15 Best Cabbage Recipes

Here are all the best cabbage recipes for using this healthy and delicious vegetable! These recipes feature a variety of types: red cabbage, green, Napa, and Savoy.

Cabbage recipes

Looking for what to do with cabbage? This cruciferous vegetable is not only versatile, it’s good for you, too. One of the best vegetables you can eat, red cabbage is high in fiber and Vitamin C. It also contains phytonutrients that may help combat inflammation.

Cabbage plays a major and supporting role in many major cuisines. Where would coleslaw or sauerkraut be without the humble cabbage? It’s key in Asian cuisine, and makes a mean salad. There are so many tasty ways to eat it…from red cabbage recipes to frizzy Napa cabbage. Let’s get cooking!

Cabbage types: a quick overview

But first: what types of cabbage are used in these recipes? Here’s a brief overview of the cabbage types you’ll see (you should be able to find most of them at your local grocery):

  • Green cabbage: The most popular cabbage, it has a strong flavor and crisp texture. It works well in slaws, sauteed or in stir fries.
  • Red cabbage: It’s similar to the green cabbage, but with a beautiful purple color.
  • Savoy cabbage: This cabbage is green and has beautiful lacy leaves. It looks like beautifully frizzled confetti when thinly sliced, and has a mild flavor.
  • Napa cabbage (Chinese cabbage): This cabbage also has lacy leaves: it’s more oblong shaped and often used in Asian cuisine. Like Savoy cabbage, it has a milder flavor than green cabbage.

And now, our best cabbage recipes!

How to cut cabbage

Looking for the best way to cut cabbage? Alex and I have a great efficient way that works every time and results in beautiful, evenly cut shreds. Here’s how to cut cabbage (watch the video below!):

  1. Remove the outer layers of the cabbage that seem tough or are not fresh, and discard them. With a large chef’s knife, slice off the root of the cabbage.
  2. Cut the cabbage in half through the stem.
  3. Cut the cabbage into quarters.
  4. Remove the root of the cabbage by cutting it out diagonally.
  5. Thinly slice the cabbage in the short direction, using a circular motion with the knife. Slicing it in the short direction makes it easier to eat!
Print
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Sauteed cabbage

Perfect Sauteed Cabbage


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 to 4 servings 1x
  • Diet: Vegan

Description

Here’s how to make the best sauteed cabbage! Tender and flavored with garlic and lemon, it’s the perfect easy side dish to accent any meal.


Scale

Ingredients

  • 10 cups green cabbage (about 1 1/4 to 1 1/2 pounds cabbage)
  • 2 tablespoons olive oil
  • 1 tablespoon butter (optional)
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 2 to 3 teaspoons fresh lemon juice (1/4 lemon or two wedges)

Instructions

  1. Thinly the cabbage and measure out 10 cups.
  2. In a large skillet, heat the olive oil and butter. Add the cabbage, garlic powder, kosher salt, and plenty of black pepper. Saute 8 to 10 minutes until wilted and tender.
  3. When it’s done, squeeze in the juice from 2 lemon wedges. Taste and adjust flavors as necessary.

  • Category: Side Dish
  • Method: Sauteed
  • Cuisine: Vegan

Keywords: Cabbage Recipes, Sauteed Cabbage

Last updated: June 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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