It’s easy for cabbage to get lost in the produce section when it has to compete with spotlight-grabbing superfoods like curly kale, vibrant beets, and pretty little cauliflower florets.
That’s a shame, because this cruciferous veggie is just as nutritious as its “sexier” counterparts: Just 1 cup contains almost 50 percent of your daily dose of vitamin C, and it’s brimming fiber and antioxidants.
Best of all, it’s super versatile and can be anything from a pizza topping to a low carb noodle substitute. Need proof? These 24 recipes show there’s so much more to cabbage than coleslaw.
Known for topping pita bread, za’atar (an aromatic Middle Eastern spice blend) is used here to coat red cabbage leaves, which are then roasted until crisp and dunked into a lemony yogurt.
They may be lower in carbs than traditional chips and dip, but they’re just as crunchy and satisfying.
If all the stuffing, rolling, sealing, and frying sounds too involved, here’s a low-maintenance solution that’ll satisfy your egg roll craving without all the work (and the greasy residue).
Just dry-sear the wontons in a pan to get them crunchy before topping them with the sesame-flavored cabbage mixture.
With scallions, jalapeños, and cilantro, this is a pretty classic salsa recipe — except that shredded cabbage takes the place of tomatoes as the main ingredient. (Adorable cactus cup not included.)
Higher in vitamin C than its green sibling, red cabbage makes this dish super nutritious, not to mention light enough to serve as an appetizer or side dish.
Use it to hold a high protein mixture of goat cheese and quinoa for a gluten-free dish that may just steal the spotlight from the entrée.
This is another recipe that uses cabbage as a serving vehicle, but with a Mexican flair. Tomatoes, avocado, and black beans make a hearty filling for the leafy “bowls.”
With healthy fats, filling protein, and fiber-packed carbs, the result is both perfectly balanced and beautiful.
Just four ingredients and a single cooking technique can be enough to transform cabbage into a star.
Brushed with a good-for-your-heart blend of garlic and olive oil, the cabbage slices hang out in an oven until they’re a tad charred, slightly sweet, and completely delicious.
Cabbage is the sole vegetable in this simple stir-fry. Seasoned with a sweet, spicy, and savory combo of soy and rice vinegar, it’s a quick 10-minute departure from a regular ol’ salad.
Cabbage is anything but plain when tossed in butter, soaked in a German riesling, and kicked up with spicy mustard and fresh rosemary. If this is how they serve cabbage in Germany, sign us up for a trip across the pond!
Soaked in a fragrant coconut broth, shredded cabbage softens to an almost noodle-like consistency, making this dish perfect for those who crave that carby texture but want to keep things on the lighter side.
Add plenty of herbs and spices like turmeric, lemongrass, and ginger to boost the flavors of the veggies and up the antioxidant content of this soothing soup.
Thicker than broth but not quite as rich as chowder, this soup gets its creamy texture from potatoes, corn, and white beans. But cabbage still makes its presence known (an entire head of it goes into the recipe!), providing a contrasting crunch.
The soup is also a great way to reap the health benefits of curry powder’s curcumin
This is far from the watery gruel of the infamous cabbage soup diet. Lean ground turkey provides satisfying protein, and red pepper flakes and garlic guarantee that the word “tasteless” doesn’t come anywhere near this soup.
The cabbage’s vibrant red hue makes this meal a gorgeous addition to your dinner table. Jazzed up with Asian flavorings like rice vinegar and a touch of sesame oil, it’s crunchy, tangy, sweet, and spicy all at once.
This cabbage slaw gets its creaminess (and a whole lotta protein) from Greek yogurt, which also helps temper the spice of the chili sauce. Eat it on its own or serve it with baked wonton chips for a scoopable starter.
If the idea of raw cabbage freaks you out, don’t worry: You won’t be gnawing on bland, fibrous shreds.
The cruciferous veggie teams up with carrots, bell peppers, and sunflower seeds and then gets doused in a just-sweet-enough dressing, kicking any misconceptions about boring raw food to the curb.
If you’re trying to “eat the rainbow,” this salad will take care of the red category. With a trifecta of antioxidant-rich ingredients (red cabbage, beets, cranberries), this magenta mix is a dream for your palate!
These mini, gluten-free versions of Japanese okonomiyaki have tons of fiber, thanks in part to coconut flour. An innovative soy-yogurt dipping sauce adds a modern twist.
If you love cabbage rolls but don’t have the time to make them one by one, consider this deconstructed solution. Sauté cabbage roll ingredients, throw ’em in a dish, and call it a casserole! You still get all the flavors in one bite.
This dish proves cabbage knows how to make a statement. Flexible leaves of savoy cabbage envelop a hearty filling of meat, rice, and garlicky marinara. Easier than it looks, it’s guaranteed to wow any dinner guest.
Cabbage “noodles” make another appearance in this light yet filling one-bowl meal, adding nutrients you wouldn’t find in regular pasta, including vitamin C.
Meanwhile, tofu bulks up the dish and walnuts and coconut oil provide the fats needed to keep you satisfied.
Requiring fewer than 10 ingredients and just one pan, this quick skillet meal will keep you from resorting to takeout.
A head of cabbage cooks down until soft but still crunchy while beef (or turkey, if you’re cutting down on red meat) and tomatoes simmer alongside.
Get to know the cabbage family even better by incorporating its mini cousin into your meal. Vitamin C-packed brussels sprouts roast in honey and olive oil before being scattered over the pizza dough.
Red cabbage and toasted walnuts join the sprouts atop the pizza to bake to caramelized perfection. It’s an unconventional pizza topping combo, but you may just start choosing it over pepperoni.
Cabbage doesn’t just have to substitute for pasta; it can also enhance it. Both ingredients shine in this hearty dish that gets livened up with lemon juice and sunflower seeds.
It’s a fresh, fast, and delicious way to get your daily dose of fiber and satisfy a carb craving.
We couldn’t just pick a traditional cabbage roll recipe. And why would we when a dish like this appeals to herbivores and meat eaters alike?
Wrapped in curly cabbage leaves and baked with tomato sauce, quinoa replaces beef as the protein source and adds potassium and antioxidants. We promise nobody will miss the meat.
There’s so much more in the world of cabbage than just coleslaw, friends. It turns out that this humble veggie can stand its ground in a soup, salad, or tasty main dish. We’ll never skip cabbage in the produce section again.
Now, if only we could figure out how to turn cabbage into a dessert…