9 Recipes That Prove You Can Love Cabbage Year-Round

Cabbage soup is incredibly popular in January, but you can use the versatile veggie all year long.

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What’s not to love about this extremely versatile vegetable? Cabbage is inexpensive, healthy, mild in flavor and can be prepared using just about every cooking method imaginable. It’s easy to get creative with this leafy plant; here are nine ways to transform cabbage into a never-boring, main dish.



Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

Sauté It

Heat up a large sauté pan with a couple tablespoons of oil and add a thinly sliced head of cabbage. Season with salt and pepper and in minutes you’ll have a simple yet satisfying dish. Don’t waste any food and thinly slice even your cabbage core for added texture. A dash of Sriracha or red pepper flakes will bring an extra punch of flavor.

Braise It

Create a one-pot meal by braising your cabbage in the rendered fat of lardons aka small strips of fatty bacon. In a large Dutch oven, cook lardons until they are crispy and have released most of their fat, remove from oil and reserve for later use. Add a quartered head of cabbage and cook until slightly golden on all sides and the leaves have begun to wilt. Top with broth and simmer until all the liquid has evaporated and the cabbage is tender. Finish off with the reserved crispy bacon strips and you’ve got yourself a hearty meal everyone will be salivating over.

Try this recipe: Braised Red Cabbage

Radicchio cole slaw, as seen on Food Network's The Kitchen.

Photo by: David Katz

David Katz

Grill It

Even a grill master would approve of this salad. If you love to grill just about anything year-round, try grilling cabbage wedges the next time you get the fire going. Lightly brush cabbage wedges with oil and grill until the edges are slightly blackened and the leaves begin to soften. Pour your favorite dressing, like Caesar, over the wedges for a smoky, crunchy and impressive side dish. Be sure to slice lengthwise through the cabbage core to ensure the leaves don’t fall apart as you grill them.



Photo by: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Tara Donne, FOOD NETWORK : 2012, Television Food Network, G.P.

Make Slaw

Although you can do much more with cabbage than slaw, this dish is still a classic. Typically, slaws are salads that mostly consist of finely-shredded cabbage, tossed in a vinaigrette or mayo-based dressing. Make this simple side hot by adding minced jalapeno or sweet with a honey mustard dressing.

Try this recipe: Fennel and Cabbage Slaw

Stir Fry It

Whip up a quick weekday meal by stir frying your cabbage in a large wok with ingredients like soy sauce, ginger, sesame oil, shredded carrots and lo mein.

Try this recipe: Asian Cabbage Stir-Fry

Food Network Kitchen’s Cabbage Soup for One-Off Recipes, as seen on Food Network.

Photo by: Tara Donne

Tara Donne

Turn It into a Soup

Add cabbage to cozy winter soups with an Instant Pot. Just combine your choice of stock, tons of veggies like carrots, celery and onions, tomatoes, cabbage and seasoning in a pot and cook until your ingredients are tender.

Try this recipe: Cabbage Soup

Gratin Cabbage

If cheese is your love language, turn your cabbage into the cheesy dish of your dreams by roasting wedges of cabbage until tender, topping with a cream, garlic and shallot sauce and finishing with a layer of grated gruyere and parmesan. Broil under high heat until the cheese is golden and bubbly forming your desired “gratin” crust, which is French for a dish with a browned crust of melted cheese. You’ll never look at cabbage the same way again!

Try this recipe: Escalloped Cabbage Casserole



Food Network Kitchen’s Stuffed Cabbage with Tomato Sauce, as seen on Food Network.

Photo by: Renee Comet

Renee Comet

Stuff It

Lighten things up by using cabbage leaves, instead of pasta, for lasagna rolls. Or on the next Taco Tuesday, opt to wrap tacos or burritos in cabbage leaves instead of flour tortillas.



Photo by: Ryan Dausch

Ryan Dausch

Pickle It

Turn red cabbage into a pickled side to balance decadent dishes. Use on top of burgers, hot dogs or as an alternative to kimchi to pair with bulgogi aka a marinated Korean beef.

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