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8 Cabbage Recipes

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8 Cabbage Recipes

In March, as we anticipate St. Patrick’s Day, grocers sell cabbage at unbelievably low prices… sometimes as love as $.09! And, lucky for you, this green vegetable is worth its weight in gold!

Green cabbage has only 22 calories per cup (raw, shredded) while providing 2 grams of fiber, more than 25mg of Vitamin C, 1 gram of plant protein, 2 grams of plant iron, only 13 mg of sodium, and no fat. 

It is also a cooking chameleon, taking on flavors it is seasoned with, and becoming sweet and charred in all the best ways after roasting. 

Check out the video for this recipe on my TikTok or Instagram platforms.

Recipes

Egg Roll Bowls

This recipe is inspired by the flavors of egg rolls. The recipes comes together very easily and packs bold flavors. 

Ingredients

  • 1 lb ground chicken or turkey
  • 2 cups green cabbage, thinly shredded (swap in a coleslaw bag for a time-saving option)
  • 3 carrots, thinly shredded
  • 1/2 yellow onion, small diced
  • 2 cloves garlic, finely minced
  • 3 tbsp soy sauce or coconut aminos
  • 2 tsp sesame oil
  • 2 tsp fresh ground ginger
  • 1 tsp avocado oil 
  • optional 1 tsp red pepper flake or hot sauce
  • sesame seeds for garnish

Instructions

  • Add 1 tsp avocado or olive oil to a large sauté pan. 
  • Turn the heat on the pan to medium and allow it to heat up for 1-2 minutes. 
  • Add the ground meat and cook ground meat until almost all the meat is browned. While cooking, use a silicone spatula to break up the meat into crumbles. 
  • Push the meat off to the perimeter of the pan, clearing the center of the pan. 
  • Put the first spatula into the sink to be washed and get a new, clean spatula. 
  • Add minced onion and shredded carrot and cabbage. 
  • Cook for 4-5 minutes with the *lid on* until the onion begins to get translucent and the cabbage begins to soften. 
  • Add the garlic and ginger and continue to cook for 1-2 minutes, until the garlic and ginger are fragrant. 
  • Add soy sauce and sesame oil.
  • Mix all the contents of the pan together to incorporate them all. 
  • Service hot ‘as is’ or over cooked rice or noodles. 
  • Top with hot sauce (if using) and sesame seeds. 
  • Enjoy! 

Roasted Cabbage Salad with Yogurt Dijon Dressing

This roasted cabbage gives char – savory – sweet – and yummy. Try this as a unique side salad or appetizer. 

Ingredients

  • 1 small – medium head of cabbage, cut into 8 wedges
  • 2 tbsp avocado oil
  • 1/2 cup plan yogurt
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil – you can purchase directly from me, here! 
  • 1 tbsp honey
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions

  • Preheat oven to 400°F.
  • Prep the cauliflower by removing the stem and cutting it into wedges. 
  • Lay the cabbage out on a large sheet pan – I use my Our Place Baking Pan.
  • In a bowl, whisk together the avocado oil, garlic powder, HALF of the salt and pepper.
  • Drizzle the avocado oil mixture over the cabbage, using a cooking brush or utensil to spread it out on the cabbage wedges. 
  • Roast for 25-30 minutes until slightly charred, flipping once mid way through the cooking. 
  • In a bowl, whisk together the yogurt, Dijon mustard, vinegar, honey, olive oil, and remaining spices. 
  • Once the cabbage is done cooking, remove it from the oven. Serve warm on the pan or transfer to a platter. 
  • Drizzle dressing over roasted cabbage. 
  • Top with fresh parsley if desired. 

Roasted Cabbage Steaks with Fresh Herbs

I like to layer these ‘steaks’ over chicken cutlets or eat them alone topped with a warm bean or lentil salad for a meatless meal option.

Ingredients

  • 1 head cabbage, sliced into 1-inch thick slices
  • 2 tbsp avocado oil
  • 2 tbsp dried parsley, chopped
  • 1 tbsp dried thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 400°F.
  • Lay the cabbage out on a large sheet pan – I use my Our Place Baking Pan.
  • Use a baking brush to brush the ‘steaks’ with avocado oil. 
  • Sprinkle the steaks evenly with the dry seasonings.
  • Roast for 25–30 minutes until golden and crispy on the edges.
  • Serve warm.

Cabbage & Chicken Soup with Tomato Broth

Ingredients

  • 8 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can cannellini beans, drained and rinsed
  • 2 cups cooked shredded chicken
  • 1/2 head cabbage, shredded
  • 4 large carrots, diced
  • 4 stalks celery, diced
  • 1 small yellow onion, diced
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tbsp avocado oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Garnish – grated cheese – I like pecorino romano cheese

Instructions

  • Heat a large pot over medium heat.
  • Add the avocado oil. 
  • Add the onion, carrots, celery to the pot.
  • Cook for 4-5 minutes until the vegetables start to soften and the onions start to become translucent. 
  • Turn the heat to low and add the garlic and oregano to the pot.
  • Cook the garlic for 1-2 minutes. 
  • Add cabbage and cook for an additional 2-3 minutes, or until slightly wilted.
  • Stir in diced tomatoes, broth, and remaining spices.
  • Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  • Add shredded chicken, beans, and parsley and cook for another 5-ish minutes.
  • Garnish with grated cheese and serve warm.

More of my Cabbage Favorites:

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