipes
1. Classic Coleslaw
Ingredients:
- 1 small head of green cabbage
- 2 medium carrots
- 1 cup mayo
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Directions:
- Shred the cabbage and carrots. You can use a grater or knife.
- Mix mayo and vinegar in a bowl, then stir in the shredded veggies.
- Taste, add salt and pepper.
Tip: Throw in sliced apples, raisins or nuts to switch it up.
2. Cabbage Stir-Fry
Ingredients:
- 1 head Napa cabbage
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, chopped
- 1 inch ginger, chopped
Directions:
- Heat sesame oil in a pan over med-high heat.
- Add garlic and ginger, cook until you smell them.
- Add cabbage and soy sauce. Stir-fry until it's tender but still a little crisp.
Serve with: Rice or noodles make it a meal.
3. Stuffed Cabbage Rolls
Ingredients:
- 1 large head of green cabbage
- 1 pound ground beef or turkey
- 1 cup rice, cooked
- 2 cups tomato sauce
- Spices (salt, pepper, dill)
Directions:
- Preheat oven to 350°F (175°C).
- Boil cabbage leaves for a few minutes until soft.
- Mix ground meat, rice and spices in a bowl. Put some mix on each leaf and roll it up.
- Put rolls in a baking dish, pour tomato sauce over, bake for 45 minutes.
Tip: Use lentils or quinoa instead of meat for a veg version.
4. Sauerkraut
Ingredients:
- 1 medium head of green cabbage
- 1 tablespoon salt
Directions:
- Shred cabbage and sprinkle salt on it.
- Squash it in a jar so it juices up and sits in its liquid.
- Cover and let it sit in a cool place 1–4 weeks. Check taste daily to make sure it's submerged.
Note: Sauerkraut is full of probiotics for your gut.
5. Cabbage Soup
Ingredients:
- 1 head of green cabbage
- 1 onion
- 2 carrots
- 4 cups broth
Directions:
- Chop all veggies into small pieces.
- In a pot, sauté onion until soft. Add remaining veggies and broth.
- Simmer for 20–30 minutes until tender.
Tip: Add beans or herbs like thyme for extra flavor and protein.
Cabbage Cooking Tips & Techniques
To keep cabbage fresh, store it in your fridge's produce drawer. Leave it whole and in a plastic bag so it stays moist. Try to use it within a week.
Here are some ways to cook cabbage:
- Steaming: Cooks in 5–7 minutes and keeps most nutrients.
- Boiling: Softens cabbage fast but can lose some vitamins.
- Sautéing: Brings out natural sweetness; cook on medium-high with oil.
- Roasting: Caramelizes edges; roast at 400°F for 20–25 minutes.
Spice it up with garlic, cumin or chili flakes to make it taste better.
When to Use Cabbage
Cabbage is good all year but tastes best in the fall and winter when it's crisp. Use leftover cabbage in soups, tacos or stir-fries instead of wasting it. You can also shred it in salads or use leaves as wraps instead of bread.
It’s cheap and stretchy, so it makes meals more filling without costing much. Give it a try!
FAQs
What is the best way to store cabbage?
Keep cabbage in the fridge, unwashed, in a plastic bag in the produce drawer and use within a week for best crispness.
Can I eat raw cabbage?
Yes it’s totally fine to eat raw cabbage in salads or slaws. It stays crunchy and has vitamin C.
How long does cooked cabbage last in the fridge?
Cooked cabbage will be good for 3–5 days in an airtight container. Make sure it cools down before you store it.
Is cabbage good for weight loss?
Yes because it's low in calories and high in fiber, it helps you feel full but not gain weight.
How do I know when cabbage is bad?
Bad cabbage will be soft, slimy, have brown spots or smell sour. Fresh one is firm with crisp leaves.
Can I freeze cabbage?
Yes, but you should blanch it in boiling water then cool it in ice water before freezing in a bag. Use within 8–12 months.
Conclusion
Cabbage is cheap, healthy, and can be used in tons of recipes. From slaws to soups, sauerkraut to stir-fries, there's a cabbage dish for everyone. Give some of these recipes a whirl and let us know which one you like best!
cabbage recipe
Equipment
- 1 large pot
- 1 skillet
- 1 mixing bowl
- 1 baking dish
- 1 foil
- 1 wooden spoon
Ingredients
- 1 large head cabbage
- 1 lb ground beef Can substitute with ground turkey or a vegetarian option.
- ½ cup uncooked rice
- 1 small onion Finely chopped.
- 2 cloves garlic Minced.
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) diced tomatoes Drained.
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley Chopped.
- ½ cup water
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil. Carefully add the whole head of cabbage and cook for 2-3 minutes to soften the leaves. Remove and let cool slightly.
- Heat a skillet over medium heat and add the chopped onion and garlic. Sauté until the onion becomes translucent, about 5 minutes.
- In a mixing bowl, combine the ground beef, uncooked rice, sautéed onion and garlic, paprika, salt, black pepper, dried thyme, and parsley. Mix well to combine.
- Carefully separate the cabbage leaves from the head and trim them if necessary to make them easier to roll.
- Take one cabbage leaf and place a generous spoonful of the meat mixture at the base of the leaf. Roll it up tightly, tucking in the sides to secure the filling. Repeat this step for the remaining leaves and filling.
- In a baking dish, spread a thin layer of tomato sauce and place the stuffed cabbage rolls seam-side down. Pour the remaining tomato sauce and diced tomatoes over the top, then add ½ cup of water.
- Cover the baking dish with foil and bake in the preheated oven for 60 minutes. Then, remove the foil and bake for an additional 30 minutes to slightly caramelize the top.
- Serve the stuffed cabbage rolls hot, garnished with additional fresh parsley if desired.
