Wanna eat more cabbage but not sure how to cook it? Read on for all my cabbage tips and go-to recipes.
As a Ukrainian-born person, I’ve always eaten a lot of cabbage. Along with potatoes and beets, it is one of the hallmark vegetables of Eastern European cuisine.
When I was a kid, it would typically appear braised, pickled, in the form of cabbage rolls, or stuffed into savory fried buns.
These days, as an adult living in America, I still love all of these Ukrainian classics, but my cabbage horizons have certainly expanded in a bunch of different directions influenced by all the wonderful cuisines I get to experience living in New York City. It remains one of my favorite vegetables to cook with and has earned a permanent spot on my weekly grocery list.
Read on for all my cabbage prep tips, plus all my favorite things to make with it.
Types of Cabbage
- Green: Also referred to as “white cabbage”, this is the most common type in Western cuisines. It has pale green, tightly packed leaves, and is widely available in American supermarkets. *This is the one I usually cook with since it’s the one I grew up eating.
- Purple: Sometimes also called “red cabbage”, it’s pretty similar to green except the leaves are slightly thicker and thus crunchier.
- Savoy: A darker green color, with a distinctive crinkly texture. This one’s more common in Western Europe.
- Napa: Unlike other cabbages, napa has an oblong shape and pale green leaves. It has a high water content, so when cooked, it turns out less crunchy than the other types. Napa cabbage is most common in East Asian cuisines.
Cooking Techniques
Cabbage is a chameleon. Depending on how you prep it, it takes on a completely different personality: crunchy and refreshing when raw in a salad, silky and sweet when braised, or savory when roasted.
Cabbage Nutrition
Cabbage belongs to the cruciferous vegetable family (along with Brussels sprouts, bok choy, kale, broccoli, cauliflower, and collard greens). These guys are known for their powerful anti-inflammatory, antioxidant, and cancer-fighting properties. Cabbage is also packed with fiber, which is key for gut and heart health, and overall immunity.
Vegan Cabbage Recipes
Purple Cabbage Slaw (No Mayo)
A crunchy, refreshing side dish.
Miso Roasted Cabbage
Irresistibly caramelized cabbage with a miso-mustard glaze.
Tofu Cabbage Bowls with Soy-Ginger Dressing
A satisfying weeknight dinner, ready in just 40 minutes.
Savory Cabbage Pancakes
Made with chickpea flour batter (i.e. gluten-free!).
Vegetarian Ukrainian Cabbage Rolls
Filled with rice, beans, and mushrooms, and braised in creamy tomato sauce.
Peppery Cabbage Pasta
Inspired by Polish haluski.
Air Fryer Cabbage Wedges
The garlic-miso glaze makes these truly addictive.
Shredded Tofu Tacos with Purple Cabbage Slaw
The crunchy slaw complements the chewy tofu perfectly.
Creamy Tteokbokki
Korean rice cakes with shiitake mushrooms, corn, and napa cabbage in a creamy broth.
Ukrainian Tomato-Braised Cabbage
A classic Ukrainian winter side dish.
BBQ Tempeh Sandwiches
With creamy homemade coleslaw.
Ukrainian Borscht
Hearty winter vegetables in a bright red, sweet-sour broth.
Pro Tips for Perfectly Shredded Cabbage
In recipes where you need finely shredded cabbage – like coleslaw – the way you prep the vegetable can truly make or break the dish. My favorite way to shred cabbage is in the food processor fitted with the shredding disc; it is the fastest and safest option.
You could also use a mandoline, if you are aware that when used incorrectly, it doubles as a weapon…
Lastly, you can of course just use a sharp chef’s knife: for best results, roll up a few leaves of cabbage [like a cigar] at a time and slice thinly.
Cabbage Storage Tips
Another reason I love this vegetable is because it lasts forever in the fridge, even after you’ve cut into it. For best results, store it in a plastic produce bag in the crisper drawer; this way, it’ll stay fresh for a month or even longer. (The plastic bag traps moisture and prevents cabbage from drying out.)
If you notice your cabbage has darkened on the outside – especially on the cut side – don’t be alarmed. Just cut off the dark bits and feel free to eat the rest. However, if your cabbage is mushy, moldy, or smells off, feel free to toss it in the compost bin.
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