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From the naturally diverse region of the Mediterranean, we’ve been graced with everything from olive trees to miniature donkeys, from Cleopatra to cabbage. You heard it right!
The fancy name for cabbage is Brassica Oleracea, which actually refers to all cruciferous plants, including broccoli, Brussels sprouts, kohlrabi, kale and cauliflower. Although seemingly different, they all share the same roots of the wild cabbage, which is native to the European Mediterranean.
Cabbage pairs perfectly with spices and herbs such as caraway, chives, tarragon, garlic, dill, celery seed, thyme and black pepper. It stands on its own or blends beautifully with root vegetables such as potatoes, sweet potatoes, carrots, onions, leeks, turnips, parsnips and rutabaga. 
And cabbage isn’t choosy when it comes to proteins, equally complementing red meats, poultry, fish, pork, legumes, tofu and tempeh.
Raw cabbage is slightly “spicy,” delicious and crunchy. Once sautéed, steamed, baked, boiled or braised, cabbage takes on a mellow, sweet flavor. Our most cherished cabbage dishes include traditional coleslaw, corned beef and cabbage, stuffed cabbage leaves, cabbage soup, Korean pickled kimchi and German sauerkraut, but there are numerous other ways to chow down on cabbage. Here are some ideas:
- Slice and sauté in olive or sesame oil. Add to cooked grains or serve over cooked grains. Here’s a delicious idea for Miso-Ginger Wild Rice with Cabbage.
- Chop and add to or garnish chilies, vegetable soups and stews.
- For a taste of Old Europe, enjoy Borscht with Cabbage and Potatoes, Red Cabbage with German Sausage or Weisswurst and Beef Stuffed Cabbage Rolls.
- Chop and add to a fresh fruit salad. Try this Cabbage with Apples and Walnuts.
Slice and add to leafy green salads, whole grain salads and meat salads such as this Pork and Napa Cabbage Salad.- For a fun change, make curly-crinkled Napa Cabbage Coleslaw or Cabbage and Carrot Slaw.
- Slice and garnish sandwiches, tacos and burgers. These Catfish Tacos feature Thai Cabbage Slaw.
Chop and add to potato salad or macaroni salad. Our Potato Salad with Cabbage and Spicy Mustard uses Napa cabbage.- Cabbage is not just for potatoes. Try it with Linguine and Ham for a real treat.
- Cabbage is great sautéed, steamed and topped with melted cheese. This recipe for Cabbage and Cheddar Gratin, in the words of an enthusiastic customer, is “killer amazing”!
If you love corned beef and cabbage, then you are sure to love these Corned Beef and Cabbage Rolls.- Juice cabbage along with apples and celery for a refreshing beverage.
- Sauté or steam and enjoy with legumes such as garbanzo beans, black beans or any favorite peas or beans.
- Make lentil soup; add sliced cabbage.
- Don’t forget that cabbage makes a tempeh or tofu stir-fry seriously good.
Make these fun Cabbage and Leek Griddle Cakes.- Cutting back on carbs? Serve stir-fried veggies or protein over shredded cabbage instead of rice.
- For a quick idea, when heating (preferably natural) canned soups, ramen noodles or cup-o-soups, stir in some thinly sliced cabbage for a nice, healthy crunch.
- Use large cabbage leaves to decorate a plate or use as a “bowl” for other dishes. Red cabbage is particularly colorful.
Are you a fan of the ancient cabbage? Got a favorite recipe? I’d love to read your comments.
March 5th, 2012 at 9:27 am
I know that coleslaw may not be the most exotic use of cabbage on the planet (although you can use some pretty crazy ingredients), it, on top of a great Pulled Pork Sando may be the one of the greatest uses ever. It provides the perfect crunch and tang. I’ll actually use it as a condiment for all kinds of sandwiches.
March 7th, 2012 at 3:23 pm
I like to slice cabbage and cook it in a tiny bit of sesame oil. I then combine that with tofu and veggies stir fried with sriacha, soy sauce and some thinned out peanut butter for a healthier, vegan version of pad Thai. It’s so tasty!
March 7th, 2012 at 3:36 pm
I also invented a dish which is so delicious i get one packet of smoked sausage chop it in small pieces fry it, then chop the cabbage in thin strips add half a can of corn and then add four table spoons of soy sauce let it steam for 20 mins and whoo a la! Its done its super good.
March 7th, 2012 at 4:29 pm
My weeknight staple is sliced red onions, savoy cabbage, ginger & garlic sautéed with sesame oil, and a dash of brown rice vinegar and tamari. Sprinkle of sesame seeds, delicious! All the brown crispy bits make it seem like an indulgence!
March 7th, 2012 at 4:44 pm
I brown some onions, add garlic and chopped up cabbage. I stir fry it in olive oil until it’s browned. I add some steak seasoning. I then add taco meat to it and it’s a very hearty low carb filling dish. It’s a go to when I need to watch what I am eating.
March 8th, 2012 at 6:13 pm
The corned beef and cabbage rolls look absolutely delicious. However, for those of the vegetarians, change the corned beef filling might be better for them. Personally, I use carrots, cucumber, bean sprouts for the filling and cabbage leaves for the wrap. Firstly, you need to slice up the carrots and cucumber into thin slices, and then put bean sprouts in hot boiled water for 10 seconds and take it out immediately because you want them stay crunchy. Put the cabbage pieces in boiled water for about 30 seconds. Season the filling with sesame oil, salt and pepper. Then just wrap them with cabbage leaves.
March 10th, 2012 at 6:49 am
Calling from my Polish/German heritage I love cabbage two ways. The Polish dish is Haluski…. Cook egg noodles to directions and drain. Then saute white cabbage and onions, add noodles to crisp the edges. Use salt and pepper to taste. The old way is to saute in butter, but I you could try various oils or an oil and butter combination. —- The German dish is Rotkohl and it uses Red Cabbage. Goes best with German Sauerbraten, but could be used with pork or meatballs as well. Total prep/cooking time is 90 min. Heat 2tbsp oil in a Dutch oven and saute 2 small, sliced onions. Add 2# shredded red cabbage and immediately add 2 tbsp vinegar (white or cider) to prevent cabbage from color loss. Salt and a little sugar. Add 1 large finely chopped apple and 2-4 slices of chopped, uncooked bacon. (Bacon optional). Pour in 1/2 c red wine or grape juice and 1/2 cup hot beef or chicken broth. If not using broth use water… adding more wine or juice is not tasty. (I’ve never tried vegetable broth. I’m afraid of a flavor conflict, but if you had a mild vegetable broth you could try and see.) Cover and simmer 45-60 min. Cabbage should be tender, but not mushy soft. Makes 8 servings. (Recipe is from German Cooking book by Weathervane Books c. 1978 auth.Malinowski, Sinclair, & Nelson)
March 10th, 2012 at 8:30 am
I use steamed cabbage instead of rice for sushi rolls. It’s easier, healthier, and low-carb. It works well with vegetarian fillings like carrot, hummus, and avocado.
March 12th, 2012 at 9:47 am
I luv cabbage in soup!!