How to Make Cabbage Delicious – WellPlated.com

If cabbage still reminds you of bland, overcooked side dishes, it’s time to give it a second chance. This humble, budget-friendly vegetable is incredibly versatile—shining in cozy soups, crispy stir-fries, hearty casseroles, and fresh, crunchy salads. These tips and recipes will help you learn to love cabbage!

This is how to cook cabbage you’ll actually WANT to eat.

If you’ve suffered through watery boiled cabbage as a side or pushed a pile of limp coleslaw around your plate to make it look like you ate at least some of it, I totally feel your pain.

Like Brussels sprouts, cabbage is one of those vegetables where things can easily go sideways—or they can go delicious.

You just have to know how to cook it.

Whether you’re looking for something comforting, quick, or packed with bold flavor, these cabbage recipes prove just how craveable it can be. From crisp salad to Asian-inspired stir fries and caramelized roasted wedges, there’s something here for everyone. Promise!

Understanding the Types of Cabbage (and How to Use Them)

The first key to making cabbage delicious is to know what kind of cabbage to use for which types of recipes.

• Green Cabbage. The most common variety, green cabbage has tightly packed leaves and a mild flavor. It’s perfect for stir-fries, soups (hello, Cabbage Soup!), slaws, and everyday sautéed or roasted dishes.
• Red Cabbage. Red cabbage has a slightly peppery flavor and vibrant color. It’s great raw in salads and slaws, or cooked in braises where it turns beautifully tender. It’s generally not used in soups, as it will turn the broth purple.
• Savoy Cabbage. Savoy cabbage has crinkly, tender leaves and a milder flavor. It’s ideal for cabbage rolls, quick sautés, and recipes where you want a softer texture.
• Napa Cabbage. Long and pale green with delicate leaves, napa cabbage is commonly used in Asian recipes. It’s perfect for stir-fries, soups, salads, and dishes like Egg Roll in a Bowl.

How to Store Cabbage

• Store whole cabbage in the crisper drawer of your refrigerator.
• Keep it unwashed and wrapped loosely in plastic or in a produce bag.
• A whole head of cabbage can last 2–4 weeks when stored properly.
• Once cut, wrap the remaining cabbage tightly and use it within 3–5 days for the best texture.

How to Prep Cabbage

1. Remove any wilted or damaged outer leaves.
2. Rinse the head under cool water and pat dry.
3. Cut the cabbage into quarters through the core.
4. Slice out the tough core from each wedge.
5. Slice, shred, or chop the cabbage as your recipe directs.

7 Simple Ways to Cook Cabbage

Cabbage Steaks

Thick slices of cabbage are roasted until the edges are caramelized and crispy while the centers stay tender. These cabbage steaks make a simple, surprisingly satisfying side or vegetarian main.

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Cabbage Stir Fry

This quick cabbage stir-fry is packed with colorful vegetables and tossed in a savory sauce. It’s a fast, flexible dinner that’s perfect for busy weeknights.

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Asian Cabbage Salad

This crisp cabbage salad is tossed with a tangy, slightly sweet dressing and plenty of crunchy toppings. It’s fresh, vibrant, and perfect as a light lunch or side.

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Simple Roasted Cabbage

Roasting brings out cabbage’s natural sweetness and creates irresistibly crispy edges. This simple roasted cabbage is an easy, flavorful side dish that goes with almost anything.

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Fried Cabbage With Bacon

Fried cabbage is cooked with savory seasonings until tender and lightly caramelized. It’s a simple, comforting dish that’s packed with flavor.

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Sautéed Cabbage

Quickly sautéed cabbage turns tender and slightly sweet with just a few ingredients. It’s an easy, everyday side that comes together in minutes.

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Cabbage Casserole

This easy cabbage casserole recipe is the perfect holiday side! Tender cabbage baked with a rich, creamy sauce and crispy topping, it’s delicious!

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