1,013 cabbage recipes

This salad fits to pierogi with the meat filling. You may also try it with fried or grilled fish.

Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.

Easy crock pot pork chops, slow cooked and smothered with apples and cabbage. A German-style slow cooker pork chop recipe.

A simple, tasty and heart-warming recipe for winter days.

An easy one-skillet dinner. Simple beef, rice and cabbage deliver a comforting weeknight main dish that satisfies.

Quick braising creates a nice texture and flavor. Not mushy or overcooked with simple flavors make it a quick and economical side.

Those who love this traditional and scrumptious dish will adore this easy slow cooker corned beef with cabbage.

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.

Vegan red cabbage and kidney bean soup with parsnips, carrots, and a smoky broth seasoned with liquid smoke, allspice, and thyme. Hearty, low-fat, and full of flavor.

Crockpot corned beef and cabbage braised low in beer with brown sugar and mustard, then the cabbage wedges go in at the end so they stay crisp-tender. The easy St. Patrick's Day classic.

A classic German side dish featuring tender red cabbage braised with apples, onions, and a tangy-sweet blend of red wine, vinegar, and brown sugar. Perfect for pairing with hearty meats like pork or sausages.

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

In cold season, this warm red cabbage and apple salad is served with some roasted meat, brings you to warm.

A tastier variation of the traditional Polish version

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Buttermilk vinaigrette and crispy bacon bring this cabbage salad back to life. It's creamy, tasty and flavorful. A delicious way to turn an economical ingredient into a tasty dish.