The 19 Best Cabbage Recipes To Make All Fall Long

From Napa, Savoy, red, and green, you'll find at least one recipe your whole family will love.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

Learn about Simply Recipes' Editorial Process
Updated November 10, 2024
Devan Grimsrud
cabbage soup

Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

Cabbages are a versatile vegetable that can be stewed, pickled, blanched, or sautéed, eaten fresh, or stuffed. And there are different varieties of cabbage that you can experiment with in these preparations to find your favorites.

From Napa and Savoy cabbage to the classic red or green varieties, I guarantee you'll find something new among the 19 recipes here. As you browse, remember to check out the helpful tips and tricks from our readers, editors, and contributors!

  • Stuffed Cabbage Rolls

    Stuffed Cabbage Rolls
    Elise Bauer

    "Paprika can go flat if it's too old. Make sure you taste test your paprika for cooking with it in this recipe. If it doesn't have a strong flavor, it's no longer good and you'll need to replace it." —Elise Bauer, Simply Recipes Founder

  • Copycat KFC Coleslaw

    copycat KFC coleslaw in a bowl at a table setting with a glass of iced tea, a pepper grinder, and a plaid table napkin

    Simply Recipes / Ciara Kehoe

    "Instead of a box grater, try using a food processor with the grating attachment." —Sara Bir, Simply Recipes Editor

  • Egg Rolls

    A dark plate with stacked vegetable egg rolls and dipping sauce

    Simply Recipes / Alison Bickel

    "I make and fry one egg roll to taste the filling and adjust the seasoning. The filling may taste a bit salty when you eat it by itself but may not be seasoned enough once you’ve fried it. Once I’m happy with the filling, I finish wrapping the remaining egg rolls." —Cecila Hae-Jin Lee, Simply Recipes Contributor

  • Best Cabbage Soup

    A serving bowl of cabbage soup on a plate with buttered toast on the side

    Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

    "We'll add garbanzos sometimes, and we've used shaved brussels sprouts instead of cabbage." —Mark, Simply Recipes Reader

    Continue to 5 of 19 below

  • Unstuffed Cabbage Rolls

    unstuffed cabbage rolls in a large pan at a table setting with a stack of plates, a small bowl of minced herbs, glasses of water, and a pepper cracker

    Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

    "Swap the green cabbage for savoy cabbage. Avoid red cabbage since it takes too long to cook and will turn the dish an odd color." —Jasmine Smith & Laurel Randolph, Simply Recipes Editors

  • Quick Kimchi (Mak Gimchi)

    A bowl with easy homemade kimchi is in front of the jar of it and white rice is behind it.
    Cecilia Hae-Jin Lee

    "Wear gloves when making kimchi, not only because the chili powder might burn and stain your hands, but also the garlic and fish sauce is pretty pungent." —Cecila

  • Instant Pot Corned Beef and Cabbage

    Insta Pot Corned Beef - corned beef, cabbage, potato, carrots on plate
    Coco Morante

    "To use a stovetop pressure cooker: Follow the recipe as directed, but decrease the cooking times to 47 minutes for the corned beef and 3 minutes for the vegetables." —Coco Morante, Simply Recipes Contributor

  • Napa Cabbage with Dried Shrimp

    Napa Cabbage with Dried Shrimp

    Simply Recipes / Irvin Lin

    "To make this recipe vegetarian, omit the dried shrimp and use four or five dried shiitake mushrooms, rehydrated, and sliced thin." —Irvin Lin, Simply Recipes Contributor

    Continue to 9 of 19 below

  • Napa Cabbage Picnic Salad

    Napa Cabbage Salad with slivered almonds in bowl
    Elise Bauer

    "The dressing recipe makes a little more than you will likely need. So, use about 1/2 of it to start, and add more to taste when you dress the salad." —Elise

  • Sweet and Sour German Red Cabbage

    German Red Cabbage
    Elise Bauer

    "I love this recipe, but add crushed caraway seeds for extra flavor." —Linda, Simply Recipes Reader

  • Sweet and Sour Cabbage Soup

    Cabbage soup in bowls

    Simply Recipes / Micah Siva

    "Skip a step by buying pre-shredded green cabbage for an even easier recipe!" —Micah Siva, Simply Recipes Contributor

  • Colcannon

    Colcannon Irish Potatoes with Melted Butted in Serving Dish
    Elise Bauer

    "For a variation, sub out half of the potatoes with parsnips. You can add chives, leeks, or bacon too." —Elise

    Continue to 13 of 19 below

  • Easy Chicken Lo Mein

    Easy Chicken Lo Mein
    Nick Evans

    "The beautiful thing about this recipe is that it’s adaptable to almost any vegetable. It can really be a fridge-clearing recipe. When I make this, I rarely buy vegetables for it. Whatever I have in my produce drawers goes in." —Nick Evans, Simply Recipes Contributor

  • Italian Sausage and Cabbage Stew

    Italian Sausage Cabbage Stew
    Elise Bauer

    "This was delish. I didn't have white beans so I used two small potatoes and a carrot." —Gertrude, Simply Recipes Reader

  • Curtido

    Jars of Curtido

    Simply Recipes / Ciara Kehoe

    "A couple of peppercorns or some bay leaves can also be added for extra flavor." —Maria J. Ritchie, Simply Recipes Contributor

  • Blackened Shrimp Tacos

    Blackened Shrimp Tacos and Lime Wedges on a Plate

    Simply Recipes / Sharee Hill

    "Watch out for the sodium in store-bought spices. Look for the low-sodium variety so that your recipes won’t turn out too salty." —Sharee Hill, Simply Recipes Contributor

    Continue to 17 of 19 below

  • Classic Coleslaw

    Bright and fresh Classic Coleslaw in a white bowl.
    Kelly Hamilton

    "To make ahead, slice the vegetables and make the dressing a day before serving; store separately in covered containers in the refrigerator. About two hours before serving, toss and place back in the refrigerator. Taste and season with salt, if needed, right before serving." —Simply Recipes Editors

  • Thai Noodle Salad with Peanut Sauce

    How to Make a Thai Noodle Salad
    Jessica Gavin

    "Stretch this recipe to serve more people by doubling the amount of noodles." —Jessica Gavin, Simply Recipes Contributor

  • Buttered Cabbage with Caraway

    Buttered Cabbage with Caraway
    Elise Bauer

    "Try adding a tablespoon of flour sprinkled over the cooked buttered cabbage and the stir in about 3/4 to 1 cup milk..Cook on low and stir, and you get creamed cabbage! Just very light! and so delicious." —Franj, Simply Recipes Reader

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