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Cabbage is an amazing vegetable as it is a green vegetable that stores for a long time! It is also related to broccoli and brussels sprouts so it contains simiilar vitamins and nutrients, including sulforaphane, a chemical shown to have anticancer properties.

QUICK IDEAS: Chop it up and add to a stirfry pan with sausage and onions; chop and serve as a fresh salad with yogurt, honey, salt, pepper and vinegar.

Shaved Cabbage Salad w/Chili Oil, Cilantro & Charred Melon: serves 2-4
from Ruffage

1/2 melon, cut into 1/2 in cubes
neutral oil
1/2 head red cabbage, thinly shaved, avoiding the core
1 bunch cilantro, stems and leaves, roughly chopped
2 limes, zest and juice
1/4 cup chili oil (see recipe-within-a-recipe below)
2 tbsp olive oil
1/2 tsp salt

        To make the chili oil:

        2 cups neutral oil
        1/4 cup chili flakes
        1 tsp salt

        1) Heat 1/2 cup of the oil until it shimmers. Remove from heat and add the chili flakes and salt.
        2) Let sit until fragrant, about 3 minutes.
        3) Add the rest of the oil to cool it and keep the pepper flakes from burning.
        4) Let cool and store in a jar on the counter. It will get more nuanced as it ages. 

To make the cabbage salad:
1) Heat a frying pan (cast iron if you have one) until it's screaming hot. Add just enough melon cubes to cover the pan but with space between, as with roasting vegetables. Char in batches if necessary. Don't stir. Let the melon brown and char. There will be smoke and that's OK.
2) Add a glug (2 tbsp) of neutral oil to loosen any pieces sticking to the pan and continue to fry the melon until it's got a golden crust on the pan side (you're charring just one side) and has loosened from the pan, about 7 minutes. Remove from heat.
3) Combine all the ingredients except the melon and toss to coat evenly. Taste and adjust the seasoning as desired. Scatter the melon over top and serve.

Spicy Chorizo and Cabbage Stew: serves 4
From Dishing Up the Dirt

3 tablespoons olive oil
1 large yellow onion, finely chopped
3 large cloves of garlic, minced
8 ounces Spanish chorizo (about 2 1/2 links) sliced into 1/4 inch thick rounds
1/4 teaspoon crushed red pepper flakes (more to taste if you like it spicier)
2 bay leaves
1 pound potatoes (we used Yukon Gold) cut into 1 inch chunks (no need to peel)
1 small green cabbage, cored and thinly sliced (about 1 pound)
salt and pepper
6-8 cups low sodium chicken broth or water

1) Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until fragrant, about 5 minutes. 
2) Add the chorizo, red pepper flakes and bay leaves and cook, stirring occasionally, until the chorizo colors the onion/garlic mixture, about 5 minutes longer. 
3) Add the potatoes and cook for 3 minutes longer. Toss in the cabbage and a hefty pinch of salt and pepper.
4) Pour in 6 cups of broth or water and bring to a boil. Reduce heat and simmer until the potatoes are tender, but not mushy. About 20 minutes. Add more liquid, 1/2 cup at a time if soup is too thick.
Season to taste with additional salt and pepper and serve warm.

Whole-Wheat Peanut Noodles with Veggies: ​Serves 6
​From Dishing Up the Dirt
Veggie Substitutions: broccoli, peppers, and beans work just keep them thinly sliced or small-diced.

For the sauce:
1 large garlic clove 
1 piece (about 1¼ inch) fresh ginger, peeled and sliced 
⅓ c. packed fresh cilantro leaves 
¾ c. creamy peanut butter 
⅓ c. low-sodium soy sauce 
1 tbsp. plus 2 tsp. (10 ml) freshly squeezed lemon juice or apple cider
1 tbsp. peanut oil 
1 tbsp. Asian sesame oil 
2 tsp. sugar 
¾ tsp. sriracha

For the pasta: 
1 lb. whole-wheat dried linguine 
1 tsp. peanut oil 
1 c. sugar snap peas, trimmed and cut on a diagonal into thin slices 
1 c. carrots, sliced into matchsticks or coarsely grated 
1 c. thinly sliced red cabbage 
⅔ c. thinly sliced scallions (whites and green parts) 
⅓ c. chopped fresh cilantro 
⅓ c. finely chopped roasted peanuts 
½ c. bean sprouts (optional)

1) In a food processor, chop the garlic, ginger and cilantro, stopping to scrape down the sides of the bowl as necessary to chop thoroughly.
2) Add the peanut butter, soy sauce, lemon juice, peanut oil, sesame oil, sugar and chili-garlic sauce. Process until well combined. Add ½ cup (125 ml) hot water and process until the mixture is creamy, 1 to 2 minutes.
3) Transfer the sauce to a 2-cup (500-ml) measuring cup or sturdy deep bowl.
4) Cook the linguine according to the package instructions. Transfer to a colander, rinse with cool water and let drain. Transfer to a large mixing bowl. 
5) Add the peanut oil and 1 teaspoon (5 ml) salt and mix well.
6) Add most of the snap peas, carrots, cabbage, scallions and cilantro reserving a little of each for garnish.
7) Pour three-quarters of the sauce over the vegetables and pasta and, using tongs, gently, but thoroughly toss well. Taste and continue to add more sauce, 2 to 3 tablespoons (10 to 15 ml) at a time, until the noodles are well coated. Taste and season with a little more salt, if desired.
8) Transfer the dressed noodles and vegetables to a large shallow serving bowl. Garnish with the remaining vegetables, cilantro, peanuts and optional bean sprouts

Caraway Cabbage Chips With Dill Yogurt
from Bon

8 innermost green cabbage leaves, ribs removed, leaves cut into quarters
Olive oil (for brushing)
Toasted caraway seeds (for sprinkling)
Kosher salt and freshly ground black pepper
1 finely grated garlic clove
1 cup plain yogurt
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice

1) Preheat oven to 200°. Divide between 2 wire racks set inside rimmed baking sheets. **If you do not have wire racks to set inside the baking sheet just skip them, but you will have to watch the chips more closely.
2) Brush with oil; sprinkle with caraway seeds and season with salt and pepper. 
3) Bake until crisp, 2–2½ hours. 
4) Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.

Cabbage and Beef Stir-Fry with Peanut Sauce: Serves 4

1/4 cup smooth natural peanut butter
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
4 teaspoons canola oil, divided
1 small onion, minced
1 pound sirloin steak, trimmed and thinly sliced (see *Tip)
1 small head Savoy cabbage, thinly sliced
2-5 tablespoons water
2 medium carrots, grated
1/4 cup chopped unsalted roasted peanuts, (optional)
Rice Noodles

*TIP: Freeze sirloin for 30 minutes to easily slice it thinly

1) Boil Water for rice noodles. Once the water boils, turn off the heat and add the noodles to soften. Strain when soft.
2)Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
3)Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. 
4) Add onions and cook, stirring, until fragrant. 
5) Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
6) Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. 
7) Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve over noodles, sprinkled with peanuts (if using).

Grilled Cabbage

1 small head cabbage, cored
1/4 cup butter, cut into pieces
1 teaspoon minced garlic
1 ice cube
salt and pepper to taste

1) Preheat an outdoor grill for medium-high heat. 
2) Slice the top off of the head of cabbage so that it will sit flat with the cored side up. Place the butter, ice cube and garlic into the hole where the core used to be. Season with salt and pepper. Wrap tightly with foil, sealing at the top of the head. 
3) Place wrapped cabbage core side down directly on the grate. Let cook for 25 to 30 minutes, or until tender. Slice into wedges, and serve. 
**Try with Bacon Vinaigrette

Radish Slaw: Serves 4 
from Marquita Farms

2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves 

1) In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste. 

Sauerkraut: timeframe 1 to 4 weeks (or more)
from Wild Fermentation

Red Cabbage Pico de Gallo Salad: Serves 6 to 8
from Savory and Sweet Life

1/4 cup olive oil
juice from 3 limes (sub apple cider vinegar if you need to)
4 garlic cloves
1 medium red cabbage, shredded
1 onion, chopped
2 cups cherry tomatoes (or chopped regular tomatoes would work, too)
2 jalapeno peppers, seeded and minced
1 cup chopped fresh cilantro, loosely packed

1) Blend the olive oil, lime juice, and garlic in a food processor or blender and set aside.
2) In a separate bowl, combine cabbage, onion, tomatoes, jalapenos and cilantro.
3) Pour dressing over the salad ingredients and gently toss everything together. Allow to sit for at least 5 minutes before serving.
** Goes great with fish tacos!