1,037 cabbage recipes

This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.

Hearty cheese vegetable chowder loaded with cabbage, peas, carrots, and creamed corn in a sharp cheddar broth. One pot, 30 minutes, and thick enough to stand a spoon in.

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.

Pineapple slaw with shredded cabbage, juicy pineapple tidbits, seedless grapes, and creamy salad dressing. A five-minute sweet-tangy side built for burgers, pulled pork sandwiches, and backyard potlucks.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Hearty hamburger soup with ground beef, potatoes, carrots, cabbage, rice, and tomatoes simmered in a rich broth. Even better the next day.

Irish lambpot: lamb shoulder simmered with turnip, cabbage, carrots, potatoes, and marjoram in one pot. Simple, hearty, and ready in just over an hour.

Freezer-ready garden vegetable mix with cabbage, green beans, carrots, celery, corn, and peas blanched and ice-bathed for up to 6 months of easy meal prep.

Polish bigos (hunter's stew) with beef, smoked pork, spareribs, kielbasa, bacon, and sauerkraut. The national dish of Poland, slow simmered, feeds sixteen.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Hearty hamburger and pearl barley soup with cabbage, carrots, and tomatoes in a balsamic-spiked beef broth. A frugal, freezer-friendly one-pot meal that stretches a pound of beef across six bowls.

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.

Pigs in a blanket the old-country way: cabbage leaves wrapped around sausage and rice, layered with sauerkraut, tomatoes, and browned pork chops, then braised low and slow until everything melts into one pot.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.