Our 12 Best Cabbage Recipes

From comforting cabbage rolls to savory pancakes to easy pickles, here are our 12 best cabbage recipes you’ll enjoy. Also, learn tips on how to choose and store cabbage.

Wondering what to do with that head of cabbage lying in the back of your refrigerator? Before you give it another tired stare, let’s take out the frumpy vegetable and give it a new, delicious treatment today! After all, cabbage is one of the most versatile vegetables in your arsenal.

If you have only used it for coleslaws and salads, I’m here to help you discover some delicious cabbage recipes used in Japanese cooking. We have so many ways to enjoy this vegetable that you’ll develop a newfound appreciation for it. Here are 12 delicious cabbage recipes to try now!

4 Cabbage Types

But first: what types of cabbage are used in these recipes? Here’s a brief overview of the cabbage types (you should be able to find most of them at your local grocery):

• Green cabbage: It’s the most popular cabbage with a strong flavor and crisp texture. The thick, smooth leaves are often used in coleslaw, stir-fries, or sautéed dishes.
• Red cabbage: Similar to green cabbage, but with dark reddish-purple leaves. Nutrition-wise, it has a higher amount of antioxidants and other beneficial plant compounds that help protect against cellular damage.
• Napa cabbage: An oblong variety, napa has a two-tone color with white and light green. It has tender, lacy leaves and is milder than green cabbage. The flavor is much more delicate and sweeter. It’s also known as Chinese cabbage and used in stir-fries and soups in Asian cuisine.
• Savoy cabbage: Known for its beautiful, lacy leaves, savoy cabbage has a softer flavor and is more tender than other varieties.

In this roundup, I’ll mainly focus on green cabbage and napa cabbage as they are most commonly used in Japanese cuisine.

Why You Should Eat Cabbage

• Nutritious: It is packed with Vitamin C, dietary fiber, and calcium.
• Store well: It can last from 3 weeks to up to 2 months in your refrigerator, especially when properly stored.
• Versatile: It can be grilled, braised, steamed, stewed, stir-fried, pickled, or eaten raw.

How to Choose Cabbage at the Grocery Store

• Look for a tight, compact head that feels heavy for its size. The cabbage should look fresh and crisp, with firm stems.
• The outer leaves should be crisp and not limp. Avoid any that have bruises caused by mishandling.

How to Store Cabbage at Home

To prolong the storage of your cabbage, you’ll want to slow down its respiration process. Handle it with care and try to minimize any bruising.

• Do not wash cabbage until you’re ready to use it.
• Store it in the crisper drawer of your refrigerator.
• If you are using only a partial head, carefully cover the remainder with plastic wrap and store it in the fridge.

Our 12 Best Cabbage Recipes You Must Try!

1. Stir-Fried Vegetables

Use cabbage to add heft to a stir fry! Toss it into the wok or frying pan with other vegetables or proteins that you have on hand. You will have a quick, healthy weeknight dish to accompany steamed rice within minutes.

2. Yakisoba or Yaki Udon (Japanese Stir Fry Noodles)

Cabbage scraps are a great addition to Japanese stir-fried noodles such as yakisoba or yaki udon. Cook them quickly so the vegetables retain their refreshing crunch, which contrasts nicely with the savory noodles.

3. Asian Coleslaw with Sesame Dressing

Mention cabbage, you would probably think of coleslaw right away. This colorful and vibrant Asian-style coleslaw uses both green and red cabbage. Seasoned with apple cider vinegar, sesame oil, and pinches of salt, sugar, and black pepper, you can expect a much lighter and refreshing flavor from this coleslaw. It’s a welcoming change from the usual mayo-laden version. Serve it as a veggie side dish with a BBQ or taco dinner!

4. Miso Butter Pasta

Oh yes, we call this the 15-minute pantry pasta. Toss cabbage and canned tuna (or bacon or mushrooms) with al-dente spaghetti in Japanese seasoning, and you get this umami pasta dish that everyone would enjoy!

5. Gyoza (Japanese Pan-Fried Dumplings)

Juicy on the inside, crispy and golden brown on the outside, gyoza are such a treat to make at home. The filling is as simple as mixing juicy minced pork with green cabbage, garlic, and ginger. Don’t forget to make a big batch so you can freeze the extras and enjoy them later!

Here’s another version that uses 1/2 head of napa cabbage that is enjoyed with a flavorful miso dipping sauce.

6. Okonomiyaki (Japanese Savory Cabbage Pancake)

This popular Japanese street food is absolutely sensational! ‘Okonomi’ means ‘as you like it’ and ‘yaki’ means ‘grill’, and it’s exactly what the name says—you can cook up this savory pancake in any way you can imagine. Finely minced or shredded cabbage forms the foundation of the batter, but you can experiment with the rest of the ingredients. It’s best when topped with Japanese mayo and a quick homemade okonomi sauce.

7. Japanese-Style Cabbage Rolls

Served in a delicate tomato-based sauce, these Stuffed Cabbage Rolls are a beloved western-style Japanese dish that showcases the versatility of the vegetable. It’s a comfort food you can enjoy year-round, and any extras or leftovers can be frozen and enjoyed later.

8. Cabbage & Poached Egg Miso Soup

This miso cabbage soup features silky poached egg, which adds protein and substance. It’s substantial enough to make a quick and light lunch. Ready in 15 minutes or less!

9. Mille-Feuille Nabe (Cabbage Hot Pot)

Mille-Feuille Nabe is a simple Japanese hot pot made with napa cabbage and pork belly slices, cooked in a savory dashi broth. It’s rustic and downright homey, tasting even more delicious when enjoyed with loved ones at the dinner table.

10. Instant Pot Oxtail Soup (or Stovetop Version)

Hearty yet elegant, this Instant Pot Oxtail Soup (Hong Kong Style Borscht) is flavored with tomatoes, oxtail, stew beef, onion, carrots, potatoes, and cabbage. It’s easily one of our family’s favorites comfort cold-weather meal. So good with crusty bread!

11. Japanese Pickled Cabbage

When you’re blessed with more than just one head of cabbage, the easiest solution is to pickle them. The Japanese method is as simple as brining the cabbage in salt, kombu, and chili flakes, then storing it in the refrigerator for 1 to 2 days. When ready to serve, sprinkle with sesame seeds and drizzle with soy sauce. The pickled cabbage makes the perfect accompaniment to a Japanese meal.

12. Mizutaki (Chicken Hot Pot)

Among the cabbage family, napa cabbage, an oblong Asian variety, is ideal for hot pots. Known for its tender leaves and delicate flavor, this cabbage lends an amazing sweetness to the broth. This Japanese Chicken Hot Pot, or Mizutaki, features chicken, mushrooms, tofu, and vegetables such as napa cabbage and carrots in a light kombu dashi broth.

Use Your Cabbage for Good Reasons!

I hope you enjoy making these delicious cabbage recipes. Do you have any other favorite ways to cook and eat cabbage? And if you enjoy the above recipes, I’d love to hear from you in the comment below!

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