Now, what do you do with that leftover cabbage sitting in your fridge? Don’t let it go to waste! From quick weeknight dinners to cozy comfort meals, we’ve gathered 30 creative and delicious recipes that will transform your extra cabbage into something truly special. Get ready to be inspired and discover new favorite dishes you’ll want to make again and again.
Cabbage Stir-Fry with Ginger and Garlic
Using cabbage as your main ingredient creates a surprisingly quick and satisfying vegetarian meal that comes together in under 20 minutes. This stir-fry method preserves the vegetable’s natural crunch while infusing it with aromatic ginger and garlic flavors that will make even cabbage skeptics ask for seconds.
Ingredients
– Green cabbage – 1 small head
– Vegetable oil – 2 tbsp
– Fresh ginger – 1 tbsp minced
– Garlic – 3 cloves minced
– Soy sauce – 2 tbsp
– Rice vinegar – 1 tbsp
– Sugar – 1 tsp
Instructions
1. Remove the tough core from the cabbage and slice the leaves into ½-inch wide strips.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add minced ginger and garlic to the hot oil and cook for 30 seconds until fragrant but not browned.
4. Add the sliced cabbage to the skillet and toss immediately to coat with the oil and aromatics.
5. Cook the cabbage undisturbed for 2 minutes to develop some caramelization on the bottom layer.
6. Stir the cabbage and continue cooking for 3 more minutes until the leaves are wilted but still crisp.
7. Pour soy sauce, rice vinegar, and sugar evenly over the cabbage while stirring continuously.
8. Cook for 1 final minute, tossing constantly to ensure the sauce coats every piece evenly.
9. Remove from heat and transfer to a serving dish immediately to prevent overcooking.
Ready to serve immediately, this stir-fry offers a wonderful contrast between tender-crisp cabbage and the pungent kick of ginger and garlic. The simple sauce creates a glossy coating that makes each bite savory with just enough acidity to keep things bright. Try serving it over steamed rice with a fried egg on top for a complete meal, or use it as a filling for lettuce wraps with some chopped peanuts for extra crunch.
Leftover Cabbage and Potato Soup
Perfect for transforming those lingering vegetables into something truly comforting, this leftover cabbage and potato soup turns simple ingredients into a hearty meal. Let’s walk through each step together to create this nourishing dish from your fridge staples.
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 medium, chopped
– Garlic – 3 cloves, minced
– Potatoes – 2 large, diced
– Cabbage – 4 cups shredded
– Vegetable broth – 6 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced potatoes and cook for 3 minutes, stirring to coat with oil.
5. Pour in vegetable broth and bring to a boil at 212°F.
6. Reduce heat to low, cover pot, and simmer for 15 minutes until potatoes are fork-tender.
7. Add shredded cabbage and cook uncovered for 8 minutes until cabbage is wilted but still has texture.
8. Season with salt and black pepper, stirring to combine.
9. Remove from heat and let rest for 5 minutes before serving.
Finally, this soup develops a wonderful creamy texture from the softened potatoes while maintaining the cabbage’s slight crunch. The savory broth base allows both vegetables to shine, making it equally satisfying as a light lunch or topped with croutons for extra heartiness.
Cabbage and Carrot Slaw with Tangy Dressing
Wondering how to make a simple, crunchy slaw that’s perfect for any meal? This cabbage and carrot slaw comes together quickly with a tangy dressing that brightens up the flavors. Follow these steps for a foolproof side dish that even beginners can master.
Ingredients
– Green cabbage – 4 cups
– Carrots – 1 cup
– Mayonnaise – ½ cup
– Apple cider vinegar – 2 tbsp
– Sugar – 1 tbsp
– Salt – ½ tsp
Instructions
1. Remove the outer leaves from the green cabbage and cut it into quarters.
2. Use a sharp knife to thinly slice the cabbage quarters into shreds, aiming for uniform pieces to ensure even texture.
3. Peel the carrots and grate them using the large holes of a box grater.
4. Combine the shredded cabbage and grated carrots in a large mixing bowl.
5. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt until smooth.
6. Pour the dressing over the cabbage and carrot mixture.
7. Toss everything together with tongs or two large spoons, making sure the dressing coats all the vegetables evenly.
8. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld and the cabbage to slightly soften.
9. Taste the slaw and adjust seasoning if needed, though avoid over-mixing to keep it crisp.
10. Transfer the slaw to a serving bowl and refrigerate for at least 20 minutes before serving to chill it thoroughly. A final toss before serving redistributes the dressing for maximum flavor in every bite.
An incredibly crisp and refreshing slaw, this dish offers a satisfying crunch from the cabbage and a subtle sweetness from the carrots, all balanced by the zesty dressing. Serve it alongside grilled meats for a cool contrast or pile it onto fish tacos to add a vibrant, textural element that elevates the meal.
Spicy Cabbage Kimchi Pancakes
Keeping your kimchi pancakes crispy requires just a few simple techniques, starting with properly draining your kimchi. Once you master this basic batter, you’ll have a versatile Korean snack ready in under 20 minutes that’s perfect for weeknight dinners or unexpected guests.
Ingredients
– All-purpose flour – 1 cup
– Water – ¾ cup
– Kimchi – 1 cup, chopped
– Kimchi juice – 2 tbsp
– Vegetable oil – 3 tbsp
– Salt – ¼ tsp
Instructions
1. Place chopped kimchi in a fine-mesh strainer over a bowl to drain excess liquid for 5 minutes.
2. Whisk together all-purpose flour and water in a medium bowl until no lumps remain.
3. Stir in drained kimchi, kimchi juice, and salt until evenly distributed throughout the batter.
4. Heat 1 tablespoon vegetable oil in a 10-inch non-stick skillet over medium-high heat until shimmering (about 350°F).
5. Pour the entire batter into the hot skillet, spreading it evenly with a spatula to form a round pancake about ¼-inch thick.
6. Cook for 4-5 minutes until the edges appear dry and the bottom develops golden-brown spots.
7. Flip the pancake using a wide spatula, adding another tablespoon of oil around the edges.
8. Cook the second side for 3-4 minutes until crispy and deeply browned.
9. Transfer the pancake to a wire rack to maintain crispness while you repeat with remaining batter and oil.
10. Cut the finished pancake into wedges using kitchen scissors for clean edges. Outstandingly crispy with a tangy kick, these pancakes develop a satisfying crunch that contrasts beautifully with the soft, fermented kimchi inside. Serve them immediately with a simple soy-vinegar dipping sauce, or get creative by topping with a fried egg for a complete meal that balances spicy, sour, and savory flavors in every bite.
Hearty Cabbage and Bean Stew
Building a nourishing meal from simple ingredients is one of cooking’s greatest satisfactions. Begin this comforting stew by gathering your ingredients, and I’ll guide you through each methodical step to create a deeply flavorful dish that simmers to perfection.
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 large, chopped
– Garlic – 3 cloves, minced
– Green cabbage – ½ head, chopped
– Vegetable broth – 4 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Cannellini beans – 2 (15 oz) cans, drained and rinsed
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped cabbage and cook for 8 minutes, stirring frequently, until slightly wilted.
5. Pour in vegetable broth and canned diced tomatoes with their juices.
6. Add drained cannellini beans, dried thyme, salt, and black pepper.
7. Bring mixture to a boil over high heat, then reduce heat to low.
8. Cover pot and simmer for 25 minutes, stirring once halfway through.
9. Remove lid and simmer uncovered for 10 minutes to slightly thicken the stew.
10. Taste and adjust seasoning if needed before serving.
Gently ladle this stew into bowls, noticing how the cabbage has softened while retaining a pleasant texture against the creamy beans. The tomatoes and thyme create a savory broth that deepens as it simmers, making this even better the next day. Try serving it over crusty bread or with a sprinkle of Parmesan for added richness.
Cabbage Roll Casserole
Cabbage roll casserole simplifies the classic comfort food into an easy, layered bake that delivers all the cozy flavors without the fuss of rolling individual leaves. Combining seasoned ground beef, rice, and tender cabbage in a rich tomato sauce, this one-dish wonder comes together quickly for a satisfying weeknight meal that everyone will love. Follow these straightforward steps to create this hearty family favorite.
Ingredients
- Ground beef – 1 lb
- Onion – 1 cup chopped
- Green cabbage – 6 cups chopped
- Long-grain white rice – 1 cup
- Crushed tomatoes – 28 oz can
- Beef broth – 1 cup
- Tomato paste – 2 tbsp
- Garlic – 2 cloves minced
- Olive oil – 1 tbsp
- Paprika – 1 tsp
- Dried thyme – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
- Add 1 lb ground beef and cook for 5 minutes, breaking it up with a spatula.
- Add 1 cup chopped onion and cook for 3 minutes until softened.
- Add 2 cloves minced garlic and cook for 1 minute until fragrant.
- Stir in 1 tsp paprika, ½ tsp dried thyme, 1 tsp salt, and ½ tsp black pepper.
- Add 6 cups chopped cabbage and cook for 5 minutes until slightly wilted.
- Mix in 1 cup long-grain white rice, 28 oz crushed tomatoes, 1 cup beef broth, and 2 tbsp tomato paste.
- Bring the mixture to a simmer, then cover the skillet tightly with foil or an oven-safe lid.
- Transfer the covered skillet to the preheated oven and bake for 45 minutes.
- Remove the skillet from the oven and let it rest covered for 10 minutes.
- Fluff the casserole gently with a fork before serving.
Keep in mind that letting the casserole rest allows the rice to absorb any remaining liquid and firms up the texture. The cabbage becomes meltingly tender against the savory beef and tomato-infused rice, creating layers of comfort in every bite. For a creative twist, top individual servings with a dollop of sour cream and fresh dill to complement the rich tomato notes.
Savory Cabbage and Noodle Stir-Fry
Here’s a simple cabbage and noodle stir-fry that comes together quickly for a satisfying weeknight meal. Halved cabbage cooks down into tender ribbons while egg noodles provide the perfect chewy base. You’ll appreciate how this humble combination transforms into something greater than the sum of its parts.
Ingredients
Cabbage – 1 medium head
Egg noodles – 8 oz
Vegetable oil – 2 tbsp
Soy sauce – 3 tbsp
Garlic – 3 cloves
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add egg noodles and cook for exactly 6 minutes, stirring occasionally to prevent sticking.
3. Drain noodles in a colander and rinse with cold water to stop the cooking process.
4. Cut cabbage in half through the core, then slice each half into ¼-inch thick ribbons.
5. Mince garlic cloves until they form fine, uniform pieces.
6. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
7. Add cabbage ribbons and cook for 8 minutes, stirring every 2 minutes until edges begin to brown.
8. Add minced garlic and cook for 1 additional minute until fragrant but not burned.
9. Add cooked noodles and soy sauce to the skillet.
10. Toss everything together for 2 minutes until noodles are heated through and evenly coated.
Using cold water to rinse the noodles prevents them from becoming mushy while you prepare the other components. Uniform cabbage slices ensure even cooking, with some pieces becoming caramelized while others remain slightly crisp. That final tossing step is crucial—it allows the noodles to absorb the soy sauce and develop a rich, savory flavor throughout. Ultimately, you get a dish where the cabbage turns silky against the firm noodles, with the soy sauce creating a glossy coating that clings to every strand. Try topping it with a fried egg for extra richness, or mix in leftover roasted vegetables to make it your own.
Crispy Baked Cabbage Chips
Very few vegetables transform as dramatically in the oven as humble cabbage, and these crispy baked chips prove just how magical simple ingredients can be. Let me walk you through creating this surprisingly addictive snack that’s perfect for beginners. You’ll be amazed at how a few basic steps yield such satisfying crunch.
Ingredients
Green cabbage – ½ small head
Olive oil – 2 tbsp
Salt – 1 tsp
Garlic powder – ½ tsp
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Remove any wilted outer leaves from the cabbage and cut it into quarters through the core.
3. Cut out the tough core from each cabbage quarter and discard it.
4. Slice the cabbage quarters into 1-inch wide strips, keeping them as uniform as possible for even cooking.
5. Place the cabbage strips in a large bowl and drizzle with olive oil.
6. Use your hands to toss the cabbage, ensuring every piece is lightly coated with oil.
7. Sprinkle the salt and garlic powder evenly over the cabbage.
8. Toss again thoroughly to distribute the seasonings across all cabbage pieces.
9. Arrange the cabbage strips in a single layer on the prepared baking sheets, making sure none overlap.
10. Bake for 15 minutes, then rotate the baking sheets from top to bottom rack positions.
11. Continue baking for another 10-15 minutes until the edges are deep golden brown and crispy.
12. Remove from oven and let cool on the baking sheets for 5 minutes to crisp further.
Gorgeously golden and shatteringly crisp, these cabbage chips deliver a satisfying crunch with subtle garlic notes. Try sprinkling them over soups instead of croutons or crushing them as a breadcrumb alternative for coating chicken or fish. Their light texture makes them perfect for dipping in ranch or hummus when you want something healthier than potato chips.
Leftover Cabbage Vegetable Stir-Fry
Dreading that half-head of cabbage languishing in your crisper drawer? Don’t let it go to waste—this simple stir-fry transforms it into a vibrant, satisfying meal in under 20 minutes. By breaking the process down into clear, manageable steps, even a first-time cook can achieve a perfectly cooked dish with crisp-tender vegetables and a savory sauce.
Ingredients
- Shredded cabbage – 4 cups
- Vegetable oil – 2 tbsp
- Soy sauce – 2 tbsp
- Minced garlic – 2 tsp
Instructions
- Place a large skillet or wok over medium-high heat and let it preheat for 2 full minutes.
- Pour 2 tablespoons of vegetable oil into the hot skillet and swirl to coat the bottom evenly.
- Add 2 teaspoons of minced garlic to the oil and stir constantly for 30 seconds until fragrant but not browned.
- Tip 4 cups of shredded cabbage into the skillet, spreading it in an even layer.
- Let the cabbage cook undisturbed for 2 minutes to develop a slight sear on one side.
- Begin stirring and tossing the cabbage continuously for 4–5 minutes until it is wilted and bright green with some lightly browned edges.
- Drizzle 2 tablespoons of soy sauce evenly over the cabbage while continuing to stir.
- Cook for 1 more minute, tossing constantly to coat all the cabbage in the sauce.
- Remove the skillet from the heat immediately to prevent the vegetables from overcooking.
A final toss ensures every shred is glossy and seasoned. The cabbage retains a pleasant crunch while the edges caramelize slightly from the high heat, balancing the salty depth of the soy sauce. For a heartier meal, serve it over steamed rice or fold it into warm tortillas with a sprinkle of sesame seeds.
Creamy Cabbage and Bacon Pasta
Gently caramelizing cabbage transforms this humble vegetable into something truly special. Getting creamy pasta with crispy bacon and sweet cabbage requires just a few simple techniques that yield restaurant-quality results right at home. Follow these steps carefully for a comforting dish that comes together in under 30 minutes.
Ingredients
- Bacon – 6 slices
- Cabbage – 4 cups shredded
- Heavy cream – 1 cup
- Pasta – 8 oz
- Parmesan cheese – ½ cup grated
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Place 6 bacon slices in a cold large skillet.
- Turn heat to medium and cook bacon for 8-10 minutes until crispy, flipping halfway through.
- Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons bacon fat in the skillet.
- Add 4 cups shredded cabbage to the hot bacon fat.
- Cook cabbage over medium heat for 12-15 minutes, stirring occasionally, until edges are golden brown and cabbage is tender.
- While cabbage cooks, bring a large pot of salted water to a rolling boil.
- Add 8 oz pasta to boiling water and cook according to package directions until al dente.
- Reserve ½ cup pasta water before draining the pasta.
- Pour 1 cup heavy cream into the skillet with caramelized cabbage.
- Simmer cream for 3-4 minutes until slightly thickened, stirring constantly.
- Crumble the cooked bacon and add half to the cream sauce.
- Add drained pasta to the skillet with the sauce.
- Toss pasta with sauce over low heat for 1 minute, adding reserved pasta water 1 tablespoon at a time if sauce is too thick.
- Remove skillet from heat and stir in ½ cup grated Parmesan cheese.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper, tossing to combine evenly.
Rich, creamy sauce clings perfectly to every strand of pasta, while the caramelized cabbage adds subtle sweetness that balances the salty bacon. For an elegant presentation, top with remaining crumbled bacon and extra Parmesan. The silky texture and smoky-sweet flavor profile make this dish equally suitable for weeknight dinners or casual entertaining.
Sweet and Spicy Cabbage Chutney
Gathering the perfect balance of sweet and spicy flavors doesn’t require complicated ingredients or techniques. This cabbage chutney transforms humble vegetables into a vibrant condiment that will elevate everything from sandwiches to grilled meats. Let’s walk through each step together to create this versatile accompaniment.
Ingredients
Cabbage – 4 cups
Sugar – ½ cup
Apple cider vinegar – ¼ cup
Red pepper flakes – 1 tsp
Salt – 1 tsp
Instructions
1. Finely shred 4 cups of cabbage using a sharp knife or mandoline.
2. Combine the shredded cabbage, ½ cup sugar, ¼ cup apple cider vinegar, 1 teaspoon red pepper flakes, and 1 teaspoon salt in a medium saucepan.
3. Set the saucepan over medium heat and stir continuously until the sugar completely dissolves, about 2-3 minutes.
4. Reduce the heat to low and simmer the mixture uncovered for 25-30 minutes, stirring every 5 minutes to prevent sticking.
5. Check for doneness by observing that the cabbage has softened significantly and the liquid has reduced by half.
6. Remove the saucepan from heat and let the chutney cool completely to room temperature, about 45-60 minutes.
7. Transfer the cooled chutney to an airtight container and refrigerate for at least 2 hours before serving.
Just like that, you’ve created a condiment with remarkable texture contrast between the tender cabbage and the glossy, reduced syrup. The initial sweetness gives way to a pleasant heat that lingers beautifully on the palate. Try it as a surprising topping for grilled chicken tacos or stirred into cream cheese for an instant flavorful spread.
Lemon Garlic Sautéed Cabbage
Often overlooked but incredibly versatile, cabbage transforms into something special with just a few simple ingredients. Our lemon garlic sautéed cabbage recipe demonstrates how basic techniques can elevate humble vegetables into a standout side dish. Let’s walk through each step together to create this bright, flavorful preparation.
Ingredients
- Cabbage – 1 medium head
- Olive oil – 2 tbsp
- Garlic – 4 cloves
- Lemon – 1
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Remove any wilted outer leaves from the cabbage head.
- Cut the cabbage in half through the core.
- Remove the tough core from each cabbage half.
- Slice the cabbage into ¼-inch thick strips.
- Heat olive oil in a large skillet over medium-high heat until it shimmers.
- Add cabbage strips to the hot oil.
- Sprinkle salt evenly over the cabbage.
- Sauté cabbage for 8-10 minutes, stirring every 2 minutes until edges begin to brown.
- Mince garlic cloves while cabbage cooks.
- Add minced garlic to the skillet when cabbage has softened but still has some crunch.
- Cook garlic with cabbage for 1 minute until fragrant but not browned.
- Cut lemon in half while garlic cooks.
- Squeeze juice from both lemon halves over the cabbage mixture.
- Sprinkle black pepper over the finished dish.
- Toss everything together to combine thoroughly.
Using high heat ensures the cabbage develops caramelized edges while maintaining a pleasant crunch. The garlic adds its aromatic quality without bitterness when added toward the end. Fresh lemon juice brightens the entire dish, cutting through the richness of the olive oil. This sautéed cabbage makes an excellent bed for grilled chicken or fish, with its tender-crisp texture and zesty garlic notes complementing heartier proteins beautifully.
Cabbage and Chickpea Curry
This comforting cabbage and chickpea curry comes together with minimal ingredients but delivers maximum flavor. Today we’ll walk through each step methodically to ensure even beginners achieve perfect results.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 medium, chopped
- Garlic – 3 cloves, minced
- Cumin – 1 tsp
- Turmeric – ½ tsp
- Cayenne – ¼ tsp
- Canned chickpeas – 2 (15 oz) cans, drained and rinsed
- Cabbage – ½ head, shredded
- Canned diced tomatoes – 1 (14.5 oz) can
- Vegetable broth – 1 cup
- Salt – 1 tsp
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle in cumin, turmeric, and cayenne, stirring constantly for 30 seconds to toast the spices.
- Add drained chickpeas and stir to coat with the spice mixture.
- Mix in shredded cabbage and cook for 3 minutes, stirring frequently, until slightly wilted.
- Pour in diced tomatoes with their juices and vegetable broth.
- Add salt and stir everything to combine thoroughly.
- Bring the mixture to a boil, then reduce heat to low and cover the pot.
- Simmer for 25 minutes, stirring halfway through, until cabbage is tender.
- Remove from heat and let rest for 5 minutes before serving.
Velvety soft cabbage and creamy chickpeas create a wonderfully textured curry with warm, earthy spices. The tomatoes provide just enough acidity to balance the dish beautifully. For a creative twist, serve it over roasted sweet potatoes or with a dollop of cool yogurt to contrast the gentle heat.
Simple Cabbage and Apple Salad
Even the simplest ingredients can transform into something extraordinary with just a few thoughtful steps. This cabbage and apple salad proves that fresh, crisp textures and balanced flavors require minimal effort but deliver maximum satisfaction. Let’s walk through each stage methodically to create this refreshing dish.
Ingredients
Cabbage – 4 cups
Apple – 1 large
Lemon juice – 2 tbsp
Honey – 1 tbsp
Salt – ½ tsp
Instructions
1. Remove the tough core from the cabbage and thinly slice 4 cups of cabbage leaves using a sharp knife.
2. Cut the apple into quarters, remove the core, and slice into thin matchsticks approximately 2 inches long.
3. Combine the sliced cabbage and apple in a large mixing bowl.
4. Drizzle 2 tablespoons of fresh lemon juice over the cabbage and apple mixture.
5. Add 1 tablespoon of honey and ½ teaspoon of salt to the bowl.
6. Toss all ingredients together thoroughly for about 1 minute until evenly coated.
7. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld.
8. Taste the salad and adjust seasoning if needed before serving.
Bright, crisp cabbage pairs beautifully with the sweet-tart apple in this refreshing salad. The lemon juice prevents browning while adding zing, and the honey creates a subtle sweetness that balances the savory notes. Try serving it alongside grilled chicken or as a topping for fish tacos to add a fresh crunch to your meal.
Herb-Infused Roasted Cabbage Wedges
Even the simplest vegetables can transform into something extraordinary with the right technique. Elevating humble cabbage into a show-stopping side dish requires just a few key ingredients and proper roasting methods. Everyone will be asking for seconds of these beautifully caramelized, herb-infused wedges.
Ingredients
– Green cabbage – 1 medium head
– Olive oil – 3 tbsp
– Garlic powder – 1 tsp
– Dried thyme – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Remove any loose outer leaves from the cabbage and cut it into 8 equal wedges, keeping the core intact to hold each wedge together.
3. Arrange the cabbage wedges in a single layer on the prepared baking sheet, ensuring they don’t touch for even browning.
4. Drizzle olive oil evenly over all sides of each cabbage wedge, using a pastry brush to coat thoroughly if needed.
5. Sprinkle garlic powder, dried thyme, salt, and black pepper evenly over both sides of each wedge.
6. Roast for 25 minutes at 425°F until the edges begin to caramelize and turn golden brown.
7. Carefully flip each wedge using tongs to avoid breaking them apart.
8. Continue roasting for another 15-20 minutes until the cabbage is tender when pierced with a fork and the edges are deeply browned and crispy.
9. Remove from oven and let rest for 5 minutes before serving to allow the flavors to settle. Our herb-infused roasted cabbage develops wonderfully crispy, caramelized edges while maintaining a tender, almost creamy interior. The garlic and thyme create an aromatic depth that makes this simple vegetable feel truly special. Try serving these wedges alongside grilled meats or crumbling them over grain bowls for added texture and flavor.
Conclusion
Get creative with that leftover cabbage! This collection proves how versatile and delicious humble cabbage can be. We hope these 30 recipes inspire your next kitchen adventure. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow cabbage lovers!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
