Cabbage Cooking: Delicious Recipes for Every Taste

Let’s talk cabbage. I know, I know, it’s not the most exciting vegetable, but trust me, this humble green can be transformed into a treasure trove of delicious dishes. From simple side dishes to show-stopping centerpieces, cabbage has got your dinner table covered.

I’ve been cooking with cabbage for years, and I’ve learned a thing or two along the way. You can braise it, roast it, fry it, or even pickle it. It’s a fantastic way to add a bit of crunch and flavor to soups, stews, and salads. But it can also stand on its own as a hearty and satisfying meal.

So, grab your apron, put on the kettle, and settle in. I’m going to take you on a journey through the wonderful world of cabbage cooking. Get ready to discover some truly amazing recipes that will make you see this humble vegetable in a whole new light.

(Part 1) The Power of Cabbage

Choosing the Right Cabbage

First things first, let’s talk about choosing your cabbage. It’s not just about picking the biggest, greenest one you can find. Different types of cabbage have distinct flavors and textures, making them ideal for specific dishes.

Here’s a quick rundown of some of the most common types:

• Green Cabbage: The classic type, with tightly packed leaves and a firm texture. It’s perfect for coleslaw, sauerkraut, and braised dishes.
• Red Cabbage: This variety has a sweet, slightly nutty flavor and is often used in salads, slaws, and braised dishes. Red cabbage turns a vibrant purple when cooked, adding a splash of color to your plate.
• Savoy Cabbage: With its ruffled leaves and delicate texture, Savoy cabbage is fantastic for steaming and stir-fries. Its flavor is milder than green cabbage.
• Napa Cabbage: This Asian cabbage has a crisp texture and a mild, slightly sweet flavor. It’s ideal for stir-fries, salads, and wraps.
• Chinese Cabbage: This long, leafy cabbage is often used in Asian cuisine. It has a mild, slightly bitter flavor and is great for stir-fries and soups.

Storing Your Cabbage

Once you’ve got your cabbage, it’s important to store it properly to keep it fresh. A well-stored cabbage will last for several days. I always keep mine in the crisper drawer of my fridge, wrapped in plastic wrap. That way, it stays nice and crisp.

Preparing Your Cabbage

Now, let’s get down to the nitty-gritty. Preparing your cabbage is pretty straightforward. Here are some tips:

• Remove any outer leaves that are damaged or wilted.
• Cut the cabbage in half or into quarters, depending on the recipe.
• Remove the core by cutting a small circle from the centre of each piece.
• If you’re using green cabbage for a slaw or salad, chop it finely.
• For braising, roasting, or steaming, you can leave the cabbage in larger pieces.

(Part 2) Cabbage Classics: Recipes You’ll Love

Classic braised cabbage with Bacon

This is one of my all-time favorite ways to cook cabbage. It’s simple, hearty, and oh-so-comforting. You can use any type of cabbage for this recipe, but green cabbage works particularly well.

Here’s what you need:

• 1 large green cabbage, quartered and cored
• 1/2 pound smoked bacon, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/4 cup apple cider vinegar
• 1 teaspoon dried thyme
• Salt and pepper to taste

Here’s how to do it:

1. In a large pot or dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the cabbage, chicken broth, apple cider vinegar, thyme, salt, and pepper to the pot.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the cabbage is tender.
5. Stir in the cooked bacon and serve immediately.

Simple Sauerkraut

Sauerkraut is a traditional German dish that’s made by fermenting shredded cabbage with salt. It’s tangy, crunchy, and a perfect accompaniment to sausages and pork.

Here’s what you need:

• 1 large green cabbage, shredded
• 2 tablespoons sea salt
• 1/2 cup water

Here’s how to do it:

1. In a large bowl, combine the shredded cabbage and salt. Mix well.
2. Use your hands to squeeze the cabbage until it releases its juices.
3. Pack the cabbage tightly into a clean, sterilized jar.
4. Pour the water over the cabbage, making sure it’s completely submerged.
5. Place a small plate on top of the cabbage to keep it submerged.
6. Cover the jar with a loose-fitting lid.
7. Let the sauerkraut ferment at room temperature for 3-5 days, or until it’s tangy and bubbly.
8. Refrigerate the sauerkraut once it’s fermented to slow down the fermentation process.

Creamy Coleslaw

Coleslaw is a classic side dish that’s perfect for picnics, barbecues, and potlucks. It’s a refreshing and crunchy way to add a bit of sweetness and acidity to any meal.

Here’s what you need:

• 1 large green cabbage, shredded
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Here’s how to do it:

1. In a large bowl, combine the shredded cabbage, mayonnaise, sour cream, sugar, apple cider vinegar, Dijon mustard, salt, and pepper.
2. Mix well and chill in the refrigerator for at least 30 minutes before serving.

(Part 3) Cabbage Beyond the Basics: Exploring New Flavours

Now that we’ve covered some classics, let’s move on to some more adventurous recipes. Cabbage is incredibly versatile and can be used in a wide range of cuisines. Here are a few ideas to get you started:

Cabbage and chickpea curry

This curry is bursting with flavour and is surprisingly easy to make. The chickpeas add protein and texture, and the spices give it a real kick.

Here’s what you need:

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 (14-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 large green cabbage, shredded
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Here’s how to do it:

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper to the pot and cook for 1 minute, stirring constantly.
3. Add the tomatoes, chickpeas, cabbage, and vegetable broth to the pot.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the cabbage is tender.
5. Season with salt and pepper to taste and garnish with cilantro before serving.

Cabbage and Apple Slaw

This slaw is a fresh and flavourful twist on the classic. The sweetness of the apples pairs perfectly with the tanginess of the cabbage and the creamy dressing.

Here’s what you need:

• 1 large green cabbage, shredded
• 1 large apple, cored and thinly sliced
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Here’s how to do it:

1. In a large bowl, combine the shredded cabbage, apple slices, mayonnaise, Greek yogurt, honey, apple cider vinegar, Dijon mustard, salt, and pepper.
2. Mix well and chill in the refrigerator for at least 30 minutes before serving.

Roasted Cabbage with Caraway Seeds

This recipe is all about bringing out the natural sweetness of the cabbage. The caraway seeds add a warm and earthy flavor that complements the roasted cabbage perfectly.

Here’s what you need:

• 1 large green cabbage, quartered and cored
• 2 tablespoons olive oil
• 1 teaspoon caraway seeds
• Salt and pepper to taste

Here’s how to do it:

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. In a large bowl, combine the cabbage, olive oil, caraway seeds, salt, and pepper. Toss to coat.
3. Place the cabbage on a baking sheet and roast for 30-40 minutes, or until tender and lightly browned.

(Part 4) Cabbage Beyond the Plate: From Side Dishes to Main Courses

Cabbage isn’t just for sides. It can also be the star of the show. Here are a few ideas for using cabbage as the main ingredient in your meals:

Cabbage and Sausage Soup

This soup is hearty, flavorful, and perfect for a cold day. The sausage adds richness and protein, and the cabbage adds a nice crunch.

Here’s what you need:

• 1 pound italian sausage, casings removed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes, undrained
• 4 cups chicken broth
• 1 large green cabbage, shredded
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Here’s how to do it:

1. In a large pot or Dutch oven, brown the sausage over medium heat. Remove the sausage and set it aside.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the tomatoes, chicken broth, cabbage, sausage, and parsley to the pot.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the cabbage is tender.
5. Season with salt and pepper to taste and serve immediately.

cabbage rolls

Cabbage rolls are a classic comfort food. They’re filled with a mixture of ground meat, rice, and vegetables, then braised until tender.

Here’s what you need:

• 1 large green cabbage
• 1 pound ground beef
• 1/2 cup uncooked long-grain rice
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 (14-ounce) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Here’s how to do it:

1. Remove the core from the cabbage and blanch the cabbage in boiling water for 5 minutes.
2. While the cabbage is blanching, combine the ground beef, rice, onion, garlic, tomatoes, chicken broth, oregano, salt, and pepper in a large bowl. Mix well.
3. Place the cabbage leaves flat on a work surface.
4. Place a heaping tablespoon of the meat mixture in the centre of each cabbage leaf. Roll up the cabbage leaves tightly and place them in a large pot or Dutch oven.
5. Pour the remaining tomato mixture over the cabbage rolls.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the cabbage rolls are tender.

Stuffed Cabbage

Stuffed cabbage is another classic comfort food. It’s similar to cabbage rolls, but the filling is baked inside the cabbage instead of being rolled up.

Here’s what you need:

• 1 large green cabbage
• 1 pound ground beef
• 1/2 cup uncooked long-grain rice
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 (14-ounce) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Here’s how to do it:

1. Preheat oven to 350 degrees fahrenheit (175 degrees Celsius).
2. Remove the core from the cabbage and place it in a large pot or Dutch oven.
3. Pour enough boiling water over the cabbage to cover the bottom of the pot. Cover the pot and let the cabbage steam for 5 minutes.
4. While the cabbage is steaming, combine the ground beef, rice, onion, garlic, tomatoes, chicken broth, oregano, salt, and pepper in a large bowl. Mix well.
5. Remove the cabbage from the pot and carefully separate the leaves.
6. Place the cabbage leaves flat on a work surface.
7. Spoon the meat mixture into the centre of each cabbage leaf.
8. Place the stuffed cabbage leaves in a greased 9x13-inch baking dish.
9. Pour the remaining tomato mixture over the stuffed cabbage.
10. Cover the baking dish with foil and bake for 1 hour, or until the cabbage is tender.
11. Remove the foil and bake for an additional 15 minutes, or until the top is browned.

(Part 5) Cabbage Around the World: Exploring International Dishes

Cabbage is a popular ingredient in cuisines all over the world. Here are a few examples:

Kimchi (Korean)

Kimchi is a fermented cabbage dish that’s a staple of Korean cuisine. It’s spicy, tangy, and incredibly flavorful. There are many different variations of kimchi, but the basic ingredients include cabbage, gochugaru (Korean chili powder), garlic, ginger, and salt.

Making Kimchi at Home: While it's possible to make kimchi at home, it requires a bit of preparation and time. You'll need to finely shred the cabbage and then mix it with the spices and other ingredients. The fermentation process takes several days, and you'll need to keep a close eye on the kimchi to ensure it's fermenting properly.

Sauerbraten (German)

Sauerbraten is a German pot roast that’s marinated in vinegar, wine, and spices. It’s often served with sauerkraut and dumplings. The cabbage adds a nice tangy and crunchy element to the dish.

The Art of Sauerbraten: Sauerbraten is a complex dish with a long history. It's often marinated for several days, sometimes even weeks, to allow the flavors to develop fully. This slow-cooked dish is a real labor of love, but the result is worth the effort.

Cabbage Soup (French)

Cabbage soup, or “soupe au chou,” is a simple and comforting French dish. It’s made with cabbage, potatoes, carrots, and often bacon or sausage.

Cabbage Soup Variations: There are many variations on this classic French soup. Some recipes call for lentils, beans, or even barley. You can also experiment with different herbs and spices to create your own unique flavor profile.

Chopped Cabbage Salad (Mediterranean)

Chopped cabbage salad is a popular side dish in Mediterranean cuisine. It’s made with shredded cabbage, tomatoes, onions, cucumbers, and a simple dressing of olive oil, lemon juice, and salt.

Mediterranean Flavors: The key to this salad is using fresh, high-quality ingredients and a light, flavorful dressing. You can add other Mediterranean ingredients, such as olives, feta cheese, or herbs, to enhance the flavor.

(Part 6) Cabbage for Every Season: Recipes for Year-Round Enjoyment

Cabbage is a versatile vegetable that can be enjoyed year-round. Here are some ideas for incorporating cabbage into your meals, no matter the season:

Summer: Light and Refreshing

In the summer, cabbage is great for adding a bit of crunch and flavor to salads and slaws.

• Cabbage and Watermelon Salad: This refreshing salad combines the sweetness of watermelon with the tanginess of cabbage and a simple vinaigrette.
• Cabbage, Corn, and black bean salad: This salad is a great way to use fresh corn and black beans in the summer.

Autumn: Warm and Comforting

In the autumn, cabbage is perfect for hearty soups, stews, and braises.

• Cabbage and Apple Soup: This soup is a perfect blend of sweet and savory flavors.
• Braised Cabbage with Sausage and Apples: This dish is a classic autumn comfort food.

Winter: Filling and Satisfying

In the winter, cabbage is ideal for warming and comforting dishes.

• Cabbage and Beef Stew: This stew is a classic winter comfort food.
• Cabbage and Sausage Casserole: This casserole is perfect for a cold winter night.

Spring: Fresh and Vibrant

In the spring, cabbage is great for fresh and light salads and stir-fries.

• Cabbage and Carrot Slaw with a Lemon-Ginger Dressing: This slaw is a refreshing and light way to enjoy cabbage in the spring.
• Cabbage and Shrimp Stir-Fry: This stir-fry is a quick and easy way to enjoy cabbage in the spring.

(Part 7) Cabbage for Everyone: Adapting Recipes for Dietary Needs

Cabbage is a versatile vegetable that can be adapted to fit many different dietary needs.

Vegetarian and Vegan

Cabbage is naturally vegetarian and vegan. To make cabbage dishes vegetarian or vegan, simply avoid using any animal products.

• Use vegetable broth instead of chicken broth in soups and stews.
• Use plant-based milk in creamy dishes.
• Use plant-based butter in recipes that call for butter.

Gluten-Free

Cabbage is naturally gluten-free. To make cabbage dishes gluten-free, simply avoid using any gluten-containing ingredients.

• Use gluten-free bread crumbs in recipes that call for bread crumbs.
• Use gluten-free flour in recipes that call for flour.
• Check the labels of all pre-made ingredients, such as sauces and seasonings, to make sure they are gluten-free.

Dairy-Free

Cabbage is naturally dairy-free. To make cabbage dishes dairy-free, simply avoid using any dairy products.

• Use plant-based milk in creamy dishes.
• Use plant-based butter in recipes that call for butter.
• Use dairy-free cheese in recipes that call for cheese.

(Part 8) Beyond the Recipe: Exploring the Benefits of Cabbage

Cabbage isn’t just a delicious vegetable; it’s also packed with nutrients. Here are some of the health benefits of eating cabbage:

• Rich in Vitamins and Minerals: Cabbage is a good source of vitamins C, K, and B6, as well as folate, potassium, and manganese.
• Low in Calories: Cabbage is a low-calorie vegetable, making it a great choice for those watching their weight.
• Antioxidant Powerhouse: Cabbage contains antioxidants, which help protect your cells from damage.
• May Reduce the Risk of Certain Cancers: Studies have shown that eating cabbage may reduce the risk of certain types of cancer, such as stomach cancer and colon cancer.
• May Improve Digestive Health: Cabbage contains fiber, which helps promote digestive health.
• May Reduce Inflammation: Cabbage contains compounds that may help reduce inflammation in the body.

FAQs

Q1: Is cabbage good for you?

Absolutely! Cabbage is packed with nutrients, including vitamins C, K, and B6, as well as folate, potassium, and manganese. It’s low in calories, high in antioxidants, and may even help reduce the risk of certain cancers.

Q2: How do you know when cabbage is cooked?

You’ll know your cabbage is cooked when it’s tender and slightly wilted. If you’re braising or roasting cabbage, it should be slightly browned on the edges.

Q3: How do you prevent cabbage from smelling bad?

The best way to prevent cabbage from smelling bad is to cook it properly. Make sure you cook it until it’s tender and wilted. You can also add some vinegar or lemon juice to your cooking liquid, which will help to neutralize the odour.

Q4: What are some good ways to use leftover cabbage?

Leftover cabbage can be used in a variety of ways! You can add it to soups, stews, or stir-fries. You can also chop it up and use it in salads or slaws. If you have a lot of leftover cabbage, you can also pickle it.

Q5: Can I freeze cabbage?

Yes, you can freeze cabbage. To freeze cabbage, blanch it in boiling water for 2-3 minutes, then plunge it into ice water to stop the cooking process. Drain the cabbage and pat it dry. Pack the cabbage into freezer bags or containers and freeze for up to 6 months.

(Part 9) Cabbage: A culinary gem

I hope this guide has inspired you to explore the wonderful world of cabbage cooking. From classic dishes to global flavors, there's a cabbage recipe out there for every taste and occasion. So, get creative, experiment with different recipes, and discover the delicious versatility of this humble vegetable.