Cabbage sits in the crisper drawer of almost every kitchen, and it deserves way more credit than it gets. A single head costs a couple bucks, keeps for weeks in the fridge, and turns into soups, stir-fries, slaws, and skillet dinners without much fuss. Once you know a handful of go-to methods, cabbage stops being an afterthought and starts being the thing you reach for first.
This collection pulls together 19+ easy cabbage recipes that cover weeknight dinners, cozy soups, crunchy sides, and a few global favorites worth adding to your rotation. Whether you’ve got a green cabbage, a red one, or a napa variety sitting on the counter, there’s a recipe here that puts it to good use.
Quick picks:
- Best weeknight dinner: Smoked Sausage and Cabbage Skillet, ready in one pan
- Best for cabbage skeptics: Egg Roll in a Bowl, all the flavor without the wrapper
- Best cold-weather comfort: Classic Stuffed Cabbage Rolls, hearty and filling
- Best quick side: Roasted Cabbage Wedges, caramelized edges in under 30 minutes
1. Unstuffed Cabbage Rolls
All the flavor of stuffed cabbage without the fussy rolling. Ground beef, rice, and chopped cabbage simmer together in a tangy tomato sauce for a one-pot dinner that tastes like it took all day.
Ingredients (serves 6):
- 1 lb ground beef
- 1 small head green cabbage, chopped
- 1 cup cooked rice
- 1 can (28 oz) crushed tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Method: Brown beef with onion and garlic in a large pot over medium heat, 6 minutes. Add cabbage, tomatoes, and Worcestershire. Cover and simmer 20 minutes until cabbage softens. Stir in rice and season. Serves hot.
2. Smoked Sausage and Cabbage Skillet
This one-pan dinner comes together in under 30 minutes. Sliced smoked sausage gets browned first, then cabbage wedges soak up all those savory drippings as they soften in the same skillet.
Ingredients (serves 4):
- 1 lb smoked sausage, sliced
- 1 small head cabbage, cut into wedges
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
Method: Heat oil in a large skillet over medium-high heat. Brown sausage, 5 minutes, then remove. Add butter and cabbage wedges, cook 10 minutes, turning once. Return sausage to pan, sprinkle with paprika, and cook 5 more minutes. For more ideas, check out our best sausage recipes.
3. Egg Roll in a Bowl
This is the dish for anyone who loves egg rolls but skips the wrapper. Shredded cabbage, ground pork, and a splash of soy sauce stir-fry together in one pan for a fast, crunchy dinner.
Ingredients (serves 4):
- 1 lb ground pork
- 1 bag (14 oz) coleslaw mix
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced
Method: Brown pork in a skillet over medium-high heat, 6 minutes. Add garlic and ginger, cook 1 minute. Stir in coleslaw mix, soy sauce, and sesame oil. Cook 5 minutes until cabbage wilts. Top with green onions. This pairs nicely with ideas from our best rice bowl recipes.
4. Easy Cabbage Soup
A big pot of this soup makes the whole house smell like a diner on a Sunday morning. Cabbage, carrots, and tomatoes simmer in a savory broth that tastes even better the next day.
Ingredients (serves 6):
- 1 small head cabbage, chopped
- 2 carrots, sliced
- 1 can (14 oz) diced tomatoes
- 1 onion, diced
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
Method: Sauté onion and carrots in oil over medium heat, 5 minutes. Add cabbage, tomatoes, broth, and thyme. Bring to a boil, then simmer 25 minutes until vegetables are tender. Browse our best homemade soup recipes for more comfort in a bowl.
5. Fried Cabbage with Bacon
Crispy bacon bits and tender cabbage make an unbeatable combo. This Southern-style side cooks in bacon drippings, so every strand of cabbage picks up smoky, savory flavor.
Ingredients (serves 4):
- 6 slices bacon, chopped
- 1 small head cabbage, sliced
- 1 small onion, sliced
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Method: Cook bacon in a large skillet until crisp, 7 minutes. Remove bacon, leaving drippings. Add onion, cook 3 minutes. Add cabbage, cook 12 minutes, stirring often. Stir in vinegar and bacon before serving. Find more smoky inspiration in our best bacon recipes.
6. Roasted Cabbage Wedges
Roasting turns cabbage sweet and smoky around the edges. High heat caramelizes the cut sides of each wedge while the core stays tender, no babysitting required.
Ingredients (serves 4):
- 1 head cabbage, cut into 6 wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Lemon wedges for serving
Method: Preheat oven to 425°F. Arrange cabbage wedges on a sheet pan. Brush with olive oil and sprinkle with garlic powder, salt, and pepper. Roast 25 to 30 minutes, flipping halfway, until edges are browned. Squeeze lemon over top before serving.
7. Classic Stuffed Cabbage Rolls
This is the cabbage dish that feels like a hug. Tender cabbage leaves wrap around a seasoned beef and rice filling, then bake in a tangy tomato sauce until everything melds together.
Ingredients (serves 6):
- 12 large cabbage leaves
- 1 lb ground beef
- 1/2 cup cooked rice
- 1 egg
- 1 small onion, diced
- 1 can (15 oz) tomato sauce
- Salt and pepper to taste
Method: Blanch cabbage leaves in boiling water 2 minutes until pliable. Mix beef, rice, egg, onion, salt, and pepper. Spoon filling onto each leaf, roll, and place seam-side down in a baking dish. Pour tomato sauce over top. Bake at 350°F for 1 hour, covered.
8. Chicken and Cabbage Stir-Fry
This stir-fry proves cabbage belongs in the wok, not just the slaw bowl. Thin strips of chicken cook fast alongside shredded cabbage in a garlicky soy sauce that clings to every bite.
Ingredients (serves 4):
- 1 lb chicken breast, sliced thin
- 4 cups shredded cabbage
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 carrot, julienned
Method: Heat oil in a wok over high heat. Stir-fry chicken until cooked through, 6 minutes. Add garlic, cabbage, and carrot, stir-fry 4 minutes. Add soy sauce and vinegar, toss, and cook 1 more minute. Serve over rice from our best rice bowl recipes.
9. Caramelized Cabbage Spaghetti
Slow-cooked cabbage turns silky and sweet, almost like caramelized onions. Tossed with spaghetti, butter, and a generous shower of Parmesan, it makes a surprisingly rich pasta dinner from one humble vegetable.
Ingredients (serves 4):
- 1 lb spaghetti
- 1 small head cabbage, thinly sliced
- 4 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan
- Salt and pepper to taste
Method: Cook spaghetti according to package directions. Melt butter in a large skillet over medium-low heat. Add cabbage, cook 20 minutes, stirring occasionally, until deeply golden. Add garlic, cook 1 minute. Toss with drained pasta and Parmesan.
10. Haluski (Cabbage and Noodles)
This Eastern European classic pairs buttery egg noodles with soft, sweet cabbage. It’s a simple combination, but the slow-cooked cabbage and browned butter make it taste far richer than the short ingredient list suggests.
Ingredients (serves 4):
- 8 oz egg noodles
- 1 small head cabbage, chopped
- 1 onion, sliced
- 4 tbsp butter
- Salt and pepper to taste
Method: Cook noodles according to package directions. Melt butter in a skillet over medium heat. Add onion and cabbage, cook 20 minutes until soft and golden. Toss with noodles, season, and serve warm. For more noodle ideas, see 25 recipes with egg noodles.
11. Classic Creamy Coleslaw
No cookout spread feels complete without a bowl of this. Crisp shredded cabbage and carrots get coated in a tangy, creamy dressing that balances sweet and sour in every bite.
Ingredients (serves 6):
- 1/2 head green cabbage, shredded
- 2 carrots, grated
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- Salt and pepper to taste
Method: Combine cabbage and carrots in a large bowl. Whisk mayonnaise, vinegar, sugar, salt, and pepper in a separate bowl. Pour dressing over cabbage mixture and toss well. Chill at least 1 hour before serving.
12. Braised Red Cabbage with Apples
Sweet apples and tart vinegar turn red cabbage into something special. This slow-braised side has deep ruby color and a sweet-tangy flavor that pairs beautifully with roasted pork or turkey.
Ingredients (serves 6):
- 1 small head red cabbage, sliced
- 2 apples, peeled and chopped
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 2 tbsp butter
- 1/2 cup water
Method: Melt butter in a large pot over medium heat. Add cabbage and apples, cook 5 minutes. Stir in vinegar, brown sugar, and water. Cover and simmer 40 minutes, stirring occasionally, until cabbage is tender.
13. Cabbage and Potato Hash
Crispy potatoes and soft cabbage make a filling breakfast or side dish. Everything cooks in one skillet until the edges turn golden brown, with a fried egg on top if you want to make it a full meal.
Ingredients (serves 4):
- 3 cups shredded cabbage
- 2 russet potatoes, diced
- 1 small onion, diced
- 3 tbsp vegetable oil
- Salt and pepper to taste
Method: Heat oil in a large skillet over medium heat. Add potatoes, cook 10 minutes, stirring occasionally. Add onion and cabbage, cook 15 minutes until everything is golden and tender. Season well. Explore our best egg recipes for topping ideas.
14. Cabbage and Chickpea Curry
This curry turns cabbage into something warm and spiced. Chickpeas add protein and heartiness while coconut milk gives the sauce a creamy, slightly sweet base that soaks into every bite of cabbage.
Ingredients (serves 4):
- 4 cups chopped cabbage
- 1 can (15 oz) chickpeas, drained
- 1 can (14 oz) coconut milk
- 1 tbsp curry powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
Method: Heat oil in a pot over medium heat. Cook onion and garlic 3 minutes. Add curry powder, cook 1 minute. Stir in cabbage, chickpeas, and coconut milk. Simmer 20 minutes until cabbage is tender.
15. Okonomiyaki (Japanese Cabbage Pancakes)
These savory pancakes put shredded cabbage front and center. The batter is light, but the cabbage inside stays crisp-tender, topped with a sweet-savory sauce and a drizzle of Kewpie mayo.
Ingredients (serves 2):
- 2 cups shredded cabbage
- 1 cup flour
- 2 eggs
- 1/2 cup water
- 2 tbsp vegetable oil
- Okonomiyaki sauce and mayo for topping
Method: Whisk flour, eggs, and water into a batter. Fold in cabbage. Heat oil in a skillet over medium heat. Pour batter in, shape into a round, and cook 5 minutes per side until golden. Top with sauce and mayo.
16. Cabbage and Mushroom Dumplings
Homemade dumplings feel like a project worth doing. Finely chopped cabbage and mushrooms make a savory, umami-rich filling that steams up tender inside store-bought wrappers.
Ingredients (serves 4, about 24 dumplings):
- 2 cups finely chopped cabbage
- 1 cup finely chopped mushrooms
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- 24 dumpling wrappers
Method: Mix cabbage, mushrooms, soy sauce, sesame oil, and garlic. Spoon 1 tsp filling onto each wrapper, fold, and seal edges with water. Steam over boiling water 8 minutes until wrappers turn translucent.
17. Cheesy Cabbage Gratin
Cabbage goes creamy and indulgent in this baked casserole. Tender cabbage bakes under a blanket of cheese sauce and a crisp, golden breadcrumb topping that turns a budget vegetable into a dish worth seconds.
Ingredients (serves 6):
- 1 head cabbage, chopped
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk
- 1/2 cup breadcrumbs
Method: Boil cabbage 5 minutes, drain. Melt butter in a saucepan, whisk in flour, then milk, cooking until thickened. Stir in cheese. Combine with cabbage in a baking dish, top with breadcrumbs. Bake at 375°F for 20 minutes.
18. Cabbage Fried Rice
Leftover rice and a few handfuls of shredded cabbage make a fast, satisfying meal. Each grain of rice gets coated in soy sauce while the cabbage adds crunch and a little sweetness.
Ingredients (serves 4):
- 3 cups cooked, cooled rice
- 2 cups shredded cabbage
- 2 eggs, beaten
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 green onions, sliced
Method: Heat oil in a wok over high heat. Scramble eggs, then push aside. Add cabbage, cook 3 minutes. Add rice and soy sauce, stir-fry 5 minutes. Top with green onions. See more in our best chinese cabbage recipes.
19. Cabbage and White Bean Skillet
This skillet dinner is proof that simple pantry staples make a satisfying meal. Creamy white beans and tender cabbage simmer together with garlic and olive oil for a rustic, Italian-inspired dish.
Ingredients (serves 4):
- 4 cups chopped cabbage
- 1 can (15 oz) white beans, drained
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1/2 cup vegetable broth
- Red pepper flakes to taste
Method: Heat oil in a skillet over medium heat. Cook garlic 1 minute. Add cabbage, cook 8 minutes. Stir in beans, broth, and red pepper flakes. Simmer 10 minutes until cabbage is tender and beans are warmed through.
Choosing the Right Cabbage for a Recipe
Green cabbage works for most of these recipes, from soups to stir-fries, thanks to its sturdy leaves and mild flavor. It holds up well to long cooking times without turning mushy.
Red cabbage brings color and a slightly peppery bite, best suited for braising or raw preparations like slaw where its crunch and hue stand out.
Napa cabbage has thinner, more delicate leaves with a sweeter taste. It shines in stir-fries, dumplings, and quick-cooking dishes where you want tenderness without a long simmer.
Savoy cabbage, with its crinkled leaves, works well for stuffed cabbage rolls since the leaves are more pliable and easier to wrap around fillings.
| Cabbage Type | Best Uses | Texture |
|---|---|---|
| Green | Soups, stir-fries, roasting | Sturdy, holds up to heat |
| Red | Braising, slaw, pickling | Crisp, slightly peppery |
| Napa | Stir-fries, dumplings, salads | Tender, sweet |
| Savoy | Stuffed rolls, sautés | Crinkled, pliable |
How to Store and Prep Cabbage
A whole head of cabbage keeps for two to three weeks in the crisper drawer when wrapped loosely in plastic. Once cut, wrap the remaining half tightly and use it within five to seven days for best texture.
Rinse cabbage under cold water right before cooking rather than ahead of time, since excess moisture speeds up spoilage in storage.
To shred cabbage quickly, cut the head into quarters, remove the core, then slice thin crosswise with a sharp knife. A mandoline works well for coleslaw-style cuts if you want consistent thickness.
For recipes calling for whole leaves, like stuffed cabbage, blanch the head briefly in boiling water first. This softens the leaves enough to peel them off intact without tearing.
