
Not Just Slaw: Our 27 Best Cabbage Recipes, Because Cabbage Is the Best
Green or red, Savoy or napa, cabbage is an understated hero of the kitchen. These cabbage recipes are our absolute favorites, from slaws and salads to sauerkrauts and slow braises.
Cabbage Baked in Embers with Yogurt, Sumac, and Lemon Zest
We bury a whole head of plain ol’ green cabbage and cook it in blistering coals until the outer leaves are caramelized and give way to a soft, steamed interior.
Patrick’s Corned Beef and Cabbage
Over the years, this recipe has been perfected with extra spices and Guinness, as well as long simmering until the meat is ultra tender.
Red Cabbage and Beef Soup with Rice
We love the meaty soups of Eastern Europe, but they take a while to cook. Here’s a quick, fresh version that works well for a weeknight.
Savoy Cabbage Gratin
Think mac ‘n’ cheese—but with vegetables instead of noodles.
Savoy Cabbage Soup with Tiny Meatballs
Bite-size meatballs and tender vegetables make this soup satisfying; the touch of cream and nutmeg stirred in at the end rounds out the flavors.
Wilted Red Cabbage with Mint
Wilting the cabbage briefly brings out its color and flavor, and softens it.
Slaws & Salads
Jicama and Green Cabbage Slaw
This simple, crunchy, fresh slaw is great with rich taco fillings like fried shrimp or fish.
Pulled Brisket Sandwiches with Sesame Slaw
If you’re not topping your brisket sandwiches with sesame slaw, there’s a pretty decent chance you’re missing out.
Chicken Katsu with Tonkatsu Slaw
Nothing complements fried chicken cutlets like a crisp, fresh slaw.
Sablefish with Savoy Cabbage and Fennel Slaw
Savoy cabbage is mild and tender even when raw, making it ideal for this light accompaniment to rich sablefish.
Warm Bacon and Herb Coleslaw
We think everything is better than bacon, and this bacony coleslaw will be perfect with BBQ ribs or chicken.
Chipotle Coleslaw
This may look like your grandma’s coleslaw, but it sure doesn’t taste like it.
Creamy Lime Slaw
Add more zesty, fresh flavor to creamy slaw with lime juice, lime zest, and cilantro.
Santa Fe Slaw
If it’s in your fridge, it can probably go into this slaw!
Crunchy Napa Cabbage Slaw
Serve this crunchy cabbage slaw as a side item or on a sandwich.
Kimchis & Sauerkrauts
Easy Kimchi
Traditional Napa-cabbage kimchi only takes a day or two of fermentation before it’s ready to eat, but it will continue to ripen and become more sour as it ages.
Choi’s Napa Cabbage Kimchi
This fiery kimchi closely resembles the award-winning product that Chong Choi and her son Matt Choi sell at the Portland State University Farmer’s Market stand and at grocery stores throughout the Pacific Northwest.
Yunnie Kim’s Easy Kimchi Fried Rice
If you’re not already making kimchi fried rice it’s high time you start cooking this simple, full-flavored way to use up leftover ingredients and get your daily dose of probiotics.
Pork and Kimchi Stew
This dish is best with kimchi that’s frankly a bit old—i.e., well-fermented and quite tangy.
Quick Sauerkraut
Traditional sauerkraut takes several days to ferment, but this one’s Reuben-ready in just half an hour.
Slow Sauerkraut
Be careful: This sauerkraut is a gateway recipe. You may soon be a fermentation addict!
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