Easy Cabbage Recipes for Every Meal

When you think of cabbage, you might picture a stodgy side dish that ends up in the back of the fridge. In truth, this humble green crop can be turned into vibrant, flavorful, and quick meals that delight the whole family. The trick is to pair it with simple aromatics, a touch of acidity, or a sweet glaze that brings out its natural peppery notes. Below you’ll find a handful of versatile cabbage dishes—each designed to be fuss‑free and delicious.

This cold salad is the quintessential “easy” cabbage dish. It’s perfect for picnics, barbecues, or a light lunch. The crunchy cabbage pairs beautifully with a creamy or vinegar‑based dressing.

• Green cabbage (thinly sliced) – 400 g
• Carrot (julienned) – 120 g
• Red onion (thinly sliced) – 50 g
• Apple (shredded) – 80 g
• Mayonnaise – 60 g
• Apple cider vinegar – 20 g
• Sugar – 10 g
• Salt – 5 g
• Ground black pepper – 3 g

Method: Toss all the vegetables in a large bowl. Whisk together the mayo, vinegar, sugar, salt, and pepper, then pour the dressing over the mix. Stir until everything is coated and chill for at least 30 minutes before serving.

A one‑pan dinner that’s ready in under 15 minutes. The sautéed cabbage becomes tender while the peppers add a pop of color and sweetness.

• Red cabbage (coarsely shredded) – 300 g
• Red bell pepper (sliced) – 150 g
• Yellow bell pepper (sliced) – 150 g
• Olive oil – 15 g
• Garlic (minced) – 10 g
• Soy sauce – 20 g
• Sesame oil – 3 g
• Crushed red pepper flakes – 2 g
• Fresh cilantro (chopped) – 5 g

Method: Heat the oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 30 seconds. Toss in the peppers and cook 2 minutes, then add the cabbage, soy sauce, sesame oil, and red pepper flakes. Stir‑fry for 4–5 minutes until the cabbage is crisp‑tender. Garnish with cilantro and serve over rice or noodles.

For a comforting dish that can double as a meal or a starter, this soup is perfect. The lentils add protein, while the cabbage gives the dish depth without overpowering the broth.

• Cabbage (chopped) – 200 g
• Red lentils (rinsed) – 100 g
• Carrot (diced) – 80 g
• Celery stalk (diced) – 50 g
• Onion (chopped) – 40 g
• Garlic (minced) – 5 g
• Vegetable broth – 800 g
• Tomato paste – 20 g
• Olive oil – 10 g
• Ground cumin – 3 g
• Chili flakes – 1 g (optional)
• Salt – 5 g
• Black pepper – 2 g

Method: Heat the oil in a large pot over medium heat. Sauté onions, carrots, celery, and garlic until soft. Stir in tomato paste, cumin, and chili flakes, cooking for another minute. Add lentils, broth, tomato paste, and bring to a boil. Reduce heat, add cabbage, and simmer for 20 minutes until lentils are tender. Season with salt and pepper before serving.

As a side dish or a vegetarian main, braised cabbage offers a sweet‑acid balance that makes it irresistible. It can be ready in about 30 minutes.

• Red cabbage (quartered) – 400 g
• Apple (peeled & diced) – 100 g
• White wine (dry) – 120 g
• Applesauce – 80 g
• Caramelized onion – 30 g
• Balsamic vinegar – 20 g
• Brown sugar – 10 g
• Olive oil – 10 g
• Salt – 2 g
• Ground black pepper – 1 g

Method: In a heavy skillet, heat the oil and sauté the caramelized onion until translucent. Add the apple slices and sauté for 2 minutes. Toss in the cabbage, white wine, applesauce, balsamic vinegar, and brown sugar. Cover, lower the heat, and simmer gently for 20–25 minutes, stirring occasionally, until the cabbage is tender and the liquid is reduced. Season with salt and pepper to taste.

These easy cabbage dishes highlight how versatile this ancient vegetable can be. Whether you’re looking for a quick lunch or a comforting dinner, cabbage can step up as a star ingredient—boosting nutrition without compromising on taste. Enjoy experimenting, and feel free to mix and match your favorite seasonings to suit your palate.