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.
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!):
- 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.
- Cut the cabbage in half through the stem.
- Cut the cabbage into quarters.
- Remove the root of the cabbage by cutting it out diagonally.
- 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!
The zingy vinegary taste of this sauteed red cabbage makes it the perfect side dish recipe to any main!
- 1 head red cabbage
- 1 yellow onion
- 3 apples
- 3 garlic cloves
- 1 tablespoon olive oil
- 4 tablespoons apple cider vinegar
- 4 tablespoons red wine vinegar
- 1/2 cup apple cider
- 1 splash of port or sherry (optional)
- 2 tablespoons caraway seeds
- Kosher salt and fresh ground black pepper
- Shred the cabbage (see the video tutorial!). Thinly slice the onion. Peel and thinly slice the apples. Mince the garlic.
- In a Dutch oven or large pot, heat the olive oil over medium high heat. Saute the onion until soft, around 5 minutes.
- Add the cabbage, apples, garlic, apple cider vinegar, red wine vinegar, apple cider, port or sherry (optional), caraway seeds, and a bit of salt and pepper. Cover and cook on low heat until the cabbage is tender, around 15 to 20 minutes.
- Allow to cool a bit, and season with additional salt and pepper to taste.
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegan
Keywords: Cabbage Recipes, Red Cabbage Recipes
About the Authors
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 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.