50 Cabbage Recipes for the New Year

Cabbage is one of those vegetables that gets overlooked, even though it checks a lot of boxes.

It’s cheap, it’s healthy, and it actually fills you up!

Which is super helpful when you’re cooking for real people who expect dinner to stick.

The problem is most of us only know a couple ways to use it, so it gets labeled as boring way too fast.

Once you start cooking it different ways, cabbage turns into a solid go to that works in soups, sides, salads, and full meals.

Here are some amazing cabbage recipes you need to try (it’ll change your life):

Cabbage Sides

These are the easy add ons that work with almost any main dish.

Cabbage cooks down fast, so it’s perfect for skillet sides, roasted trays, or something buttery you can throw together last minute.

Most of these use basic ingredients you probably already have, which makes cabbage feel a lot more useful during the week.

1. Roasted Cabbage Wedges

Cut a head of cabbage into thick wedges so they don’t fall apart in the oven.

Set them on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and rub it all in with your hands so the edges get coated.

Roast at a high heat until the outside browns and the centers turn tender, flipping once so both sides get color.

Add a little grated parmesan or a squeeze of lemon during the last few minutes if you want extra flavor, then keep them spread out so they roast instead of steam.

2. Cabbage And Bacon Skillet

To make this one, I start by chopping bacon into small pieces and cooking it in a wide skillet until the fat renders and the edges crisp up.

Scoop out some of the grease if there’s a lot, then add sliced cabbage right into the pan with the bacon.

Let it cook down slowly so it picks up all that smoky flavor, stirring just enough so nothing sticks.

Season with pepper and a little salt if it needs it, then serve it straight from the skillet while it’s hot.

3. Sweet And Sour Braised Cabbage

Slice the cabbage into ribbons and add it to a pot with butter or oil over medium heat.

Stir in a splash of vinegar and a spoon of sugar so it hits that sweet and tangy balance right away.

Cover and let it braise until the cabbage softens and turns slightly jammy, stirring once in a while so it doesn’t scorch.

Taste and adjust with more vinegar or sugar depending on what you like, then keep it covered a few extra minutes to deepen the flavor.

4. Creamy Cabbage Gratin

Shred the cabbage and parboil it just until it softens, then drain it well so the dish doesn’t turn watery.

Mix it with cream, garlic, salt, and pepper, then spread it into a baking dish.

Top with shredded cheese and breadcrumbs so you get a crisp top once it bakes.

Slide it into the oven until bubbly and golden, then let it sit a few minutes before scooping it out.

5. Sautéed Cabbage With Onions

This is one of those sides that works with just about anything.

Slice cabbage and onions thin so they cook at the same pace.

Heat oil or butter in a skillet, add the onions first, and let them soften and lightly brown.

Toss in the cabbage with salt and pepper, then cook until everything turns tender and lightly golden, stirring often so it doesn’t stick.

6. Cabbage And Apple Sauté

Cut the cabbage into ribbons and slice a firm apple so it holds its shape while cooking.

Sauté the cabbage in butter until it starts to soften, then add the apple slices and a pinch of salt.

Let everything cook together until the apple warms through and the cabbage turns tender but not mushy.

Add a little cinnamon or apple cider vinegar if you like contrast, then spoon it onto plates while it’s still glossy.

7. Crispy Fried Cabbage Bites

Cut cabbage into bite-sized pieces and pat them dry so the coating sticks.

Toss the cabbage with oil, salt, and pepper, then dredge lightly in flour or breadcrumbs.

Fry in a shallow pan or air fry until golden and crisp on the edges, flipping halfway so they cook evenly.

Sprinkle with seasoning right after cooking, then pile them onto a plate while they’re hot.

8. Cheesy Cabbage Bake

Shred the cabbage and steam it just until tender, then drain it well.

Mix the cabbage with shredded cheese, a splash of cream or milk, and seasoning, then spread it into a baking dish.

Add more cheese on top so it melts into a bubbly layer.

Bake until the edges start to brown, then let it rest briefly before serving.

More Cabbage Side Ideas

Buttered Cabbage With Garlic: Thinly slice cabbage and cook it in butter with garlic until soft and glossy, seasoning simply with salt, pepper, and a squeeze of lemon if you like.
Cabbage With Dill And Butter: Sauté chopped cabbage in butter until tender, stir in dill near the end, and finish with salt and pepper to keep the flavor clean and fresh.
Caramelized Cabbage With Brown Sugar: Cook sliced cabbage slowly in butter, sprinkle with a little brown sugar, and let it soften and lightly brown while stirring occasionally so it doesn’t stick.
Cabbage And Sausage Skillet: Brown sliced sausage in a skillet, add chopped cabbage, and let everything cook together until the cabbage softens and picks up the flavor from the pan.

Cabbage Soups

Cabbage shines in soups because it holds up without turning mushy and actually makes the bowl more filling.

These soups range from simple, toss it all in and simmer, to heartier versions that feel like a full meal.

They’re especially good when you want something warm, comforting, and budget friendly.

13. Stuffed Cabbage Soup

Brown ground beef or turkey in a pot with onion and garlic until cooked through.

Stir in chopped cabbage, canned tomatoes, broth, and a little rice so it feels hearty.

Let it simmer until the rice is tender and the cabbage softens into the soup.

I usually add extra broth at the end because the rice keeps soaking it up, so keep some on hand.

14. Creamy Cabbage Chowder

Dice potatoes and chop cabbage into small pieces so the soup feels balanced.

Cook onion and garlic in butter, add potatoes, cabbage, and broth, then simmer until tender.

Stir in cream or milk and let it heat through without boiling.

Add salt and pepper gradually, then keep it warm on low while it thickens.

15. Chicken Cabbage Vegetable Soup

Cook diced chicken in a pot with oil until lightly browned, then remove and set aside.

Add onion, carrots, celery, and cabbage to the pot and cook until slightly softened.

Return the chicken to the pot with broth and seasoning, then simmer until the chicken cooks through.

Keep the heat low and steady so the vegetables stay tender without falling apart.

16. Beef And Cabbage Soup

Brown beef in a large pot so it develops some flavor before anything else goes in.

Add onion and garlic and cook until softened, then stir in chopped cabbage and broth.

Let the soup simmer until the beef is tender and the cabbage softens into the broth.

Skim off any excess fat as it cooks, then keep it gently bubbling until dinner.

17. Cabbage Roll Soup

This one gives you all the flavors without the rolling step.

Start by browning ground meat with onion and garlic in a soup pot.

Add chopped cabbage, tomatoes, broth, and a little rice, then bring it to a simmer.

Let it cook until the rice is tender and the cabbage melts down, stirring once in a while so nothing sticks.

18. Creamy Cabbage And Bacon Soup

Cook chopped bacon in a pot until crisp, then remove it and leave a little fat behind.

Add onion and cabbage to the pot and cook until softened.

Pour in broth and let it simmer, then stir in cream and return the bacon right before serving.

I like to mash a few spoonfuls of cabbage against the side of the pot to thicken it, so try that if it feels thin.

19. Cabbage And Lentil Soup

Rinse lentils well and set them aside while you prep the vegetables.

Sauté onion, garlic, and carrots in a pot, then add chopped cabbage, lentils, and broth.

Simmer until the lentils are tender and the cabbage softens into the soup.

Season gradually as it cooks, then add more liquid if it thickens too much.

20. Rustic Farmhouse Cabbage Soup

Start by sautéing onion, carrot, and celery in a big pot with olive oil until everything softens.

Add chopped cabbage, garlic, canned diced tomatoes, broth, salt, and pepper, then let it simmer until the cabbage is tender but not mushy.

If you want more staying power, toss in white beans or shredded chicken and let it warm through.

Taste and adjust the seasoning, then serve it hot with crusty bread or crackers.

More Cabbage Soup Ideas

Classic Cabbage Soup: Sauté onion, garlic, and celery, add cabbage, carrots, broth, and seasoning, then let it simmer until everything turns tender.
Cabbage And Potato Soup: Cook diced potatoes and chopped cabbage in broth with onion until soft, then finish with salt, pepper, and a little butter stirred in.
Cabbage And Sausage Soup: Brown sliced sausage, add onion, cabbage, and broth, and let it simmer until the cabbage softens and the soup tastes hearty.
Spicy Cabbage Soup: Sauté onion, garlic, and chili flakes in olive oil, then add chopped cabbage, crushed tomatoes, broth, smoked paprika, and cayenne, letting everything simmer until the cabbage is tender and the heat is right for you.
Cabbage And Carrot Ginger Soup: Simmer cabbage and carrots with fresh ginger and broth until tender, then blend part of it if you want it smoother.

Cabbage Salads

Cabbage works great raw because it stays crunchy and doesn’t wilt the way lettuce does.

That makes these salads ideal for make ahead meals, potlucks, or lunches that need to survive the fridge.

With the right dressing, cabbage salads feel fresh, satisfying, and not sad at all!

26. Classic Creamy Coleslaw

Shred cabbage finely so it softens into the dressing instead of staying stiff.

Mix mayo, a splash of vinegar, sugar, salt, and pepper, then toss it all together until coated.

Let it sit in the fridge so the cabbage relaxes and absorbs the flavor.

27. Vinegar Based Coleslaw

Thinly slice cabbage so it holds up but still softens a bit.

Warm vinegar, oil, sugar, salt, and pepper just enough to dissolve the sugar, then pour it over the cabbage.

Toss everything well and let it cool so the flavors settle.

Keep it chilled until serving so it stays crisp.

28. Asian Sesame Cabbage Salad

Slice cabbage into thin ribbons so it mixes easily with the dressing.

Whisk sesame oil, soy sauce, rice vinegar, and a little honey, then toss it with the cabbage.

Add green onions or sesame seeds if you have them.

Let it sit for a few minutes so the cabbage softens slightly.

29. Apple Cabbage Slaw

Cut cabbage thin and slice apples into matchsticks so every bite has a mix.

Toss everything with a light dressing made from mayo or yogurt, lemon juice, and a pinch of salt.

I like to add the apples right before serving so they stay crisp, so keep them separate until the last minute.

Stir gently so the apples don’t bruise.

30. Cabbage And Ramen Noodle Salad

This one comes together fast and feeds a crowd.

Crush uncooked ramen noodles slightly so they’re bite sized.

Toss some cabbage with the noodles and a dressing made from oil, vinegar, and the seasoning packet.

Let it sit just long enough for the noodles to soften a bit.

31. Creamy Dill Cabbage Salad

Chop cabbage into small pieces so the dill spreads evenly.

Mix mayo or yogurt with dill, lemon juice, salt, and pepper, then fold it into the cabbage.

Stir until everything is coated without overmixing.

Chill it briefly so the dill flavor has time to bloom.

32. Southwestern Cabbage Slaw

Shred cabbage and add it to a big bowl with corn and sliced green onions.

Whisk together lime juice, oil, salt, and a pinch of chili powder or cumin, then pour it over the cabbage.

Toss until everything is evenly coated and taste for seasoning.

Add more lime if you want it sharper.

33. Cabbage And Bacon Ranch Slaw

Cook bacon until crisp and crumble it once cooled.

Shred cabbage and toss it with ranch dressing until lightly coated.

Sprinkle the bacon over the top and mix gently so it stays chunky.

Add more dressing a little at a time so it doesn’t get heavy.

More Cabbage Salad Ideas

Lemon Garlic Cabbage Slaw: Toss shredded cabbage with lemon juice, olive oil, garlic, salt, and pepper, then massage it briefly so it softens and brightens.
Cabbage And Cucumber Salad: Combine thinly sliced cabbage and cucumbers with vinegar, oil, salt, and a pinch of sugar, letting it sit a few minutes before serving.
Cabbage And Pea Salad: Mix chopped cabbage with thawed peas and a simple creamy dressing, folding gently so the peas stay intact.
Red Cabbage Citrus Slaw: Toss thinly sliced red cabbage with citrus juice, oil, and salt, then let it rest briefly so the cabbage softens slightly.

Cabbage Mains

This is where cabbage really pulls its weight.

It stretches meat, adds bulk to casseroles, and turns simple ingredients into filling dinners.

These recipes are built for nights when you need something hearty that still feels doable without a lot of stress.

38. Stuffed Cabbage Rolls

Bring a pot of water to a boil and soften whole cabbage leaves so they’re flexible enough to roll.

Mix ground meat with rice, onion, seasoning, and a little sauce, then spoon it into each leaf and roll them up snug.

Place the rolls seam side down in a baking dish and cover with tomato sauce.

Bake until the cabbage is tender and the filling cooks through, then spoon extra sauce over the top before serving.

39. Cabbage And Ground Beef Casserole

Cook ground beef with onion until browned, then stir in chopped cabbage and seasoning.

Layer the mixture in a baking dish with tomato sauce and cooked rice if you want it heartier.

Cover and bake until the cabbage turns tender.

Remove the cover near the end if you want the top to dry out slightly.

40. Cabbage Roll Casserole

Brown ground meat with onion and garlic, then stir in chopped cabbage and tomato sauce.

Spread it into a baking dish and cover with foil.

Bake until the cabbage is tender, then let it rest a few minutes before scooping.

41. Cabbage and Cracker Casserole

Sauté chopped cabbage and onion in butter until softened, then season with salt and pepper.

Layer the cabbage in a baking dish with crushed buttery crackers and shredded cheese.

Repeat the layers and finish with a little melted butter over the top.

Bake until bubbly and golden and serve it warm straight from the dish.

42. Cabbage And Pork Chop Bake

Season pork chops and brown them quickly in a skillet.

Layer chopped cabbage in a baking dish and place the pork chops on top.

Cover and bake until the cabbage softens and the pork cooks through.

Spoon some of the pan juices over the chops before serving.

43. Cabbage And Meatball Bake

Brown meatballs lightly so they hold their shape.

Layer them in a baking dish with chopped cabbage and sauce.

Cover and bake until the cabbage turns tender and the meatballs cook through.

Uncover near the end if you want the top to thicken slightly.

44. Cabbage And Sausage Bake

Slice cabbage into chunks and sausage into rounds so everything cooks evenly.

Toss them with oil, salt, pepper, and any seasoning you like, then spread it all out in a baking dish.

Cover and bake until the cabbage softens and the sausage releases its juices.

Uncover near the end to let the edges brown a bit.

45. Cabbage And Noodles

Cook egg noodles according to the package and set them aside.

Sauté chopped cabbage and onion in butter until soft and lightly golden.

Toss the noodles into the pan and season with salt and pepper.

I usually add more butter at the end so everything stays silky, so adjust as you mix.

More Cabbage Main Ideas

Unstuffed Cabbage Roll Skillet: Brown ground beef with onion and garlic, add cabbage, tomatoes, broth, and seasoning, then let it simmer until everything cooks together.
Fried Cabbage With Kielbasa: Brown sliced kielbasa in a skillet, add chopped cabbage, cover, and cook until the cabbage softens and absorbs the pan flavor.
Cabbage And Chicken Stir Fry: Cook sliced chicken until just done, remove it, sauté cabbage in the same pan, then return the chicken with sauce and toss.
Cabbage And Beef Skillet: Sear sliced beef, cook cabbage and onion in the same pan, then return the beef and stir everything together.
Cabbage And Sausage One Pan Dinner: Toss cabbage and sausage with oil and seasoning, spread on a sheet pan, and roast until browned and tender.