Ingredient

Cabbage Recipes

29 recipes with cabbage for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

29 recipes

Yakisoba (Japanese Stir-Fried Noodles) with noodles, Worcestershire sauce and oyster sauce — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Yakisoba (Japanese Stir-Fried Noodles)

Japanese stir-fried wheat noodles with pork belly (or chicken), cabbage, onion, and carrot, tossed in a tangy-sweet Worcestershire-based sauce. Yakisoba (焼きそば) means 'grilled noodles' — it was born in post-war Japan, sold at outdoor teppan stalls and school festivals, and has been a beloved fast food ever since. The sauce is what defines yakisoba: Worcestershire provides the backbone tang, oyster sauce the umami depth, ketchup the fruity sweetness, and soy sauce the salt. Made at home in 20 minutes with a single pan, it tastes exactly like the stall version. The traditional finish — pickled red ginger and dried seaweed flakes — takes it from good to unmistakably Japanese.

20 min540 kcal2 serves

⚡Quick

Vegan Buddha Bowl with chickpeas, sweet potato and quinoa — USA recipe

🇺🇸USAAdvanced

Salads

Vegan Buddha Bowl

Quinoa, crispy spiced chickpeas, roasted sweet potato, fresh avocado, and shredded purple cabbage, all brought together with a tahini-lemon dressing. Buddha bowls follow a five-part formula: grain base, plant protein, roasted vegetables, fresh raw vegetables, and sauce. There's no fixed recipe — the whole point is that you can swap nearly every component based on what's in season or what's in your fridge, and the bowl still works. What makes this version reliable: the chickpeas are properly dried before roasting, the sweet potato is cut small enough to caramelize rather than steam, and the tahini dressing is thinned down enough to actually coat everything rather than sitting on top.

40 min540 kcal2 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Smashed Gyoza with ground pork, gyoza wrappers and napa or green cabbage — Japan recipe

🇯🇵JapanAdvanced

Appetizers and Sandwiches

Smashed Gyoza

A viral riff on pan-fried gyoza that skips the folding entirely. A ball of seasoned pork filling drops into a hot oiled pan, a gyoza wrapper is pressed over the top, and the whole thing is smashed flat with the bottom of a glass. Result: maximum pan contact, a shatteringly crisp wrapper, and a golden-crusted pork patty — all in one piece. No pleating, no steaming step, no technique barrier. Eat open-faced with soy-vinegar dipping sauce, or fold like a taco.

30 min310 kcal4 serves

⚡Quick🌶️Spicy

Bún Bò Huế (Spicy Vietnamese Beef and Lemongrass Noodle Soup) with beef shank, lemongrass and mắm ruốc huế — Vietnam recipe

🇻🇳VietnamAdvanced

Soups

Bún Bò Huế (Spicy Vietnamese Beef and Lemongrass Noodle Soup)

Bún bò Huế is a fiery red Vietnamese noodle soup from the central city of Huế, the former imperial capital. The broth is built on a long simmer of beef shank, pork ribs, beef bones, lemongrass, charred aromatics, and pineapple, then finished with mắm ruốc (Huế-style fermented shrimp paste) and a separate annatto-lemongrass sate sauce that gives the soup its signature crimson colour and heat. Thick round rice noodles, sliced beef shank, and herbs (Thai basil, Vietnamese coriander, mung bean sprouts, banana blossom) finish the bowl. Compared to phở, bún bò Huế is bolder, spicier, and more aromatic — phở's louder cousin from central Vietnam. Active work 30 minutes, simmer 3.5 hours. Makes 8 generous bowls.

240 min800 kcal8 serves

💪High protein🌶️Spicy🌾Gluten-free

Jjajangmyeon (Korean Black Bean Noodles with Pork and Vegetables) with pork belly, chunjang and jjajangmyeon noodles — Korea recipe

🇰🇷KoreaAdvanced

Cereal and Pasta Dishes

Jjajangmyeon (Korean Black Bean Noodles with Pork and Vegetables)

Jjajangmyeon is a Korean-Chinese noodle dish of thick chewy wheat noodles topped with a glossy black sauce of fried chunjang (Korean fermented black soybean paste), pork belly, onions, potato, zucchini, and cabbage. The dish was first sold in 1905 at the Gonghwachun restaurant in Incheon's Chinatown, brought by immigrants from Shandong as zha jiang mian; the sweeter caramel-dark chunjang that defines it today came later, in 1948. Today it is one of Korea's national comfort foods, sold in every neighbourhood and traditionally eaten on Black Day (April 14) by single people who got no Valentine's gift. Active work is about 45 minutes, no long simmer needed. Serves 4 with 200 g noodles and about 400 ml sauce per portion, topped with julienned cucumber for fresh contrast.

45 min1330 kcal4 serves

💪High protein

Ribollita (Tuscan Reboiled Bread and Bean Soup) with cannellini beans, cavolo nero and stale bread — Italy recipe

🇮🇹ItalyAdvanced

Soups

Ribollita (Tuscan Reboiled Bread and Bean Soup)

Ribollita is a thick Tuscan soup of cannellini beans, cavolo nero (black kale), and stale bread — one of the central symbols of cucina povera (peasant cooking). The name means 'reboiled' (from the Italian ribollire), and that is the whole point of the dish: it is born from leftovers. Tuscan peasants would cook a simple vegetable soup called minestra early in the week, then the next day reheat what remained with the addition of stale bread, turning minestra into ribollita. The paradox of the dish is that it gets better the longer it sits and the more times it is reboiled. On day one it is still a brothy minestra di pane; on day two, after reboiling, it becomes true ribollita — dense and almost semi-solid. Its roots reach back to the Middle Ages in the plain of Pisa and the lands of Arezzo and Florence, where it was the main winter nourishment of the poorest. The three non-negotiable elements are cannellini beans, cavolo nero, and saltless Tuscan bread (pane sciocco), which stales within a day. By tradition the cavolo nero should have 'taken the frost,' which makes its leaves sweeter and more tender. Key techniques: blend half the beans for a creamy base without any cream, tear the stale bread by hand, and use potato plus bread as a double thickener until the soup is dense enough to serve almost on a plate. Yields 6 servings in about 2 hours of active and simmering time. Best the next day, served hot over garlic-rubbed toast with a generous pour of extra virgin olive oil and a glass of Chianti.

120 min280 kcal6 serves

🌱Vegan

Mille-Feuille Nabe (Japanese Cabbage and Pork Hot Pot) with napa cabbage, pork belly and dashi — Japan recipe

🇯🇵JapanMedium

Soups

Mille-Feuille Nabe (Japanese Cabbage and Pork Hot Pot)

Mille-feuille nabe borrows its name from the French pastry of a thousand leaves, but here the layers are napa cabbage and paper-thin pork belly, packed upright into a pot so the cut edges spiral outwards like a flower. One small napa cabbage of about 1.2 kg is enough for a pot 24–26 cm across. A clear dashi broth is poured over and everything simmers for twenty minutes until the cabbage collapses into sweetness and the pork melts. It looks like far more work than it is, and the leftover broth makes the best bowl of udon you'll have all winter.

45 min770 kcal4 serves

Cabbage Boil (Whole Baked Cabbage with Spiced Butter) with green cabbage, butter and cajun seasoning — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Cabbage Boil (Whole Baked Cabbage with Spiced Butter)

A cabbage boil is a viral American dish: a whole head of green cabbage, cored, packed with garlic and Cajun spiced butter, and baked until a knife slides through the centre without resistance. Nothing is actually boiled here: the outer leaves darken and crisp while the middle steams in its own moisture and the butter runs down between the layers. It takes one small head and one pan, and turns a vegetable most people cook to mush into something worth putting in the middle of the table.

110 min210 kcal6 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Golabki Soup (Polish Cabbage Roll Soup) with ground pork, white cabbage and white rice — Poland recipe

🇵🇱PolandMedium

Soups

Golabki Soup (Polish Cabbage Roll Soup)

Golabki soup is the Polish cabbage roll taken apart and cooked in one pot. Ground pork, cabbage, rice and tomato give the same taste as the rolls, with no leaves to blanch and nothing to wrap. One hour instead of three.

60 min310 kcal6 serves

🌾Gluten-free

Kimchi Jjigae (Korean Kimchi Stew) with napa cabbage kimchi, pork belly and firm tofu — Korea recipe

🇰🇷KoreaMedium

Soups

Kimchi Jjigae (Korean Kimchi Stew)

Kimchi jjigae is a Korean stew built around well-fermented napa cabbage kimchi, pork belly and tofu. Frying the kimchi with the pork first turns its sharp brine into a deep red broth; the tofu goes in late so it stays in soft, generous pieces. Rice and a few banchan are all it needs.

45 min395 kcal4 serves

🌶️Spicy💪High protein

Osaka-Style Okonomiyaki with green cabbage, dashi stock and nagaimo yam — Japan recipe

🇯🇵JapanMedium

Flour and Confectionery Products

Osaka-Style Okonomiyaki

Osaka-style okonomiyaki is a thick savory pancake held together by a modest amount of dashi batter and a great deal of cabbage. Pork belly browns against the pan while the center steams until tender, then sweet-savory sauce, mayonnaise, aonori, and bonito flakes go on at the table. It is forgiving about fillings, but the cabbage-to-batter ratio is not negotiable.

45 min520 kcal4 serves

Chicken Katsu with chicken breasts, panko breadcrumbs and tonkatsu sauce — Japan recipe

🇯🇵JapanMedium

Meat Dishes

Chicken Katsu

Chicken katsu is a Japanese fried cutlet: chicken breast pounded thin, coated in flour, egg and panko, and fried until the crust crackles while the meat stays juicy. Two large breasts, about 300 g each, are cut in half to make four cutlets. Serve it as a set meal with finely shredded cabbage, rice, lemon, and fruity tonkatsu sauce.

50 min610 kcal4 serves

💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside cabbage across the archive. Pick one to drill deeper.

white cabbage potato pork belly onion garlic soy sauce ground pork apple carrot beef napa cabbage gochugaru