Oh, humble white cabbage—this versatile veggie is about to become your new kitchen superstar! Whether you’re craving quick weeknight dinners, comforting soups, or fresh seasonal sides, we’ve gathered 21 mouthwatering recipes that transform simple cabbage into extraordinary meals. Get ready to fall in love with this budget-friendly ingredient all over again—your next favorite dish is waiting in this delicious roundup!
Creamy White Cabbage Coleslaw
You know that classic coleslaw that always gets soggy? This creamy white cabbage version stays crisp for days. Your next barbecue just found its star side dish.
Ingredients
– 1 small head white cabbage (I always choose the heaviest one for maximum crispness)
– 2 large carrots (the organic ones seem sweeter to me)
– 1 cup mayonnaise (Duke’s is my Southern grandma’s secret)
– 2 tbsp apple cider vinegar (the raw, unfiltered kind adds nice tang)
– 1 tbsp granulated sugar
– 1 tsp celery seed (don’t skip this – it makes all the difference)
– ½ tsp black pepper (freshly ground gives better flavor)
– ¼ tsp salt
Instructions
1. Remove any wilted outer leaves from the cabbage head.
2. Cut the cabbage into quarters through the core.
3. Remove the tough core from each quarter using a sharp knife.
4. Thinly slice the cabbage quarters into shreds no thicker than ⅛-inch.
5. Peel the carrots completely with a vegetable peeler.
6. Grate the carrots using the large holes of a box grater.
7. Combine the shredded cabbage and grated carrots in a large mixing bowl.
8. Measure 1 cup of mayonnaise into a separate medium bowl.
9. Add 2 tablespoons of apple cider vinegar to the mayonnaise.
10. Sprinkle 1 tablespoon of granulated sugar into the dressing mixture.
11. Measure 1 teaspoon of celery seed into the bowl.
12. Grind ½ teaspoon of black pepper directly into the dressing.
13. Add ¼ teaspoon of salt to the dressing ingredients.
14. Whisk all dressing ingredients together until completely smooth and emulsified.
15. Pour the dressing over the cabbage and carrot mixture.
16. Toss everything together using tongs until every shred is coated.
17. Cover the bowl tightly with plastic wrap.
18. Refrigerate the coleslaw for exactly 2 hours to allow flavors to meld.
19. Remove from refrigerator and give one final toss before serving.
Unlike most coleslaws that turn watery, this one maintains its satisfying crunch for days. The creamy dressing clings perfectly to each crisp cabbage shred while the celery seed adds that unexpected depth. Try it piled high on pulled pork sandwiches or as a bright counterpoint to rich, smoked meats.
Spicy White Cabbage Kimchi
Oftentimes, traditional kimchi feels intimidating with its lengthy fermentation. Our spicy white cabbage version delivers that signature kick in just hours. You’ll get crisp, tangy results perfect for busy weeknights.
Ingredients
– 1 medium head white cabbage, cored and chopped into 2-inch pieces (I find this size holds the crunch best)
– 1/4 cup coarse sea salt (the large crystals dissolve slowly for better brine penetration)
– 3 tbsp gochugaru (Korean red pepper flakes – this brand gives the perfect heat level)
– 2 tbsp fish sauce (this adds that essential umami depth)
– 1 tbsp granulated sugar (just enough to balance the spice)
– 4 cloves garlic, minced (freshly minced releases maximum flavor)
– 1-inch piece ginger, grated (I keep mine frozen for easy grating)
– 1/4 cup sliced scallions (the green parts add fresh contrast)
– 1/2 cup filtered water (chlorine-free prevents fermentation issues)
Instructions
1. Place cabbage pieces in a large bowl and sprinkle with salt.
2. Massage salt into cabbage with your hands for 2 minutes until slightly wilted.
3. Let cabbage sit at room temperature for 1 hour to draw out moisture.
4. Rinse cabbage thoroughly under cold water to remove excess salt.
5. Squeeze cabbage firmly to remove as much liquid as possible.
6. In a separate bowl, combine gochugaru, fish sauce, sugar, garlic, and ginger.
7. Mix spice paste until it forms a smooth, thick consistency.
8. Add sliced scallions to the spice paste and stir to combine.
9. Add drained cabbage to the spice mixture.
10. Wearing gloves, massage spice paste evenly into every cabbage piece.
11. Pack kimchi tightly into a clean 1-quart glass jar.
12. Pour filtered water over kimchi until it just covers the cabbage.
13. Press down firmly to eliminate air pockets.
14. Leave 1 inch of headspace at the top of the jar.
15. Seal jar loosely to allow gases to escape during fermentation.
16. Let ferment at room temperature (68-72°F) for 6-8 hours.
17. Check kimchi after 6 hours – it should taste tangy with visible bubbles.
18. Transfer kimchi to refrigerator to slow fermentation.
19. Chill for at least 2 hours before serving.
Serve this kimchi chilled for maximum crispness. The cabbage maintains a satisfying crunch while soaking up the spicy, garlicky brine. Try it alongside grilled meats or stirred into fried rice for an instant flavor boost.
Hearty White Cabbage and Potato Soup
Now that chilly weather has arrived, this simple soup delivers serious comfort. Nothing beats coming home to a steaming bowl after a long day. It’s the kind of meal that makes you feel nourished from the inside out.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for better flavor)
– 1 medium yellow onion, diced (I like mine finely chopped)
– 2 cloves garlic, minced (fresh makes all the difference)
– 1 medium head white cabbage, cored and chopped (about 6 cups)
– 1.5 pounds Yukon Gold potatoes, peeled and cubed (they hold their shape beautifully)
– 6 cups chicken broth (homemade if you have it)
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 cup heavy cream (room temperature blends in smoothly)
– Salt and black pepper to taste
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped cabbage and cook for 8 minutes, stirring frequently, until slightly wilted.
5. Tip: Don’t skip wilting the cabbage—it deepens the flavor significantly.
6. Add cubed potatoes, chicken broth, dried thyme, and bay leaf.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and simmer for 20 minutes until potatoes are fork-tender.
9. Tip: Test potato doneness by piercing with a fork—they should offer no resistance.
10. Remove bay leaf and discard.
11. Stir in heavy cream until fully incorporated.
12. Season with salt and black pepper, starting with 1 teaspoon salt and ½ teaspoon pepper.
13. Simmer for 5 more minutes without boiling to let flavors meld.
14. Tip: Avoid boiling after adding cream to prevent curdling.
15. Ladle into bowls and serve immediately. The potatoes break down slightly to thicken the broth naturally, while the cabbage retains a pleasant bite. For a heartier meal, top with crispy bacon or serve alongside crusty bread for dipping.
Savory White Cabbage Stir Fry
Tender white cabbage transforms into a quick, savory side that pairs with nearly anything. This stir-fry comes together in minutes but delivers big flavor. Keep your wok hot and your prep ready for the best results.
Ingredients
– 1 medium head white cabbage, sliced thin—I find the pre-shredded bags save precious time
– 3 tbsp vegetable oil, my go-to for high-heat cooking
– 4 cloves garlic, minced fresh for the brightest flavor
– 1 tbsp soy sauce, use reduced-sodium if you’re watching salt
– 1 tsp sesame oil, the toasted kind adds incredible depth
– ½ tsp red pepper flakes, adjust to your preferred heat level
Instructions
1. Heat a large wok or skillet over high heat for 2 minutes until very hot.
2. Add 3 tablespoons vegetable oil and swirl to coat the surface evenly.
3. Add 4 cloves minced garlic and stir constantly for 30 seconds until fragrant but not browned.
4. Add 1 medium head thinly sliced cabbage all at once—it will sizzle loudly.
5. Stir-fry continuously for 4-5 minutes until cabbage wilts but still has some crunch.
6. Add 1 tablespoon soy sauce around the edges of the wok so it sizzles and caramelizes.
7. Drizzle 1 teaspoon sesame oil over the cabbage and toss to combine.
8. Sprinkle ½ teaspoon red pepper flakes and stir for another 30 seconds.
9. Remove from heat immediately to prevent overcooking.
Mild cabbage becomes wonderfully savory with that signature wok char. The texture stays crisp-tender against the garlicky, slightly spicy sauce. Serve it alongside grilled chicken or pile it into tacos for a fresh twist.
Traditional Stuffed White Cabbage Rolls
Cabbage rolls might seem old-fashioned, but they deliver incredible comfort. These traditional stuffed bundles wrap savory filling in tender leaves. Perfect for feeding a crowd or freezing for later.
Ingredients
– 1 large head green cabbage (look for one with flexible leaves)
– 1 lb ground beef, 80/20 works best for flavor
– 1 cup cooked white rice (I prefer day-old rice—it absorbs better)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp olive oil (extra virgin is my go-to)
– 1 tsp paprika
– 1 tsp dried thyme
– Salt and black pepper to taste
– 1 cup beef broth
Instructions
1. Bring a large pot of water to a rolling boil.
2. Carefully lower the whole cabbage head into the boiling water.
3. Boil for 5 minutes until outer leaves become pliable.
4. Remove cabbage and immediately transfer to an ice water bath to stop cooking.
5. Gently peel off 12 large leaves, trimming thick ribs flat with a knife.
6. Heat olive oil in a large skillet over medium heat until shimmering.
7. Add diced onion and cook for 4 minutes until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Add ground beef, breaking it up with a wooden spoon.
10. Cook beef for 6-8 minutes until no pink remains, stirring frequently.
11. Drain excess fat from the skillet.
12. Stir in cooked rice, paprika, thyme, 1 tsp salt, and ½ tsp black pepper.
13. Mix in ½ cup tomato sauce until fully incorporated.
14. Place ¼ cup filling in the center of each cabbage leaf.
15. Fold sides inward, then roll tightly from stem to tip.
16. Arrange rolls seam-side down in a 9×13 baking dish.
17. Combine remaining tomato sauce, diced tomatoes, and beef broth in a bowl.
18. Pour sauce mixture evenly over cabbage rolls.
19. Cover dish tightly with aluminum foil.
20. Bake at 375°F for 45 minutes.
21. Remove foil and bake for 15 more minutes until sauce bubbles.
22. Let rest for 10 minutes before serving.
Zesty tomato sauce soaks into every layer while the cabbage becomes meltingly tender. The beef and rice filling stays moist and richly seasoned. Serve these over mashed potatoes or with crusty bread to soak up the extra sauce.
White Cabbage and Apple Slaw
Grab this crunchy slaw when you need something fresh and fast. White cabbage and crisp apples create the perfect balance of sweet and savory. It comes together in minutes but tastes like you spent hours.
Ingredients
– 1 small head white cabbage, thinly sliced (I like the extra crunch from cold cabbage)
– 2 medium crisp apples, cored and julienned (Honeycrisp are my favorite for their sweet-tart balance)
– 1/2 cup mayonnaise (Duke’s is my go-to for its tangy flavor)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/2 teaspoon celery seed
– 1/4 teaspoon black pepper, freshly ground (I always grind mine right before using)
– 1/4 teaspoon salt
Instructions
1. Remove any wilted outer leaves from the cabbage head.
2. Cut the cabbage in half through the core.
3. Remove the tough core from both cabbage halves.
4. Thinly slice the cabbage into shreds approximately 1/8-inch thick.
5. Core both apples completely, removing all seeds and stem.
6. Cut apples into matchstick-sized julienne pieces about 2 inches long.
7. Combine mayonnaise, apple cider vinegar, honey, celery seed, black pepper, and salt in a medium bowl.
8. Whisk the dressing ingredients vigorously for 30 seconds until completely smooth and emulsified.
9. Add sliced cabbage and julienned apples to the dressing bowl.
10. Toss everything together with tongs until every piece is evenly coated with dressing.
11. Let the slaw rest at room temperature for 15 minutes to allow flavors to meld.
12. Give the slaw one final toss before serving. But this slaw truly shines with its crisp texture and sweet-tangy dressing that clings perfectly to every shred. Serve it alongside grilled sausages or pile it high on pulled pork sandwiches for that essential crunch factor.
Tangy White Cabbage Sauerkraut
Tackling homemade sauerkraut feels intimidating, but this straightforward method delivers crisp, tangy results every time. You just need cabbage, salt, and patience for fermented perfection.
Ingredients
– 1 large head white cabbage (about 2 lbs) – I look for tightly packed, heavy heads
– 1 ½ tbsp fine sea salt – non-iodized works best for fermentation
– 1 tsp caraway seeds – optional, but I love the earthy note they add
– ½ cup filtered water – tap water’s chlorine can hinder fermentation
Instructions
1. Remove any wilted outer leaves from the cabbage head.
2. Cut the cabbage into quarters and remove the core completely.
3. Thinly slice the cabbage quarters into shreds using a sharp knife or mandoline.
4. Place all shredded cabbage in a large, non-reactive bowl.
5. Sprinkle the sea salt evenly over the cabbage.
6. Massage the cabbage with clean hands for 5-7 minutes until it releases liquid and becomes limp.
7. Mix in the caraway seeds if using.
8. Pack the salted cabbage tightly into a clean 1-quart glass jar, pressing down firmly.
9. Pour the cabbage liquid over the packed cabbage until completely submerged.
10. Add filtered water if needed to cover the cabbage by at least 1 inch.
11. Place a fermentation weight or small clean jar filled with water on top to keep cabbage submerged.
12. Cover the jar with a clean cloth secured with a rubber band.
13. Store the jar at room temperature (65-75°F) away from direct sunlight.
14. Check daily and press down any floating cabbage with a clean spoon.
15. Ferment for 2-3 weeks until tangy and bubbly, tasting after 14 days.
16. Once fermented to your liking, seal with a lid and refrigerate.
Your sauerkraut will develop a satisfying crunch and complex sour flavor that improves with age. Try it piled high on grilled bratwurst or as a bright topping for fish tacos.
White Cabbage and Bacon Skillet
Keeping weeknight dinners simple yet satisfying is my kitchen philosophy—this white cabbage and bacon skillet delivers both with minimal effort and maximum flavor. Crispy bacon and tender cabbage create a comforting one-pan meal that’s ready in under 30 minutes.
Ingredients
– 6 slices thick-cut bacon, chopped (I prefer the smoky flavor it adds) – 1 medium white cabbage, cored and thinly sliced (about 6 cups) – 1 large yellow onion, thinly sliced – 2 cloves garlic, minced (fresh garlic makes all the difference) – 1 tbsp apple cider vinegar – 1/2 tsp red pepper flakes – 1/4 cup chicken broth – 2 tbsp unsalted butter – Salt and freshly ground black pepper
Instructions
1. Place chopped bacon in a large cold skillet and turn heat to medium.
2. Cook bacon for 8-10 minutes, stirring occasionally, until crispy and fat has rendered.
3. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the skillet.
4. Add sliced onion to the hot bacon fat and cook for 4-5 minutes until softened and translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
6. Add all the sliced cabbage to the skillet along with 1/4 teaspoon salt.
7. Cook cabbage for 8-10 minutes, stirring every 2 minutes, until it wilts and edges begin to brown.
8. Pour in chicken broth and scrape any browned bits from the bottom of the pan—this adds depth of flavor.
9. Stir in apple cider vinegar, red pepper flakes, and cooked bacon. 10. Cook for 2 more minutes until liquid reduces slightly.
11. Remove skillet from heat and stir in butter until melted and glossy.
12. Season with black pepper and additional salt if needed. Outstanding texture comes from the contrast between crispy bacon and tender-crisp cabbage, while the vinegar cuts through the richness perfectly.
Serve it alongside crusty bread to soak up the pan juices, or top with a fried egg for a complete meal—the savory flavors deepen if left to sit for 5 minutes before serving.
Roasted White Cabbage Steaks
Tired of the same old side dishes? These roasted cabbage steaks transform humble cabbage into a caramelized, savory masterpiece. They’re surprisingly elegant yet require minimal effort.
Ingredients
– 1 large head white cabbage (look for one that feels heavy for its size)
– 3 tablespoons extra virgin olive oil (my go-to for roasting)
– 1 teaspoon garlic powder (not garlic salt – we control salt separately)
– ½ teaspoon smoked paprika (adds that subtle smoky depth)
– ¼ teaspoon black pepper (freshly ground if possible)
– ¾ teaspoon kosher salt (I prefer Diamond Crystal for its flakiness)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Remove any loose outer leaves from the cabbage and slice it into 1-inch thick rounds.
3. Arrange cabbage steaks in a single layer on the prepared baking sheet.
4. Brush both sides of each cabbage steak generously with olive oil using a pastry brush.
5. Combine garlic powder, smoked paprika, black pepper, and kosher salt in a small bowl.
6. Sprinkle the spice mixture evenly over both sides of the cabbage steaks.
7. Roast for 25 minutes at 400°F until the edges start to brown and crisp.
8. Carefully flip each cabbage steak using a thin spatula to maintain their structure.
9. Continue roasting for another 15-20 minutes until deeply golden and tender when pierced with a fork.
10. Remove from oven and let rest for 5 minutes before serving to allow flavors to settle.
Hearty and satisfying, these cabbage steaks develop crispy, caramelized edges while maintaining a tender interior. The smoky paprika and garlic create a savory crust that pairs beautifully with grilled meats or can stand alone as a vegetarian main. Try drizzling with a quick lemon-tahini sauce or crumbling feta over the top for extra dimension.
White Cabbage and Carrot Braise
Rustic and satisfying, this braised cabbage and carrot dish transforms humble vegetables into something special. The slow cooking method coaxes out their natural sweetness while keeping them perfectly tender. You’ll be amazed how simple ingredients create such comforting flavors.
Ingredients
- 1 medium head white cabbage (I look for one that feels heavy for its size)
- 3 large carrots (the thicker ones are easier to slice evenly)
- 2 tbsp olive oil (extra virgin gives the best flavor foundation)
- 1 cup vegetable broth (low-sodium lets you control the seasoning)
- 1 tsp salt (I use coarse kosher salt for even distribution)
- ½ tsp black pepper (freshly cracked makes all the difference)
- 1 tbsp apple cider vinegar (this brightens everything up at the end)
Instructions
- Core the cabbage and slice it into 1-inch thick wedges.
- Peel the carrots and cut them into ½-inch thick coins.
- Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Place cabbage wedges in the hot oil and sear for 3 minutes per side until lightly browned.
- Arrange carrot coins around the cabbage wedges in a single layer.
- Pour vegetable broth over the vegetables, being careful not to wash off the sear.
- Sprinkle salt and black pepper evenly over everything.
- Bring the broth to a boil, then immediately reduce heat to low.
- Cover the pot tightly and simmer for 45 minutes—don’t peek, the steam is crucial.
- Test tenderness by inserting a knife into the thickest part of a cabbage wedge; it should slide in easily.
- Remove from heat and drizzle apple cider vinegar over the vegetables.
- Let rest uncovered for 5 minutes to allow flavors to meld.
Effortlessly tender, the cabbage becomes buttery while the carrots maintain a slight bite. The subtle tang from the vinegar cuts through the richness beautifully. Serve it alongside roasted chicken or fold the leftovers into morning eggs for a flavorful twist.
White Cabbage Caesar Salad
Haven’t we all needed a crunchy salad that holds up better than romaine? White cabbage brings serious texture to this Caesar twist. It’s my go-to when I want something sturdy that won’t wilt by lunchtime.
Ingredients
– 1 medium head white cabbage, thinly sliced (I look for heavy, dense heads)
– ½ cup grated Parmesan cheese (freshly grated melts better)
– ⅓ cup extra virgin olive oil, my pantry staple
– 3 tbsp lemon juice, freshly squeezed please
– 2 tbsp mayonnaise, Duke’s brand gives the creamiest base
– 2 garlic cloves, minced (fresh only, no jarred)
– 4 anchovy fillets, rinsed if salt-packed
– 1 tsp Dijon mustard
– ½ tsp black pepper, freshly ground
– ¼ tsp salt
Instructions
1. Slice the cabbage into ¼-inch thick shreds using a sharp chef’s knife.
2. Place cabbage in a large mixing bowl.
3. Combine mayonnaise, olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl.
4. Mash anchovy fillets with a fork until they form a paste.
5. Whisk anchovy paste into the dressing mixture until fully incorporated.
6. Pour dressing over the sliced cabbage in the large bowl.
7. Toss thoroughly with tongs until every piece is coated.
8. Let the salad sit for 10 minutes to allow the cabbage to slightly soften.
9. Add grated Parmesan cheese and black pepper to the bowl.
10. Toss again until cheese is evenly distributed.
11. Taste and add salt only if needed after the resting period.
12. Transfer to serving plates immediately.
Crisp cabbage maintains its satisfying crunch while absorbing the bold garlic-anchovy dressing beautifully. The texture holds up for hours, making it perfect for picnics or packed lunches. Try topping with grilled chicken or shrimp for a complete meal that won’t get soggy.
White Cabbage and Chicken Casserole
You know those cozy fall evenings when only a hearty casserole will do? This white cabbage and chicken bake delivers comfort in every bite, with tender cabbage and juicy chicken in a creamy sauce that’s perfect for weeknights. Yes, it’s simple to throw together, but the flavors are anything but basic.
Ingredients
– 1 lb boneless, skinless chicken thighs (I find thighs stay juicier than breasts)
– 1 medium head white cabbage, cored and chopped into 1-inch pieces
– 1 yellow onion, thinly sliced (sweet varieties work nicely here)
– 2 cloves garlic, minced (fresh is best for that punch)
– 1 cup heavy cream (don’t skimp—it makes the sauce luxe)
– 1 cup shredded sharp cheddar cheese
– 2 tbsp unsalted butter (I always use salted, but unsalted lets you control seasoning)
– 1 tbsp olive oil
– 1 tsp paprika
– 1/2 tsp dried thyme
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Season chicken thighs with salt, pepper, and paprika on both sides.
4. Sear chicken in the skillet for 4-5 minutes per side until golden brown but not fully cooked through.
5. Remove chicken from skillet and set aside on a plate to rest.
6. Add butter to the same skillet and melt over medium heat.
7. Sauté sliced onion for 3-4 minutes until translucent.
8. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
9. Add chopped cabbage to the skillet and cook for 5-6 minutes, stirring occasionally, until slightly wilted.
10. Pour in heavy cream and sprinkle in dried thyme, stirring to combine.
11. Simmer the cabbage mixture for 2-3 minutes until the cream begins to thicken slightly.
12. Transfer the cabbage mixture to the prepared baking dish and spread evenly.
13. Slice the partially cooked chicken into 1-inch strips and arrange over the cabbage.
14. Sprinkle shredded cheddar cheese evenly over the entire dish.
15. Cover with foil and bake for 20 minutes at 375°F.
16. Remove foil and bake uncovered for another 10-12 minutes until cheese is bubbly and lightly browned.
17. Let the casserole rest for 5 minutes before serving to allow the sauce to set.
For ultimate comfort, this casserole emerges creamy with cabbage that’s tender but still has a slight bite. Freshly chopped parsley sprinkled over top adds a bright contrast to the rich, cheesy sauce. Serve it straight from the oven with crusty bread to soak up every last bit.
Garlic and White Cabbage Noodles
Just when you need a quick, satisfying meal, these garlic and white cabbage noodles deliver. Juicy cabbage and aromatic garlic come together in minutes for a simple yet flavorful dish that never disappoints.
Ingredients
– 8 oz dried spaghetti noodles (I always keep a box in the pantry for emergencies)
– 1/2 medium white cabbage, thinly sliced (about 4 cups—don’t skip the core, it adds crunch)
– 4 cloves garlic, minced (fresh is best here, not the jarred stuff)
– 3 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
– 1/4 cup grated Parmesan cheese (the real stuff, not the canned version)
– Salt to taste (I use about 1 tsp kosher salt total)
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt and the spaghetti noodles to the boiling water.
3. Cook noodles for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While noodles cook, heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant but not browned.
6. Add thinly sliced cabbage to the skillet, stirring to coat with the garlic oil.
7. Cook cabbage for 6-8 minutes, stirring frequently, until wilted but still slightly crisp.
8. Reserve 1/2 cup of pasta water before draining the cooked noodles.
9. Add drained noodles directly to the skillet with the cabbage mixture.
10. Pour in 1/4 cup of reserved pasta water, tossing constantly to create a light sauce.
11. Sprinkle grated Parmesan cheese over the noodles, tossing until evenly distributed.
12. Season with additional salt if needed and serve immediately.
Velvety noodles cling to the crisp-tender cabbage, while the garlic provides a pungent backbone that mellows into sweetness. The red pepper flakes add just enough heat to keep things interesting without overwhelming the dish. For a complete meal, top with a fried egg or serve alongside grilled chicken—the simplicity lets you build from here.
White Cabbage with Mustard and Ham
Ditch the complicated sides—this white cabbage dish delivers big flavor with minimal effort. Perfect for busy weeknights when you want something satisfying without the fuss. The mustard adds a pleasant kick that cuts through the cabbage’s natural sweetness.
Ingredients
– 1 medium head white cabbage, cored and thinly sliced (I find the pre-shredded bags work great for speed)
– 2 tablespoons olive oil (extra virgin gives the best flavor here)
– 1 cup diced ham (I prefer thick-cut for better texture)
– 2 tablespoons whole grain mustard (stone-ground adds nice texture)
– 1/4 cup chicken broth (low-sodium lets you control the salt)
– 1 teaspoon apple cider vinegar (brightens everything up)
– 1/2 teaspoon black pepper, freshly ground
Instructions
1. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add diced ham and cook until lightly browned around the edges, 3-4 minutes, stirring occasionally.
3. Add sliced cabbage to the skillet, tossing to coat with the oil and ham drippings.
4. Cook cabbage for 8-10 minutes, stirring every 2 minutes, until it wilts and develops some golden spots.
5. Pour in chicken broth and scrape any browned bits from the bottom of the pan—this adds great flavor.
6. Stir in whole grain mustard until evenly distributed throughout the cabbage.
7. Reduce heat to medium-low, cover, and simmer for 5 minutes to let flavors meld.
8. Remove from heat and stir in apple cider vinegar and black pepper.
9. Let rest for 2 minutes before serving to allow the cabbage to absorb the remaining liquid. Overcooking makes it mushy, so watch the timing carefully. One last tip: don’t skip the vinegar—it really balances the mustard’s sharpness. Only serve immediately for the best texture, as cabbage continues to soften as it sits. Outstanding texture with crisp-tender cabbage against the salty ham. The mustard provides a subtle heat that builds with each bite. Try it alongside roasted chicken or piled onto a crusty roll for an unexpected sandwich filling.
White Cabbage Pesto Pasta
You’ve probably got half these ingredients sitting in your fridge right now. White cabbage transforms into a surprisingly creamy pesto base that’s both budget-friendly and delicious. This dish comes together in under 30 minutes for a weeknight win.
Ingredients
– 8 ounces dried pasta (I always keep rigatoni on hand for sauces like this)
– 4 cups shredded white cabbage (about half a medium head)
– 3 cloves garlic, minced (fresh garlic makes all the difference here)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 1/3 cup extra virgin olive oil (my go-to for pesto)
– 1/4 cup toasted pine nuts (toast them yourself for maximum flavor)
– 1 tablespoon lemon juice (freshly squeezed, never bottled)
– 1/2 teaspoon salt (I use fine sea salt)
– 1/4 teaspoon black pepper (freshly ground)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
4. Add shredded cabbage and sauté for 6-8 minutes until softened but still bright white.
5. Transfer cooked cabbage to a food processor while pasta continues cooking.
6. Add garlic, Parmesan, remaining olive oil, pine nuts, lemon juice, salt, and pepper to the food processor.
7. Pulse for 30-45 seconds until smooth but still slightly textured.
8. Reserve 1/2 cup pasta water before draining the cooked pasta.
9. Return drained pasta to the warm pot off heat.
10. Pour pesto over pasta and toss to coat thoroughly.
11. Add reserved pasta water 2 tablespoons at a time until sauce reaches desired consistency.
12. Serve immediately in warm bowls.
Don’t let the simplicity fool you—the cabbage creates a velvety texture that clings beautifully to pasta grooves. The pesto maintains a fresh, garlicky punch without overwhelming bitterness. Try topping with extra toasted pine nuts and a drizzle of olive oil for restaurant-style presentation.
Zesty White Cabbage and Mango Salad
Oftentimes, the best summer salads are the simplest ones. This zesty combination brings crisp cabbage and sweet mango together in minutes. You’ll love how the flavors pop with minimal effort.
Ingredients
– 4 cups shredded white cabbage (I like the crunch from fresh heads, not bagged)
– 2 ripe mangoes, peeled and diced (choose ones that give slightly when pressed)
– 1/4 cup fresh lime juice (about 2 juicy limes squeezed hard)
– 2 tbsp extra virgin olive oil (my go-to for dressings)
– 1 tsp honey (local raw honey adds nice depth)
– 1/4 cup chopped fresh cilantro (stems removed for better texture)
– 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
– 1/2 tsp salt (fine sea salt dissolves best)
Instructions
1. Place shredded cabbage in a large mixing bowl.
2. Add diced mango to the bowl with cabbage.
3. In a small bowl, whisk lime juice, olive oil, honey, and salt until fully combined.
4. Pour dressing over cabbage and mango mixture.
5. Toss everything thoroughly with salad tongs for 30 seconds to coat evenly.
6. Add chopped cilantro and red pepper flakes to the bowl.
7. Toss again for 15 seconds to distribute herbs and spice.
8. Let salad rest at room temperature for 10 minutes to allow flavors to meld.
A vibrant crunch from the cabbage balances the mango’s tropical sweetness perfectly. The lime dressing sharpens everything while the pepper flakes add subtle warmth. Serve immediately alongside grilled chicken or scoop onto fish tacos for extra freshness.
White Cabbage and Bean Chili
Bold flavors don’t always require complex ingredients. This white cabbage and bean chili proves simple vegetables can create incredible depth. It’s my go-to when I need something hearty but don’t want to spend hours cooking.
Ingredients
– 1 large white cabbage, cored and chopped (I prefer bigger chunks for texture)
– 2 cans (15 oz each) white beans, drained and rinsed (cannellini beans work best here)
– 1 yellow onion, diced (sweet onions add nice caramelization)
– 3 cloves garlic, minced (fresh is essential for that bright flavor)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 tsp cumin (toasted whole seeds ground fresh if you have them)
– 1/2 tsp smoked paprika (this adds the smoky backbone)
– 1/4 tsp red pepper flakes (adjust based on your heat preference)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent and edges start browning.
3. Stir in minced garlic and cook for 1 minute until fragrant but not burned.
4. Add chopped cabbage and cook for 8-10 minutes, stirring occasionally, until slightly wilted.
5. Sprinkle cumin, smoked paprika, and red pepper flakes over the cabbage mixture.
6. Cook spices for 1 minute to toast them, releasing their oils and aroma.
7. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
8. Bring mixture to a boil, then reduce heat to maintain a steady simmer.
9. Add drained white beans and stir to combine everything evenly.
10. Simmer uncovered for 25-30 minutes until cabbage is tender but still has some bite.
11. Check seasoning and adjust if needed before serving.
The cabbage becomes meltingly tender while maintaining structure, and the beans create a creamy broth. Serve it over cornbread or with tortilla chips for contrasting crunch—the slight sweetness of the cabbage balances beautifully with the smoky spices.
Conclusion
Excitingly versatile, white cabbage proves its worth in these 21 delicious recipes! From crunchy slaws to comforting stews, there’s something for every home cook to love. We hope you try these dishes and find new favorites. Don’t forget to share which recipe you enjoyed most in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!
