272 cabbage recipes

Nachynka z kapusty: Ukrainian cabbage and sauerkraut filling with sauteed onions, butter, and black pepper. A traditional Christmas Eve pyrohy and holubtsi filling from Western Ukraine.

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.

Keep in the Freezer for left overs, and when you want it again just heat-up with Microwave oven.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

Veggie vomit is a Halloween gross-out lime jello salad with grated cabbage, carrots, crushed pineapple, and mandarin oranges. Kids love the gross name; the salad tastes great.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Super easy coleslaw made from just shredded cabbage and your favorite dressing. A crisp, crunchy side you can throw together in minutes and customize with whatever add-ins you like.

Pepper salad is a blender coleslaw with cabbage, carrot, and chili peppers pulse-chopped with water, drained, and dressed with mayonnaise. A quick, diabetic-friendly, 10-minute side dish.

Sauteed Italian greens for piadini made with spinach, broccoli rabe (cime di rapa), and savoy cabbage, boiled tender then finished in garlic olive oil. A traditional Romagna filling.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

One, Two, Three is a 3-ingredient ground beef and cabbage casserole layered with canned tomato soup. A pantry-staple weeknight dinner that bakes hands-off in a Dutch oven.