Cabbage Recipes

This Asian-inspired recipe from Brian Talley's friend Sarah Matthews is rich in cancer-fighting antioxidants.

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.

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.

At her restaurant, 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.

To make the perfect roll, 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!"

To keep the vegetables in this salad crisp, Jeff Cerciello soaks them in ice water and then dries them in a salad spinner before tossing them with a lightly tangy crème fraîche and poppy seed dressing.

"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any vegetable," explains Marja Vongerichten. "Every Korean household has a different recipe: Some use pears, others, raw shrimp or oysters." This classic recipe includes napa cabbage, ginger and garlic.

"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.

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.

"I love a really flavorful pot of greens," says 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.

To punch up the flavor of braised cabbage, a classic accompaniment to sauerbraten, Frank Castronovo adds dried sour cherries, apples and a pinch of ground cloves.

Pair with a minerally white Burgundy.

A little bit of cheese can add a lot of flavor to a healthy recipe. Marcia Kiesel tops this linguine with a scattering of crumbled feta, which melts on the warm pasta to give the dish a creamy tang.

Guanciale (pork jowl) adds salty richness.

According to Cultured Pickle Shop owner Alex Hozven, the apple used here is a traditional component in many Eastern European sauerkraut recipes.

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.

"This is a salad you can keep in your refrigerator until you're ready to serve; just like your summer slaw, but for winter," says Jenn Louis. The crisp vegetables mixed with the creamy yogurt dressing would also be excellent as a filling in tacos.

Good sausage is an excellent time-saver, because the links are already spiced and seasoned. The slices of Polish kielbasa in this soup add a wonderfully smoky, peppery, garlicky flavor.

This incredible pizza is topped with buttery braised cabbage, pureed sunchokes, crisp pan-fried sunchokes and gooey Emmental cheese.

More and more specialty-food stores are selling duck confit legs, but in a pinch, rotisserie chicken works well, too.

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.

This recipe is 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.