15 Cabbage Recipes
If the only experience you've had with cabbage is a slightly warm, mayo-soup coleslaw, there's a chance it's not your favorite veg. But cabbage is so much more than a mediocre side dish, especially when it's fresh, local, organic and prepped in a tasty way.
In the summer months, we source all the cabbage we can from Ralph's Greenhouse, which is located less than 5 miles away from the Co-op in Mt. Vernon. That's what we like to call hyperlocal, and we happen to love it. Check out some of our favorite recipes that are more enticing than your average slaw.
Photo Courtesy of Co+op
Asian Cabbage Salad with Pan-Seared Tofu Steaks
A little zesty and a little sweet, this Asian cabbage salad has a nice, crunchy texture that's perfectly balanced by crispy, yet tender, tofu steaks.
Ingredients
For the Salad
1/2 pound green cabbage, shredded
1/2 pound bok choy, sliced thinly
1/2 cup shredded carrots (1 large carrot)
2 teaspoons arame seaweed, rehydrated and drained (optional)
1/2 cup toasted almonds, slivered or sliced
For the Dressing
1 1/2 tablespoons minced ginger
3 tablespoons sugar
2/3 cup rice vinegar
1 teaspoon salt
Pinch xanthan or guar gum (optional)
For the Seared Tofu
2 (8-ounce) packages tofu steaks, pre-marinated (Asian-flavored)
2 tablespoons tamari soy sauce
1 tablespoon vegetable oil
Directions
In a large mixing bowl, mix together the salad ingredients. Set aside.
In a separate bowl, mix together dressing ingredients. Pour dressing over the cabbage mix. Toss until well coated. Set aside.
In a wide-bottom non-stick skillet, heat 1 tablespoon of vegetable oil over medium low heat. Lay the tofu steaks into the oil and sear well, then flip. Splash with tamari sauce, shake the pan and sear the tofu until it begins to turn dark/caramelize.
Flip tofu and finish, being careful not to burn the pan dry. (Note: Add a dash more tamari if needed, but be wary of the saltiness if you are using a packaged tofu that already uses tamari in its marinade).
Serve one 3-ounce portion of seared tofu per person with the cabbage salad.
Photo Courtesy of Co+op
Beginner's Kraut
Sauerkraut: serve it on a hot dog! Add it to a burrito! Eat it out of the jar! Yes, yes, and yes!
Ingredients
4 pounds green cabbage
2 large carrots
2 tablespoons sea salt (not iodized)
Kraut juice from another batch of live fermented kraut, optional
Directions
You'll need a ceramic crock or a food-grade plastic or glass container that can hold two gallons (a cylindrical shape works best). The kraut will shrink as it ferments.
Using a sharp knife, a food processor fitted with the slicing blade, or a vegetable slicer, thinly slice the cabbage. As you slice, transfer the cabbage to a large bowl, sprinkling salt on each addition. Shred the carrots, and add them, sprinkling with the salt. Using clean hands, knead and squeeze the cabbage and carrots to mix them and break them down as much as possible. Take handfuls and pack them in the crock, pressing down with your fists or the bottom of a clean bottle. Pack all the cabbage and carrots in the crock.
Once the shredded veggies are packed in it, press them down and cover them with a plate or round non-reactive pan that can fit inside the crock or container, but which covers the contents and reaches to the edges of the container. On top of the plate you will need to place a weight, like a gallon jug, or a large bowl filled with cans of food. Then, place a cloth or towel over the crock or container opening.
Place the crock in an out-of-the-way place. If the area is warm, the kraut will ferment more quickly; if it's cooler, the process will take longer. Check on the kraut and press the plate down every few hours, until the cabbage has given off enough liquid to submerge the vegetables. If there is not enough liquid to completely cover the cabbage and carrots within 24 hours, mix a teaspoon of salt with a cup of water and pour it over the vegetables, repeating until they are covered.
Leave the weight and the cloth on, and check on the fermentation every couple of days. If you see any surface mold, simply scrape it off with a spoon and discard it. As long as the vegetables are under the brine, they are fine. Start tasting in about one week. When it reaches your preferred level of tanginess, pack in jars and refrigerate. It will last for a few months.
Photo Courtesy of Co+op
Curried Coleslaw
If you've had your fair share of classic coleslaw, now's the time to try something new.
This slaw is slightly sweet and full of flavorful Indian spices. Serve it at a BBQ or toss it alongside your favorite home-cooked Indian dish.
Ingredients
For the Slaw
5 cups thinly-sliced green cabbage (about 1 pound)
1 cup shredded carrots
4 green onions, thinly sliced
2 cups red apples, cored and diced
1/4 cup raisins
1/4 cup shelled peanuts, roasted (optional)
For the Dressing
1/2 cup light mayonnaise
1/4 cup lime juice
1 tablespoon curry powder
1/4 teaspoon ground turmeric
1 pinch cayenne pepper
Directions
In a large mixing bowl, blend together the mayonnaise, lime juice, turmeric, cayenne and curry powder.
Remove any tough outer leaves from the cabbage, then remove the core and shred or slice the cabbage into thin strips. Add the cabbage and all remaining ingredients to the curried mayonnaise and mix well.
Photo Courtesy of Co+op
Buckwheat-Almond Stuffed Cabbage Rolls
While chopping up cabbage might be the most popular way to prep, why not try rolling it up?
Ingredients
12 whole cabbage leaves (1 large cabbage)
2 tablespoons extra virgin olive oil, divided
2 stalks celery
1 large onion, chopped
2 medium carrots, chopped
1 cup buckwheat groats
1 teaspoon thyme
1 tablespoon basil
1 teaspoon paprika
1 1/2 teaspoons salt, divided
4 ounces chevre, optional
1/2 cup whole almonds, toasted and coarsely chopped
Directions
Lightly oil a 9x13-inch baking pan. Preheat the oven to 400⁰F.
Fill a pot large enough to hold the head of cabbage with as much water as you can while leaving enough room to add the cabbage, and bring the water to a boil. While the water heats, use a paring knife to trim the base of the cabbage just enough so that the leaves are no longer attached to the core. Once the water is boiling, add a generous teaspoon salt, and carefully place the trimmed head of cabbage into the water. Turn the heat down to a simmer, and cook for about three minute, while gently rolling the head of cabbage from side to side using a wooden spoon or spatula. Use a skimmer, a large strainer with a heat-proof handle or sturdy tongs to remove the cabbage from the pot, and transfer to a large bowl or colander to drain, cut-side down. Place drained cabbage on a cutting board, and carefully remove as many whole leaves as will come away easily from the head. If necessary, return the cabbage head to the water and repeat the process until you have 12 leaves. Drain and reserve the remaining cabbage for another use.
Trim the thick stems out of the cabbage leaves, and let dry.
For the filling, put a 2-quart pot on medium heat and add 1 tablespoon of olive oil, then add the celery, onion, and carrots. Sauté, stirring, for about five minutes, until the onion is golden. Add the buckwheat to the pan and stir until the buckwheat is hot, about 2 minutes. Add 1 1/2 cups water, thyme, basil, paprika and 1 teaspoon salt, and bring to a boil over high heat. Cover the pot and lower the heat to low. Cook, covered, for 20-25 minutes, until the water is absorbed. Take off the heat and stir in the chevre (if using) and almonds.
For the sauce, heat the remaining olive oil in a large pot and sauté the garlic. Stir for a minute, then add the tomato puree, brown sugar and lemon juice, and remaining half teaspoon salt. Bring to a boil, then reduce to a simmer until thickened slightly, about 5 minutes.
Place about 1/3 cup of the buckwheat filling in the center of each leaf, then fold both sides in and roll it up (like a burrito), tuck into the oiled pan. When all the rolls are in the pan, ladle the sauce over the rolls, to cover completely. Cover pan with foil.
Bake for 30 minutes, until bubbly. Let cool on a rack for five minutes before serving.
Recipe and photo adapted from Welcome to the Table
Scrunched Cabbage Salad with Grapefruit and Chiles
Crisp and cool cabbage is paired with juicy, zesty grapefruit and fiery chilis for a unique salad packed full of flavor.
Homemade sesame seed salt adds a nice crunch and a subtle nutty flavor.
Serve this cabbage salad with spicy grilled chicken or steak.
Melting Slow-Braised Cabbage
Looking for a simple way to prepare cabbage as a side dish for dinner? Consider this braised cabbage!
Cooked low and slow until its perfectly tender, this Tuscan-inspired dish is healthy and flavorful.
Top it off with some homemade gremolata to make it extra zesty.
Cheesy Cabbage Gratin
Cheesy, decadent gratin, but with a cabbage twist.
In this dish, cabbage replaces potatoes for a healthier version of what's normally a carb-heavy meal.
Serve this gratin with roasted chicken and steamed veggies.
Mexican Cabbage Soup
Cabbage soup is super healthy and this Mexican twist packs a punch of zesty flavor that's oh-so delicioso.
Chipotle chiles and poblano pepper add a nice spicy kick that help boost your metabolism up.
If you want to add more protein to this soup, feel free to toss in some shredded roitissere chicken from our deli!
Kielbasa-Cabbage Stir-Fry
There's something about cabbage and sausage that just goes together so well.
In this stir-fry, a whole mess of shredded veggies and herbs are combined with kielbasa sausage and eggs to create a hearty meal that's healthy, too.
And the best part about stir-fry is you can toss in whatever you want, so feel free to clear out that pantry!
Cabbage Mango Slaw
Crunchy cabbage is the perfect compliment to fish or shrimp tacos.
And here, cabbage is combined with sweet, juicy mangos to create a slaw that's sweet and zesty and full of texture.
Use this slaw to top of tacos or serve it alongside some Hawaiian-style pulled pork.
Caramelized Cabbage and Noodles with Lemon and Herbs
Get the best of both worlds: yummy noodles and crunchy cabbage!
This Hungarian-inspired recipe is comfort food at it's finest, and its full of rich flavor that's unlike your standard pasta.
Lemon zest, fresh dill, parsley, and chives add a modern, light, and herby twist.
Cabbage Slaw With Charred Scallions and Lime Dressing
Maybe you want a slaw that's zesty and bright?
This slaw recipe from Bon Appetit features cabbage, watermelon radishes, mint, lime, and chiles.
It's topped off with charred scallions, which add a toasty flavor to the overall dish.
Grilled Cabbage with Sausage
Again, the magical pairing of cabbage and sausage has our taste buds dancing!
Here, cabbage is grilled, topped with chicken sausage, and drizzled with a mustard seed dressing.
This is the perfect recipe for late summer when you're still grilling, but want a meal that feels hearty.
Slow Cooker Chipotle Orange Street Tacos
While this isn't necessarily a cabbage recipe, per se, it's super tasty and does incorporate cabbage in the slaw, so we're counting it.
In these tacos, chicken is slow-cooked in orange juice and chipotle peppers and shredded to perfection.
The tacos are topped of with fresh cilantro, queso fresco, and homemade spicy pineapple slaw.
Fall-Apart Caramelized Cabbage
If you don't want to make your cabbage into a slaw and you don't want to grill it either, consider caramelizing it!
Not only is this a delicious way to cook up an entire cabbage, it's easy too!
Serve this perfectly acidic and spiced cabbage alongside roasted chicken and mashed potatoes.