Cabbage Recipes


Availability: August-March

Storage tips: Refrigerate in the crisper drawer. Uncut cabbage should last a couple of months in your fridge.

How to eat: Cabbage is a versatile vegetable and can be boiled, stir-fried, eaten raw, or made into sauerkraut.

How to preserve: Best: Store the head uncut in your refrigerator. You can also ferment it into kimchi or sauerkraut with or without other veggies, which will last for months! Or you can can it into a relish or freeze a slaw for easy side dishes later.

This is seriously good.  Leftovers are not good, but don't worry you'll eat it all up right away.  It is that good!  Cooking time depends on how thick your cabbage wedges are.  Mine were about 1" on the thick side and cooked in about 30 minutes.  Check it often to prevent burning.

Cabbage, cut into wedges (cores removed)
olive oil
salt and pepper
slices of thick bacon, cut into strips

Lay wedges on baking sheet.  Drizzle with olive oil.  Sprinkle on salt & pepper.  Lay bacon strips on cabbage.  Roast at 450 for 30-60+ minutes, flipping once or twice until browned.  Serve hot!

2-3 tablespoons butter or oil
1 medium onion, thinly sliced
2 tablespoons ginger root, minced
2 garlic cloves, minced
1/2 to 1 small head green cabbage, or 1/4 to 1/2 medium head, very thinly sliced or shredded (about 3-4 cups)
1/2 teaspoon cumin seeds, crushed
salt to taste
1+ cup water

In large skillet heat oil over medium heat.  Add onion and saute, stirring until softened, about 5 minutes.  Stir in ginger and garlic and cook 30 seconds stirring constantly.  Add cabbage, cumin seeds, and salt.  Increase heat to medium-high and stir frequently to prevent sticking for about 5 minutes or until cabbage begins to wilt.  Add water and cook,  stirring as needed until cabbage is very tender and water has evaporated.  This should probably take about 10 minutes, but add more water if necessary.

This is a great breakfast option with eggs.  Lovin' it!

2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, minced
1 teaspoon curry powder, (or cumin powder or 1/4 teaspoon cayenne or other spices, etc.), optional
about 1 pound cooked potatoes, cut into chunks (cold)
about 1/2 pound cooked cabbage (cold)
salt and pepper to taste

Heat oil in skillet over medium heat.  Add onion and cook, stirring until softening about 5-7 minutes.  Add garlic and optional curry powder (or other spice combo) and cook for about 1 minute.  Add potatoes and additional oil and cook for a few minutes, stirring, until browning.  Add cabbage and cook another few minutes, stirring.  Season with salt and pepper and serve hot! 

  • onions, finely sliced
  • cooking oil
  • garlic chopped
  • cabbage, finely sliced
  • small meatballs (approx 1" in diameter) of any kind (store bought or homemade)*
  • broth
  • salt and pepper to taste
  • tomato paste, optional
  • fresh parsley, chopped, to garnish

Heat cooking oil in large pot on the stove on medium.  Add onions and saute until translucent, but not browning.  Add garlic and stir one minute more.  Add a generous helping of broth and bring to a simmer.  Drop in your meatballs and cabbage and simmer until meat is cooked through.  Season with salt and pepper and optional tomato paste.  Garnish with fresh parsley.

*If you want to make your own meatballs, here's what I do.  For every pound of ground meat (spiced or unspiced) mix in salt and pepper to taste and additional spices as desired.  Add 1/2 cup bread crumbs and 1 egg.  Mix well and form into small balls.

This is simple and delicious.  You could substitute kale for cabbage or other greens for swiss chard.  It's flexible.  Try adding the ground fennel to it, suggests a long-time CSA member.

  • 2-3 TBLS cooking oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 pound Swiss Chard, chopped
  • 1-2 pounds green cabbage, shredded
  • 1/4 pound bacon, chopped
  • 1/2 TSP turmeric
  • ground fennel, to taste (optional)
  • 6+ cups broth
  • salt and pepper, to taste
  • parsley, chopped for garnish

Saute onion and bacon in oil until onion is translucent, about 5-10 minutes.  Stir in garlic, Swiss chard, cabbage and cook a few minutes until slightly softened.  Add turmeric and broth to cover generously.  Simmer until vegetables are soft, approx 1/2 hour.  Season with salt and pepper.  Garnish with parsley.

  • 1 TBLS olive oil
  • ½ cup minced onion
  • 3 cloves garlic, minced
  • 1 TBLS fresh ginger, minced
  • 8 cups broth of choice
  • 1 small-med head cabbage, chopped
  • Salt and pepper, to taste
  • 3 eggs, whisked
  • 2 teaspoons toasted sesame oil

Sauté onion gently 5 min in oil. Add garlic and ginger for 1 min. Add broth and cabbage and simmer for 10 min or until tender. While stirring simmering soup in a circle, slowly drizzle eggs in. Stir in sesame oil, salt and pepper.

This recipe is named after our friend who likes this recipe so much.  The amounts of specific ingredients can be varied so adjust according to your tastes!

2 cups green cabbage, shredded
1/2 cup onion, thinly sliced
3 tablespoons oil
1 clove garlic, minced
1/8 teaspoon cayenne powder (or 1 tablespoon fresh minced hot pepper), or to taste!
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
salt to taste

Heat the oil in skillet on medium and saute onion and cabbage, stirring until soft, about 20 minutes.  Add the rest of the ingredients and stir.  Serve hot!

Traditionally kimchi is made with Chinese cabbage but you can also substitute regular cabbage if you don't have the Chinese version.

1 head Chinese Cabbage (about 2 pounds), thinly sliced
1 cup carrots, grated
1/2 cup radish, grated
½ cup onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tsp red chili flakes
1 tbsp salt

Combine ingredients in large bowl. Massage with clean hands, or stir, until juicy. Pack into a quart jar or other glass container leaving at least 1 inch of head room to the top of the jar. Press down with spoon until you see juices around the top of the veggies. Cap lid tightly and leave at room temperature for 2-3 days. Store in fridge and enjoy for months. Makes approx. 1 quart.

This goes great over rice with scrambled eggs for breakfast!

1 head of garlic, peeled and chopped
1 onion, chopped
1-2 sweet red peppers, chopped (seeds removed)
¼-1/2 teaspoon cayenne powder (to taste)
4 tablespoons oil
1.5-2 pounds cabbage, finely shredded
salt to taste

Blend garlic, onion, sweet pepper, cayenne powder, and 2 TBLS water to make a paste.  Heat oil on medium-high & add paste, stirring, 5-10 min.  Add cabbage, salt, & 4 TBLS water if necessary.  Turn down heat to low.  Simmer, covered until tender, about 15-20 min.

This is a basic recipe that can be used as a side dish to any meal: to top rice, pasta, or polenta, to top meatloaf (aka Kalpudding, which is where I got the idea) or with fish.  Add flavors to spice it up like garlic, cayenne, cumin, paprika, etc.  It’s an easy way to make cabbage yummy, so get creative!

Cabbage, shredded
cooking oil (olive oil, butter, bacon fat, etc.)
Sweetener, optional (molasses, maple syrup, sugar, etc.)
Salt and pepper to taste

Heat oil in skillet on medium high.  Add cabbage and stir to coat.  Reduce heat and cook gently until caramelized and tender, with no liquid remaining, approx 30-60 min.  Stir often to keep from sticking.

  • 1 medium or 2 small heads cabbage
  • 3 TBSP olive oil
  • Salt to taste

Halve cabbage. Cut each half in thirds keeping core intact. Drizzle with olive oil and salt. Char for 6 min on each side in hot skillet.

Whisk together this sauce:

  • 1 garlic clove, grated
  • 1/3 cup tahini
  • 1 tsp honey
  • ½ tsp cumin
  • zest and juice of 1 lemon
  • 4 TBSP water 

Spoon sauce over cabbage, and sprinkle with sesame seeds, and chopped basil. 

This is a great fall and winter dish that can be made with mostly locally produced food!  It comes out a bit like a warm cabbage applesauce and is a great reheated leftover.  Yum!

1/2 medium green cabbage, shredded
3 tablespoons oil
2 large or 3 medium apples, peeled and chopped
1 onion, sliced thinly
1 teaspoon juniper berries (optional)
1 cup apple cider
dash apple cider vinegar
salt and pepper to taste

Heat oil in skillet on medium.  Add onions and apples and saute, stirring until softening about 15 minutes.  Add cabbage, optional juniper berries, and apple cider.  Bring to boil, reduce heat, cover, and simmer gently until cabbage and apples are very soft, about 30 minutes.  Stir occasionally and check amount of liquid, adding a little more if neccesary.  When cabbage is very tender, remove lid, increase heat and add apple cider vinegar.  Boil off remaining liquid, stirring frequently.  Season to taste and serve hot!

3 tablespoons oil
2 leeks, cleaned and sliced
4 tablespoons shallots, minced (or 1 tablespoon minced garlic)
2 lbs red cabbage, cored and thinly sliced
2 cups apple cider
2 tablespoons lemon juice
2 tablespoons fresh dill, minced

Sauté leeks and shallot in oil on medium heat.  Add cabbage.  Cook until it begins to brown (~15 min.) stirring.  Add cider and simmer until most of cider has been evaporated. Top with lemon juice, dill, salt & pepper to taste.

  • 2 cups cabbage, thinly sliced
  • 1 cup carrots, peeled and grated
  • ½ - 1 cup raisins, chopped (if large)
  • ½ cup mayonaise
  • Sweetener of choice, to taste
  • 1 tsp Dijon mustard
  • Salt to taste

Toss the cabbage, carrots, and raisins together in large bowl. In small bowl, mix the rest of the ingredients together to make the dressing. Combine everything and mix evenly. Refrigerate until serving

3-4 tbls butter
3-4 cups cabbage, thinly sliced
1/2-3/4 cup onions, thinly sliced
Salt and pepper
¾-1 cup cream

Heat butter in a saucepan over medium heat. When hot, add cabbage and onions. Saute for several minutes until vegetables soften, then add salt, pepper and cream. Simmer, covered, over medium-low heat for about twenty minutes until cream is reduced to thick sauce and cabbage is softened. Serve hot. Serves 2-4.

  • 2 TBLS cooking oil
  • 2 carrots, peeled and chopped
  • 1 medium onion, diced
  • 1 celery rib or ½ cup celery root, diced
  • 2 TBLS white wine or cider vinegar
  • 1 large can (28 oz) diced tomatoes
  • 1 quart broth of choice
  • 2 cups cooked beans any kind (or 1 can)
  • 4 garlic cloves, minced
  • 2 medium potatoes, peeled and chopped
  • ½ medium cabbage, chopped
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • Fresh or dried parsley, to taste

Saute carrots, onion, celery in oil for 5 min. Add rest of ingredients and simmer until desired tenderness is reached.


2 TBLS cooking oil
3-5 cloves garlic, minced
1 cup onion, diced
1 lb ground pork
spices: ½ TSP ground ginger, chili flakes, salt & pepper to taste
3 cups cabbage, shredded
2 cups carrots, peeled and grated
2-3 TBLS soy sauce
1 TBLS vinegar

In large skillet, sauté onion and garlic in oil until translucent.  Add ground pork and spices.  Brown meat until cooked through.  Add carrots, cabbage, soy sauce and vinegar and sauté until tender.  Check seasoning and serve hot.  Yum!

  • ¼ cup tomato paste
  • 3 garlic cloves, minced
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • Red chili pepper flakes, to taste
  • 1 medium head cabbage
  • ½ cup olive oil (or as needed)
  • Salt to taste
  • Fresh herb, optional (parsley/cilantro)
  • Yogurt or sour cream, optional

Pre-heat oven to 350. Mix tomato paste and spices. Cut cabbage into 8 wedges, keeping core. Brown cabbage wedges on both sides in olive oil on medium-high, approx 4 min per side. Remove cabbages. Add tomato paste and brown 2-3 min, stirring. Add water to come up to ½” on sides of pan. Add cabbage back in, season with salt, and roast uncovered until cabbage is caramelized. Serve with fresh herb and yogurt.

This recipe is special to me because my grandmother passed away this Christmas, and I remember her when I make her recipes. This recipe is flexible; try leaving out the meat and adding more cabbage (or other veggie) and cheese.

–Mary Margaret

1 ½ to 2 lbs. thinly sliced cabbage
3 tbls cooking oil
1 lb. ground sausage or beef or other ground meat
3-4 cloves garlic, minced
4 eggs, beaten
2 cups milk
2+ cups cheese, grated
Salt and pepper to taste
4+ tbls butter

Preheat oven to 350.  Boil cabbage in salted water until tender, about 20-30 minutes.  Drain.  Meanwhile, heat a large skillet on medium and when hot brown ground meat with the garlic until cooked through.  Remove from heat and check seasonings (salt, pepper, and any other spices desired).  In a casserole layer cabbage, ground meat, and grated cheese in at least two layers, ending with cheese.  Combine eggs and milk and pour over casserole.  Top with salt and pepper and butter.  Bake at 350 for ½ to ¾ hour until bubbly.  Serves 4-6.

1 pound pork sausage, garlic flavored or plain
Cooking oil
2-3 pounds cabbage, shredded
1 medium onion, thinly sliced
1-2 red peppers, thinly sliced
Garlic, minced to taste
Salt, pepper, and paprika to taste

Brown meat in large skillet until cooked through.  Set aside.  Saute cabbage, onion, and red peppers in oil until softened, stirring, about 20-30 min.  Add garlic and sauté another 1-2 min.  Add seasonings and pork to combine.  Serve hot!

  • 1 medium green cabbage, finely shredded, or minced
  • 2 lbs carrots, peeled and grated
  • ½ medium onion, minced
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tsp lemon zest
  • Juice of two lemons, or ¼ cup
  • ¼ tsp celery seed
  • Sweetener, salt and pepper to taste

Combine veggies in a large bowl. Whisk together the rest of the ingredients into a dressing and pour over veggies. Toss to combine. Check salt and refrigerate until serving.

I find that this basic recipe is a foundation for success with a winter (or summer) minestrone.  It can have whatever you have on hand thrown with the amounts listed being negotiable!  I've adapted it in several times with success each time.  Here's what I usually start with:

1 cup white beans or lentils or other legume
2-4 strips bacon, chopped
1 cup onions, chopped
2 cups carrots, peeled and chopped
3-4 cups cabbage, shredded
1 pound potatoes, peeled and chopped (large)
1-2 cups zuchinni, chopped
2-3 cloves garlic, minced
2 cups tomatoes, chopped or pureed
2-4 cups broth and/or water
chopped cooked pork (optional)
salt and pepper to taste
sour cream to dollop on top

Cook beans or lentils according to package.  Saute bacon, onions, and carrots, stirring, for 10 mins.  Add cabbage, potaotes, garlic, and zuchinni.  Saute another 5 minutes.  Add tomatoes, broth, and water.  Bring to boil, reduce heat, cover and simmer until all veggies are tender.  Add optional pork and salt and pepper to taste.  Serve hot with dollops of sour cream in each bowl.

  • ½ medium green cabbage, shredded
  • 1-2 carrots, peeled and grated
  • 1-2 scallions, chopped

Combine veggies in large bowl. Pour
over the following dressing whisked

  • 1/3 cup apple cider vinegar
  • 3-4 TBLS olive oil
  • 1 TBLS honey (or more to taste)
  • 1.5 tsp Dijon mustard
  • 1 tsp celery seed
  • ¼ tsp salt
  • Pepper to taste
  • 4 cups finely shredded red cabbage
  • 3 TBLS olive oil
  • ½ or 1 tsp toasted sesame oil
  • 3-4 TBLS lemon or lime juice
  • Salt and pepper to taste
  • 1 cup pitted dates, chopped
  • ½ cup feta cheese, crumbled

Whisk oils and lemon juice. Toss with cabbage to coat. Toss in rest of ingredients. 

1 large red cabbage, shredded
1 cup raisins
salt and pepper
1 cup sour cream
2 tablespoons vinegar
slivered almonds, preferably toasted

In large bowl, combine cabbage and raisins.  Season with salt and pepper and toss to combine.  Wisk together sour cream and vinegar.  Pour over cabbage and mix.  Refrigerate until chilled.  Before serving, top with almonds.

1/2 pound bacon
1 large head red cabbage, cored and shredded
2 large green apples, cored and sliced
1 onion or 2 medium leeks, cleaned and chopped
2 tablespoons honey
2 tablespoons lemon juice
1/2 cup red wine
salt and pepper

Cook bacon until crisp.  Remove from pan and set aside.  Add cabbage to bacon fat and cook over medium heat for 10 minutes, stirring.  Stir in remaining ingredients and simmer, covered for about 1 hour.  Season to taste.  Sprinkle with crumbled bacon just before serving.

This is a recipe shared with us by a CSA member.  It is light, simple, and delicious!  Perfect for a potluck or a picnic!

  • 1/2 large head of red cabbage, shredded
  • 1/2 cup parsley (or other fresh herb), chopped
  • 1 bunch of scallions, chopped (or substitute 1/2 cup onion, minced)
  • 1-2 cups of red (or green) grapes, sliced in half

For the dressing:

  • 4 TBLS apple cider vinegar
  • 1-2 TBLS dijon mustard
  • sugar or other sweetener, to taste (optional)
  • salt and pepper, to taste
  • 1/2 cup olive oil

Combine and toss the vegetable ingredients.  Whisk together the dressing and pour over salad.  Cover and refrigerate to let marinate at least 1 hour before serving.

My Dad shared this delicious way to use cabbage with me.  A little crispy... A little caramelized... This recipe might turn you into a cabbage lover if you're not already!  :)

Green cabbage, sliced into 1 inch thick "steaks" or slices
olive oil
garlic cloves, mashed (optional)
salt and pepper

Brush olive oil, optional garlic, and salt and pepper on both sides of each cabbage slice to season.  Place on oiled baking sheet and roast at 400 degrees for about 1 hour.  Flip each cabbage steak half way through to get each side evenly brown and crispy.  Serve hot!

  • 1 medium head of cabbage, red or green, cored and cut into wedges
  • 3 TBLS lemon juice
  • 2 TBLS olive oil
  • salt and pepper

Preheat the oven to 450 degrees.  Arrange the cabbage on a baking sheet in one layer.  Whisk together lemon juice, olive oil, and salt and pepper.  Pour over cabbage wedges.  Roast in oven for approximately 15 minutes.  Turn the cabbage over carefully.  Roast another 15 minutes or until desired browning and tenderness is achieved.

This is so easy!  Try it and it is a great way to use up a whole red cabbage (and reduce it) that has been looming in your fridge.

  • 1 red cabbage, cored and chopped
  • 1/2-1 onion, sliced
  • 2-5 garlic cloves, minced (to taste)
  • 3+ TBLS balsamic vinegar (just drizzle it on until coated)
  • 3+ TBLS olive oil (just drizzle it on until coated)
  • salt and pepper, to taste
  • 1-2 TBLS sugar or maple syrup (to taste)

Add all ingredients, except sugar, to roasting pan.  Toss together to combine well.  Roast at 375 for 20-30 minutes.  Remove from oven and stir around, adding sugar to taste, to coat.  Return to oven and roast another 20-30 minutes until soft and browning.  Serve warm.

  • 1 medium-small red cabbage head, sliced into 1/2”-3/4” ‘steaks’
  • 2 cloves garlic, minced
  • 3-4 TBLS butter, melted
  • 1/4-1/2 cup parmesan cheese, finely grated
  • Salt to taste

Preheat oven to 400. Grease a baking sheet and lay the cabbage slices on in a single layer. In a small bowl combine the garlic, melted butter, and cheese. Spoon this mixture onto the cabbage steaks and spread it into an even layer. Sprinkle with salt. Roast for 15-30 minutes depending on thickness of slices and desired tenderness. Turn oven to broil for last 3-5 minutes. Serve hot.

This recipe makes 1 quart.  You can make more or less depending on how much cabbage you have, just adjust the salt accordingly. 

½ medium cabbage (about 2 lbs.), thinly sliced or shredded
1 TBSP sea salt

*Optional additional ingredient for Garlic Sauerkraut
3 cloves garlic, crushed

*Optional additional ingredient for Caraway Seed Sauerkraut
1 TBSP caraway seeds

*Optional additional ingredients for Jalapeño Sauerkraut (you might need a little less cabbage here
½ jalapeño, seeded and minced
½ cup carrot, grated
¼ cup onion, minced
¼ cup daikon radish (or salad turnip or regular radish), minced


Combine all ingredients into a large bowl and pound or massage using clean hands for 15 minutes with a potato masher or wooden pounder until juicy.  Pack into a quart jar leaving one to two inches empty to the top of jar.  There should be juices visible above the top of the cabbage in the jar.  If this is not the case, return to bowl and pound again or add brine to bring juices above cabbage using recipe below.  Put lids on, label, and leave out at room temperature for at least 3 days.***

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

At this point, you need to mature the sauerkraut.  You can start eating it right away but, generally sauerkraut takes longer than the other ferments made today to be really flavorful and fermented.  You can age it in the refrigerator or at room temperature.  At room temperature aging will take days or weeks and in the refrigerator it will take weeks or months.  Every sauerkraut is different, but generally you’re looking for tanginess, sour taste, and a softened texture.

Sauerkraut also has a tendency to lose moisture over time.  This is something you need to be aware of.  Using the brine recipe of 3 tablespoons salt to 1 quart of water to keep the liquid above the cabbage at all times ensures that you will be eating this sauerkraut for many months to come.

  • 1-2 TBLS cooking oil
  • 1 onion, diced
  • 1-2 pounds ground Italian sausage
  • 4 cloves garlic, minced
  • 2 large carrots, chopped
  • ½ cup celeriac, peeled and chopped
  • 4 cups chicken broth or broth of choice
  • 1 (28 oz) can crushed tomatoes
  • 1 bay leaf
  • 1 tsp paprika
  • 2 tsp dried parsley (or sub. fresh)
  • ¼ tsp black pepper
  • Salt to taste
  • 6 cups green cabbage, chopped

Saute onion in oil 5 min. Brown sausage. Add rest of ingredients and simmer until tender. Serve with your favorite kind of bread.

  • 1/2 head red cabbage (about 4 cups shredded)
  • 1 1/4 cups water
  • 1 1/4 cups vinegar (I used white wine vinegar; cider vinegar was what the original recipe called for, and Asian-style recipes generally use rice wine vinegar)
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 4 cloves garlic (sliced)
  • 2 teaspoons cumin seeds
  • 12 black peppercorns
  • A generous pinch red pepper flakes

Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes. Flavor is best after refrigerating at least 24 hours, although you can eat it anytime!

3 Tbls cooking oil
1 lb. ground beef
1 large onion
2 cloves garlic
¾ cup rice (uncooked)
½ tsp salt
¼ tsp pepper
1 can tomato sauce (28oz)
¼ cup cider vinegar
2 Tbls brown sugar
1 Tbls dry mustard
8 cups cabbage, coarsely chopped

Heat the oil in a large, heavy-bottomed skillet over medium heat. When hot, add the beef, onion and garlic and cook, stirring, until the meat is browned. Put this meat mixture into a bowl and add the rice, salt, and pepper. In a separate small bowl mix together the tomato sauce, vinegar, brown sugar, and dry mustard. Layer 1/3 of the cabbage into a deep, 3-quart capacity casserole. Then layer on ½ of the meat mixture. Add the next 1/3 of the cabbage, then the remaining meat, and finally the remaining cabbage. Pour the tomato sauce mixture over the top and let stand at room temp. for 20 minutes and do not stir. Meanwhile, pre-heat oven to 325. Bake for two hours without stirring. Serves 4.

Stuffed cabbage rolls are especially good with savoy cabbage because it is more tender and pliable than "regular" cabbage.  You can also substitute any type of cabbage with good results in this recipe!

12-15 whole savoy cabbage leaves (depending on size)
1+ cup cooked rice
2 tablespoons cooking oil
1 cup onion, finely chopped
1/2-3/4 pound ground beef (or substitute 1 cup beans of any kind for a vegetarian version)
salt and pepper to taste
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped fresh parsley
2 garlic cloves, minced
juice of 1 lemon

Bring a large pot of salted water to a boil.  Drop in cabbage leaves and simmer for 2 minutes.  Drain and cool in ice cold water.  When cool, remove and drain on paper towel.  Meanwhile, heat oil in skillet.  Saute onions until softened, 5-10 minutes.  Add ground beef and brown.  Mix rice, spices, salt, pepper, parsley and garlic together.  Spoon filling into cabbage leaf at the stem end.  Roll up the leaf, tucking in the sides to form a log shape.  Do up all of the leaves and place them in the bottom of a pot packed tightly to keep them from spilling out.  Cover with water and simmer gently for 45 minutes.  Add lemon juice and simmer another 10 minutes uncovered.  Remove from water and serve hot or chilled. 

This is my mom's favorite way to cook red cabbage!  If you can't find unsweetened cranberry juice, you can use sweetened cranberry juice and omit any added sugar to the dish.  Or use another tart fruit juice if you want to mix it up!

3 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon fennel seeds
2 medium onions, cut into rings
3 garlic cloves, chopped
1 teaspoon ginger, minced
2 tablespoons curry powder
1 red cabbage, cored & shredded
1 cup cranberry juice, w/o sugar
1 cup vegetable or chicken stock
2 tablespoons sugar (optional)
Salt to taste

Heat oil in large pot until hot.  Add cumin and fennel seeds and onions.  Cook 5 minutes, stirring.  Add garlic, ginger, and curry powder.  Cook 30 seconds.  Add cabbage, liquids, sugar and salt.  Bring to boil, and simmer for 1.5 hours or until cabbage is tender.

This receipe can be adapted to a crock pot.  Complete as noted through adding the cabbage and instead of simmering stove top, add all ingredients to the crock pot and set on low for about 4 hours.

2 pounds ground beef
1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 small cabbage or (½ medium), chopped
28 oz canned diced tomatoes
8 oz canned tomato sauce
Salt and pepper to taste

Heat oil in large skillet and add beef and onion.  Cook until done.  Add garlic and cook 1 min.  Then add cabbage, tomatoes, and salt and pepper.  Bring to boil.  Reduce heat, cover and simmer until cabbage is tender, about ½ hour or so.  Serve hot.

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

8 cups shredded greens (beet greens, kale, pac choi, cabbage, chard, spinach, etc.)
½-1 cup grated roots (salad turnips, carrots, etc.)
3-4 scallions, thinly sliced at an angle
6 eggs, beaten
½ cup flour
cooking oil
Salt to taste

Toss veggies, salt, and flour. Stir in egg. Heat oil in skillet on medium-high. Dollop batter onto skillet and smooth out into large ½” pancakes. Fry on both sides until cooked through. Serve hot with this sauce:

Despite the title, this is also really good cold as a leftover.  Love it both ways!

4 cups cabbage, finely shredded
¾ TSP sugar, or to taste
¾ TSP salt, or to taste
½ - ¾ cup orange juice
1 TBLS orange peel, grated
½ TSP caraway seeds

In medium skillet, combine all ingredients. Bring to a simmer. Cover and reduce heat until cabbage is crisp tender. Serve warm.