Cabbage rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 684 recipes to cook with it.
Cabbage is a dense head of tightly packed leaves from the brassica family, a cousin of broccoli and kale. Raw it is crisp and a little peppery. Cooked it turns sweet and silky. That range is why one vegetable can swing from a cold slaw to a long braise.
Most cooks meet four kinds. Green cabbage is the round workhorse for slaw and soup. Red cabbage is firmer and more peppery. Savoy cabbage has crinkled, tender leaves. Napa, or Chinese cabbage, is frilly and mild and built for stir-fries and kimchi.
The whole head keeps for weeks and costs almost nothing. That is why it shows up in everything from fish tacos to slow-cooked pork.
Raw cabbage is all about crunch. Shred it thin, salt it lightly, then let it sit ten minutes so it weeps and softens before you dress it. That single step keeps a slaw from going watery on the plate.
Better Than KFC Coleslaw and Southern Coleslaw both lean on a thin, even shred.
Cooked cabbage is a different vegetable. Heat breaks down its sharp compounds and the natural sugars take over. You can braise it slow with pork and apples, fry it hard in a hot pan, or simmer it into soup the way Cabbage Fat-Burning Soup and Miracle Soup do.
Stuffed cabbage and rolls use whole softened leaves as a wrapper. Fried Cabbage shows the fast side: shredded, seared, done in minutes.
Cabbage loves fat and acid. Bacon and butter give it richness, while vinegar and apple cut through and keep it bright. Pork is the classic partner, from Slow Cooker Pork, Apples & Cabbage to a pot of sauerkraut with ribs.
The big mistake is overcooking.
Cabbage holds sulfur compounds that smell mild when raw but sharpen into that boiled-cabbage odor the longer it cooks. Keep it short for a sauté, or commit to a long low braise where the smell mellows out.
A hard boil for twenty minutes is the in-between that gives cabbage its bad name.
Salt as you go and taste. Cabbage is bland on its own and rewards seasoning at every stage.
Quarter the head through the core, then cut the hard core out of each wedge at an angle. Lay each wedge flat and slice across into ribbons, thin for slaw and a bit wider for cooking.
A box grater or food processor speeds up big batches but bruises the leaves, so use a knife when you want crisp raw shreds. One medium head yields roughly 8 to 10 cups shredded, enough slaw for a crowd.
Pick a head that feels heavy and dense for its size with tight, glossy leaves. A few loose or blemished outer leaves are fine since you peel those off anyway. Skip any head that feels light or spongy.
Whole and uncut, cabbage is one of the longest-keeping vegetables in the fridge. Stored loose in the crisper it holds two to three weeks, sometimes longer. Do not wash it until you use it.
Once you cut into a head, wrap the remainder tightly in plastic and use it within a few days. The cut face oxidizes and the edges start to dry and gray. A quick trim of that face brings it back.
Shredded cabbage goes soft fastest, so cut it close to when you plan to serve.
Specific kinds of cabbage and the recipes that use them.
Napa cabbage, also called Chinese cabbage, is the pale, oblong head with frilly, ruffled leaf tips and wide white ribs. It is the tender, mild member of the cabbage family.
Where green cabbage is tight and assertive, napa is loose and sweet, almost juicy. The leaves are thin and the ribs stay crisp. That makes it the cabbage that cooks in minutes rather than half an hour.
Red cabbage is the deep purple head you see next to the green ones. It is the same vegetable, just firmer and a touch more peppery, carrying the pigment that gives it that jewel color.
Raw it brings crunch and a vivid streak to slaw. Cooked it softens into a sweet-and-sour side that pairs with rich meats.
The catch is the color, which behaves like a chemistry experiment in the pot.
Cabbage leaves means the whole, intact outer leaves peeled off a head, used as a wrapper rather than shredded. They are the edible package around stuffed cabbage rolls.
A good wrapping leaf is large, pliable, and free of cracks. Most recipes call for green cabbage, though savoy's softer, crinkled leaves roll even more easily.
Savoy cabbage is the one with the deeply crinkled, lacy leaves and a looser, ruffled head. It looks fancy next to a smooth green cabbage, and it cooks like a gentler version of one.
The flavor is milder and a little sweeter, and the leaves are noticeably more tender. That softness is the whole point. Savoy gives you cabbage character without the tough chew or the strong smell.
Napa cabbage leaves are simply the individual leaves pulled from a head of napa, also called Chinese cabbage. A recipe lists them this way when it wants the loose, frilly leaf rather than the whole shredded head.
They behave exactly like the rest of the plant: thin and mild, quick to wilt, with a crisp white rib at the base. Whole leaves wrap dumpling fillings or line a steamer, while the soft tops drop into soups and stir-fries at the last minute.
For full guidance on flavor, prep, and how to cook it, see the main napa (Chinese) cabbage page. Everything there applies, since the leaves are just the head taken apart.
Red cabbage leaves are the individual purple leaves pulled from a head of red cabbage. A recipe calls for them this way when it wants whole or hand-torn leaves rather than a fine shred.
They carry the same firm texture and mild pepper as the whole head, and the same acid-sensitive color. Used raw, they add a vivid purple cup or wrap. Cooked, remember that the pigment fades to blue-gray without a splash of vinegar or lemon to hold it red.
For how to choose, prep, and keep the color bright, see the main red cabbage page. These leaves are just the head pulled apart.
Where to find cabbage: Cabbage is usually found in the produce section or aisle of the grocery store or supermarket.
Food group: Cabbage is a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.
| Amount | Weight |
|---|---|
| 1 cup, chopped | 89 grams |
| 1 cup, shredded | 70 grams |
| 1 head, large (about 7" dia) | 1248 grams |
| 1 leaf, large | 33 grams |
| 1 head, medium (about 5-3/4" dia) | 908 grams |
| 1 leaf, medium | 23 grams |
| 1 head, small (about 4-1/2" dia) | 714 grams |
| 1 leaf | 15 grams |
There are 911 recipes using and its varieties.
All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?
This is undoubtedly an innovative low calorie snack! flour wrappers are filled with a healthy filling of Soyabean and cabbage, and steamed to make an appetizing snack. Follow the exact procedure and make the world's best momos!
This is a Chinese-style soup popular in Indian Chinese cuisine due to its ease of preparation and hot spicy taste. The soup uses a spicies that adds lot of flavor to the soup.
Mak kimchi ferments chopped napa cabbage with daikon, garlic, carrot, anchovies, and chili flakes for a quick-style Korean kimchi. A 2-day countertop ferment that keeps for 10 days.
Hearty leek and potato soup with smoky country ham, red cabbage, and dry-toasted cumin, caraway, and fennel seeds for a rustic, deeply flavored bowl.
Classic hot dogs are served with homemade sauerkraut, pickles, yellow mustard and ketchup. An easy and delicious summer meal.
Asian-style baked noodle casserole layered with stir-fried vegetables, creamy white sauce, and a golden breadcrumb crust. A fusion comfort dish that transforms simple ingredients into something special.
This hearty soup recipe combines the flavors of onions, celery, potatoes, kielbasa sausage, cabbage, green peas, thyme, and marjoram in a comforting stew. The ingredients are sautéed, simmered, and seasoned to perfection, creating a satisfying meal that's perfect for any day of the week.
Cabbage Beef Casserole, a dish that is not only satisfyingly subtly sweet but also a testament to frugality and the art of stretching one's dollar! Easy to make with simple ingredients and feeds a hungry family.
Traditional south indian idlis with a twist of chinese taste.This is a fusion of north and south Indian recipe. Serve as a snack or starter. Tastes delicious with schezuan sauce!
A great little salad is perfect to be aside with grilled sausages.
Veggie oat burgers loaded with grated carrot, broccoli, cabbage, green beans, mushrooms, and onion held together with rolled oats, soy sauce, and a touch of flour. Pan-browned then oven-baked for a hearty meatless patty.
Crispy Sri Lankan vegetable fritters made with gram flour, shredded cabbage and carrots, seasoned with garam masala and chili, fried until golden brown.
This simple recipe actually turned out very tasty, which definitely amazed me, especially with only these a few ingredients. The cumin, fennel and sesame seeds gave the dish load of yumminess. A great summer side dish.
Creamy Irish colcannon with buttery mashed potatoes, tender cabbage, and fresh scallions. This classic comfort food side dish comes together in about an hour with just a handful of pantry staples.
After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.
In Bangladesh, cabbage is usually available in the market during the winter season, as are tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables during the winter. In the markets where such vegetables are available year round, banda is a popular standard.
To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.
This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.
This salad recipe is a refreshing blend of tangy and sweet flavors. The cabbage left to marinate for an hour, allowing the flavors to meld together, resulting in a delicious and refreshing vegan and vegetarian friendly side dish that can be served at room temperature to highlight the fresh flavors and texture.
This hearty Italian vegetable soup delivers. It is chock full of vegetables, two kinds of beans, pasta, and tomatoes, everything needed for a relaxed Sunday meal.
This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!
Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.
Very crispy like the name, celery seeds worked deliciously well in the coleslaw, and it tasted very refreshing with a bit sweetness and sourness. A great side dish with many main courses.
Mihshi malfuf bi zayt (meatless cabbage rolls): Lebanese vegetarian cabbage rolls stuffed with rice, chickpeas, tomato, and parsley, simmered with garlic, mint, and lemon. Served cold or lukewarm.
Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.
Assorted fresh crunchy vegetables, sour, sweet and spicy sauce, and soba noodles make this quick, easy and tasty cool summer salad!
Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.
Classic corned beef served alongside colcannon, the traditional Irish mash of fluffy potatoes folded with tender cabbage and onion. Comfort food that warms you to the bone.
A delicious saw, love the idea of adding black bean into this crunchy and tasty slaw. The soy-ginger dressing goes deliciously well with all the veggies. A great side dish to be aside with summer BBQ.
An exciting blend of vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying! I’ll keep it short today. I’d like to think that all or almost all of you already know how to make spring rolls. They are one of my fave finger foods and ever since I’ve come across the oven-baked version, I’ve nominated them as my no1 Savoury Stuff, way better than deep fried street food and packaged crisps/ chips.
I've always thought of fried rice as the quintessential comfort food. Think of it - a bowl of steaming white rice cooked to just the right consistency, filled with full of vegetable. No wonder fried rice is one of the world's most popular rice dishes!
Looking for a coleslaw recipe that's different and refreshing. Why not try this Asian twist on the classic dish. With its crispy Napa cabbage, Chinese icicle radish, and a touch of sesame seeds, it's a perfect blend of flavors and textures that will make your taste buds sing.
This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.
Quick, easy and tasty! The stir-fried cabbage can be served with steamed rice or crusty bread.
Easy kimchi skips the long fermentation: salt napa cabbage, toss with a garlicky gochugaru paste, scallions, sesame, and grated pear, then marinate just an hour. A fresh, spicy Korean side ready the same day.
Not your normal creamy coleslaw. The Lexington style coleslaw is tossed with ketchup, vinegar, and hot sauce, so it tastes quite sweet, sour and slightly spicy. A perfect side dish with Lexington style pulled pork.
Sweet, sour and tasty maple-soy dressing makes this slaw refreshingly delicious.
Green, red cabbages, carrots, and a few other veggies together make a hearty and tasty fried rice. Top with a fried egg, or some cooked chicken, pork or beef strips to boost the protein. A quick and no-fuss weeknight meal.
So quick and easy to put together, and it tastes delicious with a good amount of flavorful sauce that's perfect with a bed of rice. Don't have Chinese cabbage? Use bok choy or other similar leafy greens, or even broccoli instead.
Vegetarian bulgur burgers built on cooked cracked wheat with grated beets, carrots and cabbage. Baked instead of fried for crisp edges and a tender, hearty interior. Plant-based, freezer-friendly, beet-pink.
Say goodbye to soggy slaw with this crisp buttermilk herbed coleslaw recipe. A light, creamy buttermilk dressing pairs with fresh chives and parsley for a bright, flavorful side dish perfect with BBQ!
Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.
A simple yet flavorful and very hearty dish of Irish style cabbage and bacon. Only a few cost effective ingredients that turn into a flavorful dinner.
I used roasted bell pepper instead of pimento, which worked perfectly well. Roasted bell pepper added delicious smokiness to the coleslaw, and it was very easy to put together. Refreshing and quite tasty.
