How do you use a bunch of cabbage?

50 Recipes That Use a Whole Head of Cabbage 01 of 51. Cabbage Fat-Burning Soup. ... 02 of 51. Unstuffed Cabbage Roll. ... 03 of 51. Corned Beef and Cabbage. ... 04 of 51. Fried Cabbage with Bacon, Onion, and Garlic. ... 05 of 51. Kielbasa and Cabbage. ... 06 of 51. Angie's Dad's Best Cabbage Coleslaw. ... 07 of 51. Sweet Russian Cabbage Soup. ... 08 of 51. More items... Feb 25, 2022

What are the different types of cooking cabbage?

Green cabbages are typically eaten raw in salads and as the main ingredients in coleslaw recipes, but you can slice, steam, sauté, or braise most types of green cabbage.

What can I do with tough cabbage?

Make stuffed cabbage Common in the cuisines of Central and Eastern Europe, according to The Spruce Eats, stuffed cabbage — or cabbage rolls — is an ideal way to use up outer cabbage leaves because the dish braises for quite some time, allowing the tough leaves to become tender.

Why do you put baking soda in cabbage?

Finally, when the magnesium is leached out of the chlorophyll, the chlorophyll goes dull and the vegetables turn grayish. Because baking soda lessens the acidity of the cooking water, it also slows down the chlorophyll dulling process, thereby keeping the veggies greener for longer .

Can you freeze cabbage raw?

If you freeze raw cabbage, you will need to use it within about one or two months after freezing . Any longer and it may start to lose texture and flavor. If you have taken the time to blanch it, you can freeze cabbage for much longer — from eight to 10 months without issue.

What does pouring salt into a cabbage do?

The salt then draws moisture out of the cabbage's cells through osmosis, forming a salty brine . This brine is important because it submerges the cabbage and deprives the Lactobacillus and other microorganisms of oxygen – the second step!

Why do you soak cabbage in salt water before cooking?

The salt will draw out excess water from cabbage while helping preserve the crispiness . After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

Why do you soak cabbage in water and vinegar?

An old trick to use is to leave the cabbage lightly doused in vinegar water for a couple of minutes before proceeding to wash the cabbage with water. Usually between two or four minutes. Vinegar kills some types of bacteria and helps killing mold and mildew that could have grown on the cabbage .

How do you store extra cabbage?

Cabbage is best stored whole and unrinsed until you're ready to use it. Cutting into it will cause it to lose vitamin C, which will lead to faster spoilage. To store a head of cabbage, place it in a plastic bag in the crisper drawer of your fridge . A head of cabbage will last up two months when stored this way.

How long does cabbage last in the fridge?

Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper drawer of your refrigerator. Once cut, use cabbage within 2-3 days. Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.

How long does a bag of shredded cabbage last?

Shredded red cabbage can be stored in the refrigerator for five to ten days .

What are ways to eat cabbage?

It can be served raw as a crunchy coleslaw, braised on the stove, roasted in the oven, cooked in the slow cooker or even grilled like a steak . Cabbage doesn't always get the appreciation it deserves. That's because it often plays second fiddle to other elements of a dish, whether it's corned beef or barbecue.

24 Recipes To Make With Cabbage (2024)

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Recipe Collections

From Napa, Savoy, red, and green, you'll find at least one recipe your whole family will love.

Devan Grimsrud

Devan Grimsrud is a Berlin-based freelance writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users.

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Published August 01, 2024

Cabbages are a versatile vegetable that can be stewed, pickled, blanched, or sautéed, eaten fresh, stuffed, or as a "steak." And there are different varieties of cabbage that you can experiment with in these preparations to find your favorites.

From Napa and Savoy cabbage to the classic red or green varieties, I guarantee you'll find something new among the 24 recipes here. As you browse, remember to check out the helpful tips and tricks from our readers, editors, and contributors!

Stuffed Cabbage Rolls

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"Paprika can go flat if it's too old. Make sure you taste test your paprika for cooking with it in this recipe. If it doesn't have a strong flavor, it's no longer good and you'll need to replace it." —Elise Bauer, Simply Recipes Founder
Copycat KFC Coleslaw

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"Instead of a box grater, try using a food processor with the grating attachment." —Sara Bir, Simply Recipes Editor
Egg Rolls

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"I make and fry one egg roll to taste the filling and adjust the seasoning. The filling may taste a bit salty when you eat it by itself but may not be seasoned enough once you’ve fried it. Once I’m happy with the filling, I finish wrapping the remaining egg rolls." —Cecila Hae-Jin Lee, Simply Recipes Contributor
Roasted Cabbage Steaks with Garlic Breadcrumbs

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Blackened Grouper Sandwich Oven Baked Grouper Fish Recipe This Fresh Corn and Blackened Shrimp Fettuccine Tastes Like Summer!Blackened Grouper - The Six Figure Dish %

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"For a gluten-free take, swap the breadcrumbs for gremolata—an herby, zingycondimentwith a punch of freshness." —Laurel
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Best Cabbage Soup

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"We'll add garbanzos sometimes, and we've used shaved brussels sprouts instead of cabbage." —Mark, Simply Recipes Reader
Unstuffed Cabbage Rolls

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"Swap the green cabbage for savoy cabbage. Avoid red cabbage since it takes too long to cook and will turn the dish an odd color." —Jasmine Smith & Laurel Randolph, Simply Recipes Editors
Citrusy Cabbage Salad with Cumin and Coriander

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"I always warm the cumin and coriander before grinding them with a mortar and pestle. It really brings more depth to the flavors. And makes your house smell great!" —Mary, Simply Recipes Reader
Quick Kimchi (Mak Gimchi)

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"Wear gloves when making kimchi, not only because the chili powder might burn and stain your hands, but also the garlic and fish sauce is pretty pungent." —Cecila
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Instant Pot Corned Beef and Cabbage

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"To use a stovetop pressure cooker:Follow the recipe as directed, but decrease the cooking times to 47 minutes for the corned beef and 3 minutes for the vegetables." —Coco Morante, Simply Recipes Contributor
Napa Cabbage with Dried Shrimp

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"To make this recipe vegetarian, omit the dried shrimp and use four or five dried shiitake mushrooms, rehydrated, and sliced thin." —Irvin Lin, Simply Recipes Contributor
Napa Cabbage Picnic Salad

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"The dressing recipe makes a little more than you will likely need. So, use about 1/2 of it to start, and add more to taste when you dress the salad." —Elise
Sauerkraut

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The Best Cast Iron Blackened Grouper Recipe - Home & Plate

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"The fermentation time can range from 4 to 14 days. Taste and smell as it progresses.Sauerkraut is done whenyoudecide it’s done." —Sara
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Grilled Cabbage with Peanut Sauce

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"You can use any variety of cabbage here— green, purple or savoy would all work. Napa cabbage would be nice too, though it has a higher water content and cooks quicker so be sure to adjust the grilling time accordingly." —Hetty McKinnon, Simply Recipes Contributor
Sweet and Sour German Red Cabbage

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"I love this recipe, but add crushed caraway seeds for extra flavor." —Linda, Simply Recipes Reader
Sweet and Sour Cabbage Soup

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"Skip a step by buying pre-shredded green cabbage for an even easier recipe!" —Micah Siva, Simply Recipes Contributor
Colcannon

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"For a variation, sub out half of the potatoes with parsnips. You can add chives, leeks, or bacon too." —Elise
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Easy Chicken Lo Mein

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"The beautiful thing about this recipe is that it’s adaptable to almost any vegetable. It can really be a fridge-clearing recipe. When I make this, I rarely buy vegetables for it. Whatever I have in my produce drawers goes in." —Nick Evans, Simply Recipes Contributor
Italian Sausage and Cabbage Stew

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"This was delish. I didn't have white beans so I used two small potatoes and a carrot." —Gertrude, Simply Recipes Reader
Curtido

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"A couple of peppercorns or some bay leaves can also be added for extra flavor." —Maria J. Ritchie, Simply Recipes Contributor
Cabbage and Kale Slaw with Caraway Ranch Dressing

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"Serve alongside fish or seafood, and with the caraway would be great with pork and potatoes as well." —Elise
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Blackened Shrimp Tacos

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"Watch out for the sodium in store-bought spices. Look for the low-sodium variety so that your recipes won’t turn out too salty." —Sharee Hill, Simply Recipes Contributor
Classic Coleslaw

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"To make ahead, slice the vegetables and make the dressing a day before serving; store separately in covered containers in the refrigerator. About two hours before serving, toss and place back in the refrigerator. Taste and season with salt, if needed, right before serving." —Simply Recipes Editors
Thai Noodle Salad with Peanut Sauce

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"Stretch this recipe to serve more people by doubling the amount of noodles." —Jessica Gavin, Simply Recipes Contributor
Buttered Cabbage with Caraway

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"Try adding a tablespoon of flour sprinkled over the cooked buttered cabbage and the stir in about 3/4 to 1 cup milk..Cook on low and stir, and you get creamed cabbage! Just very light! and so delicious." —Franj, Simply Recipes Reader