18 Delicious Cabbage Recipes Soul Food Comfort

Mmm, there’s nothing quite like the comforting embrace of soul food, especially when it stars the humble yet versatile cabbage. Whether you’re craving something hearty, healthy, or just downright delicious, our roundup of 18 cabbage recipes is sure to inspire your next kitchen adventure. From classic stews to innovative twists, these dishes promise to bring warmth and flavor to your table. Ready to dive in? Let’s get cooking!

Southern Fried Cabbage with Bacon

Craving something that screams comfort but whispers sophistication? Let’s talk about Southern Fried Cabbage with Bacon, where every bite is a hug from your grandma if she swore by cast iron and had a secret bacon stash.

Ingredients

• 6 slices of thick-cut bacon (because life’s too short for thin bacon), chopped
• 1 large head of green cabbage (about 2 lbs), cored and chopped into bite-sized pieces
• 1 medium onion, diced (yellow for sweetness, but white if you’re feeling rebellious)
• 2 cloves garlic, minced (fresh only, unless you want the garlic police at your door)
• 1/2 tsp red pepper flakes (for a gentle kick, or more if you’re feeling spicy)
• Salt and freshly ground black pepper (to make your ancestors proud)
• 1 tbsp apple cider vinegar (the secret tang that makes this dish sing)

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove bacon with a slotted spoon, leaving the drippings in the pan. (Tip: Save the bacon for topping at the end—it’s like the cherry on top but better.)
2. Add the diced onion to the bacon drippings and sauté until translucent, about 5 minutes. (Tip: Stir occasionally to prevent onion tears, unless you’re into that.)
3. Toss in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant. (Tip: Garlic burns faster than your last diet, so keep an eye on it.)
4. Add the chopped cabbage to the skillet, stirring to coat in the bacon-y goodness. Cook for 10-12 minutes, stirring occasionally, until the cabbage is tender but still has a bit of crunch. (Tip: Covering the skillet for the first 5 minutes helps soften the cabbage without losing all its texture.)
5. Drizzle with apple cider vinegar, then season with salt and pepper to taste. Stir in the reserved bacon. (Tip: The vinegar brightens the dish, cutting through the richness like a culinary superhero.)

This dish is a textural dream—crispy bacon, tender cabbage, and a slight crunch that keeps you coming back for more. Serve it alongside cornbread for a Southern feast, or top with a fried egg for breakfast that’ll make you question all your life choices.

Slow Cooker Cabbage Soup

Who knew that throwing a bunch of veggies into a slow cooker could result in something so deliciously comforting? This Slow Cooker Cabbage Soup is the lazy chef’s dream come true—minimal effort, maximum flavor, and it practically cooks itself while you binge-watch your favorite show.

Ingredients

• 1 head of green cabbage, chopped (because size matters, go big or go home)
• 2 carrots, diced (no need to peel if you’re feeling rebellious)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• 1 onion, chopped (tears are optional but likely)
• 4 cups vegetable broth (homemade if you’re fancy, boxed if you’re human)
• 1 can (14.5 oz) diced tomatoes (juice and all, let’s not waste the good stuff)
• 2 tbsp olive oil (extra virgin, because we’re classy like that)
• 1 tsp salt (more if you’re salty, less if you’re sweet)
• 1/2 tsp black pepper (freshly ground if you’ve got the time)
• 1 tsp paprika (smoked if you’re feeling adventurous)

Instructions

1. Heat the olive oil in a pan over medium heat (about 350°F, or until it shimmers like your future).
2. Add the onion and garlic, sautéing until they’re as soft as your heart after a rom-com (about 5 minutes).
3. Toss in the carrots and cabbage, stirring occasionally until they start to soften (about 5 more minutes).
4. Transfer everything to your slow cooker, adding the vegetable broth, diced tomatoes, salt, pepper, and paprika.
5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the veggies are tender and the flavors have married (no divorce allowed).
6. Give it a taste and adjust the seasoning if needed (because you’re the boss of your soup).

Gloriously hearty and packed with flavor, this soup is like a warm hug in a bowl. Serve it with a crusty piece of bread for dipping, or top it with a dollop of sour cream for a creamy twist. Either way, your taste buds will thank you.

Cabbage Roll Casserole

Now, let’s talk about a dish that’s like a hug in a baking dish—Cabbage Roll Casserole. It’s the lazy cook’s dream, packing all the cozy flavors of traditional cabbage rolls without the fuss of rolling. Perfect for those days when you want comfort food without the commitment.

Ingredients

• 1 lb ground beef (the leaner, the meaner, but 80/20 is my jam for flavor)
• 1 medium onion, diced (because what’s a casserole without a little cry session?)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use the jarred stuff)
• 1 small head cabbage, chopped (about 6 cups—embrace the crunch)
• 1 cup uncooked long-grain white rice (basmati works wonders here)
• 1 can (15 oz) tomato sauce (go for the no-salt-added kind to control the sodium)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted for a smoky kick)
• 1 tsp paprika (smoked if you’re feeling fancy)
• 1/2 tsp salt (because we’re not savages)
• 1/4 tsp black pepper (freshly ground, please)
• 1 cup shredded mozzarella cheese (because cheese is life)

Instructions

1. Preheat your oven to 375°F (190°C)—no peeking until it’s fully heated!
2. In a large skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks, about 5-7 minutes. Drain the fat unless you’re into that.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes. Your kitchen should smell amazing right now.
4. Stir in the chopped cabbage, uncooked rice, tomato sauce, diced tomatoes, paprika, salt, and black pepper. Mix well to combine all those gorgeous flavors.
5. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Cover tightly with foil to keep all the steam in.
6. Bake for 55 minutes, then remove the foil and sprinkle the shredded mozzarella cheese on top. Bake uncovered for another 5 minutes, or until the cheese is bubbly and slightly golden.
7. Let the casserole sit for 5 minutes before serving—patience is a virtue, especially when cheese is involved.

Lusciously layered with tender cabbage, savory beef, and fluffy rice, this casserole is a textural dream. Serve it with a dollop of sour cream or a side of crusty bread to sop up all the saucy goodness. Either way, it’s a win.

Classic Coleslaw with Creamy Dressing

Craving something crunchy, creamy, and utterly irresistible? Let’s dive into the world of Classic Coleslaw with a dressing so dreamy, it’ll have you sneaking bites straight from the bowl.

Ingredients

• 1 medium head of green cabbage (because size matters, folks)—shredded
• 2 large carrots (the orange wands of joy)—peeled and grated
• 1 cup mayonnaise (the creamier, the dreamier)
• 2 tbsp apple cider vinegar (for that tangy kick)
• 1 tbsp sugar (just a sweet whisper)
• 1/2 tsp celery seed (the unsung hero of spice racks)
• Salt and pepper to taste (but let’s not go overboard, shall we?)

Instructions

1. In a large bowl, combine the shredded cabbage and grated carrots. Toss them like they’re in a salad dance-off.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed until smooth. This is your dressing’s debut—make it count.
3. Pour the dressing over the cabbage and carrots. Use a spatula to fold everything together gently—no roughhousing allowed.
4. Season with salt and pepper. Remember, you can always add more, but you can’t take it back, so start with a light hand.
5. Cover and refrigerate for at least 1 hour before serving. Patience is a virtue, especially when it comes to coleslaw.

Mmm, the result? A coleslaw that’s crisp, creamy, and packed with flavor. Serve it alongside your favorite BBQ dishes, or get adventurous and pile it high on a pulled pork sandwich for a texture party in your mouth.

Braised Cabbage with Smoked Turkey

Zesty and zippy, this Braised Cabbage with Smoked Turkey dish is like a cozy hug from your grandma, if your grandma was a Michelin-starred chef with a penchant for smoky flavors. It’s the kind of meal that makes you forget about your diet, at least until tomorrow.

Ingredients

• 1 lb smoked turkey leg (because wings are for amateurs)
• 1 large head of green cabbage, chopped into bite-sized pieces (no one likes a cabbage bully)
• 2 tbsp extra virgin olive oil (the fancier, the better)
• 1 large onion, diced (tears are optional)
• 3 cloves garlic, minced (more is always merrier)
• 2 cups chicken broth (homemade if you’re showing off)
• 1 tsp smoked paprika (for that ‘I know what I’m doing’ vibe)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and sauté until it’s as translucent as your excuses for not cooking at home.
3. Toss in the minced garlic and smoked paprika, stirring for about 30 seconds until the aroma makes your neighbors jealous.
4. Introduce the smoked turkey leg to the pot, browning it on all sides to unlock those deep, smoky flavors.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot—those bits are flavor gold.
6. Add the chopped cabbage, stirring to coat it in the smoky, oniony goodness. Cover and simmer for 45 minutes, stirring occasionally, until the cabbage is tender but still has a bit of crunch.
7. Season with salt and pepper, but remember, the smoked turkey is already salty, so taste before you go wild.

Wondrously tender with a smoky depth that’ll have you questioning all your life choices up to this point, this dish pairs beautifully with a crusty bread to sop up the juices or over a bed of creamy polenta for a heartier meal.

Cabbage and Sausage Skillet

Kickstart your weeknight dinner with this hearty Cabbage and Sausage Skillet that’s as easy to make as it is delicious. Perfect for those evenings when you’re craving something savory but don’t want to spend hours in the kitchen.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (because bigger bites mean bigger happiness)
• 1 medium head of cabbage, chopped (about 6 cups, but who’s counting?)
• 1 large onion, diced (for that sweet, caramelized goodness)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (for a little kick)
• 1/2 cup chicken broth (homemade if you’re fancy, store-bought if you’re practical)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Tip: If the oil smokes, it’s too hot—turn it down!
2. Add the sausage slices and cook until browned on both sides, about 5 minutes total. Tip: Don’t overcrowd the pan, or you’ll steam instead of sear.
3. Toss in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Stir frequently to prevent the garlic from burning.
4. Add the chopped cabbage, salt, and pepper, stirring to combine. Cook until the cabbage starts to wilt, about 5 minutes.
5. Pour in the chicken broth, cover, and simmer for 10 minutes, or until the cabbage is tender. Tip: Check halfway through to ensure it’s not drying out.

Dig into this dish where the cabbage turns buttery soft, soaking up all the smoky sausage flavors. Serve it over a bed of mashed potatoes for a comfort food mashup that’ll have everyone asking for seconds.

Stuffed Cabbage Leaves with Ground Beef

Dive into the comfort food hall of fame with these stuffed cabbage leaves, where ground beef and spices throw a party in a leafy green wrapper. It’s like a burrito decided to go on a health kick, and we’re here for it.

Ingredients

• 1 large head of cabbage – because size matters when you’re stuffing.
• 1 lb ground beef – the leaner, the meaner.
• 1 cup cooked rice – white or brown, but let’s keep it fluffy.
• 1 small onion, diced – tears are optional.
• 2 cloves garlic, minced – vampire repellent included.
• 1 egg, room temp – it’s the glue that holds our beefy dreams together.
• 1 tsp salt – because bland is banned.
• 1/2 tsp black pepper – for a little kick.
• 1 tbsp extra virgin olive oil – my go-to for everything.
• 1 can (15 oz) tomato sauce – the saucy blanket our rolls will snuggle under.
• 1 tbsp brown sugar – for a hint of sweetness that says ‘I love you’.
• 1 tbsp lemon juice – to brighten things up.

Instructions

1. Preheat your oven to 350°F – let’s get this party started.
2. Bring a large pot of water to a boil. Carefully dunk the whole cabbage head in for about 3 minutes, then peel off the leaves one by one. Tip: Use tongs to avoid a steam facial.
3. In a skillet over medium heat, sauté the onion and garlic in olive oil until they’re just shy of golden, about 3 minutes.
4. Add the ground beef, breaking it up with a spoon, and cook until no pink remains. Drain the fat if you’re feeling virtuous.
5. Stir in the cooked rice, egg, salt, and pepper. Mix it like you mean it.
6. Place a spoonful of the beef mixture onto each cabbage leaf, fold the sides in, and roll it up like a tiny burrito.
7. Arrange the rolls seam-side down in a baking dish. Whisk together the tomato sauce, brown sugar, and lemon juice, then pour it over the rolls. Tip: Make sure they’re snug but not squished.
8. Cover with foil and bake for 45 minutes. Then, uncover and bake for another 15 minutes to thicken the sauce. Tip: The sauce should be bubbly and the rolls tender.

How about serving these saucy bundles over a bed of mashed potatoes for a carb-on-carb love story? The rolls are tender, the filling is savory with a hint of sweetness, and the sauce? Absolutely spoon-licking good.

Cabbage Stir-Fry with Garlic and Soy Sauce

Veggies, rejoice! Here’s a dish that’ll make even the most cabbage-averse folks come back for seconds—our Cabbage Stir-Fry with Garlic and Soy Sauce is a crunchy, savory dream that’s as easy to whip up as it is delicious.

Ingredients

• 1 medium head of green cabbage (because size matters, and this one’s just right)
• 3 tbsp extra virgin olive oil (my kitchen MVP for that perfect sizzle)
• 4 cloves garlic, minced (the more, the merrier, I always say)
• 2 tbsp soy sauce (go for the low-sodium kind if you’re watching your salt intake)
• 1 tsp red pepper flakes (for that kick that wakes up your taste buds)
• Salt to taste (but let’s be real, you’ll barely need it with the soy sauce doing its thing)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
2. Add the minced garlic and red pepper flakes, stirring for about 30 seconds until the garlic is golden and your kitchen smells like heaven.
3. Toss in the sliced cabbage, stirring to coat it evenly with the oil and garlic. Pro tip: Don’t overcrowd the pan, or you’ll steam the cabbage instead of stir-frying it.
4. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but still has a bit of crunch. Think al dente, but for veggies.
5. Drizzle the soy sauce over the cabbage, giving everything a good toss to combine. Cook for another minute, just to let the flavors marry.
6. Season with a pinch of salt if needed, but taste first—soy sauce is a sneaky salt bomb.

Perfectly crisp with a garlicky punch and a soy sauce finish that’s bold without bulldozing your palate, this stir-fry is a side dish hero. Serve it alongside grilled chicken or pile it high on a bowl of steamed rice for a veggie-packed meal that doesn’t skimp on flavor.

Corned Beef and Cabbage

Just when you thought your St. Patrick’s Day leftovers couldn’t get any better, here comes Corned Beef and Cabbage to prove you wrong—twice as delicious and half as green. This dish is like a warm hug from your Irish grandma, assuming your Irish grandma was a master of meat and potatoes.

Ingredients

• 3 lbs corned beef brisket (because size does matter when it comes to brisket)
• 1 large head of cabbage, chopped into wedges (the chunkier, the better—no one likes a wimpy wedge)
• 4 large carrots, peeled and cut into 3-inch pieces (rainbow carrots if you’re feeling fancy)
• 1 lb small red potatoes (skin on, because life’s too short for peeling)
• 4 cups water (filtered, unless you enjoy the taste of chlorine with your corned beef)
• 2 tbsp pickling spice (the secret handshake of flavor town)

Instructions

1. Preheat your oven to 300°F because low and slow is the way to go with corned beef.
2. Place the corned beef brisket in a large Dutch oven, fat side up—because fat equals flavor, and we’re here for a good time.
3. Sprinkle the pickling spice over the brisket like you’re seasoning the heck out of your life’s problems.
4. Pour the water around the brisket, not over it, unless you enjoy washing spices off your meat.
5. Cover the Dutch oven with its lid and slide it into the oven. Let it braise for 3 hours, during which your kitchen will smell like a Irish pub’s kitchen.
6. After 3 hours, add the potatoes and carrots to the pot, tucking them in around the brisket like they’re going to bed. Cover and cook for another 30 minutes.
7. Add the cabbage wedges on top, cover, and cook for an additional 20 minutes. The cabbage should be tender but still have a bit of a bite—nobody likes mushy cabbage.
8. Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain. This is crucial unless you enjoy chewing your meat like gum.
9. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid because, yes, it’s that good.

And just like that, you’ve got a plate of Corned Beef and Cabbage that’s tender, flavorful, and begging to be paired with a pint of something dark and delicious. Slice it thin, pile it high, and watch it disappear faster than your resolve to eat ‘just one piece.’

Cabbage and Potato Soup

Ready to dive into a bowl of comfort that won’t weigh you down? This Cabbage and Potato Soup is like a hug from your grandma—if your grandma was a health-conscious chef with a knack for flavor. It’s simple, satisfying, and sneakily good for you, too.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 large onion, diced (because size matters when it comes to flavor)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 4 cups chopped cabbage (the more, the merrier—and crunchier)
• 3 medium potatoes, peeled and diced (russets are my spud of choice here)
• 4 cups vegetable broth (homemade if you’re fancy, boxed if you’re human)
• 1 tsp salt (don’t skimp, but don’t go overboard—balance is key)
• 1/2 tsp black pepper (freshly ground, because pre-ground is so last year)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and sauté until it turns translucent, about 5 minutes—patience is a virtue here.
3. Throw in the minced garlic and stir for 30 seconds until it’s fragrant but not burnt (nobody likes a bitter garlic).
4. Toss in the chopped cabbage and diced potatoes, stirring to coat them in that glorious oil and onion mixture.
5. Pour in the vegetable broth, then add the salt and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
6. Cover the pot and let the soup simmer for 20 minutes, or until the potatoes are tender enough to pierce with a fork with no resistance.
7. Taste and adjust the seasoning if necessary, but remember—you can always add, but you can’t take away.

Yum! This soup is a delightful mix of creamy potatoes and crunchy cabbage, with a broth that’s rich but not heavy. Serve it with a dollop of sour cream or a sprinkle of fresh dill for an extra touch of luxury.

Spicy Kimchi Style Cabbage

Ready to turn up the heat in your kitchen? This Spicy Kimchi Style Cabbage is not just a dish; it’s a fiery adventure that’ll have your taste buds dancing with joy. Perfect for those who love a little (or a lot) of spice in their life!

Ingredients

• 1 large head of cabbage (because bigger is always better when it comes to kimchi)
• 1/4 cup gochugaru (Korean red pepper flakes – the star of the show)
• 3 tbsp fish sauce (trust me, it’s the secret umami bomb)
• 1 tbsp minced garlic (more is always merrier in my book)
• 1 tsp grated ginger (for that zingy kick)
• 1/2 cup water (just plain old H2O to bring it all together)

Instructions

1. Chop the cabbage into bite-sized pieces, because nobody wants to wrestle with their food.
2. In a large bowl, mix the gochugaru, fish sauce, minced garlic, and grated ginger until it looks like a spicy, aromatic paste.
3. Add the chopped cabbage to the bowl and massage the spicy paste into every nook and cranny. Yes, massage – your cabbage deserves some love.
4. Pour in the water to help everything mingle and get cozy, then give it one final mix.
5. Pack the mixture tightly into a clean jar, pressing down to eliminate any air pockets. Air is the enemy of fermentation.
6. Seal the jar and let it sit at room temperature for 24 hours. Patience is key here, folks.
7. After the waiting game, refrigerate your kimchi for at least 48 hours before diving in. Good things come to those who wait.

Spicy, tangy, and with just the right amount of crunch, this kimchi is a flavor explosion waiting to happen. Serve it alongside some grilled meats or as a bold topping for your morning eggs – because why not start your day with a bang?

Cabbage and Noodles with Butter

Picture this: a dish so comforting, it hugs you from the inside out. Cabbage and Noodles with Butter is the unsung hero of weeknight dinners, turning humble ingredients into a symphony of buttery, carb-loaded bliss.

Ingredients

• 8 oz wide egg noodles – because skinny noodles just don’t hold up to the cabbage’s might.
• 1/2 head green cabbage, thinly sliced – about 4 cups, because we’re not here to play games.
• 1/2 cup unsalted butter – go big or go home, and we’re definitely not going home.
• 1 tsp salt – just enough to make the flavors pop without overdoing it.
• 1/2 tsp black pepper – for that little kick that says, ‘I mean business.’

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, melt the butter in a large skillet over medium heat. Add the sliced cabbage, salt, and pepper. Sauté for about 10 minutes, until the cabbage is tender and slightly caramelized. Tip: Don’t rush this step; the caramelization is where the magic happens.
3. Drain the noodles and add them directly to the skillet with the cabbage. Toss everything together until the noodles are evenly coated with the buttery cabbage mixture. Tip: A pair of tongs is your best friend here for easy mixing.

Kick back and savor the simple yet profound joy of this dish. The noodles are perfectly tender, the cabbage brings a sweet, buttery crunch, and together they create a harmony that’s hard to resist. Serve it straight from the skillet for that ‘no fuss, all flavor’ vibe.

Vegetarian Cabbage Rolls

Today’s the day we ditch the meat without skimping on flavor, diving headfirst into the world of Vegetarian Cabbage Rolls that’ll make your taste buds do a happy dance. Trust me, even the most devoted carnivores at your table will be begging for seconds.

Ingredients

• 1 large head of cabbage (because size matters when you’re rolling)
• 2 cups cooked brown rice (for that nutty, wholesome vibe)
• 1 can (15 oz) black beans, drained and rinsed (my pantry hero)
• 1 cup diced tomatoes (fresh or canned, no judgment here)
• 1/2 cup shredded carrots (for a pop of color and crunch)
• 1/4 cup chopped fresh parsley (because green makes everything better)
• 2 tbsp extra virgin olive oil (my liquid gold)
• 1 tsp garlic powder (because fresh garlic is too much work sometimes)
• 1/2 tsp smoked paprika (for that sneaky depth of flavor)
• Salt and pepper to taste (but really, don’t be shy)

Instructions

1. Preheat your oven to 375°F because we’re about to get cozy.
2. Carefully remove the core from the cabbage and steam the whole head for about 10 minutes until the leaves are pliable. Tip: Use a tong to peel off the leaves gently to avoid tears (yours and the cabbage’s).
3. In a large bowl, mix the brown rice, black beans, diced tomatoes, shredded carrots, parsley, olive oil, garlic powder, smoked paprika, salt, and pepper. This is where the magic happens.
4. Place a spoonful of the mixture onto each cabbage leaf and roll them up like tiny burritos. Tip: Tuck in the sides as you roll to keep all the goodness inside.
5. Arrange the rolls seam-side down in a baking dish, cover with foil, and bake for 25 minutes. Tip: For a golden finish, remove the foil and broil for the last 2 minutes.

Get ready to serve these bad boys with a dollop of sour cream or a drizzle of hot sauce for an extra kick. The texture? A delightful contrast between the tender cabbage and the hearty, flavorful filling. Go ahead, make it a meal to remember.

Cabbage and Apple Salad

Let’s face it, salads can be a snooze-fest, but not this one! Our Cabbage and Apple Salad is a crunchy, sweet, and slightly tangy masterpiece that’ll make your taste buds do a happy dance. Perfect for those days when you want something light yet satisfying, this dish is a game-changer.

Ingredients

• 4 cups shredded green cabbage (because who has time to chop?)
• 2 crisp apples, thinly sliced (I’m team Honeycrisp, but you do you)
• 1/4 cup extra virgin olive oil (the good stuff makes all the difference)
• 2 tbsp apple cider vinegar (for that tangy kick)
• 1 tbsp honey (because a little sweetness never hurt nobody)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 cup chopped walnuts (for that irresistible crunch)

Instructions

1. In a large bowl, toss the shredded cabbage and sliced apples together like they’re old friends reuniting.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and salt until it’s as smooth as your favorite playlist. Tip: If the honey is being stubborn, warm it slightly to make it more cooperative.
3. Drizzle the dressing over the cabbage and apples, then toss everything until it’s evenly coated. Tip: Use your hands for this step to really get in there and massage the flavors into the cabbage.
4. Sprinkle the chopped walnuts on top for that final crunch. Tip: Toast the walnuts beforehand for an extra layer of flavor that’ll blow your mind.

Yum! This salad is a symphony of textures and flavors—crisp, sweet, tangy, and nutty all at once. Serve it alongside grilled chicken or fish for a meal that’s as balanced as your life (hopefully) is.

Red Cabbage with Apples and Bacon

Venture into the world of sweet, savory, and downright delicious with this dish that’s as colorful as your grandma’s tablecloth. It’s the perfect sidekick to any meal, promising to steal the spotlight with its vibrant hues and irresistible crunch.

Ingredients

• 1 medium red cabbage, thinly sliced (because who has time for thick, unruly slices?)
• 2 large apples, cored and diced (I’m team Honeycrisp for that perfect sweet-tart balance)
• 6 slices of bacon, chopped (go for thick-cut—it’s the MVP of texture and flavor)
• 1/4 cup apple cider vinegar (this is where the magic happens, folks)
• 2 tbsp brown sugar (for that caramelized goodness we all crave)
• 1 tsp salt (because seasoning is not optional)
• 1/2 tsp black pepper (freshly ground, please—your taste buds will thank you)
• 2 tbsp extra virgin olive oil (my kitchen staple for everything)

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: The oil should shimmer but not smoke—patience is key.
2. Add chopped bacon to the skillet. Cook until crispy, about 5-7 minutes. Tip: Stir occasionally for even cooking—no one likes a chewy surprise.
3. Remove bacon with a slotted spoon and set aside. Leave the glorious bacon fat in the skillet—this is flavor gold.
4. Add sliced red cabbage to the skillet. Sauté for 5 minutes until it starts to soften. Tip: Don’t overcrowd the pan, or you’ll steam instead of sauté.
5. Stir in diced apples, apple cider vinegar, brown sugar, salt, and pepper. Cook for another 10 minutes, stirring occasionally.
6. Return the crispy bacon to the skillet. Mix well and cook for 2 more minutes to let the flavors marry.

Crunchy, sweet, and smoky—this dish is a textural dream. Serve it alongside grilled pork chops or pile it high on a toasted baguette for an unexpected twist.

Cabbage and Carrot Slaw with Lime Dressing

Buckle up, buttercups, because we’re about to dive into a dish that’s as crunchy as your aunt’s unsolicited advice at Thanksgiving—only way more welcome. This cabbage and carrot slaw with lime dressing is the side dish hero we all deserve, ready to rescue your meal from the doldrums of dullness.

Ingredients

• 4 cups shredded green cabbage (because the crunch is everything)
• 2 cups shredded carrots (for that sweet, sweet color contrast)
• 1/4 cup chopped cilantro (no haters allowed—this herb is a must)
• 1/4 cup mayonnaise (the glue that holds our slaw universe together)
• 2 tbsp fresh lime juice (bottled lime juice? In this economy? No.)
• 1 tbsp honey (for a touch of sweetness that’ll make you swoon)
• 1/2 tsp salt (because seasoning is not optional)
• 1/4 tsp black pepper (a little kick to keep things interesting)

Instructions

1. In a large bowl, combine the shredded cabbage and carrots. Toss them like you’re mixing a salad at a fancy restaurant—with confidence.
2. In a smaller bowl, whisk together the mayonnaise, lime juice, honey, salt, and black pepper until smooth. Tip: If your honey is stubborn, warm it slightly for easier mixing.
3. Pour the dressing over the cabbage and carrot mixture. Use a spatula to fold everything together until evenly coated. Tip: Don’t overmix—nobody likes a soggy slaw.
4. Add the chopped cilantro and give it one final gentle toss. Tip: If you’re serving this later, hold off on the cilantro until the last minute to keep it fresh and vibrant.
5. Cover and refrigerate for at least 30 minutes before serving. This wait is the hardest part, but it’s worth it for the flavors to meld.

Mmm, can you taste the crispiness? This slaw is a textural dream with a dressing that’s tangy, sweet, and just a tad spicy. Serve it atop fish tacos for a meal that’ll have your taste buds doing backflips, or keep it classic as the ultimate BBQ sidekick.

Savory Cabbage Pancakes

These aren’t your grandma’s pancakes—unless your grandma is a cabbage-loving, flavor-chasing kitchen wizard. Savory Cabbage Pancakes are the crispy, golden answer to ‘What’s for dinner?’ when you’re staring into the abyss of your fridge.

Ingredients

• 2 cups shredded cabbage (the crunchier, the better)
• 1/2 cup all-purpose flour (for that perfect pancake backbone)
• 2 large eggs (room temp, because they mix better, trust me)
• 1/4 cup water (just enough to bring it all together)
• 2 tbsp extra virgin olive oil (my go-to for that golden crisp)
• 1/2 tsp salt (because flavor is key)
• 1/4 tsp black pepper (a little kick never hurt anybody)

Instructions

1. In a large bowl, whisk together the flour, eggs, water, salt, and pepper until smooth. Tip: A few lumps are okay; they add character.
2. Fold in the shredded cabbage until it’s fully coated in the batter. Tip: Don’t overmix—cabbage likes to keep its crunch.
3. Heat the olive oil in a large skillet over medium heat (350°F if you’re fancy with a thermometer).
4. Pour 1/4 cup of the batter for each pancake into the skillet, flattening slightly with the back of a spoon. Tip: Give them space to breathe; overcrowding leads to steaming, not crisping.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy around the edges.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Kick back and marvel at your creation. These pancakes are a textural dream—crispy on the outside, tender inside, with a savory depth that pairs shockingly well with a dollop of sour cream or a drizzle of sriracha for the brave.

Cabbage and Black-Eyed Peas Stew

Craving something hearty that whispers sweet nothings of comfort to your soul? Look no further than this cabbage and black-eyed peas stew, a dish that’s like a warm hug on a chilly day, but let’s be real, it’s delicious any day.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, diced (because size matters here)
• 2 cloves garlic, minced (fresh is best, no cheating)
• 1 lb smoked turkey, chopped (for that smoky goodness)
• 4 cups chicken broth (homemade if you’re showing off)
• 1 lb black-eyed peas, soaked overnight (patience is a virtue)
• 1 small cabbage, chopped (the star of the show)
• 1 tsp smoked paprika (for an extra kick)
• Salt and pepper to taste (but really, don’t be shy)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage.
2. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Toss in the smoked turkey, stirring until it’s slightly browned, about 3 minutes.
4. Pour in the chicken broth and bring to a boil, then reduce heat to a simmer. Tip: Simmering is like a spa day for your stew, low and slow.
5. Add the black-eyed peas, cover, and let them party in the broth for 45 minutes.
6. Stir in the cabbage and smoked paprika, cooking until the cabbage is tender but still has a bit of crunch, about 15 minutes. Tip: Don’t overcook the cabbage unless you like mush.
7. Season with salt and pepper, tasting as you go because you’re the boss here. Tip: Always taste before serving; your future self will thank you.

Zesty and vibrant, this stew is a symphony of textures, from the creamy black-eyed peas to the tender cabbage. Serve it over a bed of rice or with a side of cornbread for a meal that’s as comforting as it is colorful.

Conclusion

Feasting on these 18 delicious cabbage recipes brings soul food comfort right to your table. Each dish offers a unique twist on this versatile veggie, ensuring there’s something for every taste. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!

Bella Bacinos