Cabbage Recipes

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.

Asian-style pasta salad tosses cheese tortellini with sesame oil, rice vinegar, ginger, and five-spice dressing alongside snow peas, red pepper, scallion, and shredded carrot over cabbage. East-West fusion that works.

Hearty homemade soup mix with dried green peas, pearl barley, elbow macaroni, brown rice, and minced onion; builds into a thick beef-and-vegetable soup with carrots, celery, cabbage, and V8.

Upgraded ramen noodles stir-fried with cabbage, bell pepper, onion, and diced ham or Spam with red pepper flakes. A budget-friendly, filling dinner that turns instant noodle packets into a real meal.

Hidden vegetable soup with pureed carrots, cabbage, celery, and peppers blended into a tomato-salsa base with brown rice. Picky eaters won't spot a single veggie chunk.

Creamy potato soup with crispy bacon, sauteed cabbage, egg noodles, and a finishing splash of cream and milk. A hearty Polish-style chowder where every spoonful has bite, broth, and richness.

Rose bavarois cream is a classic French molded dessert made with rose petal-infused custard, whipped double cream, and gelatin. Elegant, floral, and silky smooth.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

Thai-inspired hot and sour stir-fried vegetables with ginger, garlic, soy sauce, lime juice, and cayenne. Carrots, green beans, cabbage, and zucchini cooked crisp-tender in minutes. Vegetarian.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Cod fillet sliced and layered with napa cabbage, topped with ginger and sesame oil, steamed and served with a tangy sweet-and-sour dill pickle sauce. A unique Chinese-inspired fish dish with a surprising twist.

Gobi paratha, the classic Punjabi stuffed flatbread filled with grated cauliflower, green chilies, fresh ginger, cilantro and tangy amchur. Cooked golden on a hot tava with ghee, served with yogurt.

Gumbo des herbes is a traditional Cajun green gumbo with seven greens, brisket, smoked ham, chaurice sausage, and file powder. A hearty Louisiana Lenten stew served over rice.

High-fiber winter garden salad: shredded cabbage, carrots, broccoli, raisins, and sunflower seeds tossed in a curried yogurt and chutney dressing. Crunchy, sweet, lightly spiced.

Beef and tofu stir-fry with Chinese cabbage in a glossy brown sauce over rice. Ground beef and cubed tofu wok-fried with garlic in under 30 minutes.