12 Ways To Use Cabbage

Cabbage isn’t a vegetable that normally gets a lot of love (we haven’t heard many people name it as their favourite veggie!). As a card-carrying member of the cruciferous family, cabbage has a strong sulfurous odour when overcooked and to some, it might taste bitter. But even if you don’t have a problem with cabbage, it may be one of those vegetables you don’t know what to do with! There’s much more you can do with cabbage aside from making sauerkraut, and that’s why we’ve curated a list of 12 ways to use cabbage that are exciting and ultra delicious!

Culinary Nutrition Benefits of Cabbage

We love eating cabbage because it’s:

As an added bonus, cabbage is typically an inexpensive, budget-friendly food that gives a lot of nutritional bang for your buck.

12 Ways to Use Cabbage

These are our favourite, easy ways to use cabbage in your kitchen – and recipes to get you started!

Stir-Fry

Ways to use cabbage

If you’re looking for more ways to use cabbage, sliced cabbage makes a sensational stir-fry ingredient! Make cabbage the star of your stir-fry, or you can add a handful or two along with your favourite stir-fry veg.

Recipe to Try: Cabbage Poriyal with Coconut by Rachel Gurjar


Deconstructed Cabbage Rolls

Cabbage rolls - ways to use cabbage

Of course, we love traditional cabbage rolls but when we need a quick meal, a deconstructed version is our go-to because it combines all of the cabbage roll flavours into a simple one-pot package. You can make your deconstructed cabbage rolls into the texture of a stir-fry, or add additional liquid like water or broth to make a cabbage roll soup or stew.

Recipe to Try: Unstuffed Cabbage Rolls by BellyFull


Sauerkraut or Kimchi

12 ways to use cabbage

We can’t have a post about ways to use cabbage without including the popular fermented options,  sauerkraut and kimchi! We like using red cabbage for extra-gorgeous sauerkraut and napa cabbage is our go-to for kimchi.

Recipe to Try: How to Make Sauerkraut by Meghan Telpner (*ACN Founder + Director)


Cabbage Steaks

Ways to use cabbage

With their super tender texture and caramelized flavour, thickly sliced cabbage steaks make an incredible whole food vegan meat substitute – or they can serve as an awesome side dish.

Recipe to Try: Roasted Cabbage Steaks by Happy Eats Healthy (*Culinary Nutrition Expert)


Hunter Stew

ways to use cabbage

This simple dish has German and Polish versions and is an easy one-pot meal with cabbage, sausage and aromatics. Depending on how you like it, you can also jazz it up with additional veggies, sauerkraut or apples, or use tofu for a vegan version.

Recipe to Try: German Hunter Cabbage Stew by All That’s Jas


Coleslaw

Ways to use cabbage

Fresh, crunchy and raw coleslaw is one of our favourite ways to use cabbage as it really gives the cabbage a chance to shine. Toss your cabbage in a simple vinaigrette or opt for something luxurious and creamy. You can also use a basic slaw as a delicious sandwich or taco topping.

Recipe to Try: Creamy Red Cabbage Slaw by Sondi Bruner (*ACN Head Program Coach)


Atakilt Wat

ways to use cabbage

This tasty Ethiopian cabbage dish is simmered with aromatic spices. Depending on the recipe you find, the dish may include a selection of ginger, turmeric, cumin, cardamom, cinnamon, cloves, fenugreek or black pepper. And if you use plant-based cooking oil, it’s naturally vegan.

Recipe to Try: Atakilt Wat by Urban Farmie


Braised

ways to use cabbage

Braising is a very simple way to use cabbage and yet it’s absolutely packed with flavour. Typically, you want a mix of flavours in your braised cabbage including salt, sweetness and an acid like apple cider vinegar. You can also play around with adding fruits like apples or raisins, spices such as cumin or caraway, fresh-pressed juice, or ginger.

Recipe to Try: Braised Red Cabbage with Ginger and Black Garlic by Garlic Matters


Salad

best ways to use cabbage

Don’t get us wrong – we love our dark leafy greens and lettuces, yet fresh cabbage adds a delightful crunch and texture to your salad recipes. You can replace all of your greens with chopped or shredded cabbage, or you can use half greens, half cabbage. Play around with the ratios and see what you love!

Recipe to Try: Chopped Thai Chicken Salad by All The Healthy Things


Wraps or Cups

ways to use cabbage

Instead of lettuce wraps as a bread replacement, try using a leaf of cabbage. Napa cabbage is great for this as it’s a softer and more flexible variety – however, you could lightly steam or quickly blanch your cabbage leaves to use for wraps, too.

Recipe to Try: Mushroom Tempeh Cabbage Cups by Darn Good Veggies


Lasagna

Keto lasagna ways to use cabbage

Eggplant, zucchini and sweet potato lasagna noodles should step aside from time to time! For a grain-free noodle option, spoon your filling between layers of cabbage leaves for a delicious (and no-boil) lasagna twist.

Recipe to Try: Keto Cabbage Lasagna by Suncake Mom (for a dairy-free option, use your favourite nut/seed milk and dairy-free cheese)


Replacement for Rice, Pasta or Noodles

best ways to use cabbage

Cabbage in different shapes and sizes offers a wonderful alternative to grain-based dishes. Use sautéed cabbage instead of rice, cut it into thin strips for gluten-free and grain-free noodle dishes, or like the lasagna example above, use cabbage instead of pasta. There are so many great ways to use cabbage in this context!

Recipe to Try: Meatballs with Sautéed Cabbage by Chronicles in Health (*Culinary Nutrition Expert)

Cabbage isn’t as boring as you thought, right? Remember these incredible ways to use cabbage the next time you pass a head of cabbage at the grocery store!

12 ways to use cabbage

More Wisdom from our Experts

More Wisdom in How To

One responses to “12 Ways To Use Cabbage

  1. Carmen October 1, 2020

    When I was growing up, the only way cabbage was served was grated with carrots and drowned in Miracle Whip (which I still gag at the smell of). So I spent about 20 years thinking I didn’t like cabbage. As a child, my husband was served cabbage boiled to death with lard and he spent nearly 40 years thinking he hated cabbage. We have both since learned that the problem was the preparation, not the cabbage and we eat it quite often now. It’s the star ingredient in Crackslaw, Egg Roll in a Bowl and a Thai-inspired salad (with peanut sauce as dressing). I use thinly sliced and lightly sauteed cabbage instead of rice in Gado Gado and to replace half the rice in Nasi Goreng. I braise red cabbage with apples and cranberries, roast thick slices brushed with olive oil, minced garlic and pepper, add it shredded to salads, soups, tacos and wraps. It is so economical and versatile, I am surprised by how little love it gets in other households.

Let us know what you think!

Notify me of followup comments via e-mail. You can also subscribe without commenting.