Discover 16 tasty recipes that prove cabbage is more than just slaw! From classic Borschtwith cabbage and beans to quick and easy skillet dinners, these dishes showcase the versatility of this often overlooked vegetable. Try Asian-inspired cabbage stir-fry with tofu or cozy up with a classic cabbage soup. Whether you're a cooking pro or just getting started, these recipes will show you that cabbage can be a delicious addition to any meal.
Red Borschtwith Cabbage and Beans
Picky kids approved, this healthy recipewon't skimp on flavor.I make this easy vegetable Borscht with beans and cabbage every week and I'm confident you'll love it too. Get the recipe.
Cabbage Hash Recipe
This delicious cabbage hash recipe is a quick, easy and tasty dinner idea! Get the recipe.
Napa Cabbage Salad
This Healthy Napa Cabbage Salad aka Slaw is a quick 5 -ingredient side dish recipe that is great to take on a picnic or serve alongsidetacosor other mains. Get the recipe.
Instant Pot Bigos
Bigos, also known as Polish Hunter Stew is a traditional recipe from Poland. Bigos is a rich flavorful stew and it tastes better if it is cooked longer. Get the recipe.
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A simple quick and easy Chinese stir-fried cabbage side dish made by caramelizing cabbage on high heat to give it a bit of char but still retains a crisp texture and then tossed with a sweet ginger soy sauce. Get the recipe.
Shchi (Hearty Cabbage Soup)
It's hearty and filling thanks to the tender chunks of beef and the combo of sauerkraut and fresh cabbage (see my substitution tips below). Cozy recipe for cold autumn and winter nights. Get the recipe.
Stewed Cabbage (Repollo Guisado)
Stewed cabbage (Dominican repollo guisado) is a flavorful combination of cabbage, vegetables, spices, and herbs, and surprisingly tasty despite how light and healthy it is. Get the recipe.
Patta Gobi Matar (Cabbage Subzi)
Patta Gobi Matar is a Cabbage & Peas Stir Fry made with cabbage, green peas, ginger, tomato, and spices. Make it in the instant pot or stovetop. Get the recipe.
Unstuffed Cabbage Rolls Skillet
This deliciousUnstuffed Cabbage Rolls Recipeis a quick and easy one-pan meal that is full of fantastic flavor. The next time you’re wanting a low carb dinner recipe, these skillet cabbage rolls are perfect.Get the recipe.
Niño Envuelto (Rice and Beef Cabbage Rolls)
Niño Envuelto (Rice and Beef Cabbage Rolls) is a juicy mixture of minced beef and rice wrapped in cabbage, with roots in Middle Eastern Cuisine. Get the recipe.
Red Cabbage Pasta
This recipe came about due to some peanut sauce I had left over. I wanted something that would keep me full for a while because I had a lot to do that day and wouldn’t have time to sit down and eat for quite a few hours, and this pasta dish totally came to the rescue! Get the recipe.
Smoked Sausage & Cabbage
This easySmoked Sausage & Cabbage recipeis low carb, flavorful, and family-friendly. It’s one of those simple one-skillet meals that come together so quickly. Get the recipe.
Cabbage Rice
Cabbage rice (also known asriced cabbage) is a quick, easy, and savory side dish and is a great alternative to cauliflower rice! You can easily double it up for a full, satisfying, and nutritious meal. Get the recipe.
Creamy Coleslaw
Classic, creamy, homemadeColeslawis an amazing and refreshing side dish that is perfect for summer barbecues and cookouts. Get the recipe.
Roasted Cabbage Wedges
Welcome to the simple yet delightful world of Roasted Cabbage Wedges! This recipe transforms a humble cabbage into a delicious, golden, and crispy treat. With just a few ingredients and minimal preparation, you can create a dish that's not only healthy but also incredibly tasty. Get the recipe.
Spicy Steak Cabbage Boats
This is an Asian-inspired recipe that uses creamy peanut butter in the marinade along with other fresh ingredients. This delicious dinner idea is sure to make the whole family happy. Get the recipe.
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Cozy up to winter with our handpicked selection of 19 comfort food recipes. Beat the chill with steaming soups, hearty stews, and creamy pasta that make winter dining a joy. 19 Comfort Food Recipes to Chase Away the Winter Chill.
Iryna Bychkiv
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes. Iryna is also a freelance writer for MSN and Associated Press Wire.
Stir-fry: Thinly slice cabbage and stir-fry it with your choice of vegetables and protein. Soup: Add cabbage to soups, stews, and broths for added flavor and nutrition. Salad: Cabbage can be thinly sliced and added to salads as a crisp and refreshing ingredient.
Simply shred the cabbage and add some shredded carrots, mayonnaise, vinegar, and sugar to make a creamy coleslaw. Stir-fry: Cabbage is a great addition to stir-fries. Cut the cabbage into thin strips and stir-fry with other vegetables and protein. We like it with butter (or Savour Butta Plant-based!)
Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.
Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K. Some research suggests that it may have health benefits that include supporting digestion and heart health, among others. Despite its impressive nutrient content, cabbage is often overlooked.
Which should you choose? If you're looking for the healthier option of the two, choose cabbage. Lettuce varieties such as red leaf lettuce and romaine are also good options. Cabbage, including green and red cabbage, is typically higher in vitamins, minerals, and beneficial plant compounds than iceberg lettuce.
“Freezing raw cabbage helps retain its nutritional value, but it may affect its texture, making it more suitable for use in cooked dishes like soups and stir-fries,” says Best. For taste. If you want to maintain that flavor and texture, cooked cabbage may be the better way to go.
For the most efficient freezing, don't over-pack bags, but keep cabbage pieces in a single layer. For best quality, use frozen cabbage within nine to 14 months. Use frozen cabbage as a stand-alone side dish, such as skillet cabbage and onions or stewed cabbage.
Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.
Some varieties can stay in the gardens for weeks after they are firm and solid, others must be harvested right away. Cabbages prefer cooler growing temperatures, between 55°-75°F/13°-24°C.
Frozen raw cabbage will have a better, more crisp texture when it's thawed. Just make sure to use it within 6-8 weeks of freezing. You can freeze cabbage heads whole, in halves, or in quarters. You could also go ahead and shred the cabbage first, then freeze it.
Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper drawer of your refrigerator. Once cut, use cabbage within 2-3 days. Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.
To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage.
The antioxidants in cabbage help reduce inflammation, which is linked to heart disease. Cabbage also contains something called anthocyanins. Several studies have found these compounds can lower blood pressure and reduce the risk of heart attack and stroke.
As a natural source of dietary fiber, cabbage aids digestion and promotes regular bowel movements, reducing the risk of constipation. Furthermore, cabbage is a natural source of prebiotics, an indigestible fiber that acts as “fuel” for live and beneficial probiotics.
According to Scientific American, cooking cruciferous vegetables such as broccoli, cauliflower, and cabbage helps them release indole, an organic compound that can fight off precancerous cells. Raw cruciferous vegetables have also been known to cause digestive problems for some people.
Cook cabbage in soups or stews. Use the leaves (cooked or raw) like bread or tortillas to hold sandwich fillings, meat, beans or rice dishes, or bake up delicious stuffed cabbage rolls. Cabbage can be used to make raw slaw salads with vinegar or dressing, or just tossed it into raw green salads.
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Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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