Vegetables Greens Cabbage 28 Palate-Pleasing Cabbage Recipes By Food & Wine Editors Updated on March 1, 2023 Share Tweet Pin Email Trending Videos Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Humans have been eating cabbage since ancient times. There are so many ways to prepare and enjoy cabbage, and we've rounded up our best recipes to celebrate this crunchy cruciferous vegetable's diversity. The classic American cabbage dish is coleslaw, awesome as a summer side or tangy sandwich topping. We also love it stuffed in these tofu-filled cabbage pockets, caramelized with onions and folded into noodles, or braised in fruity apple cider. Explore more than 20 amazing things to make with a head of cabbage here. 01 of 28 Niños Envueltos Dominicanos (Dominican Stuffed Cabbage Rolls) Ellen Mary Cronin Rich with the flavors of sofrito and three types of ground meat, these savory cabbage rolls are irresistible — the recipe is from food writer Stephanie Gravalese's Dominican grandmother. The name of the dish, which translates to "swaddled children," comes from the shape of the cabbage rolls themselves, but also nods to their deeply comforting nature. Get the Recipe 02 of 28 Cabbage and Speck Panade Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Tender cabbage is tossed with crispy speck in this luscious, smoky French country stuffing from 2018 F&W Best New Chefs Jess Shadbolt and Clare de Boer of King in New York City. "The key to good flavor is cooking the speck and rosemary at the start," they told us. "The pork fat and herbs will flavor the butter and perfume the bread and cream." Get the Recipe 03 of 28 Shaved Cabbage Salad with Paprika Vinaigrette © Tara Fisher Chef Tim Wiechmann serves this kraüter salat: a colorful mix of shaved cabbage and radishes tossed with herbs, apple, and a lightly smoky paprika dressing. Get the Recipe 04 of 28 Red Cabbage Stir-Fry with Coconut © Jonny Valiant Chef Asha Gomez tops a cabbage stir-fry with fresh coconut, a Keralan staple. Home cooks can substitute shredded dried coconut (not sweetened) for the fresh kind; it's easier to find in stores. Get the Recipe 05 of 28 Classic Coleslaw Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis Your cookout needs this cool and creamy classic coleslaw. Barbecue expert Matt Horn keeps his recipe simple, using a mix of shredded red and green cabbage as the base. The mayonnaise dressing gets its tang from apple cider vinegar and mustard. That tartness is tempered with a hint of sweetness from honey, while dill gives the coleslaw herbal notes. Get the Recipe 06 of 28 Apple Cider-Braised Cabbage © John Kernick Star chef Tom Colicchio uses both apple cider and apple cider vinegar to braise cabbage wedges so they're fruity and tangy. This recipe is super versatile: You can make it with red cabbage instead of green and serve it with a huge array of proteins, from seared scallops or fish to roast pork or chicken. Get the Recipe 07 of 28 Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen At Otra in San Francisco, chef Nick Cobarruvias seasons charred cabbage with chile-lime butter, which is mildly spicy from árbol chiles and bright from lime zest. The pecan dukkah adds earthiness from the cumin and pops of citrus from the coriander, plus a lovely nutty flavor and texture from the toasted pecans and sesame seeds. Get the Recipe 08 of 28 Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Velvety carrot puree, tender pan-seared steaks, and braised cabbage come together in a beautifully composed dish topped with a fresh, punchy cilantro gremolata from 2019 F&W Best New Chef Paxx Caraballo Moll. "I love the flavor explosions and textures you get from this dish," says Moll. "The sweetness of the carrots makes a great contrast with our gremolata, and every bite feels refreshing." Get the Recipe 09 of 28 Crispy Pork, Shrimp, and Cabbage Imperial Rolls © Eric Wolfinger To make the perfect roll, Rice Paper Scissors founders Valerie Luu and Katie Kwan cook the filling ahead of time and wet the rice paper with their palms. The results: "Crispy, chewy, and snowy white rolls!" Get the Recipe 10 of 28 Caramelized Cabbage with Caraway-Chile Crisp Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Packed with a variety of textures, this stunning vegetarian dish pairs juicy seared cabbage steaks with creamy, sweetened labneh and smoky chile crisp. The cabbage is marinated in a bright Champagne vinegar brine before being steamed until tender and then seared and roasted to pick up a golden brown, caramelized crust. Get the Recipe 11 of 28 Cabbage Velouté with Poached Pears and Croutons © Chris Court Chef Christopher Kostow is a big fan of cabbage; when he makes this soup, he uses cabbage juice to amplify the flavor, but it's also great prepared with vegetable stock. Get the Recipe 12 of 28 Fresh Cabbage Kimchi © Line Klein Garlicky, spicy, and delicious, this quick kimchi combines crunchy bok choy and tender napa cabbage for an interesting mix of textures. Get the Recipe 13 of 28 Meat-Stuffed Cabbage Cakes © Kate Mathis "My trick for making individual cabbage cakes: Use a coffee cup to mold the stuffing in the cabbage leaves. Different meats are good: I add bacon to the veal and sausage," says chef Hubert Keller. Get the Recipe 14 of 28 Barley Crêpes with Cabbage and Sauce Pierre Greg DuPree For this dish, 2018 F&W Best New Chef Brady Williams envelops grilled fermented cabbage in savory crêpes made from whole wheat and malted barley flours. They're accompanied by a rich sauce made with lots of butter and dry vermouth. Get the Recipe 15 of 28 Napa Cabbage Pockets with Tofu Charissa Fay / Food Styling by Nora Singley / Prop Styling by Maeve Sheridan Stuffed with a medley of shiitake mushrooms, Chinese chives, and dried mung beans, these cabbage pockets are symbols of good fortune. Get the Recipe 16 of 28 Cabbage and Mushroom Toasts © John Kernick You'll need a knife and fork for these hearty, luscious toasts from chef Steven Satterfield. The cabbage topping would also be delicious as a side dish for roast pork. Get the Recipe 17 of 28 Cabbage and Kale Soup with Farro © Lucy Schaeffer "I love a really flavorful pot of greens," says 2004 F&W Best New Chef Melissa Perello. For this kale and cabbage soup, she uses just a little bit of pancetta and a Parmesan cheese rind to give the broth a rich flavor. "It's definitely the kind of dish that tastes even better the next day," she says. Get the Recipe 18 of 28 Linguine with Red Cabbage © John Kernick A little bit of cheese can add a lot of flavor. We top this linguine with a scattering of crumbled feta, which melts on the warm pasta to give the dish a creamy tang. Get the Recipe 19 of 28 Homemade Sauerkraut with Caraway and Apples © David Prince According to Cultured Pickle Shop owner Alex Hozven, the apple used here is a traditional component in many Eastern European sauerkraut recipes. Get the Recipe 20 of 28 Red Cabbage Salad with Fennel, Orange, and Pepitas © Paul Costello Chef Sera Pelle loves making this rainbow-colored salad with umeboshi vinegar, the salty vinegar leftover from pickling Japanese plums. The fresh lemon juice used here is easier to find and equally delicious. Get the Recipe 21 of 28 Savoy Cabbage and Sunchoke Pizzas © Brown W. Cannon III This incredible pizza is topped with buttery braised cabbage, pureed sunchokes, crisp pan-fried sunchokes, and gooey Emmental cheese. Get the Recipe 22 of 28 Glazed Pickled Red Cabbage Ditte Isager This recipe is cookbook author Nadine Levy Redzepi's riff on traditional Danish red cabbage, a very popular dish eaten throughout the year, especially at Christmas. It's a lovely balance of sweet and tangy, with some richness from the addition of duck fat. Get the Recipe 23 of 28 Bruised Cabbage and Herb Salad with Spicy Fish Sauce Dressing Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas Yes, you can (and should) make salad in a mortar. When hardy vegetables like cabbage are lightly crushed in a tall Thai-style clay mortar with a long wooden pestle, they're tenderized just enough to yield a pleasing soft crunch. Bruised Thai basil, cilantro, and mint permeate this dish, with a dressing of fish sauce and lime, pounded chiles, garlic, and ginger. Get the Recipe 24 of 28 Beet and Red Cabbage Borscht © John Kernick Cookbook authors Alison Attenborough and Jamie Kimm always make borscht around the holidays. One year, they had roasted fennel left over after a day of food styling and decided to add it to the soup pot; they've been making borscht with fennel ever since. They like their soup really sweet and sour, but you can adjust the vinegar and honey to your taste. Get the Recipe 25 of 28 Caramelized Cabbage and Noodles with Lemon and Herbs Alison Miksch "When traveling in Budapest several years back, I noticed (and leaned eagerly into) a recurring theme of noodles, dumplings, and other forms of homey starches on restaurant menus and in home kitchens alike," writes cookbook author Leah Koenig. "Above all was káposztás tészta, or cabbage noodles. This more-than-the-sum-of-its-parts dish sautés a pile of sliced onions and an equal amount of shredded cabbage until silky, deeply browned, and caramelized. The whole delightful mess is then folded into softened dumplings or egg noodles, still warm from the pot." Get the Recipe 26 of 28 Avocado and Cabbage Slaw © Marcus Nilsson When chef Suvir Saran's mother tried this spicy, crunchy cabbage slaw, she said, "Baba, this is the best chaat I've ever eaten!" While Saran didn't intend to make over the traditional Indian snack — a dish with chickpeas, potatoes, yogurt, and chutney — the crunch, spice, and tang immediately elicit an iconic chaat. "There is nothing Indian about it, and yet, it's entirely Indian," says Saran. Get the Recipe 27 of 28 Miso-Ginger Chicken and Cabbage © Kana Okada Stir-fry four bowls of chicken and cabbage with shiitake, ginger, daikon, and scallions in less than a half hour. Pair with a minerally white Burgundy. Get the Recipe 28 of 28 Napa Cabbage Salad © Reed Davis This simple salad has a satisfying crunch thanks to both the cabbage and toasted almonds. Cilantro and sliced scallions provide pleasing pops of flavor. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit