7 Cabbage Recipes Anyone Can Enjoy (2024)

1 lb tilapia (fresh or frozen)

2 tsp tajin seasoning

3 cups red cabbage, finely sliced (½ medium red cabbage)

1 large red bell pepper, finely sliced

1 Roma tomato, finely sliced

1 small red onion, finely sliced

1 avocado, sliced, plus more for topping (optional)

¼ cup extra-virgin olive oil

2 limes, juiced

1 tsp ground cumin

¼ tsp kosher salt

⅛ tsp freshly ground black pepper

8 small (6") tortillas, preferably whole-wheat

Cilantro, for garnish (optional)

1

Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.

2

Place tilapia on prepared baking sheet and sprinkle tajin on fish to coat. Bake for 6 to 8 minutes. Flip and cook until fish reaches an internal temperature of 145 degrees F, an additional 1 to 2 minutes.

3

In a large mixing bowl, combine cabbage, bell pepper, tomato, onion, and avocado. Add olive oil, lime juice, cumin, salt and black pepper, toss until well mixed.

4

Divide fish among 8 tortillas. Top each taco with slaw, cilantro, and avocado, if using.

Nutrition Facts

1 small head of a green cabbage, sliced into 8 1"-thick slices

¼ cup olive oil or avocado oil

1 tbsp garlic powder

1 tsp kosher salt, divided

⅛ tsp freshly ground black pepper

1 cup labneh or plain nonfat Greek yogurt

2 garlic cloves, minced

1 lemon, juiced, plus additional for topping

1 tbsp dill (optional)

1

In a small mixing bowl, whisk together the olive oil, garlic powder, ½ tsp salt,and black pepper and brush over cabbage slices.

2

Heat up grill pan (or in a large skillet) over high heat. Add cabbage slices and cook for about 5 minutes until lightly charred. Flip and cook for another 1 to 2 minutes, until both sides are lightly charred. Remove from heat.

3

In a small mixing bowl, mix together labneh, minced garlic, lemon juice, dill (if using), and ½ tsp salt. Drizzle over cabbage steaks. Squeeze on additional lemon juice, if desired.

Nutrition Facts

2 cups green cabbage, finely shredded

1 large carrot, shredded (about ½ cup)

1 small zucchini, grated (about ½ cup)

½ large red bell pepper, thinly sliced

1 green onion, sliced

1 tbsp Worcestershire sauce (or light soy sauce)

½ cup all-purpose flour

2 eggs, lightly beaten

2 tbsp avocado oil

Chili-garlic sauce or sweet chili sauce, for topping (optional)

1

In a large bowl, combine cabbage, carrot, zucchini, red bell pepper, green onion, and Worcestershire sauce and mix until combined. Add eggs and flour, mixing until incorporated.

2

Heat oil in a large skillet over medium heat. Add ¼ cup of the cabbage mixture and press down lightly with a spatula to make an even circle. Cook for about 5 to 6 minutes, flip and cook for another 1 to 2 minutes, until it’s golden brown. Serve with sauce, if desired.

Nutrition Facts

1 tbsp sesame seed oil

1 lb lean ground turkey (99 percent turkey, 1 percent fat) or ground chicken

3 garlic cloves, minced

2 tbsp less sodium soy sauce

2 tbsp rice vinegar

1 tsp Chinese five spice blend

3 cups green cabbage, shredded

1 cup red cabbage, shredded

1 large carrot, shredded

2 cups cooked brown rice

2 green onions, sliced, for topping (optional)

1

In a large skillet or wok, heat oil over medium and add ground turkey. Break up the turkey with a large spoon and cook until it’s no longer pink, about 5 minutes.

2

Add garlic, soy sauce, rice vinegar, and Chinese five spice blend and cook until fragrant, about 1 minute.

3

Add cabbage and carrot and cook until softened, about 2 minutes.

4

Divide cooked brown rice and cabbage mixture among four plates. Top with green onions, if desired.

Nutrition Facts

2 slices no-added-salt whole-wheat bread

½ cup kimchi

1 oz low-fat sharp cheddar cheese, grated

½ large red bell pepper, thinly sliced (optional)

Sesame seeds, for topping, (optional)

Nutrition Facts

Amount per serving

4 vegan hot dogs

4 vegan hot dog buns (preferably whole-grain)

1½ cups prepared coleslaw vegetable mix

1 tbsp extra-virgin olive oil

2 tsp apple cider vinegar

1 pinch kosher salt

1 pinch freshly ground black pepper

½ cup fresh cilantro, leaves torn from stems

1

Preheat grill to about 375 degrees F. Cook hot dogs, turning once, until grill marks appear all around, about 3 to 4 minutes per side.

2

In a bowl, combine coleslaw mix, oil, vinegar, salt, and pepper. Toss lightly to coat all the ingredients.

3

To assemble, place the grilled hot dogs into the buns. Top each with coleslaw and cilantro.

Nutrition Facts

Amount per serving

1 medium head cabbage

1 ½ tbsp kosher salt

1 tsp caraway seeds (optional)

1

Remove the outer leaves from the cabbage and thoroughly rinse the entire head. Chop thecabbage into quarters and remove the core with a sharp knife. Cut the cabbage crosswise into thin strips.

2

Place cabbage in a large mixing bowl and sprinkle salt over it. Use your hands to massage and squeeze the cabbage, evenly distributing the salt. Continue to massage the cabbage until it becomes wilty and produces a liquid, about 5 to 10 minutes. Add the caraway seeds, if desired.

3

Pack sauerkraut into a clean quart-sized mason jar. Continue packing down to eliminate all of the air from the mason jar.

4

To weight the cabbage down, use a fermenting weight or several clean marbles, making sure that all of the cabbage is submerged in the salt liquid. Over the next 24 hours, continue to pack the cabbage down, as needed, to remove any air that is produced and submerge all parts of the cabbage.

5

Place the mason jar in an average room temperature (ideally 65 to 75 degrees F), dry location, out of direct sunlight. Allow the cabbage mixture to ferment for 3 to 10 days (depending on how tart you prefer the flavor), checking daily and pressing down as needed. If mold appears, discard the mixture and try again.

Nutrition Facts