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I bought a head of cabbage (green), now what

There it sits in the frig... don't want to make stuffed cabbage or have to buy a lot of other ingredients. Any advice or ideas?

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  1. Ina Garten has a good, simple recipe where she shreds up Savoy cabbage and cooks it slowly in butter and then adds salt, pepper & walnuts. Don't have the recipe, but that's it and you can do it to taste. It is delicious.

    I'm also currently enamored of a Deborah Madison recipe where you core and quarter the head of cabbage and set it in a steamer w/cubed extra-firm tofu on top. S&P the whole lot and steam 'til the cabbage is tender. Then serve it up and drizzle it w/a peanut sauce (again, no recipe handy, but creamy PB, a little chili paste, soy sauce, rice wine vinegar, little crushed garlic - thin w/warm water and make to taste). It's very simple, healthy (depending on how much sauce you use!) & delicious too.

    5 Replies
    1. re: gansu girl

      I have been making simple cabbage in butter for years, I haven't added walnuts ... sounds good, I add some red pepper and salt and pepper and caraway seeds if I had some, a dash of red wine vinager and shallots. It is very good.

      Also grilled in wedges, Olive oil, salt and pepper and drizzle with balsamic when done. Excellent

      Add diced potatoes, fresh thyme, shallots and scallions. Add some broth and saute until done. It is excellent.

      Cabbage cut up as slaw, a hundred ways of course

      Also, mixed with quartered potatoes, carrots, onions and brats or sausage is classic

      Cabbage soup is amazing with some cream, sherry, potatoes, purred slightly, herbs, it is great

      Also, sauteed cabbage with bacon, onion and potatoes, I actually use diced from the store (I cheated) some bacon and onion and saute, bacon first, then the potatoes and onion and then the cabbage. Put in a casserole dish, Add some crunched up croutons on top, add a little broth to the casserole and top with grueyere cheese or swiss and then bake for 30 minutes. Amazing side dish.

      I use cabbage too in stir fry meals, I love it.

      1. re: gansu girl

        If you make that tofu one, let me know how it turns out. I've got the tofu but no cabbage (easy to fix!)

        1. re: gansu girl

          I've got the cabbage and no butter. Can I use olive oil instead?

          1. re: gansu girl

            If you like pork or smoked sausages like Kielbasa.....

            1. Render a pound of bacon slices cut down to one inch pieces.
            2. Shred the cabbage fine, or not, with a knife (like cole slaw)
            3. Cook down with butter/olive oil, salt and pepper
            4. make it soft, but not too soft....

            1. re: gansu girl

              I have to second the Deborah Madison recipe. I think gansu got the "recipe" right. We eat that over steamed brown rice, simple, good and filling!

            2. slice it up and fry up with a bit of oil, lots and lots of garlic , S/P and hot pepper flakes. A squirt of lemon juce after cooking. Make a nice side dish.
              In the summer, we core and quarter the cabbage, add a bit of s/p , butter and wrap in tin foil. Into the grill as we cook the rest of the meal Easy and delicious.

              3 Replies
              1. re: macca

                Thanks macca and gansugirl, these are exactly the kind of ideas I was looking for!

                1. re: macca

                  Macca, I followed your advice and fried cabbage in olive oil with garlic, S/P and hot pepper flakes, and it was wonderful! I've braised cabbage, made slaw, boiled it, wilted it, stir-fried it, and I think my new favorite and go-to cabbage preparation is now your fried cabbage. Thanks for the suggestion.

                  1. re: macca

                    I just tried the fried cabbage - forgot the lemon juice, so I have that to look forward to - and it's dandy! Took all of five minutes knife to plate.

                  2. A nice alternative to cooked cabbage is a wilted cabbage salad:

                    For a whole green cabbage, wash, quarter and shred it. Put the cabbage in a bowl and cover with boiling water; let it stand for ten to fifteen minutes. Meanwhile, cook 4 to 5 strips of bacon until crisp. Drain the cabbage and pat dry; dry out the bowl and return the cabbage to the bowl. Season with salt, pepper and 3 tablespoons red vinegar. Mix in some of the bacon fat, toss well. Taste, and correct the seasonings. Crumble the bacon over the warm salad and serve immediately.

                    For two servings, a quarter of a head of cabbage with 2 to 3 strips of bacon is sufficient. Good change of pace, and leftovers are delicious warmed slightly in the microwave.

                    1. Try Molly Stevens' "World's Best Braised Green Cabbage." It's wonderful!

                      1 Reply
                      1. re: CindyJ

                        Seconded. It was a former roommate's favorite recipe, one that I cooked for her when she was tired and overwhelmed. When I made it for her when she came to visit me several years later, she was so happy that she jumped up from the table to hug me. The recipe's here: http://www.ajc.com/eveningedge/conten...

                      2. i like sweet and sour slaw: http://allrecipes.com/Recipe/Sweet-an...

                        you can take it in a se asian direction using the "som tam" dressing, instead: http://www.burntmouth.com/2007/07/som...

                        i've sauteed chopped cabbage in bacon grease, with onions, then have added chicken stock to make an easy soup. once i added a can of corned beef for another soup. i was surprised how good it turned out! ;-).

                        always good: cabbage stewed with rutabagas! http://chowhound.chow.com/topics/5898...

                        btw, macca's cabbage on the grill (quartered, steamed with butter in foil) is really good.

                        4 Replies
                        1. re: alkapal

                          I love cabbage, and made a nice sweet and sour type slaw for superbowl. It turned out soooo good. I added scallions and golden raisens , trust me it was ohhhh so good!

                          1. re: chef chicklet

                            chef c, i like that idea of yours!

                            the combo made me think of a julienned carrot salad, with raisins. old fashioned, but very tasty. i use one of those hand-held julienne shredders and it is quick and easy. ;-). similar to this: http://www.biggestlittlekitchenstore....

                            1. re: alkapal

                              Hey that's true! I love golden raisins so much more than reg, and they plum up even bigger in the rice vinegar dressing. I've made this with dried cherries before too. I think I love cabbage like you love your carrots!

                              1. re: chef chicklet

                                chef c, were you thinking of my carrot thread? ;-). http://chowhound.chow.com/topics/535586

                                i like it all! it is pretty to do a composed salad, but using sweet-sour slaw, carrot salad, beet salad, and maybe one more compatibly flavored salad with similar texture, like spokes or wedges on a wheel, or as a flag (bands).

                        2. Not sure where you are but it has been cold (below normal cold where I live). In cold weather, cabbage soup absolutely rocks.

                          chicken stock
                          S&P to taste.
                          (other standard soup related spice/seasoning acceptable e.g., bay leaf)

                          I've sometimes added kibasa or other meats in the fridge but not necessary. For starch component orzo, egg noodles or rice works well too. Dash of my favorite hot sauce and it is just great.


                          4 Replies
                          1. re: Soup

                            I use the same ingredients for cabbage soup, plus diced kielbasa - browned in the soup pot before adding any other ingredients - chopped apple, wild rice, and sometimes apple cider. The original recipe I adapted called for caraway and although I'm not a big fan, I found that this soup benefits from 1/2 tsp per quart of soup.

                            Slowly sauteed, cabbage becomes very tender, mild, and sweet. It's especially good when onions are sauteed along with it. As I've posted before, the secret ingredient in my meatloaf and meatballs is either sweated/steamed cabbage or coleslaw. The finished meat dish has additional moistness and tenderness that can't be recognized as cabbage.

                            1. re: greygarious

                              THese soups sound great and I just made some homemade chicken broth yesterday!

                            2. re: Soup

                              Add potato and kielbasa and that's what is waiting in the freezer.

                              1. re: Soup

                                A good and unusual variation is to add the juice and rind of a lemon (just the yellow, pare off the white) plus some white wine before it simmers. Cook til gently done then puree, the lemon makes it fresh and not too heavy.

                              2. The other night I made pasta with cabbage - I cut the cabbage wide strips and steamed it. I browned some butter, added cooked fingerling potatoes to the butter, then added the steamed cabbage and tossed it all with whole wheat penne and grated cheese.

                                1 Reply
                                1. re: lupaglupa

                                  And now I have my dinner plans for tomorrow night. Thanks for the great suggestion!

                                  1. re: BeckyAndTheBeanstock

                                    I'll second this. Its actually pretty good. It tastes just like peanut butter on celery. But in sandwich form. Seriously, it totally works.

                                  2. Uncle Chick's " Heart attack soup": (to prevent a HA or after you suffer one)

                                    1 head of cabbage, cut into quarters or eights and take out hard stems.
                                    1 28 oz can of whole tomatoes (genuine "San Marzanos" are the best but wacth for the sodium content).)
                                    1 or 2 fresh jalapenos deseeded and diced.
                                    Throw it all in a stockpot, add just enough water to cover
                                    simmer for 45 mins or until cabbage is tender.

                                    It's virtually no fat, low salt, low carb, probably takes a couple more calories to digest than it contains... reasonable amount of fiber too. Amazingly good.

                                    4 Replies
                                    1. re: JRCann

                                      Hmmm.....is that the same as the Cabbage Soup Diet recipe? No wait-that had Lipton Onion Soup mix or something. And maybe carrots.

                                      1. re: Boccone Dolce

                                        Has nothing to do with that... was handed down to me 36 years ago... Uncle Chick had a heart attack and this recipe came from his cardiologist. Adding a package of Liptons (can you say sodium?) completely defeats the point. Little did I know that 30 years later it would mean a lot to me (6 bypasses ironically called CABG surgery. ) Sure add carrots or any other veggie you like to enhance it (except celery which is high in sodium).

                                        1. re: JRCann

                                          Thanks for this. I just made Heart Attack Soup tonight, with some sauteed onions and garlic and way more chiles, and it is soooo good. I think the can of tomatoes had too much salt in it, though, like you warned.

                                          Also I added a bit of lemon juice/zest (as per Louise, above) and apple cider vinegar just for the hell of it, and it worked out great.

                                        2. re: Boccone Dolce

                                          I like the Diet Cabbage Soup Recipe - because it has a lot of vegetables, and tastes really good.


                                      2. From Hubert Keller - Red and Green Cabbage Salad Dressed with Cumin Seeds and Sherry Vinegar

                                        1. My heritage is Hungarian, so grew up with a lot of cabbage recipes. One of my favorites, which might require a run to the grocery store, is cabbage strudel. It's usually served as a side dish.

                                          Basically, you make a savory cabbage stuffing with sauteed onions, garlic, chopped cabbage, s&P cooked about 3/4 done. Butter 4-5 Filo dough sheets with lots of melted butter, layer in cabbage, roll up. You can make more than one roll. Rolls freeze well unbaked. To bake, preheat oven to 375, score top of studel in a couple of places, baked on greased baking sheet about 20-25 min. Cut in slices and serve hot. Very tasty!

                                          1. I blanch shredded cabbage for a minute or two, then drain and saute in olive oil with salt, pepper, and caraway seed. While all this is happening, toast fresh breadcrumbs in olive oil in a hot oven until crisp and light to medium brown. When the cabbage is tender but still has some crunch, toss in the breadcrumbs and serve hot. Great side dish for lots of different meats.

                                            My other standby is buttermilk cole slaw, but the hot side dish is better for now unless you're in say, Australia. (Those poor Aussies, what a terrible summer!)

                                            2 Replies
                                            1. re: amyzan

                                              I love your simple olive oil, salt with the breadcrumbs, I have made that for years. Grandma and Gramps German. That is a great simple way to make cabbage, I love it.

                                              1. re: kchurchill5

                                                Thanks Kim! I got the idea from Alton Brown, but he was using crushed store bought croutons, which I find gruesome (the flavor, not the crushing!) This was a logical substitute to me. It's good to hear your German grandparents would approve!

                                            2. Make a cabbage lasagna. Just use it like you would lasagna noodles.

                                              1 Reply
                                              1. re: todao

                                                Hey, now that is an interesting idea, especially since I have to eat gluten-free and can't have regular pasta. Have you even done this?

                                              2. I just stir-fry it; chop it into medium-small chunks or strips, your preference, get a wok or deep frying pan very hot, add some oil, throw in some onions, garlic and hot peppers, chopped, for just a few seconds, then the cabbage. After it gets hot and starts to wilt, add some soy sauce and let it cook for just a couple more minutes - don't overcook - it should still be slightly crunchy. Finish with a bit of toasted sesame oil, optionally. Delicious!

                                                1. Make Kapusta, a Polish dish. This is my own version. It is very important to let it cool and refrigerate overnight. It is a completely different dish the second day.


                                                  1/2 large onion, chopped
                                                  1/2 medium head of cabbage, chopped
                                                  1 can can 15 oz sauerkraut
                                                  1 large 28 oz can tomatoes, chopped
                                                  4 slices of bacon
                                                  1 cn beer (optional)
                                                  1/4 c. brown sugar
                                                  1 1/2-2 lbs. kielbasa
                                                  salt and pepper to taste
                                                  garlic to taste


                                                  Fry bacon. Saute onion and garlic until brown. In a large pot or
                                                  dutch oven, add onion, garlic, cabbage, sauerkraut, beer ( if using ),
                                                  tomatoes, crumbled bacon, brown sugar, salt and pepper and enough
                                                  water to fill the pot. Bring to a boil then simmer for 2 hours.
                                                  Brown the kielbasa in olive oil and then cut kielbasa into 2 inch
                                                  pieces. Add to kapusta. Cook for 30 minutes. Cool and then
                                                  refrigerate. Serve warm the next day.

                                                  1 Reply
                                                  1. re: Lilbug

                                                    FYI, "kapusta" just means cabbage, not this preparation in particular.

                                                  2. Being Irish I always make colcannon:

                                                    2 pounds russet potatoes
                                                    4 slices bacon
                                                    1 Tbsp. olive oil
                                                    1 leek, rinsed and chopped
                                                    1 onion, chopped
                                                    2 cloves garlic, minced
                                                    2 cups shredded green cabbage
                                                    1/3 cup butter
                                                    1 cup hot milk
                                                    1/2 tsp. salt
                                                    1/8 tsp. white pepper

                                                    Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
                                                    Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.

                                                    When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour. Serves 6-8

                                                    1. I also blanch shreds of cabbage quickly. Then I fry bacon chuncks (lardons) and add the cabbage when the bacon is half done and fry it up. (man, I can hear my arteries hardening as I think about it)

                                                      7 Replies
                                                      1. re: bigfellow

                                                        I love coleslaw. You have to when you get a CSA box with loads of cabbages during the cold months. I just shred it in the food processor and make various dressings, mayo, vinegar, garlic and a bit of REAL Dijon mustard and not that awful stuff that claims to be Dijon, whip that up and add to shredded cabbage and carrots. I also usually add some sliced green onions.

                                                        Last week, for the first time, I also used a Napa cabbage to make kim chee! It's ready now and we're having it tonight. Can't wait to try it. Easy to make. I could eat about 3 truckloads of kim chee and now I can make it at home. Wahoooo!

                                                        1. re: bigfellow

                                                          oh, but bigfellow, the cabbage-y cruciferous healthfulness CANCELS OUT the bacon-y fattiness aspect.

                                                          <crossing fingers, hoping>

                                                          1. re: alkapal

                                                            But it does have Baconnnnnnnn (whiping the drool away)!!! AND it tastes good together.

                                                            1. re: bigfellow

                                                              oh bigfellow, i see i didn't make my thoughts clear. i like the fact that one can eat the bacon BECAUSE the cabbage is healthful. count me " in" the bacon fan club!

                                                              1. re: alkapal

                                                                Hey, sometimes when the word Baconnnnnn is mentioned, I just start drooling and my brain locks up.......OK that happens when someone says Guinness too! LOL

                                                                1. re: bigfellow

                                                                  bigfellow, when i see baconnnnn, i think of those beggin' strips commercials.
                                                                  ;-) !!!! http://www.youtube.com/watch?v=CErapf...

                                                        2. Quite a while ago, I had a great recipe from Jane Brody. It was basically braised whole chicken and at the last part of cooking push into the liquid a whole bunch of carrots and a whole head of cabbage in wedges. Wow! The broth is great, the cabbage isn't overcooked, the carrots are toothsome and sweet. And a whole bunch of vitamins, etc. Very low fat. I could actually skip the chicken and just braise the veggies.

                                                          The problem with cabbage is it's so often overcooked, then is stinky and mushy. Just cooked cabbage, not al dented but cooked through, is sweet and lovely and a little bitter and just a great change from our regular vegs.

                                                          1. Make a rich beef broth. Shave the cabbage as thinly as possible. Just before serving, drop the cabbage into the broth to wilt. Top with a dollop of sour cream flavored with ground caraway seed.

                                                            1. Fish tacos.

                                                              Garnish with shredded cabbage, yummy.

                                                              1. my best friend's mom has an amazing, simple, and different cole slaw recipe:
                                                                salad (combine & chill 1 hour in advance)
                                                                2-3 lbs cabbage (she specifies napa but I've used every kind)
                                                                8oz blue cheese, crumbled

                                                                1/3 c cider vinegar (again, I've used red wine and white balsamic successfully)
                                                                1/4tsp dry mustard
                                                                2 tsp celery seed
                                                                3 cloves garlic, minced
                                                                1/2 tsp salt
                                                                2 tbsp sugar (I usually omit; have subbed honey!)
                                                                1/2 c minced yellow onion
                                                                3/4 c vegetable oil (I use olive because it's what I have)

                                                                I used to make this for potlucks at work all the time--by popular demand--and it travels well if you put the dressing in a mason jar. the blue cheese is unexpected and delightful.

                                                                1. today, jacques pepin did a nice savoy cabbage with cream and dijon mustard, and shrimp, with salmon roe condiment. it looked very tasty, indeed!

                                                                  1. Cabbage au Gratin: Cut cabbage up a bit, cook it, drain, chop up a bit, make a cream(white) sauce, dump in a lot of shredded sharp cheddar cheese so that it becomes a cheese sauce, mix it up with the cabbage, bake in oven for a while. Freezes nicely.

                                                                    1. My Appalachian-derived great-grandma would have hacked up the head of cabbage into big hunks and boiled it until it was done, drained it, and served it with a salt shaker and a cruet of vinegar. And I have no quarrel with that at all.

                                                                      1. Any roast chicken I make includes a bed of shredded cabbage tossed with vinegar, along with whatever vegetables are going in (carrots, celery, garlic) chopped small. The results are mushy, yes, almost like egg-roll filling, but the chicken broth gives the cabbage a great flavor. White wine vinegar preserves the color; balsamic tastes better but gives everything a brown tinge which isn't very appetizing. You could probably get the same result by skipping the chicken and cooking it all in stock.

                                                                        1. I've been working 9 days straight and have only the energy to cook with what we've got. So, tonight is cabbage risotto with stilton and a fried egg. I;m assuming it will be good.

                                                                          1. another cabbage idea: from india comes cabbage with mustard seed and curry leaves. it is mysterious, savory and delicious. http://www.indianrelish.com/main/reci...
                                                                            i've had it without the potatoes.

                                                                            looking for that recipe, i came across this one for a low-cal indian-style cabbage soup! http://www.indiacurry.com/weightlossr...

                                                                            1. Make your own sauerkraut! Easiest thing ever! And good for you too because it's probiotic. There's even a story on it on good ol' chow.com: http://www.chow.com/stories/11845.

                                                                              I love how my partner cooks it: slowly simmered with some stock and white wine, seasoned with juniper berries and served with German sausage. Fantastic stuff.

                                                                              1. I have a thai cookbook that uses freshly grated green cabbage (or finely cut, thinner the better) and uses it instead of rice under saucy thai dishes, i.e. curries, etc.
                                                                                I sometimes toss it with some fish sauce and let it drain while I cook the meal. Or toss with salt and drain or some hot sauce, anything with salt. Discard the drippings.
                                                                                Or just grate some fresh into tossed salads. I keep the partially grated cabbage in the fridge and if it gets a little dry on the grated edge just cut off the dry and get a fresh surface and continue grating.
                                                                                It's very good for you, especially raw.