41 Best Cabbage Recipes (+ Produce Guide)

Cabbage is a member of the Brassicaceae family, which also includes bok choy, broccoli, brussels sprouts, cauliflower and kale.

There are many different types of cabbage, but this guide will focus on the following (4) main varieties:

1. Green cabbage (aka Cannonball).  This is the most common variety.  It’s referred to as “cannonball” because of its compact, round shape.  It has a mild, slightly peppery flavor when raw, but once it’s cooked, the flavor is nice and sweet.

2. Napa cabbage.  This is a Chinese variety.  It’s oblong in shape, with frilly greenish yellow leaves and crisp, white stalks.  It has a soft texture and sweet flavor.

3. Red or purple cabbage.  This variety is dense and round in shape, with a reddish purple color.  The color changes based on the ph level of the soil that it’s grown in, and the flavor is bold and peppery.

4. Savoy cabbage.  This variety is named after the Savoy region of France.  It’s round in shape, with crinkly leaves that are yellowish-white with bright green edges.  It’s crisp yet soft in texture and mild in flavor.

Cabbage has so many impressive health benefits, which makes it surprising that this vegetable is often overlooked.

1 cup raw cabbage contains:

22 calories
5.2 grams carbohydrates
1 gram protein
2 grams fiber

It’s also an excellent source of Vitamins C, B6 and K, as well as minerals such as folate and manganese. It can also help reduce inflammation and improve digestion.

See more cabbage health benefits.

The head should be firm to the touch, nice and heavy, with healthy, bright leaves that have no discoloration.

Whole heads will keep longer, so don’t cut it until you’re ready to use it. Store the whole head in a loose plastic bag in the crisper for up to 5 days.

After cutting, wrap tightly in plastic wrap and store in the crisper, or an airtight container for up to 3 days.

It’s extremely easy to cut, especially when following the simple steps below!

1. Remove the stem and cut in half.  The stem may be removed with a regular or paring knife. To cut in half, stand upright on a cutting board and cut down the middle from top to bottom.
2. Remove the core.  Stand upright and cut along the sides of the core in a triangular shape.  It’s much easier to do this with a paring knife.
3. Cut into wedges.  Place cut-side down on the cutting board and cut into (4) wedges.
4. Cut each wedge into strips.  Place the wedge cut-side down and cut into strips.

Yes, here’s how to freeze cabbage:

1. Remove the outer leaves (they’re very tough) and rinse under running water.
2. Cut the cabbage into wedges.
3. Drop the wedges into boiling water and cook for 3 minutes.
4. After 3 minutes, immediately submerge in ice water.
5. Once cool, thoroughly pat dry.
6. Seal inside a freezer bag, label, and freeze for up to nine months.

There are so many ways to cook cabbage! It’s great in sautés, soups and casseroles, and it can be boiled and even grilled. Refer to the list of easy cabbage recipes below for some ideas on how to cook cabbage. Note that the list contains green and purple cabbage recipes.