Often underappreciated, cabbage is one of the most versatile vegetables out there. When cooked well, it can shine as the star ingredient in a dish or be used to create a delicious side-dish.

Cabbage is a member of the Brassica family, along with broccoli, cauliflower, kale, Brussel’s sprouts, turnips, radishes, kohlrabi and more. It is leafy green, red, or white in appearance and known for its densely formed heads. These heads are formed from an enlarged bud of the cabbage plant.

With low calories and high levels of vitamins C and K, dietary fibre, and folate, cabbage boasts a wide variety of health benefits and are a healthy addition to any meal. Eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation.

For more information about eggplants, check out these useful resources: EatingWell – How to Cook Cabbage so it’s Delicious  and BBC Good Food – How to Cook Cabbage.

Storage & Preparation

Cabbage is best stored whole and unrinsed until you’re ready to use it. For best storage results, place cabbage in a reused plastic bag in the crisper drawer of your fridge. A head of cabbage can last up two months when stored this way! If you have cut your cabbage, simply trim off the edges before use, if necessary.

Cabbage is incredibly versatile in the kitchen and pairs well with strong ingredients because of its mild flavour. It is delicious raw in coleslaw, as a lettuce alternative in wrap, or as an inclusion in a mixed salad. Cooking provides even more tasty meal or side options! Try is braised on the stove, roasted in the oven, cooked in a stir-fry, or grilled like a steak. Green cabbage can even be juiced.

See the recipes below for some inspiration.


Appetizers & Sides

This coleslaw, with creamy dressing, is quick and easy to make. Make just before you eat it or in advance.

close-up of coleslaw with purple and green cabbage, carrot and parsley with light dressing

Easy Pickled Cabbage
This pickled cabbage recipe can add a dash of crunch and tang to a variety of dishes, making it a wonderful condiment to have on hand in the fridge.

Quick Green Cabbage Kimchi
This kimchi recipe uses green cabbage and can be eaten right away or left for a few days to ferment.

kimchi in clear bowl

Red Cabbage Salad
This Red Cabbage Salad is easy to make and full of flavor from the homemade vinaigrette dressing. The apple and pecans add extra crunch.

Cabbage And Leek Gratin
A unique cabbage and leek dish that makes a great side dish for meat, fish or a vegetarian main course. Make this recipe vegan by using dairy-free butter.

Boiled Cabbage
This cabbage is simple but delicious, fast, and easy. It pairs wonderfully with a simple seasoned protein for a weeknight dinner.

White bowl with 4 wedges of boiled green cabbage


Cabbage Noodle Stir-Fry
Easy and delicious cabbage stir fry and noodle recipe with noodles, carrots, and fresh garlic and onion. Top with sweet chili sauce for the best flavour!

Cabbage stirfry noodles in white bowl

Stir-Fried Tofu, Red Cabbage and Winter Squash
This sweet and sour mixture, colored purple and orange, is packed with flavenoids.

Vietnamese Chicken Cabbage Salad
This light and crunchy salad is a delicious and refreshing main course or appetizer.

Savoury Cabbage Pancakes (Okonomiyaki)
Cabbage pancakes, sometimes called Japanese Pizza, are a fun and filling way to use up pantry leftovers. Fill them and top them with whatever your heart desires!

Savoury Cabbage Pancake on white dish topped with sriracha mayo, sesame seeds, and sliced green onion

Cabbage Curry
This cabbage curry is a deliciously rich and flavorful vegan dish. You’ll love the sweet and savory blend of creamy coconut milk, tender cabbage, and fresh herbs.