5 Cabbage Recipes You’ll Crave Again Next Week

Let’s give cabbage the glow-up it deserves. It’s cheap, crunchy, wildly versatile, and transforms with just a little heat and acid. These five recipes hit every mood—fresh and zippy, cozy and caramelized, spicy and slurpy—so you’ll never look at that humble head the same way again.

1. Smoky Sheet-Pan Roasted Cabbage Steaks With Chili-Honey Drizzle

If you think cabbage can’t be main-character material, this will change your mind. Thick slabs roast until the edges char and the centers turn tender and sweet. The chili-honey drizzle brings heat, tang, and a little drama—great for weeknights or serving alongside roasted chicken.

Ingredients:

• 1 large green cabbage, cored and sliced into 1-inch “steaks” (6–8 pieces)
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp honey
• 1–2 tsp hot sauce (or 1/2 tsp red pepper flakes)
• 1 tbsp apple cider vinegar
• 2 tbsp chopped parsley or cilantro (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 450°F (232°C). Line a sheet pan with parchment for easy cleanup.
2. Brush both sides of the cabbage steaks with olive oil. Mix smoked paprika, garlic powder, cumin, salt, and pepper; sprinkle evenly over the steaks.
3. Roast for 20–25 minutes, flipping halfway, until the edges are deeply browned and the centers are fork-tender.
4. Whisk honey, hot sauce, and vinegar. Taste and adjust heat and acidity.
5. Transfer cabbage to a platter. Spoon the chili-honey over the top, shower with herbs, and finish with a squeeze of lemon.

Serve with grains, grilled sausages, or a dollop of yogurt. For a heartier vibe, add crumbled feta or toasted walnuts. Pro tip: Don’t crowd the pan—space equals crisp edges and better browning.

2. Crunchy Sesame-Lime Cabbage Slaw That Stays Crisp for Days

This is the slaw you want for tacos, grain bowls, or just straight out of the bowl with a fork. It’s bright, crunchy, and doesn’t go soggy quickly, thanks to a sturdy cabbage base and a punchy sesame-lime dressing. Meal-prep friendly and ready in minutes.

Ingredients:

• 1/2 medium green cabbage, finely shredded (about 5 cups)
• 1/4 small red cabbage, finely shredded (about 2 cups)
• 2 carrots, julienned or grated
• 4 scallions, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts or cashews, roughly chopped
• 2 tbsp toasted sesame seeds
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp rice vinegar
• 2 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil (avocado or canola)
• 1 small garlic clove, grated
• 1 tsp grated fresh ginger
• Pinch red pepper flakes (optional)

Instructions:

1. In a large bowl, combine green and red cabbage, carrots, scallions, and cilantro.
2. In a jar, shake together lime juice, rice vinegar, soy sauce, honey, sesame oil, neutral oil, garlic, ginger, and red pepper flakes.
3. Pour dressing over the slaw and toss thoroughly. Let sit 10 minutes to soften slightly.
4. Top with peanuts and sesame seeds just before serving for maximum crunch.

Perfect with grilled fish, pulled pork, or tofu. Add mango or pineapple for a tropical twist, or swap peanuts for crispy shallots. If you’re prepping ahead, keep nuts separate and toss them in at the last minute—trust me, it’s the crunch factor you want.

3. Creamy Cabbage and Potato Soup With Crispy Leek Topping

Think velvety potato-leek soup, but with sweet, silky cabbage folded in. It’s cozy without being heavy, and the crispy leeks on top add the best crunchy finish. Make a big pot on Sunday and you’re set for easy lunches all week.

Ingredients:

• 2 tbsp butter or olive oil
• 2 leeks, white and light green parts only, cleaned and thinly sliced (divide in half)
• 3 garlic cloves, minced
• 1 small green cabbage, cored and thinly sliced
• 1 lb Yukon gold potatoes, peeled and diced
• 5 cups low-sodium vegetable or chicken broth
• 1 bay leaf
• 1/2 tsp dried thyme or 1 tsp fresh
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup heavy cream or whole milk (optional but lovely)
• 1 tsp lemon juice or white wine vinegar
• 2 tbsp chopped dill or parsley
• Olive oil, for crisping leeks

Instructions:

1. In a large pot, heat butter over medium. Add half the leeks and cook 5–6 minutes until soft. Stir in garlic for 30 seconds.
2. Add cabbage and sauté 4–5 minutes until starting to wilt.
3. Stir in potatoes, broth, bay leaf, thyme, salt, and pepper. Bring to a simmer; cook 18–22 minutes until potatoes are tender.
4. Meanwhile, crisp the remaining leeks: heat a slick of olive oil in a skillet over medium-high; cook leeks in a single layer 3–4 minutes, stirring occasionally, until browned and crisp. Drain on paper towels and sprinkle with salt.
5. Remove bay leaf. For a creamy texture, blend about half the soup with an immersion blender, or transfer half to a blender and return to the pot.
6. Stir in cream (if using) and lemon juice. Adjust seasoning and finish with fresh herbs.

Serve with crusty bread and a swipe of butter. For extra body, add a handful of grated cheddar or a spoonful of Dijon. Vegan? Use olive oil and coconut milk or cashew cream. The crispy leeks are non-negotiable—they make the bowl sing.

4. 15-Minute Ginger-Garlic Cabbage Stir-Fry Noodles

When you need dinner fast, this slurpy, savory noodle stir-fry is your hero. It’s loaded with jammy onions, caramelized cabbage, and a glossy soy-ginger sauce that clings to every strand. Weeknight perfection, and yes, it scales for a crowd.

Ingredients:

• 8 oz noodles (lo mein, spaghetti, or rice noodles)
• 2 tbsp neutral oil
• 1 small onion, thinly sliced
• 3 cups shredded green or napa cabbage
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 cup shredded carrots or snap peas
• 2 scallions, cut into 1-inch pieces
• 1 tbsp sesame oil
• 1/4 tsp red pepper flakes or 1 tsp chili-garlic sauce (optional)
• 2 tbsp soy sauce or tamari
• 1 tbsp oyster sauce or hoisin
• 1 tbsp rice vinegar
• 1 tsp brown sugar or honey
• 1 tbsp water
• Sesame seeds and lime wedges, for serving

Instructions:

1. Cook noodles according to package directions until just shy of al dente. Drain and set aside.
2. Whisk soy sauce, oyster sauce, rice vinegar, brown sugar, and water; set aside.
3. Heat neutral oil in a large skillet or wok over high heat. Add onion and cook 2 minutes until lightly charred.
4. Add cabbage; stir-fry 3–4 minutes until wilted and caramelized at the edges. Stir in garlic, ginger, and red pepper flakes for 30 seconds.
5. Add carrots and scallions; toss 1 minute. Add noodles, sauce, and sesame oil; stir-fry 1–2 minutes until glossy and heated through.
6. Top with sesame seeds and a squeeze of lime.

Boost the protein with tofu, shrimp, or thinly sliced steak. Swap oyster sauce for hoisin to keep it vegetarian. If you like a little drama, finish with chili crisp—seriously, it’s a game-changer.

5. Rustic Cabbage Rolls in Tomato-Garlic Butter Sauce

Classic, comforting, and surprisingly meal-prep friendly. These cabbage rolls are packed with herby rice and beef (or lentils), then baked in a rich tomato-garlic butter sauce until tender. It’s the kind of dish that makes your kitchen smell like home.

Ingredients:

• 1 large green cabbage
• 2 tbsp butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced (divide: 2 for sauce, 1 for filling)
• 1 lb ground beef or 2 cups cooked lentils
• 3/4 cup uncooked rice (or 2 cups cooked rice; see note)
• 1 egg (omit if using cooked rice/lentils only)
• 2 tbsp chopped parsley
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium broth
• 1 tbsp sugar or honey (balances acidity)
• 2 tbsp butter (for finishing sauce)
• 1 tbsp red wine vinegar or lemon juice

Instructions:

1. Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off 12–14 large leaves, keeping them whole.
2. Blanch leaves 2–3 minutes until pliable; drain and cool. Trim the thick vein at the base so the leaves roll easily.
3. If using uncooked rice: par-cook it by simmering 8 minutes in salted water; drain well.
4. Make the filling: sauté the onion in 2 tbsp butter over medium heat until soft, 5 minutes. Stir in 1 garlic clove for 30 seconds. Cool slightly, then combine with ground beef (or lentils), rice, egg (if using), parsley, oregano, salt, and pepper.
5. Make the sauce: in a saucepan, combine crushed tomatoes, broth, 2 garlic cloves, sugar, and a pinch of salt. Simmer 10 minutes. Off heat, whisk in 2 tbsp butter and vinegar.
6. Assemble rolls: place 1/4–1/3 cup filling near the base of each leaf. Fold sides over and roll up snugly.
7. Nestle rolls seam-side down in a baking dish. Pour sauce over to almost cover.
8. Cover with foil and bake at 350°F (177°C) for 50–60 minutes, until the cabbage is tender and the filling is cooked through.

Serve with sour cream and extra herbs. Swap beef for turkey or go fully plant-based with lentils and smoked paprika. Leftovers reheat like a dream—next-day lunch is secure, trust me.

Tips for Buying and Storing Cabbage

Pick heads that feel heavy for their size with tight, squeaky leaves. Store whole heads in the crisper drawer for up to 2 weeks. Once cut, wrap tightly and use within a few days for peak crunch.

How to Cut Cabbage Without the Chaos

Slice the head in half through the core, then into quarters. Lay each wedge flat, cut out the core, and shred to your desired thickness. For super-thin slaw ribbons, use a mandoline—just watch those fingers.

These five cabbage recipes bring big flavor with pantry basics, quick techniques, and plenty of crunch-to-comfort range. Grab a head (or two), pick your mood, and get cooking—you’ll be adding cabbage to your weekly rotation in no time.