Recipes with cabbage

Millionaire Chicken: Chinese cold chicken salad with Shantung cabbage, tossed in a spicy hot-oil dressing of Sichuan peppercorns, hoisin, and honey. Make-ahead friendly.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.

Change up your dinner plans and try making these scrumptious cabbage rolls everyone is sure to enjoy!

Add an authentic Chinese dish to your cookbook with this scrumptious recipe that's easy to follow.

Polish kapusta soup with shredded cabbage, beef chuck, red potatoes, and tomato sauce simmered for two hours. A hearty Eastern European cabbage and beef soup.

Traditional Hungarian cabbage rolls stuffed with seasoned ground beef, rice, and paprika, layered with sauerkraut and slow-cooked for hours. Finished with a sour cream sauce that ties it all together.

Lacto-vegetarian cabbage casserole layered with seasoned TVP and baked in a tangy tomato sauce. A high-protein, meat-free comfort dish that feeds a crowd.

Satisfy your family's hunger with this scrumptious corned beef that will even make your slow cooker happy!

A tangy, extra-creamy coleslaw dressing made with mayo, half-and-half, white wine vinegar, and lemon juice tossed with finely shredded cabbage. Ten minutes, no cooking, feeds a crowd.

Braised red cabbage with fresh cranberries, red wine, and garlic in a tangy-sweet side dish. Low-fat, diabetic-friendly, and a natural pairing with roast turkey.

Traditional Southern Maryland stuffed ham packed with seasoned kale, watercress, cabbage, and celery. A spectacular heritage recipe where greens are stuffed into slits throughout a whole country ham.

Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Lazy pigs in a blanket layers shredded cabbage, seasoned ground beef and rice, more cabbage, and tomato soup in a 9x13 casserole. All the flavor of stuffed cabbage rolls without the rolling.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

Irish boiled dinner with feather dumplings: corned beef simmered low with potatoes, carrots, parsnips, turnips, onions, and cabbage. Fluffy steamed dumplings cook right in the briny pot likker for the ultimate one-pot St. Patrick's Day spread.

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.

If you're a fan of cabbage you will love this succulent dish that will make your crockpot and your tummy feel special.

A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.

T-3 cabbage diet soup combines cabbage, peppers, onions, celery, and tomatoes with onion soup mix. The classic low-calorie filling vegetable soup that became famous as the cabbage soup diet base.

Crisp matchstick vegetables dance in a tangy sweet-and-sour sauce spiked with sambal heat and golden turmeric. This Indonesian pickle jar classic pairs like a dream with Nasi Goreng.

Crispy deep-fried Australian dim sims stuffed with minced pork, prawns, cabbage, and shallots in wonton wrappers. A classic Aussie takeaway snack ready in 15 minutes. Serve with soy or sweet and sour sauce.

A simple and delicious dish for your crockpot that you can let simmer all day to bring out the flavors.