20 Delicious Cabbage Recipes for Every Occasion

20 Delicious Cabbage Recipes for Every Occasion

Cabbage is a versatile and nutritious vegetable that can be transformed into a wide variety of mouthwatering dishes. Whether you’re looking for a comforting soup, a crisp salad, or a hearty stir-fry, these 20 cabbage recipes offer something for every taste and occasion. From the creamy richness of Classic Coleslaw with Creamy Dressing to the bold flavors of Spicy Kimchi Fried Rice, cabbage proves its adaptability in every bite. Need a quick weeknight meal? Try Sautéed Cabbage with Garlic and Butter or a savory Cabbage and Bacon Skillet. For a global twist, explore Asian-Inspired Cabbage Salad or Cabbage and Lentil Curry. No matter the dish, cabbage brings texture, flavor, and wholesome goodness to the table. Let’s dive into these delicious recipes and discover new ways to enjoy this humble vegetable!

Classic Coleslaw with Creamy Dressing

This crowd-pleasing coleslaw is crisp, creamy, and perfectly balanced—ideal for picnics, BBQs, or a simple weeknight side.

Ingredients:

• 1 small green cabbage (about 6 cups), thinly shredded
• 2 large carrots, grated
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp granulated sugar
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp sugar, 1/2 tsp celery seed, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Cover and refrigerate for at least 1 hour (or up to 4 hours) to let the flavors meld.

The magic here? The cabbage stays crunchy while soaking up just enough tangy-sweet dressing—no soggy slaw in sight!

Tip: For extra freshness, add a handful of chopped parsley or green onions before serving.

Sautéed Cabbage with Garlic and Butter

This simple yet flavorful side dish transforms humble cabbage into a buttery, garlicky delight—perfect for busy weeknights or as a cozy companion to roasted meats.

Ingredients:

• 1 small green cabbage (about 1.5 lbs), thinly sliced
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Add the sliced cabbage, tossing to coat in the butter. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Sauté for 12–15 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized at the edges.
4. Remove from heat and drizzle with 1 tbsp fresh lemon juice. Toss to combine.

The magic here? The cabbage stays crisp-tender while soaking up all that rich garlic butter—no mushy veggies here!

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Cabbage Roll Casserole

This cozy casserole delivers all the flavors of classic stuffed cabbage rolls—minus the fussy assembly! It’s hearty, saucy, and guaranteed to become a weeknight favorite.

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 small green cabbage, chopped (about 6 cups)
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup cooked white rice
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. In a large skillet, brown ground beef and onion over medium heat for 5–7 minutes, breaking up the meat. Drain excess fat.
2. Add chopped cabbage, tomato sauce, diced tomatoes, rice, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper. Stir well and simmer for 5 minutes until cabbage softens slightly.
3. Transfer mixture to a 9×13-inch baking dish. Sprinkle evenly with 1 cup mozzarella cheese.
4. Bake uncovered for 25–30 minutes until bubbly and cheese is golden. Let stand 5 minutes before serving.

The magic here? The cabbage stays tender-crisp, adding a satisfying texture against the rich tomato-meat sauce. It’s comfort food with a sneaky veggie boost!

Tip: For a tangy twist, swap half the mozzarella with sharp cheddar.

Spicy Kimchi Fried Rice

This fiery, tangy fried rice is a quick weeknight winner—packed with bold kimchi flavor and just the right kick of heat.

Ingredients:

• 2 cups day-old cooked white rice (preferably short-grain)
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 2 tbsp vegetable oil
• 2 large eggs
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Crack in the eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in the kimchi and cook for 2 minutes until slightly caramelized. Add gochujang, soy sauce, sesame oil, and sugar, stirring to coat.
3. Crumble in the rice, breaking up clumps. Cook undisturbed for 2 minutes, then toss and press down to crisp the bottom, about 3 more minutes.
4. Return the eggs to the pan, add kimchi juice and scallions, and toss to combine. Garnish with sesame seeds if using.

The magic here? Letting the rice crisp up in the pan for that irresistible smoky texture against the punchy kimchi.

Tip: Day-old rice is key—fresh rice turns mushy. No leftovers? Spread freshly cooked rice on a tray to dry for 30 minutes.

Hearty Cabbage and Sausage Soup

This cozy, one-pot wonder is packed with savory sausage, tender cabbage, and a rich broth that’ll warm you up from the inside out.

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage (about ½ small head)
• 2 medium carrots, sliced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add sliced sausage and cook for 4–5 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. In the same pot, add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Add cabbage, carrots, chicken broth, diced tomatoes, 1 tsp thyme, ½ tsp black pepper, and ½ tsp salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
4. Return the sausage to the pot and simmer for another 5 minutes until everything is tender and flavors meld.

The smoky sausage and sweet cabbage balance perfectly, while the tomatoes add a subtle tang—making this soup hearty enough to stand alone as a meal.

Tip: For extra depth, deglaze the pot with a splash of white wine after browning the sausage.

Roasted Cabbage Steaks with Parmesan

These crispy-edged cabbage steaks are a game-changer—caramelized, cheesy, and so simple you’ll make them on repeat.

Ingredients:

• 1 medium green cabbage, cut into 1-inch-thick steaks
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange cabbage steaks in a single layer. Brush both sides evenly with 3 tbsp olive oil.
3. Sprinkle each steak with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Roast for 25 minutes, flip carefully, then sprinkle with 1/4 cup Parmesan. Return to oven for 10 more minutes until edges are crispy and cheese is golden.
5. Garnish with 1 tbsp parsley (if using) before serving.

The magic here? The edges crisp up like roasted potatoes, while the center stays tender—all with a salty Parmesan punch.

Tip: For extra browning, broil the steaks for 1–2 minutes after roasting (watch closely!).

Stuffed Cabbage Leaves with Ground Beef

These tender cabbage rolls are packed with savory ground beef and rice, simmered in a tangy tomato sauce—comfort food at its coziest!

Ingredients:

• 1 large head green cabbage (about 2 lbs)
• 1 lb ground beef (80/20 blend)
• 1/2 cup uncooked long-grain white rice
• 1 small yellow onion, finely diced
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 (15 oz) can tomato sauce
• 1 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1/2 cup water

Instructions:

1. Prep the cabbage: Bring a large pot of water to boil. Core the cabbage, then submerge it whole in the water. Boil for 5 minutes, peeling off softened outer leaves with tongs. Repeat until you have 12 large leaves. Trim thick ribs from the base of each leaf.
2. Make the filling: In a bowl, combine ground beef, rice, onion, egg, garlic, 1/2 tsp salt, black pepper, and paprika. Mix gently with hands until just combined.
3. Roll the leaves: Place 1/4 cup filling near the base of each leaf. Fold sides inward, then roll tightly from the base upward. Secure with toothpicks if needed.
4. Simmer: Arrange rolls seam-side down in a deep skillet. Whisk together tomato sauce, brown sugar, vinegar, water, and remaining 1/2 tsp salt. Pour over rolls. Cover and simmer on low for 50 minutes until rice is tender.

The magic here? The sweet-tart sauce caramelizes slightly as it cooks, giving the rolls a glossy, finger-licking finish.

Tip: Save smaller inner cabbage leaves—they make a great bed for the rolls in the skillet to prevent sticking!

Cabbage and Carrot Stir-Fry

This quick and colorful stir-fry is a weeknight lifesaver—crunchy, lightly sweet, and packed with fresh flavor. It’s the kind of side dish that steals the show!

Ingredients:

• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 small green cabbage, thinly sliced (about 4 cups)
• 2 large carrots, julienned or grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or sugar
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 cloves minced garlic and stir for 15 seconds until fragrant.
2. Toss in the cabbage and carrots. Stir-fry for 5–6 minutes, until veggies are just tender but still crisp.
3. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp red pepper flakes (if using), and 1/4 tsp black pepper. Toss everything together and cook for another 1–2 minutes until the sauce glazes the veggies.

The magic here? The cabbage stays snappy while soaking up the tangy-sweet sauce—no soggy veggies allowed! Serve it warm or at room temperature for maximum crunch.

Tip: Swap honey for maple syrup to keep it vegan, or add a handful of toasted sesame seeds for nutty flair.

Creamy Cabbage and Potato Soup

This cozy, velvety soup is comfort in a bowl—simple ingredients transform into something rich and satisfying with just a little patience.

Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups shredded green cabbage
• 2 cups diced Yukon Gold potatoes (½-inch pieces)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 bay leaf

Instructions

1. Melt butter in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add cabbage and potatoes, stirring to coat. Pour in broth, then add salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until potatoes are tender.
3. Remove bay leaf. Stir in heavy cream and simmer for 5 more minutes. Taste and adjust seasoning if needed.

The magic here? The cabbage melts into silky sweetness, while the potatoes thicken the soup naturally—no flour needed.

Tip: For extra depth, add a splash of apple cider vinegar at the end.

Cabbage and Bacon Skillet

This cozy one-pan wonder transforms humble cabbage into a smoky, savory side dish that’ll have everyone asking for seconds.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, thinly sliced
• 1 medium head green cabbage, cored and chopped (about 6 cups)
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook bacon in a large skillet over medium heat for 5–7 minutes until crispy. Transfer to a paper towel-lined plate, leaving drippings in the pan.
2. Add onion to the skillet and sauté for 3 minutes until softened. Stir in cabbage and cook for 8–10 minutes, tossing occasionally, until wilted and lightly charred in spots.
3. Pour in apple cider vinegar (2 tbsp), sprinkle with brown sugar (1 tbsp), smoked paprika (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Toss to coat.
4. Return bacon to the skillet and cook for 2 more minutes to blend flavors. Serve warm.

The magic here? The vinegar and sugar caramelize into a tangy-sweet glaze that clings to every crisp-tender cabbage ribbon.

Tip: For extra depth, deglaze the pan with a splash of chicken broth before adding the vinegar.

Asian-Inspired Cabbage Salad

This crunchy, vibrant salad is a flavor explosion with a tangy-sweet dressing that comes together in minutes—perfect for busy weeknights or potlucks!

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 1/4 cup chopped cilantro
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a large bowl, combine green cabbage, purple cabbage, carrot, and cilantro.
2. In a small jar, whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, and red pepper flakes (if using) until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Let sit for 10 minutes to soften slightly, then top with chopped peanuts just before serving.

The contrast of crisp cabbage, sweet dressing, and salty peanuts makes this salad irresistibly snackable—you’ll want to eat it straight from the bowl!

Tip: For extra crunch, add fried wonton strips or swap peanuts with cashews.

Braised Red Cabbage with Apples

This sweet-and-tangy side dish is a cozy showstopper, with tender cabbage and caramelized apples melting into a rich, spiced glaze.

Ingredients:

• 1 medium red cabbage (about 2 lbs), thinly sliced
• 2 large apples (like Honeycrisp or Granny Smith), peeled and sliced
• 3 tbsp butter
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp salt
• 1/2 cup water

Instructions:

1. Melt 3 tbsp butter in a large Dutch oven over medium heat. Add the sliced cabbage and cook, stirring occasionally, for 5 minutes until slightly softened.
2. Stir in the apples, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp cloves, and 1 tsp salt. Pour in 1/2 cup water and bring to a simmer.
3. Cover and reduce heat to low. Braise for 45 minutes, stirring occasionally, until the cabbage is silky and the liquid reduces to a glossy glaze.

The magic here? The apples break down into a jammy sweetness that balances the cabbage’s earthy bite—no one will guess how simple it is.

Tip: For extra depth, swap half the water with dry red wine or apple cider.

Cabbage and Lentil Curry

This hearty, spiced curry is a weeknight lifesaver—packed with tender cabbage, protein-rich lentils, and a fragrant tomato-based sauce that comes together in one pot.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 cup dried green or brown lentils, rinsed
• 4 cups chopped green cabbage (about 1/2 small head)
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until softened. Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne (if using); cook for 1 minute until fragrant.
2. Pour in diced tomatoes (with juices), lentils, cabbage, vegetable broth, salt, and sugar. Stir well, then bring to a boil.
3. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and cabbage is silky.
4. Taste and adjust salt if needed. Serve topped with fresh cilantro.

The magic here? The cabbage melts into the curry, adding a subtle sweetness that balances the earthy lentils and warm spices—no one will guess how simple it is!

Tip: For extra creaminess, stir in 1/4 cup coconut milk just before serving.

Cabbage and Noodle Stir-Fry

This quick and hearty stir-fry is a weeknight lifesaver—tender cabbage and chewy noodles soak up a savory-sweet sauce for a dish that’s satisfying without fuss.

Ingredients:

• 8 oz dried wide egg noodles
• 3 tbsp vegetable oil, divided
• 1 small green cabbage (about 1 lb), thinly sliced
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp red pepper flakes
• 1/2 tsp black pepper
• 2 green onions, sliced

Instructions:

1. Cook noodles according to package directions. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. Heat remaining 2 tbsp oil in a large skillet or wok over medium-high. Add cabbage and stir-fry for 5–6 minutes until slightly wilted but still crisp.
3. Push cabbage to one side, add garlic to the empty space, and cook for 30 seconds until fragrant. Toss with cabbage.
4. Add noodles, soy sauce, rice vinegar, honey, red pepper flakes, and black pepper. Stir-fry for 2–3 minutes until everything is glossy and well-coated.
5. Garnish with green onions and serve hot.

The magic here? The cabbage stays crunchy while the noodles soak up the tangy-sweet sauce—no soggy veggies in sight!

Tip: For extra depth, swap honey with 1 tbsp hoisin sauce.

Fermented Sauerkraut with Caraway Seeds

This tangy, crunchy sauerkraut is easier to make than you think—just cabbage, salt, and a little patience for a probiotic-packed condiment with a caraway twist!

Ingredients:

• 1 medium green cabbage (about 2 lbs), cored and thinly shredded
• 1 tbsp caraway seeds
• 1 tbsp kosher salt
• 1 cup filtered water (if needed)

Instructions:

1. In a large bowl, massage the shredded cabbage with 1 tbsp kosher salt for 5–7 minutes until it releases liquid and softens.
2. Stir in 1 tbsp caraway seeds, then pack the mixture tightly into a clean quart-sized mason jar, pressing down to submerge the cabbage in its own brine. If needed, add just enough filtered water to cover.
3. Place a fermentation weight (or a small zip-top bag filled with water) on top to keep the cabbage submerged. Loosely cover with a lid or cloth to allow gas escape.
4. Ferment at room temperature (68–72°F) for 1–2 weeks, burping the jar daily to release pressure. Taste after 7 days—it’s ready when tangy and bubbly!
5. Once fermented, seal and refrigerate for up to 3 months.

The caraway seeds add a subtle earthy note that pairs perfectly with the kraut’s bright acidity—ideal for topping brats or adding to Reuben sandwiches.

Tip: For extra crunch, use fresh, firm cabbage and avoid over-packing the jar.

Cabbage and Chickpea Stew

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 small green cabbage, cored and chopped (about 6 cups)
• 2 (15-oz) cans chickpeas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add cabbage and sauté for 5 minutes, stirring occasionally, until slightly wilted.
3. Stir in chickpeas, diced tomatoes, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
4. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.
5. Serve hot, garnished with fresh parsley.

The smoky paprika and bright lemon balance the earthy cabbage and chickpeas perfectly—this stew tastes like it simmered all day, but comes together in under 45 minutes!

Tip: For extra richness, swirl in a spoonful of tahini or yogurt just before serving.

Cabbage and Corn Fritters

These crispy-edged cabbage and corn fritters are a golden, veggie-packed delight—perfect for a quick snack or a fun side dish that’ll have everyone reaching for seconds.

• 2 cups finely shredded green cabbage
• 1 cup fresh or thawed frozen corn kernels
• 2 large eggs, lightly beaten
• 1/3 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh cilantro
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil (for frying)

1. In a large bowl, combine cabbage, corn, eggs, flour, Parmesan, cilantro, garlic powder, salt, and black pepper. Stir until evenly mixed.
2. Heat olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of the batter into the pan, flattening slightly with a spatula.
3. Cook for 3–4 minutes per side until deeply golden and crisp. Transfer to a paper towel-lined plate to drain.
4. Repeat with remaining batter, adding more oil if needed.

The magic here? The cabbage stays tender-crisp inside while the edges turn irresistibly crunchy—a textural dream with sweet pops of corn.

Tip: Serve with a dollop of sour cream or spicy mayo for extra zing!

Cabbage and Mushroom Stir-Fry

This quick and hearty stir-fry is packed with earthy mushrooms and crisp cabbage, tossed in a savory-sweet sauce that comes together in minutes—perfect for busy weeknights!

Ingredients:

• 2 tbsp vegetable oil
• 8 oz cremini mushrooms, sliced
• 4 cups shredded green cabbage
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp black pepper
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook for 4–5 minutes until golden brown, stirring occasionally.
2. Add the cabbage and 3 garlic cloves, stirring constantly for 3–4 minutes until the cabbage is wilted but still slightly crisp.
3. Reduce heat to medium and add 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, 1/2 tsp red pepper flakes (if using), and 1/4 tsp black pepper. Toss everything together for 1–2 minutes until evenly coated.
4. Remove from heat and sprinkle with 1 tbsp sesame seeds before serving.

The magic here is in the balance—the caramelized mushrooms and crunchy cabbage soak up the glossy sauce without turning soggy. Serve it over rice or enjoy it as a light meal on its own!

Tip: For extra depth, swap half the soy sauce with dark soy sauce or add a splash of rice vinegar at the end.

Cabbage and Quinoa Salad

This crunchy, protein-packed salad is a breeze to toss together and stays fresh for days—perfect for meal prep or a last-minute side dish.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1/3 cup chopped fresh cilantro
• 1/4 cup sliced almonds, toasted
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook quinoa according to package instructions, then fluff with a fork and let cool for 10 minutes.
2. In a large bowl, combine green cabbage, purple cabbage, cilantro, and toasted almonds.
3. In a small jar, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper until smooth.
4. Add cooled quinoa to the cabbage mixture, drizzle with dressing, and toss gently to coat.
5. Let sit for 5 minutes before serving to allow flavors to meld.

The contrast of nutty quinoa, crisp cabbage, and sweet-tangy dressing makes this salad irresistible—even for veggie skeptics!

Tip: For extra crunch, add a handful of roasted chickpeas right before serving.

Cabbage and Shrimp Stir-Fry

This quick stir-fry is a weeknight hero—crisp cabbage and plump shrimp come together in a savory-sweet sauce that’s ready in under 20 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cups shredded green cabbage
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp honey
• ½ tsp red pepper flakes
• ¼ tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
3. Add cabbage and toss to coat. Cook for 4–5 minutes, stirring occasionally, until slightly wilted but still crisp.
4. Return shrimp to the skillet. Add soy sauce, oyster sauce, honey, and black pepper. Toss everything together for 1 minute until glazed.
5. Garnish with green onions and serve immediately.

The magic here? The cabbage stays crunchy while soaking up the glossy sauce—no soggy veggies allowed!

Tip: For extra depth, swap honey with 1 tsp brown sugar and a splash of fish sauce.

Conclusion

Discover 20 versatile and delicious cabbage recipes perfect for any occasion. From the classic Classic Coleslaw with Creamy Dressing to hearty dishes like Cabbage Roll Casserole and Hearty Cabbage and Sausage Soup, this collection offers something for everyone. Enjoy quick stir-fries like Cabbage and Carrot Stir-Fry, fermented favorites like Fermented Sauerkraut, or global flavors like Spicy Kimchi Fried Rice and Cabbage and Lentil Curry. Whether roasted, sautéed, or braised, these recipes showcase cabbage’s incredible versatility.