Cabbage isn’t just for coleslaw and soup – this humble veggie is a chameleon in the kitchen. From vegan smoothies and keto “noodles” to paleo wraps and gluten-free cakes, cabbage can do it all. In this article, we explore 18 unique cabbage-based recipes from different food blogs, showcasing just how versatile (and delicious) cabbage can be.
Whether you’re vegan, keto, paleo, or just craving something new, these recipes will inspire you to see cabbage in a whole new light. Get ready for nutrient-packed smoothies, crispy snacks, hearty mains, and even sweet treats – all starring the unassuming cabbage.
Key Takeaways
- Cabbage is Ultra-Versatile: You can blend it into smoothies, bake it into desserts, roast it like a steak, or even turn it into “noodles” and wraps. These recipes prove cabbage’s culinary flexibility.
- Options for Every Diet: From vegan cabbage rolls and paleo stir-fries to keto cabbage chips and gluten-free tortillas, you’ll find recipes suitable for a variety of dietary needs (vegan, vegetarian, keto, paleo, Whole30, gluten-free, etc.).
- Health & Flavor: Cabbage is packed with vitamins (like C and K) and fiber, and these recipes maximize those benefits. Many dishes sneak in extra nutrients (even in comfort foods!) without skimping on flavor. Expect dishes that are “crazy-full of vitamins and nutrients” (Straw-bana Cabbage Smoothies) yet delicious and satisfying.
- Creative Twists: Ever tried a cabbage smoothie or chocolate cake with sauerkraut? How about “beer-can” BBQ cabbage or cabbage in your grilled cheese? These inventive recipes will inspire you to use cabbage in surprising ways, turning everyday meals into something special.
Now, let’s dive into the recipes and discover how cabbage can shine in 18 different dishes!
1. Straw-bana Cabbage Smoothie (Hidden Veggie Power Drink)
Description: A fruity strawberry-banana smoothie with a secret boost of green cabbage and spinach. This vibrant pink drink sneaks in cabbage for extra fiber and nutrients, yet tastes like a sweet, creamy fruit smoothie.
It’s a fun, unexpected way to eat your veggies at breakfast – you’d never guess there’s cabbage in it!
Nutritional Profile (approx. per serving):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| ~250 | 35 g | 10 g | 5 g | 8 g |
Why It’s Great: This smoothie is “crazy-full of vitamins and nutrients” (Straw-bana Cabbage Smoothies) thanks to cabbage, spinach, and fruit. The cabbage adds bulk and fiber without affecting the sweet strawberry-banana flavor.
It’s an energizing, dairy-free breakfast or post-workout drink that’s refreshing and naturally sweet. Plus, it’s an excellent way to get kids (or grown-ups!) to consume more veggies – you can’t taste the cabbage at all.
Suitable For:
- Vegan & Dairy-Free: Uses non-dairy yogurt and milk, with only fruits and veggies.
- Gluten-Free: All ingredients are naturally gluten-free.
- High-Fiber Diets: Packed with fiber from fruits, cabbage, chia seeds, and greens for healthy digestion.
- Sneaky Veggies: Perfect for anyone trying to incorporate more vegetables into their diet (great for picky eaters).
Tips & Tricks: Use frozen strawberries and banana for an extra thick, ice-cold smoothie. If your blender isn’t very powerful, chop the cabbage into small pieces and add the liquids and ice first (as the blogger suggests) to help it blend smoothly (Straw-bana Cabbage Smoothies).
You can also swap spinach for kale, or add a scoop of protein powder to make it a complete breakfast. For a sweeter smoothie, a drizzle of honey or a couple of pitted dates can be blended in.
Possible Improvements: If you’re following a keto/low-carb plan, you could reduce the banana or replace it with avocado and a little stevia for sweetness. To make it paleo or Whole30, ensure the yogurt is coconut-based (or omit it) and skip any added sweeteners.
You can also experiment with other fruits (like pineapple or mango) to change up the flavor while still hiding the cabbage.
Read the full recipe here: [Straw-bana Cabbage Smoothies – That Was Vegan?】 (Straw-bana Cabbage Smoothies)
2. Red Cabbage Sponge Cake (Vitamin-Rich Purple Dessert)
Description: A soft, moist sponge cake with a gorgeous light purple hue – all thanks to red cabbage! This unique dessert blends puréed red cabbage into a classic sponge cake batter.
The result is a lightly sweet, tender cake (think along the lines of carrot or zucchini cake in concept) that’s “so healthy and nutritious” (Red Cabbage Sponge Cake – Dream To Cook).
The cabbage flavor disappears, leaving behind a lovely color and a boost of antioxidants. It’s an unusual yet delightful treat, perfect for impressing guests or sneaking veggies into dessert.
Nutritional Profile (approx. per slice):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| ~150 | 22 g | 1 g | 4 g | 8 g |
Why It’s Great: You “might sound unusual…adding cabbage in a dessert”, but this cake is “so healthy and nutritious” (Red Cabbage Sponge Cake – Dream To Cook).
Red cabbage brings a ton of vitamin C and antioxidants (Red Cabbage Sponge Cake – Dream To Cook) to the cake, essentially turning your dessert into a secret superfood.
Yet the cake remains light, moist, and not overly sweet, with a pretty purple color that’s all-natural. It’s a brilliant way to use up extra cabbage and get kids excited about eating something purple and fun.
Think of it as a conversation starter dessert – everyone will want to know your secret ingredient!
Suitable For:
- Vegetarian: Contains eggs and butter but no meat.
- Nut-Free: No nuts in the recipe (unlike some carrot cakes), so it’s allergy-friendly.
- Budget-Friendly Baking: Uses inexpensive veggies (cabbage) in place of some flour/volume. Great for using up garden produce.
- Picky Eaters: An inventive way to “hide” vegetables in a treat – perfect for kids who might not eat cabbage otherwise.
Tips & Tricks: Steam or boil the cabbage until very soft before puréeing – this ensures it integrates smoothly into the batter without visible pieces.
Squeeze out excess moisture from the puréed cabbage so the cake texture stays light. You can add a touch of lemon juice to brighten the purple color (red cabbage reacts to acidity).
This cake is lightly sweet on its own; for more indulgence, serve it with whipped cream or cream cheese frosting (maybe tinted pink or purple). It’s important to not overmix once you combine the flour, to keep the sponge tender.
Possible Improvements: To make this cake gluten-free, try substituting a 1:1 gluten-free baking flour blend for the self-rising flour.
For a vegan version, experiment with flax eggs and plant-based butter – though results may vary, it could work since the cabbage provides some structure and moisture.
If you want to enhance the flavor, consider adding spices like cinnamon or cardamom, or a teaspoon of vanilla extract. You could also reduce the sugar and add a bit of honey or maple syrup if you prefer natural sweeteners.
Lastly, folding in some shredded coconut or raisins could give it a fun twist (much like a carrot cake).
Read the full recipe here: [Red Cabbage Sponge Cake – Dream To Cook】 (Red Cabbage Sponge Cake – Dream To Cook)
3. Buttery Cabbage Noodles (Low-Carb Pasta Alternative)
Description: Strips of tender sautéed cabbage that eat like noodles – a genius keto-friendly pasta substitute. In this recipe, simple green cabbage is sliced into long ribbons and pan-fried in butter until soft, slightly sweet, and lightly caramelized.
Sprinkled with herbs or spices, these “cabbage noodles” make a satisfying base for your favorite sauces and toppings without the carbs of pasta. It’s an easy side dish or noodle replacement that’s cheap, quick, and tasty enough that even kids love it.
Nutritional Profile (approx. per serving):
| Calories | Carbs (Total) | Fiber | Protein | Fat |
|---|---|---|---|---|
| ~80 | 7 g | 3 g | 2 g | 6 g |
Why It’s Great: Buttery cabbage noodles are “slightly sweet, low in carbs and calories, and the perfect low-carb keto noodle substitute.” (Cabbage Noodles – Low Carb Keto Noodles – Low Carb Maven)
Cabbage takes on a soft, comforting texture when sautéed – almost like egg noodles – and absorbs the flavors of whatever you cook it with.
This dish satisfies noodle cravings for those on keto or gluten-free diets, and it’s loaded with fiber and nutrients compared to regular pasta. It’s also a one-ingredient wonder (just cabbage, plus seasonings), making it super simple and budget-friendly.
Kids often enjoy it too; the author notes even her children are fans of these buttery strands of cabbage (Cabbage Noodles – Low Carb Keto Noodles – Low Carb Maven).
Essentially, it’s a way to enjoy a bowl of “pasta” with your favorite sauce (marinara, Alfredo, pesto) while sneaking an extra serving of veggies onto your plate.
Suitable For:
- Keto & Low-Carb Diets: Virtually no net carbs; ideal as a pasta swap or side dish.
- Gluten-Free & Grain-Free: 100% cabbage noodles mean no wheat or grains at all.
- Vegetarian (and Easily Vegan): Made with butter and herbs. Use olive oil or vegan butter for a dairy-free/vegan version.
- Whole30/Paleo: Cabbage and approved fats fit perfectly in paleo or Whole30 plans (just use ghee or olive oil in place of butter if needed).
Tips & Tricks: Use a sharp knife or mandoline to cut the cabbage into long, thin shreds – this gives the best noodle-like texture.
Cook the cabbage in a large skillet with butter (or your fat of choice) over medium-high heat and let it brown slightly in spots; those caramelized bits add a delicious nutty flavor.
Season generously – at minimum with salt and pepper. The original recipe suggests simple herbs like garlic, basil, oregano, and chili flakes for an Italian flair (Easy Garlic Butter Cabbage Noodles: Keto-Friendly Real Food), or you can toss in a bit of soy sauce and ginger for an Asian twist.
Don’t cover the pan while cooking, as that can trap moisture and make the “noodles” soggy – you want them tender but not mushy.
Possible Improvements: These cabbage noodles are a blank canvas. For extra protein, you could stir-fry them with slices of sausage or ground beef (for a quick one-pan meal) or with tofu for a vegan option.
If you miss the al dente bite of real pasta, try mixing half cabbage noodles and half shirataki or zucchini noodles. Add crunch by sprinkling toasted seeds or nuts (like sesame or poppy seeds) on top.
You can also experiment with different cabbage varieties – savoy cabbage has crinkly leaves that work well, or try red cabbage for a colorful plate (just note it may color your other ingredients).
However you tweak it, this recipe proves that with a little butter and creativity, humble cabbage can be as satisfying as any bowl of noodles.
Read the full recipe here: [Cabbage Noodles – Low Carb Maven】 (Cabbage Noodles – Low Carb Keto Noodles – Low Carb Maven)
4. Low-Carb Cabbage Enchiladas (Grain-Free Tex-Mex Comfort)
Description: All the bold flavors of Mexican enchiladas – without the tortillas! These cabbage enchiladas use tender cabbage leaves to roll up a savory beef and tomato filling, baked under a blanket of enchilada sauce and melted cheese.
The cabbage leaves become soft and almost pasta-like after baking, making them the perfect low-carb swap for corn tortillas.
It’s an ingenious fusion of Eastern European cabbage rolls with Mexican enchiladas, resulting in a hearty, saucy, cheese-topped casserole that satisfies comfort food cravings while keeping carbs in check.
Nutritional Profile (approx. per serving – 2 rolls):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| ~370 | 9 g | 3 g | 25 g | 25 g |
Why It’s Great: This dish is a game-changer for anyone eating low-carb or gluten-free. Traditional tortillas can pack “10-60 grams of carbohydrates a pop”, but cabbage leaves have essentially none (Low Carb Cabbage Enchiladas – Lily Nichols RDN).
The recipe creator, a Southern Californian missing her Mexican food, was thrilled that even her tortilla-loving husband declared these cabbage enchiladas “amazing” (Low Carb Cabbage Enchiladas – Lily Nichols RDN).
By swapping tortillas with roasted cabbage leaves, you get a lighter yet still deeply satisfying meal – you can enjoy those classic enchilada flavors (savory spiced meat, tangy red sauce, gooey cheese) guilt-free.
Plus, cabbage brings extra vitamins and fiber to the party. It’s also surprisingly easy: no need to roll dough, just wrap and bake. The result is comfort food with a healthy twist, and it’s customizable with your preferred fillings.
Suitable For:
- Keto & Low-Carb: Practically zero-carb “wrappers” make it ideal for ketogenic diets (each serving is very low in net carbs).
- Gluten-Free & Grain-Free: Uses no flour or corn – perfect for those avoiding grains or with gluten intolerance.
- High-Protein: Packed with protein from the ground beef (or turkey) and cheese, making it very filling.
- Diabetic-Friendly: A much lower glycemic load than traditional enchiladas, helping with blood sugar control.
Tips & Tricks: Roast or blanch the cabbage leaves before filling to make them pliable. The blogger notes you can skip steaming and just bake longer, but pre-cooking the leaves (or using napa cabbage, which is softer) can make rolling easier.
When removing leaves from the head, cut out the thick core vein at the base of each leaf in a V-shape – this helps the leaf fold without cracking.
Fill them generously with your cooked enchilada filling (seasoned beef, chicken or even beans for a vegetarian version) and roll them up snug. Place them seam-side down in the baking dish so they stay together.
Don’t skimp on the sauce – cabbage rolls release a bit of water, so a thick enchilada sauce (maybe with a little arrowroot as the author suggests (Low Carb Cabbage Enchiladas – Lily Nichols RDN)) keeps the dish flavorful and not watery.
If you like it extra cheesy, add some cheese inside each roll as well as on top.
Possible Improvements:
You can easily adapt the filling: try shredded chicken with green chile sauce for verde enchiladas, or a vegetarian mix of black beans, onions, and peppers for a meatless version.
To make it dairy-free, use a plant-based cheese or just omit the cheese and add avocado on top after baking for creaminess. If you prefer a punchier cabbage flavor, use savoy or napa cabbage which have thinner but more flavorful leaves.
And while this recipe is already paleo-friendly if you omit the cheese (and use a paleo-approved thickener in the sauce), you could also experiment with a tomato-less sauce (like an enchilada-style mole or cashew cream sauce) if avoiding nightshades.
Finally, for presentation and extra nutrition, serve these enchiladas with fresh toppings like sliced radishes, cilantro, and a dollop of Greek yogurt or sour cream (or coconut yogurt for dairy-free).
Read the full recipe here: [Low-Carb Cabbage Enchiladas – Lily Nichols RDN】 (Low Carb Cabbage Enchiladas – Lily Nichols RDN)
5. Roasted Cabbage Steaks (Flavor-Packed Vegan BBQ Alternative)
Description: Thick slices of cabbage seasoned and roasted until the edges turn crispy and caramelized and the center becomes tender. These cabbage “steaks” are brushed with olive oil, garlic, and smoky spices, then baked to golden perfection.
The result is a hearty vegetable side or main that’s “rich, tender, and caramelized” (Cabbage Steaks – Nora Cooks) with a satisfying bite. As they roast, the cabbage’s natural bitterness fades and it develops a smoky, almost meaty depth.
It’s an easy 5-ingredient recipe that can change the way you look at cabbage – turning a simple head of cabbage into a stunning plant-based dish (great for grilling season or a holiday table).
Nutritional Profile (per 1 cabbage steak):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| 136 | 13 g | 5 g | 3 g | 9 g |
Why It’s Great: Roasting cabbage like a “steak” brings out incredible flavors. The process leaves the core of each slice “meltingly tender in the middle with crisp, browned edges” (Cabbage Steaks Recipe – Love and Lemons).
All the raw cabbage bitterness transforms into an “addictively rich, smoky, and savory” experience (Cabbage Steaks – Nora Cooks). This recipe will “change how you look at cabbage”, according to one vegan blogger (Cabbage Steaks – Nora Cooks).
It’s also extremely easy and budget-friendly – just slice, season, and roast. Each cabbage yields several “steaks,” making it an inexpensive way to feed a crowd or meal prep veggies for the week.
Importantly, these cabbage steaks are entirely plant-based but feel hearty; they make a satisfying main course for vegans or a flavorful side for omnivores. They’re also a great canvas – you can top them with sauces or proteins as you like.
Suitable For:
- Vegan & Vegetarian: 100% plant-based dish that’s substantial enough to be a main course.
- Gluten-Free & Paleo: Only cabbage, oil, and spices – no grains or gluten at all. Fits Whole30 too (use compliant oil).
- Low-Carb & Keto: Cabbage is low in carbs (and high in fiber), so this can be enjoyed on keto with no issue.
- Nut-Free & Allergy-Friendly: It’s free of common allergens, so it’s a safe side dish for gatherings with diverse diets.
Tips & Tricks: Cut the cabbage into thick slices (~3/4 to 1 inch) so they hold together during roasting. A green cabbage works best (it roasts evenly); remove any loose outer leaves first.
When brushing the oil mixture on, be generous – oil helps it brown and brings out that tenderness (Cabbage Steaks – Nora Cooks) (Cabbage Steaks – Nora Cooks).
Roasting at a high temperature (around 400°F / 200°C) ensures you get those charred edges. Halfway through cooking, carefully flip the steaks to brown both sides.
For extra flavor, the recipe often calls for a sprinkle of smoked paprika or cumin to add that BBQ-like aroma. If you want spice, a dash of chili powder or a few red pepper flakes works great.
These steaks are excellent served with a squeeze of lemon or a drizzle of balsamic vinegar after roasting to brighten them up.
Possible Improvements: While delicious as-is, you can treat cabbage steaks as a base for creative toppings. Try drizzling a tahini-garlic sauce or a chimichurri over them for a punch of flavor.
Add some toasted pine nuts or crumbled vegan feta on top for texture. If you’re not vegan, a bit of shaved parmesan or a dollop of yogurt ranch can be nice.
For protein, serve these steaks with chickpeas on top or alongside lentils to make a complete meal.
You could also grill the cabbage steaks on an outdoor grill for even more smoky flavor – just watch them closely so they don’t burn. No matter what, be prepared for cabbage to possibly steal the show at dinner!
Read the full recipe here: [Cabbage Steaks – Nora Cooks】 (Cabbage Steaks – Nora Cooks)
6. Cabbage Tortillas (Gluten-Free Veggie Wraps)
Description: Soft, pliable tortillas made primarily from cabbage – yes, you read that right! These grain-free wraps combine finely shredded cabbage with a bit of rice flour (or almond flour), eggs, and cheese to create thin “tortillas” that you can fold or roll.
After baking, they come out “thin, pliable, and sturdy, perfect for all your taco needs.” (Cabbage Tortillas (Gluten-Free, Baked) | Alexandra’s Kitchen)
They look and behave like regular tortillas but pack the nutritious punch of cabbage. Use them for tacos, quesadillas, wraps, or as a flatbread substitute.
This inventive recipe is an excellent way to use surplus cabbage and a fun kitchen project for gluten-free or low-carb eaters craving a reliable tortilla alternative.
Nutritional Profile (approx. per tortilla):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| ~80 | 7 g | 1 g | 3 g | 2 g |
Why It’s Great: If you’re avoiding gluten or grains, finding a tasty tortilla replacement can be tough – which is why this recipe is such a gem.
With only 5 ingredients, you get flexible cabbage tortillas that don’t fall apart. Reviewers report they “emerge thin, pliable, and sturdy” from the oven (Cabbage Tortillas (Gluten-Free, Baked) | Alexandra’s Kitchen), so you can actually load them up with fillings.
They’re gluten-free, low-carb, and veggie-packed, making tacos and wraps way more guilt-free. Each tortilla sneaks in a serving of cabbage (hello, fiber and vitamins!) while still tasting delicious – the cabbage flavor is mild, especially if you include a bit of cheese or spices.
These wraps are also versatile: great for sandwich roll-ups, mini pizzas, or even as a base for fried eggs. For anyone looking to add more vegetables to their diet (or to get creative in the kitchen), this recipe is a must-try – it truly highlights cabbage’s adaptability.
Suitable For:
- Gluten-Free & Grain-Free Diets: Made with cabbage and a touch of rice or almond flour, these contain no wheat or corn.
- Low-Carb/Keto (with swap): Using almond flour instead of rice flour makes them very low in carbs (and they’re already keto-friendly if that swap is made).
- Vegetarian: Contains eggs and cheese but no meat. (You can omit the cheese if needed for dairy-free, and they’ll still work, thanks to the binding from eggs.)
- Fiber-Rich/Diabetic-Friendly: Cabbage brings fiber which can help moderate blood sugar; plus, these are far lower in carbs than regular tortillas, making them a better option for diabetics.
Tips & Tricks: Salting the cabbage and letting it drain is key. As the recipe developer notes, this draws out moisture so your tortilla batter isn’t too wet (Cabbage Tortillas (Gluten-Free, Baked) | Alexandra’s Kitchen).
Squeeze the salted, shredded cabbage well to remove excess liquid. When mixing the batter, ensure the cabbage is finely shredded (use a food processor or grater) and well-distributed with the egg and flour – this will act like the “dough.”
Spread the batter in circles on a parchment-lined baking sheet to your desired tortilla size (about 6-8 inches works well). You can use the back of a spoon or a spatula to smooth it out evenly.
Baking for about 10 minutes at a relatively high heat (around 400°F) is usually enough; keep an eye on them – you want them set and lightly golden but still pliable (not crisp).
If one batch comes out a bit too thick or soft, you can adjust by making them thinner or baking slightly longer for the next round.
Possible Improvements: Feel free to jazz up these cabbage tortillas by adding herbs or spices to the batter – a pinch of cumin and chili for a taco flavor, or garlic and oregano for more of an Italian flatbread vibe.
If you don’t eat eggs, some adventurous cooks have tried flax eggs or tapioca starch as binders (results can vary, but it’s worth experimenting for an egg-free version).
For a dairy-free tortilla, omit the cheese in the batter and consider using a tablespoon of nutritional yeast for a hint of cheesy flavor (Camilla Saulsbury(@powerhungrycamilla).
You can also make a big batch and freeze the cooked tortillas with parchment between each – they reheat well in a dry pan.
Ultimately, once you have these tortillas, load them up like any other: think fish tacos with cabbage-on-cabbage (cabbage tortilla + slaw!), breakfast burritos, or shawarma-style wraps. The sky’s the limit with these sturdy veggie wraps.
Read the full recipe here: [Cabbage Tortillas – Alexandra’s Kitchen】 (Cabbage Tortillas (Gluten-Free, Baked) | Alexandra’s Kitchen)
7. Stir-Fried Taiwanese Cabbage (Street-Style Savory Stir Fry)
Description: A lightning-fast stir-fry of cabbage inspired by Taiwanese teppanyaki grills. This dish takes simple green cabbage (preferably the extra-large, sweet variety known as Taiwanese cabbage) and cooks it over high heat with a bit of oil, garlic, soy sauce, and vinegar.
In just minutes, a “huge pile of shredded greenery” wilts down into “silky strands” with a kiss of smoky char and a savory-sweet flavor (Of Cabbages and Kings – BitterSweet) (Of Cabbages and Kings – BitterSweet).
It’s unbelievably delicious for something so simple – “cabbage like you’ve never tasted before,” promises the recipe (Of Cabbages and Kings – BitterSweet).
With tender, almost buttery cabbage and minimal seasoning, this stir-fry lets the vegetable itself shine. Serve it as a side dish or over rice for a light meal.
Nutritional Profile (per serving):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| 50 | 6 g | 2 g | 1 g | 3 g |
Why It’s Great: This recipe elevates cabbage from humble to show-stopping. The key is using high heat and a great variety of cabbage – in Taiwan, they use a flat, large cabbage that’s “much sweeter and more crisp” than common green cabbage (Of Cabbages and Kings – BitterSweet).
The result? “Tender, rich, and almost buttery” cabbage that’s “amazingly addictive.” (Of Cabbages and Kings – BitterSweet)
You’ll be shocked how something so basic can taste so good – as the author notes, she was “infuriated how delicious this completely ungarnished dish was” (Of Cabbages and Kings – BitterSweet).
It’s also extremely healthy: just cabbage, a bit of healthy oil, and light seasoning, meaning it’s low-calorie but high in fiber and nutrients (cabbage is loaded with vitamins C and K).
This stir-fry can convert even cabbage haters into fans, and it pairs well with so many cuisines.
Plus, it’s ready in 5-10 minutes, making it a convenient weeknight option. It showcases the idea that when you get the technique right, even a plain veggie can be truly exciting.
Suitable For:
- Vegan & Vegetarian: 100% plant-based (just use soy sauce or tamari; no fish sauce needed unless you want to add).
- Gluten-Free Friendly: Use gluten-free tamari in place of regular soy sauce to keep it GF.
- Paleo/Whole30: Swap soy sauce for coconut aminos and you have a paleo-friendly dish.
- Low-Calorie & Low-Carb: Very light in calories and carbohydrates, this stir-fry fits into weight-loss or low-carb meal plans easily.
- Heart-Healthy Diets: It’s basically just a lightly sautéed vegetable with heart-healthy oil and a bit of vinegar – low sodium (depending on your soy sauce) and nutrient-dense.
Tips & Tricks: If you can find Taiwanese flat cabbage (often labeled Li-Sun sweet cabbage), use it – its natural sweetness makes a difference (Of Cabbages and Kings – BitterSweet).
If not, regular green cabbage or Savoy cabbage works well; even Napa cabbage can do in a pinch (adjust cooking time as it’s more tender). Slice the cabbage into roughly 1/2-inch wide ribbons for quick, even cooking (Of Cabbages and Kings – BitterSweet).
Use a wok or big skillet and get it very hot. Start by frying minced garlic in oil until just golden, then toss in the cabbage and don’t stir too much at first – let it sear a bit to get that slight char (Of Cabbages and Kings – BitterSweet).
Add a splash of soy sauce and rice vinegar (and optionally a pinch of sugar or chili flakes) and stir-fry just a couple more minutes.
The trick is to cook it quickly over high heat so you get a mix of textures: some lightly charred bits, some tender steamed bits. Serve it immediately, as stir-fries are best hot and fresh.
Possible Improvements: This dish is intentionally simple to celebrate cabbage, but you can certainly bulk it up or flavor it to taste. Add thin slices of carrot or bell pepper for color and extra sweetness.
Toss in some chili garlic sauce or Sichuan peppercorns if you want a spicy kick. For protein, you could scramble in an egg or two (for a variation like a cabbage egg-fu-yung) or add a handful of edamame, tofu cubes, or shredded chicken to make it a fuller entree.
A sprinkle of sesame oil at the end can provide a lovely aroma. Leftovers (if you somehow have any) can be used as a topping for ramen or tucked into an omelet.
But honestly, as written it’s a near-perfect side dish: “so few ingredients, yet every last addition makes a huge impact”, yielding an incredibly deep flavor (Of Cabbages and Kings – BitterSweet). Don’t underestimate the cabbage!
Read the full recipe here: [Stir-Fried Taiwanese Cabbage – BitterSweet Blog】 (Of Cabbages and Kings – BitterSweet)
8. Sauerkraut Chocolate Cake (Surprisingly Moist & Rich)
Description: A rich, fudgy chocolate bundt cake with a secret ingredient for ultra-moist texture: sauerkraut! This is a vintage recipe brought back to life – shredded sauerkraut (yes, the pickled cabbage usually on hot dogs) is rinsed and folded into a chocolate cake batter.
The result is a dense, super moist chocolate cake that you’d never guess contains cabbage.
The sauerkraut’s slight saltiness enhances the chocolate flavor (much like salted caramel) (Unbelievable Sauerkraut Chocolate Cake – Dish ‘n’ the Kitchen), and its texture virtually disappears, somewhat like coconut in a cake.
Typically finished with a luscious frosting or whipped cream, this cake is a fun and quirky showstopper perfect for adventurous bakers with a sense of humor.
Nutritional Profile (per decadent slice, 1/10 of cake with frosting):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| 1524 | 155 g | 4 g | 11 g | 45 g |
Why It’s Great: This recipe falls squarely under “I can’t believe you put what in the cake?!” – but it truly works.
Sauerkraut in a chocolate cake adds a mysterious depth: it’s the secret to an unbelievably moist crumb and amplified chocolate flavor, thanks to its salt content (Unbelievable Sauerkraut Chocolate Cake – Dish ‘n’ the Kitchen).
And don’t worry – “you really can’t taste it,” the blogger assures (Unbelievable Sauerkraut Chocolate Cake – Dish ‘n’ the Kitchen).
Instead, you get a cake so rich and tender that it could rival the best chocolate cake you’ve had. This is an “unlikely combination” that proves the magic of baking science (Unbelievable Sauerkraut Chocolate Cake – Dish ‘n’ the Kitchen).
It’s also a conversation piece – serve it at a party and have guests guess the secret ingredient (they’ll be shocked!). The sauerkraut also brings a bit of fermented goodness – while most probiotics die in baking, the fiber remains, and it’s a neat way to repurpose leftover kraut.
Ultimately, this cake shows how cabbage can even shine in dessert by providing moisture and a touch of salt to elevate sweetness. It’s a must-try for chocoholics looking for a twist.
Suitable For:
- Vegetarian: Contains dairy and eggs but no meat.
- Festive Indulgences: Great for holidays or birthdays when you want a unique dessert (calories are high – it’s a treat, not an everyday cake!).
- Curious Bakers: Ideal for those who love experimenting with classic recipes. (Not designed for any specific health diet – this one’s all about the fun factor and indulgence!)
- Kid-Friendly (Novelty): Kids might get a kick out of knowing there’s “hidden sauerkraut” in their cake, making it an educational baking project to show how ingredients can be used in unexpected ways.
Tips & Tricks: Rinse the sauerkraut thoroughly and chop it finely before adding to the batter. You want to remove excess brine (so the cake isn’t overly salty or sour) and avoid any long strands.
The kraut essentially acts like shredded coconut or zucchini would – providing moisture. The recipe typically calls for creaming butter with sugar, adding eggs, then dry ingredients like flour and cocoa, and finally folding in the sauerkraut.
Make sure your cocoa is good quality (dutch-processed cocoa gives a deep chocolate color and flavor). If you’re skeptical, you can start by adding a smaller amount of sauerkraut the first time.
But the original recipe uses about 1 cup of sauerkraut for a bundt cake. Bake until a skewer comes out clean. For frosting, a chocolate buttercream or cream cheese frosting works well, or even a simple ganache.
One blogger added cocktail cherries and ermine frosting for a Black Forest-esque spin (Unbelievable Sauerkraut Chocolate Cake – Dish ‘n’ the Kitchen), which is brilliant since sauerkraut has been used in some Black Forest cake recipes historically.
Possible Improvements: If you need it dairy-free, substitute vegan butter or shortening and use a dairy-free frosting.
To make it slightly healthier (though let’s be honest, this is a treat), you could try reducing the sugar a bit or using whole wheat pastry flour for some of the AP flour. A gluten-free flour blend can be used to make it gluten-free; since the sauerkraut keeps it moist, the cake might handle the flour swap decently.
You could also experiment with using raw sauerkraut juice in place of some liquid for an extra tender crumb (similar to how vinegar or buttermilk tenderizes cakes).
And while the provided nutrition stats are for a generously frosted large slice (it’s a very rich cake), you can always cut thinner slices – a little goes a long way with this one! Serve it with a dollop of whipped cream or vanilla ice cream to balance the richness.
Above all, enjoy the surprise on people’s faces when you reveal the secret ingredient after they’ve licked their plates clean.
Read the full recipe here: [Unbelievable Sauerkraut Chocolate Cake – Dish ’n’ the Kitchen】 (Unbelievable Sauerkraut Chocolate Cake – Dish ‘n’ the Kitchen)
9. Cabbage Pancakes (Okonomiyaki-Inspired Low-Carb Fritters)
Description: Savory cabbage pancakes loaded with shredded cabbage, scallions, and a touch of almond flour – a low-carb take on the famous Japanese okonomiyaki.
These mini veggie fritters are held together with eggs and seasoned with garlic, soy, and a dash of hot sauce, then pan-fried until lightly crisp on the outside and tender inside.
Served with a spicy soy-yogurt dipping sauce (or the traditional okonomiyaki toppings like mayo and okonomi sauce), they make a delicious appetizer or light meal.
They’re essentially an ode to cabbage, turning a hefty pile of it into golden-brown pancakes that are “decidedly savory” (Cabbage Pancakes (Okonomiyaki) – Healthy Recipes Blog) and deeply satisfying.
Nutritional Profile (per serving, ~3 pancakes with sauce):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| 253 | 9 g | 3 g | 10 g | 21 g |
Why It’s Great: These cabbage pancakes are flavor bombs – you get the crunch of cabbage, the aroma of garlic and scallion, and the richness of the fried patty.
They were inspired by okonomiyaki, but simplified and made grain-free: “not exactly, but inspired by the savory Japanese fritter” (Cabbage Pancakes (Okonomiyaki) – Healthy Recipes Blog).
For anyone watching their carbs or gluten, this recipe provides that comforting pancake vibe without flour (using almond flour instead). Cabbage is the star, making up the bulk of the pancake, which means each serving sneaks in a lot of vegetables and fiber.
They are great as a snack or side dish and a clever way to use a surplus of cabbage. Also, since they’re fried in healthy oil, they fit nicely into keto or LCHF diets (they’re quite high in good fats and moderate in protein).
Dunking them in a tangy, creamy dip only makes them more addictive. This is cabbage, reinvented in pancake form, and it’s both fun and nutritious.
Suitable For:
- Low-Carb & Keto: With almond flour and cabbage, these are very low in net carbs but high in healthy fats and protein.
- Gluten-Free: No wheat here – just ensure your soy sauce or substitute is gluten-free.
- Vegetarian: Contains eggs but no meat. (You could make them dairy-free by choosing a dipping sauce without yogurt, or using a plant-based yogurt.)
- Diabetic-Friendly: The low carb content and high fiber/protein make these blood-sugar-friendly compared to traditional pancakes or fritters. They’re also quite filling.
Tips & Tricks: Aim to shred the cabbage finely – the finer the shreds, the easier it will be for the batter to hold together. Pre-shredded coleslaw mix can be a time-saver (just give it an extra chop if the pieces are too long) (Cabbage Pancakes (Okonomiyaki) – Healthy Recipes Blog).
When mixing, it might seem like too much cabbage for the amount of batter – but that’s intentional; the egg will coat the shreds just enough to bind. Let the mixture sit for a couple of minutes so the almond flour can absorb moisture.
When frying (use coconut oil, avocado oil, or light olive oil for high-heat stability), keep the pancakes small (maybe 1/4 cup of batter each) so they flip easily. Cook over medium heat; if it’s too hot, the outside will burn before the inside cooks.
You want each side nicely browned, about 3 minutes per side. If you find them a bit soft when flipping, you can add another tablespoon of almond flour. Serve them hot, since that’s when they have the best texture (they can soften as they cool).
For the dipping sauce, a quick mix of soy sauce, a little mayonnaise or sour cream (or yogurt), and hot sauce makes a yummy accompaniment, or just use straight sriracha or sweet chili sauce.
Possible Improvements: Feel free to add extra mix-ins: a handful of grated carrot or zucchini (squeezed dry) can add color and extra veg.
You could also incorporate some protein into the batter, like small shrimp or bits of bacon, if your diet allows – similar to how traditional okonomiyaki might include seafood or pork.
To make it more like classic okonomiyaki, drizzle the pancakes with zigzags of mayo and a drizzle of Worcestershire or tonkatsu sauce, and sprinkle with nori seaweed flakes and bonito flakes (if not vegetarian) for an umami punch.
If you need to go fully plant-based, you might experiment with a flax egg to bind the batter (though the texture will be different and more delicate).
Lastly, these reheat well in a toaster oven or air fryer – so you can make a batch and enjoy them for snacks over a couple of days. Crunchy, cabbage-filled goodness anytime!
Read the full recipe here: [Cabbage Pancakes (Okonomiyaki) – Healthy Recipes Blog】 (Cabbage Pancakes (Okonomiyaki) – Healthy Recipes Blog)
10. Easy Cabbage Pie (Vegetarian Comfort Bake)
Description: A savory cabbage and vegetable pie baked under a flaky puff pastry crust. This homestyle dish layers a hearty filling of sautéed cabbage, onions, and often potatoes or carrots, then covers it with a sheet of puff pastry and bakes until golden.
The result is a comforting casserole/pie that’s creamy, savory, and budget-friendly. Think of it as a cross between a pot pie and a casserole: the bottom is all tender cabbage and veggies in a light gravy, and the top is crisp, buttery pastry.
It’s an old-fashioned, satisfying recipe that makes humble ingredients shine – a true “beautiful budget-friendly dish” that gives cabbage the spotlight (easy Vegetarian Cabbage Pie).
Nutritional Profile (per serving, 1/4 of pie):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| 421 | 42 g | 6 g | 8 g | 26 g |
Why It’s Great: This cabbage pie is “easy, delicious, and budget-friendly”, truly a Midwest comfort food classic (easy Vegetarian Cabbage Pie).
It uses simple, inexpensive veggies (cabbage, onions, maybe a potato) and turns them into a show-stoppingly tasty dinner. The contrast between the rich, buttery puff pastry and the savory cabbage filling is delightful.
It’s also quite adaptable – you can toss in whatever vegetables you have on hand, and season to taste. As the blog author exclaims, “Anything that costs so little and gives us this much deserves an award!” (easy Vegetarian Cabbage Pie).
It’s a fantastic way to use a whole head of cabbage in a manner beyond slaws or soups. Each bite gives you flaky crust and creamy cooked cabbage that even cabbage skeptics will enjoy (honestly, it tastes a bit like a veggie pot pie).
Plus, it looks impressive coming out of the oven with that golden crust – nobody will guess how simple it was.
Suitable For:
- Vegetarian: The recipe is meat-free but still hearty. (It can be made vegan if you use vegan puff pastry and a butter substitute for sautéing.)
- Family-Friendly: It’s mild and comforting – a great way to introduce cabbage to kids in a familiar “pie” form.
- Budget Cooks: All ingredients are low-cost. This pie feeds about 4 generously (or 6 smaller portions) on just a couple dollars’ worth of produce and pastry.
- Make-Ahead Meal: You can assemble it in advance and bake when ready, making it convenient for weeknights. Also, leftovers reheat well.
Tips & Tricks: Use a heavy-bottomed skillet to sauté your filling. Start with onions (and any other veggies like diced carrots or potato) to get them softened and a bit caramelized, then add in the chopped cabbage and cook until wilted.
Season well – common choices are salt, pepper, maybe some paprika or thyme. The NellieBellie recipe even makes a light sauce by stirring a little flour and broth with the veggies (easy Vegetarian Cabbage Pie), which thickens as it bakes, giving almost a pot-pie consistency.
If your cabbage releases a lot of water, cook it off so the filling isn’t too wet (soggy crust alert!). Using store-bought puff pastry is a smart shortcut – just remember to thaw it per package instructions so it unfolds easily.
Drape the pastry over your cabbage mixture in the casserole dish or skillet, and cut a few slits for steam to escape. For extra yum, you can brush the pastry with an egg wash to get a beautiful sheen.
Bake until the pastry is deep golden brown and you can see the filling bubbling at the edges. Let the pie rest 5-10 minutes before cutting, so the filling can settle.
Possible Improvements: This pie is very flexible. You could add a handful of shredded cheese (like cheddar or Gruyère) into the cabbage filling to make it even more indulgent.
For protein, stir in cooked crumbled bacon or diced ham (if not vegetarian), or for a veggie protein, some sautéed mushrooms or a can of drained white beans.
If you want to avoid pastry, some versions use a biscuit topping or even a batter (like a quick bread batter poured on top) to bake into a crust – but the puff pastry is quickest.
To lighten it slightly, you can use filo dough layers instead of puff pastry (brushing each with a little olive oil) for a thinner, crisp top. Season to your preference: a dash of curry powder could lean it toward Indian flavors, or some dill and caraway seeds could give it an Eastern European flair.
Serve big slices with a dollop of sour cream or yogurt on top for tang (very apropos if you included potatoes). However it’s flavored, this humble cabbage pie promises comfort in every bite.
Read the full recipe here: [Easy Vegetarian Cabbage Pie – NellieBellie】 (easy Vegetarian Cabbage Pie)
11. Vegan Stuffed Cabbage Rolls (Hearty Lentil & Chickpea Filling)
Description: A plant-based twist on classic stuffed cabbage rolls (golabki), these vegan cabbage rolls are filled with a savory mix of lentils, chickpeas, rice, and veggies, all rolled up in softened cabbage leaves and baked with a tangy tomato sauce.
The filling is spiced with garlic, herbs, and a bit of sauerkraut for depth, making it “meaty” and satisfying without any meat (Vegan Stuffed Cabbage Rolls – Veggies Don’t Bite).
Each roll is tender, flavorful, and packed with protein and fiber. It’s a cozy, wholesome dish that hits all the comfort notes – warm tomato sauce, flavorful filling, and soft cabbage – while being completely vegan and nutrient-dense.
Nutritional Profile (per serving – 4 rolls with sauce):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| 317 | 64 g | 17 g | 14 g | 2 g |
Why It’s Great: These cabbage rolls are a nutritional powerhouse – high in plant protein and fiber – yet they feel like a comfort food from grandma’s kitchen.
The combination of chickpeas and lentils gives a “perfect texture…with protein, vegetables, and grains all in one” (Vegan Stuffed Cabbage Rolls – Veggies Don’t Bite).
The inclusion of a bit of sauerkraut in the filling is genius; it adds a subtle tang that makes the flavor more complex and “incredible” (Vegan Stuffed Cabbage Rolls – Veggies Don’t Bite).
Importantly, they prove that hearty, stick-to-your-ribs food can be made vegan and healthy. Each roll is filling without being heavy (only ~80 calories per roll before sauce).
They’re also allergy-friendly and fairly low-fat. If you grew up with stuffed cabbage, this is a wonderful lighter version that doesn’t sacrifice the essence of the dish. Even for those who didn’t, it’s simply a delicious way to enjoy cabbage.
The rolls come out soft but not mushy, and baking them in tomato sauce infuses them with flavor. Plus, this recipe makes a big batch (often around 20+ rolls), so it’s great for meal prep or feeding a family on a budget.
Suitable For:
- Vegan & Vegetarian: 100% free of animal products, yet very high in protein (thanks to lentils and chickpeas).
- Gluten-Free: There’s no bread or gluten here (just rice – you could use brown rice or quinoa if preferred).
- High-Fiber/Heart-Healthy: Lots of fiber from legumes and cabbage, virtually no saturated fat, and a good dose of vitamins from all the veggies.
- Nut-Free & Soy-Free: No nuts or soy used, so it’s great for those allergies. Also, it’s low in oil, which some whole-food plant-based eaters might appreciate (just a little oil to sauté, which could even be water-sautéed).
Tips & Tricks: Preparing the cabbage leaves is the first step – core a large green cabbage and boil it for a few minutes to soften the outer leaves, then peel them off one by one. Alternatively, freeze the head of cabbage overnight and thaw; the leaves will be soft enough to use.
Trim the thick rib on the back of each leaf so it rolls easily. For the filling, you can cook your own lentils and chickpeas or use canned (rinse and drain).
Mash the chickpeas a bit and mix with cooked lentils, rice, sautéed onions/garlic, and whatever spices (the recipe uses garlic, onion, paprika, etc., and that “sweet and sour” element from a bit of sauerkraut and maybe a touch of sugar in the sauce) (Vegan Stuffed Cabbage Rolls – Veggies Don’t Bite).
Don’t overfill the rolls – 2-3 tablespoons of filling per leaf is plenty, then tuck in the sides and roll tight. Line them in your baking dish seam-side down so they stay closed.
Cover with lots of tomato sauce – the sauce both cooks the rice further (if it’s a little underdone) and keeps the rolls moist. Bake covered for most of the time so they steam and get tender, then uncover at the end to thicken the sauce.
Possible Improvements: You can customize the filling to your taste. If you don’t have lentils or chickpeas, any ground meat substitute or even crumbled extra-firm tofu (pressed) could work.
Swap white rice with cauliflower rice for a lower-carb version (you might need less liquid in the filling). For extra flavor, some recipes add raisins or a squeeze of lemon in the sauce to get that traditional sweet-and-sour balance.
To save time, you can do this as an “unstuffed” cabbage casserole: chop the cabbage and layer the components instead of rolling (but you’d miss the neat packages).
When serving, garnish with fresh herbs like dill or parsley, and an extra spoonful of that sauce. These freeze well too – so you can make a big batch and freeze leftovers for a rainy day.
With each roll offering “healthy and filling plant-based ingredients for a satisfying meal” (Vegan Stuffed Cabbage Rolls – Veggies Don’t Bite), you really can’t go wrong.
Read the full recipe here: [Vegan Stuffed Cabbage Rolls – Veggies Don’t Bite】 (Vegan Stuffed Cabbage Rolls – Veggies Don’t Bite)
12. Kimchi Grilled Cheese (Korean Twist on a Classic)
Description: A melty, gooey grilled cheese sandwich with a punch of flavor from spicy kimchi.
This fusion comfort food starts with artisan bread, slathered with a bit of butter or mayo, then filled with sharp cheddar (and/or mozzarella) and a layer of chopped kimchi (fermented spicy cabbage).
When griddled, the cheese melts around the kimchi, and the bread toasts to golden perfection. The result is an “elevated version of an American classic combined with a quintessential flavor of Korea.” (An “Almost Perfect” Kimchi Grilled Cheese Recipe)
You get the richness of cheese, the crunch and heat of kimchi, and an irresistible umami flavor in each bite. It’s the ultimate mashup of creamy and tangy, mild and spicy.
Nutritional Profile (per sandwich):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| 801 | 72 g | 3 g | 34 g | 42 g |
Why It’s Great: This sandwich takes something familiar and makes it exciting. The kimchi adds heat, tang, and crunch to the cheesy sandwich, cutting through the richness and preventing it from feeling too heavy.
Fans rave that it’s a “comfort food made 10x better” by the combo of kimchi and cheese (The Korean Way to Make Grilled Cheese 10x Better – Parade). It’s also a super easy way to incorporate fermented veggies into your diet – perfect if you have a jar of kimchi in the fridge and want a new way to use it.
The flavor contrast is divine: the sour-spicy kimchi acts like the pickle in a sandwich, balancing the fatty cheese. And because kimchi is cabbage-based, you’re sneaking some vitamins (like A, C, and K) and probiotics into a grilled cheese!
This sandwich is hearty, indulgent, and very satisfying – great for lunch or a quick dinner with a side salad or soup. It shows how versatile cabbage (in fermented form) can be, even in something as all-American as grilled cheese.
Suitable For:
- Vegetarian: Contains dairy but no meat (ensure your kimchi is vegetarian, as some traditional kimchi has fish sauce – many store-bought ones are veg-friendly or you can use a vegan kimchi).
- Fermented Foods Enthusiasts: A yummy way to get the benefits of fermented cabbage (kimchi) – though some probiotics will be diminished by heat, the flavor remains.
- Fusion Food Lovers: This is an ideal recipe for those who enjoy mixing cuisines (Korean and American in this case).
- Comfort Food (with Benefits): Anyone craving comfort food but with a flavorful twist will love this. It’s not light in calories or fat, but it is extremely satisfying and a fun treat meal.
Tips & Tricks: Use a good, crusty bread – sourdough works beautifully (and adds another subtle layer of tang to complement the kimchi). Drain or squeeze the kimchi slightly so it’s not too wet (excess kimchi juice can make the bread soggy).
Chop the kimchi into smaller pieces; it will distribute more evenly and be easier to bite through. A mix of cheeses can improve melt and flavor – for instance, cheddar or American cheese for meltiness plus a bit of Gruyère or pepper jack for flavor.
The cited recipe used a combo like mozzarella for melt and sharp cheddar for body (Kimchi Grilled Cheese Sandwich – Jun & Tonic). Butter the outside of the bread (or even spread mayo on it) for the best golden crust.
Cook the sandwich low and slow – medium heat – to allow the cheese to fully melt by the time the bread is toasted (you can cover the pan briefly to help the cheese along).
If you’re feeling extra, you can add a smear of gochujang (Korean chili paste) or a drizzle of honey inside for a sweet-spicy nuance (some recipes do a gochujang-butter spread). Serve it hot off the pan while the cheese is oozy.
Possible Improvements: This sandwich is rich – to lighten it a bit, you could use whole-grain bread and a bit less cheese, or even swap one slice of cheese for some avocado (which gives creaminess and healthy fats).
To make it vegan, use a plant-based butter on the bread and your favorite melting vegan cheese – kimchi itself is vegan if you choose the right brand.
Additionally, you can add other fillings: a fried egg (if not vegan) makes it more of a meal, or some sautéed mushrooms could complement the kimchi well. A sprinkle of fresh scallions or cilantro inside can add freshness.
If you want the kimchi warm but still retaining probiotics, you could grill the cheese sandwich plain, then carefully open it and add fresh kimchi just before eating (so you get cool crunchy kimchi in contrast – some people do this and love the textural play).
Regardless, this is an “ultimate comfort food” that marries two cuisines in one tidy sandwich (The Korean Way to Make Grilled Cheese 10x Better – Parade), and once you try it, regular grilled cheese might taste a little too tame!
Read the full recipe here: [“Almost Perfect” Kimchi Grilled Cheese – Street Smart Nutrition】 (An “Almost Perfect” Kimchi Grilled Cheese Recipe)
13. Beer-Can BBQ Cabbage Sandwich (Vegetarian Pulled “Pork” Cabbage)
Description: A whole head of cabbage is hollowed out and roasted upright over a can of beer on the grill (like beer-can chicken), all the while being basted with barbecue sauce.
The cabbage steams from the inside with the beer, getting “sweet and charred from the heat of the grill” (How to Make Beer-Can Cabbage, the Vegetarian Version of Beer-Can Chicken | Epicurious) and infused with smoky flavor.
After cooking, the cabbage is sliced or shredded into meaty strips that remarkably resemble pulled pork.
Piled onto buns with crunchy coleslaw, cheddar cheese, and pickled jalapeños, it becomes the ultimate BBQ cabbage sandwich (How to Make Beer-Can Cabbage, the Vegetarian Version of Beer-Can Chicken | Epicurious).
It’s big, messy, and absolutely glorious – giving vegetarians a show-stopping main course at any barbecue.
Nutritional Profile (per loaded sandwich with bun, cheese & slaw):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| ~450 | 55 g | 5 g | 17 g | 14 g |
Why It’s Great: This recipe is a vegetarian barbecue dream. It takes the concept of pulled pork and turns cabbage into a worthy stand-in.
As it grills, the cabbage absorbs the beer’s moisture and the BBQ sauce’s flavor, transforming into something smoky, tender, and deeply flavorful – “truly worthy of the grill” (How to Make Beer-Can Cabbage, the Vegetarian Version of Beer-Can Chicken | Epicurious).
The epic presentation of a beer-can cabbage will delight grill enthusiasts, and it’s fun to make.
When you pull the cabbage apart, you get these “pork-like strips” of BBQ-spiced cabbage (How to Make Beer-Can Cabbage, the Vegetarian Version of Beer-Can Chicken | Epicurious) that are shockingly satisfying in a sandwich (and much lighter than meat).
It’s also a fantastic use of a whole cabbage and a way to impress at cookouts – even the carnivores will be curious to try this one. With cheese and slaw on the bun, you hit all the flavors and textures – smoky, sweet, tangy, crunchy, cheesy.
It’s an indulgent sandwich but one filled mostly with veggies! This recipe showcases cabbage at its most creative, earning it a star spot at the barbecue.
Suitable For:
- Vegetarian: No meat here, but still provides that BBQ experience. (To make it vegan, skip the cheese and use vegan beer and BBQ sauce.)
- Summer Grilling Crowd: A great recipe for those who want something different on the grill besides the usual burgers and brats – it’s a conversation starter.
- Low-Cost Cooking: Cabbage is cheap; this feeds a crowd easily (one large cabbage can make several sandwiches) at minimal cost.
- Vitamin-Rich Diets: Grilling retains a lot of cabbage’s nutrients, so you’re getting vitamins C and K while chowing down on “barbecue”! And if you top with coleslaw made from the cabbage trimmings (How to Make Beer-Can Cabbage, the Vegetarian Version of Beer-Can Chicken | Epicurious), even more nutrients.
Tips & Tricks: Choose a medium green cabbage that’s firm and dense (about 2-3 pounds). Use a sturdy beer can and drink or pour out about half the beer first (so it doesn’t overflow).
Carve a cavity in the cabbage about the size of the can – about 3 inches deep and wide (How to Make Beer-Can Cabbage, the Vegetarian Version of Beer-Can Chicken | Epicurious).
Rub the outside of the cabbage with oil and season it (you can even use a dry BBQ rub in addition to sauce).
When placing the can inside, the cabbage should sit upright on the grill stably – if not, trim the bottom flat.
Baste the cabbage generously with barbecue sauce every 15 minutes or so (How to Make Beer-Can Cabbage, the Vegetarian Version of Beer-Can Chicken | Epicurious).
Grill over indirect heat (around 350°F) for roughly 1 to 1.5 hours until it’s nicely charred outside and very tender inside (a skewer should slide through easily). Carefully remove the beer can (use tongs and gloves – it will be hot).
Let the cabbage rest a few minutes, then slice it in half and then into strips, or simply pull apart chunks that resemble shredded pork.
For assembly: toast your buns, heap the pulled cabbage on, spoon on extra BBQ sauce, top with creamy coleslaw (which you cleverly made from the scooped-out cabbage core and trimmings) and sliced jalapeños, plus cheese if using (How to Make Beer-Can Cabbage, the Vegetarian Version of Beer-Can Chicken | Epicurious). Enjoy immediately.
Possible Improvements: If you don’t have a grill, you can do this in an oven by placing the beer can + cabbage on a roasting pan (you won’t get smoke, but you can add a drop of liquid smoke to the BBQ sauce to mimic it).
You can experiment with different beers – a stout will give a different subtle flavor than a light lager. If you want a bit of protein, you could melt some smoked gouda or layer slices of tempeh “bacon” in the sandwich.
For a lighter version, skip the cheese and use whole grain buns or even lettuce wraps for the cabbage. Leftover beer-can cabbage (if you somehow have any) is great chopped into fried rice or tacos the next day.
But likely, this unique dish will vanish fast – it’s just too fun to eat. “By God, [they] tried it” and it was a “glorious thing” (How to Make Beer-Can Cabbage, the Vegetarian Version of Beer-Can Chicken | Epicurious) – a must-try for BBQ lovers of all stripes.
Read the full recipe here: [Meet Beer-Can Cabbage – Epicurious】 (How to Make Beer-Can Cabbage, the Vegetarian Version of Beer-Can Chicken | Epicurious)
14. Cabbage Kofta Curry (Low-Fat Indian Dumplings)
Description: Gently spiced cabbage koftas – essentially cabbage and paneer (or potato) dumplings – simmered in a flavorful tomato-based gravy.
Kofta are a type of Indian meatball, and here finely shredded cabbage is mixed with a bit of gram flour (chickpea flour) and seasonings to form round fritters.
Instead of deep-frying, these cabbage koftas are pan-fried in an appe (paniyaram) pan or lightly fried to keep them “healthy, guilt-free koftas.” (Cabbage kofta recipe – no deep fried kofta – Jeyashris kitchen)
They are then added to a curry sauce rich with onions, tomatoes, ginger, and garam masala. The result is a fragrant curry where the koftas soak up the delicious gravy.
It’s an inviting vegetarian dish that pairs well with roti, naan, or rice, offering the warmth of Indian spices and a clever way to turn cabbage into something special.
Nutritional Profile (per serving, ~3-4 koftas with gravy):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| ~250 | 15 g | 4 g | 8 g | 12 g |
Why It’s Great: This dish takes the homely cabbage and transforms it with Indian flavors. The koftas are “a super hit among the kids” in the author’s home (Cabbage kofta recipe – no deep fried kofta – Jeyashris kitchen) – always a good sign – and they didn’t even need to be deep-fried, making them lighter than traditional kofta.
Cabbage in kofta form brings a nice texture and mild sweetness that complements the spices in the curry. It’s also a brilliant way to use cabbage in Indian cuisine beyond the usual sabzi (stir-fry).
You get all the perks of a curry – a rich, spiced sauce – with bite-sized veggie balls that are satisfying to eat. This curry is fairly low in calories and fat (compared to, say, malai kofta which has cream and deep-fried potato balls), and it’s packed with fiber.
So you can enjoy an Indian comfort food favorite with less guilt. It’s also adaptable: gluten-free (uses chickpea flour) and full of flavor from ingredients like garlic, ginger, turmeric, and cilantro.
If you love Indian food or want to try a new preparation for cabbage, this recipe delivers complexity and comfort in one bowl.
Suitable For:
- Vegetarian: Contains dairy (paneer) in kofta, but no meat. It’s hearty enough to please vegetarians who miss meatballs.
- Gluten-Free: Uses gram (chickpea) flour as a binder, which is naturally gluten-free.
- Lower-Calorie Indian: This is a lighter take on kofta curry – no heavy cream, and koftas are not deep-fried. Good for those watching fat intake.
- Diabetic-Friendly: Moderate in carbs and higher in protein/fat due to paneer and chickpea flour, this could be worked into a diabetic meal plan (especially with high-fiber additions or using less potato).
Tips & Tricks: Shred the cabbage very finely and squeeze out excess water if it’s quite wet. Mix it with crumbled paneer (or boiled mashed potato), a bit of ginger-garlic paste, green chilies, chopped cilantro, salt, and chickpea flour to bind.
If the mixture feels too moist, add a bit more chickpea flour. Form small balls (wet your hands to prevent sticking). The blogger avoided deep frying by using an appe pan (which makes round balls with very little oil) (Cabbage kofta recipe – no deep fried kofta – Jeyashris kitchen).
If you have one, great – otherwise, you can shallow fry the koftas in a few tablespoons of oil, turning to cook all sides. Alternatively, bake them in an oven at ~375°F until golden, for an even lighter method.
For the gravy, sauté onions, garlic, ginger until golden, add spices like turmeric, cumin, coriander, garam masala, then tomato (puree or diced) and cook down to a sauce.
A dollop of yogurt can be stirred in for creaminess instead of cream. Add water to reach a curry consistency and simmer.
Add the koftas to the gravy just before serving or they’ll soak too much and may break apart – they need only a few minutes in the sauce to heat through and absorb flavor. Garnish with fresh cilantro.
Possible Improvements: If you want to make it vegan, swap paneer with extra-firm tofu (well pressed and crumbled) or even a bit more potato; and use a non-dairy yogurt in the gravy if you want creaminess.
To boost the protein further, you could add some crushed peanuts or cashews into the kofta mix (and that would help bind and add richness too). You can sneak in other grated veggies with the cabbage – carrot, zucchini, or cauliflower – to use up odds and ends.
For a more indulgent version, a spoon of cashew cream or coconut milk in the gravy will give it a richer mouthfeel like a restaurant curry.
And if you’re short on time, you might pan-fry the cabbage mixture into patties (like small pancakes) instead of balls – you won’t get the classic kofta shape, but you can then just slide these “cabbage patties” into the curry.
Serve this curry with a side of roti or rice and perhaps a cooling cucumber raita, and enjoy an Indian feast that’s lighter but just as comforting.
Read the full recipe here: [Cabbage Kofta Curry – Jeyashri’s Kitchen】 (Cabbage kofta recipe – no deep fried kofta – Jeyashris kitchen)
15. Tuna Cabbage Patties (High-Protein Keto Fritters)
Description: Golden, cheesy tuna and cabbage patties that are crisp on the outside and tender on the inside.
These pan-fried fritters mix canned tuna, shredded cabbage, eggs, and shredded cheese into a batter and fry it in little rounds (almost like tuna-cabbage hash browns or cakes).
They come with a spicy garlic mayo for dipping. The patties are rich in protein from tuna and cheese, and they boast a good amount of veggies thanks to the cabbage.
They’re also keto-friendly and gluten-free (binding together with egg and a touch of coconut or almond flour if needed).
Think of them as a fun twist on tuna cakes – with cabbage sneaked in for extra bulk and nutrients – making an easy lunch or dinner that’s low-carb and delicious.
Nutritional Profile (per 3 patties + 1 tbsp mayo sauce):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| 480 | 6 g | 1 g | 28 g | 38 g |
Why It’s Great: These patties are a fantastic quick meal or snack. You likely have the ingredients on hand (canned tuna and some form of cabbage or coleslaw mix).
They’re “cheesy, crispy” and totally hit the spot for something savory (Tuna Cabbage Patties With Spicy Garlic Mayo). With each serving providing nearly 27.5 g of protein (Tuna Cabbage Patties With Spicy Garlic Mayo), they are very satisfying and suitable for those on high-protein or low-carb diets.
The cabbage virtually disappears into the patties, adding moisture and fiber without overt cabbage flavor – a clever way to get more veggies into picky eaters. They’re also ready in about 15 minutes, making them ideal for busy days.
Dipped in the garlicky sriracha mayo, they have loads of flavor (think tuna melt vibes with a hint of spice).
Additionally, they’re versatile: you can make them mini for appetizers or bigger for burgers. These patties demonstrate how cabbage can effortlessly blend into dishes to boost nutrition while keeping things tasty and keto-friendly.
Suitable For:
- Keto & Low-Carb: Each serving has only ~4.7 g net carbs (Tuna Cabbage Patties With Spicy Garlic Mayo), so it’s perfect for ketogenic diets, especially with the high fat from cheese and mayo.
- Gluten-Free: No breadcrumbs here – coconut or almond flour is used only if needed. Mostly it’s just tuna, egg, cheese, and cabbage holding it together.
- High-Protein Diets: Tuna and eggs make these a protein powerhouse – great post-workout meal or anytime protein boost.
- Budget-Friendly & Pantry Meal: Uses inexpensive staples (canned tuna, cabbage) – you get a lot of bang for your buck nutrition-wise. Also, a good way to use up that half-head of cabbage in your fridge.
Tips & Tricks: Drain your canned tuna very well and flake it apart in the mixing bowl before adding other ingredients – this ensures no big dry chunks in the patties. Use about equal parts shredded cabbage and tuna by volume.
If using fresh cabbage, shred it finely and consider pre-salting and squeezing it (as the recipe developer did by letting it sit 15 minutes) to remove excess water (Cabbage Tortillas (Gluten-Free, Baked) | Alexandra’s Kitchen) – this helps the patties hold together better.
Mix in the eggs and cheese; the cheese acts as both flavor and binder when it melts. Season the mixture with your favorites – a bit of onion powder, pepper, or parsley can complement the tuna.
The original recipe notes you can add a tablespoon of coconut flour if the mix seems too wet (Tuna Cabbage Patties With Spicy Garlic Mayo), but avoid adding too much or the patties can become dense.
Heat a non-stick skillet with a little oil over medium-high. Spoon the batter (about 1/4 cup for each patty) – don’t overcrowd the pan. Cook until deeply golden on one side (2-3 minutes), then flip and cook another 2 minutes.
They should be nicely crisp outside. For the spicy garlic mayo, simply stir sriracha and minced garlic into mayonnaise (or use your preferred hot sauce). These are best served hot, as the cheese is gooey then.
Possible Improvements: You can switch the protein if you like – canned salmon works nicely in place of tuna (just remove any large bones and skin); if using salmon, some lemon zest and dill in the mix would be lovely.
For a lighter version, you could bake the patties on a greased sheet at 400°F until browned (about 15 minutes, flipping once) – they won’t be as crispy as frying, but still good.
To sneak in even more veggies, try adding a bit of grated zucchini or carrot (squeezed dry) to the mixture. If you don’t do cheese, you could increase the egg and add 2 tablespoons of almond flour as binder, though the result will be a bit less cohesive.
One more idea: make a double batch and freeze cooked patties – they reheat well in the oven or air fryer for quick snacks. Serve these with a side salad or some steamed broccoli for a complete meal.
You’ll get your protein and veggies in a hand-held, tasty package, proving that humble tuna and cabbage can be way more exciting together than apart.
Read the full recipe here: [Tuna Cabbage Patties – Cooked & Loved】 (Tuna Cabbage Patties With Spicy Garlic Mayo)
16. Napa Cabbage Wraps (Crunchy Low-Carb Lettuce Wraps)
Description: Big, crisp Napa cabbage leaves stuffed with a flavorful stir-fry of tofu, mushrooms, and aromatics – essentially a cabbage leaf taco!
This recipe offers an “easy, delicious spin on lettuce wraps” (Napa Cabbage Wraps: Easy Stuffed Napa Cabbage Leaves) by using the sturdier, crunchier leaves of Napa cabbage as the vessel.
The filling is seasoned with a savory Asian-inspired sauce (soy, garlic, ginger) and baked or sautéed until tasty.
To serve, you lay out the cabbage “cups” and fill them with warm tofu-mushroom mixture, then top with fresh herbs, chopped peanuts, or a drizzle of spicy sauce.
The combination of the cool, slightly bitter crunch of raw Napa cabbage and the warm, umami-rich filling is fantastic. It’s light yet satisfying, and fun for a hands-on meal.
Nutritional Profile (per 2 filled wraps):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| 146 | 7 g | 1 g | 10 g | 9 g |
Why It’s Great: If you love lettuce wraps (like the famous PF Chang’s style), you’ll adore these – and cabbage is actually more nutritious and sturdier than lettuce for holding fillings.
Napa cabbage leaves are “light and crunchy” with a slight bitterness that “contrasts like a dream” with the savory filling (Napa Cabbage Wraps: Easy Stuffed Napa Cabbage Leaves).
This dish is vegan, low-carb, and gluten-free if you use tamari, fitting a lot of diets. It’s also incredibly quick to make (30 minutes or less) and low-calorie, so you can eat a bunch of wraps guilt-free.
The tofu and mushrooms provide a nice protein and texture, but you could easily swap in ground meat if you prefer – it’s a very versatile concept. Serving this as an appetizer or main is sure to impress; everyone gets to wrap their own and enjoy the fresh crunch.
It’s essentially a salad and main course in one, and a clever way to use cabbage leaves. Plus, you’re eating it raw, preserving all those vitamins (Napa cabbage is high in folate, vitamin C, and calcium).
It’s a great example of how cabbage can replace bread or tortillas to create lighter, healthier meals.
Suitable For:
- Vegan & Vegetarian: Uses tofu for protein, completely plant-based.
- Keto/Low-Carb: Minimal carbs here – just tofu, veggies, and cabbage (which itself is very low in carbs). Great for those avoiding starches.
- Gluten-Free: Ensure gluten-free soy sauce or tamari is used, and you’re all set.
- Dairy-Free, Nut-Free: No dairy or nuts unless you add them as a topping (which is optional). It’s very allergy-friendly by default.
- Whole30/Paleo: Use coconut aminos instead of soy sauce, and perhaps ground meat instead of tofu, and it can fit paleo or Whole30 plans too.
Tips & Tricks: Select large Napa cabbage leaves that are unblemished and wash them well. Pat them dry so your wraps aren’t watery.
Napa cabbage has a thick white rib; for easier eating, you can shave the underside of the rib with a knife to make it flatter/flexible or even do a quick blanch if it’s too firm, but using them raw gives the best crunch.
The filling: press your tofu to remove water, then crumble or dice it small. Sauté it with finely chopped mushrooms, garlic, ginger, and a splash of soy sauce (and maybe sesame oil) until the mushrooms release their water and everything browns a bit.
The recipe suggests baking the tofu and mushrooms, which is a hands-off method (Napa Cabbage Wraps: Easy Stuffed Napa Cabbage Leaves) – that works too (spread on a sheet pan at high heat until browned).
Season the filling to taste – a bit of hoisin or chili sauce can be added for more punch. Serve the filling warm but not scalding so it doesn’t wilt the cabbage too much.
Put out bowls of toppings: think chopped cilantro, mint, or Thai basil for freshness, crushed peanuts or cashews for crunch, lime wedges for zing, and extra sriracha or sweet chili sauce for those who want it. Then let everyone spoon some filling into a cabbage leaf and top as desired.
Possible Improvements: You can absolutely change up the protein: try ground chicken or turkey for a non-vegetarian version (cook with the same seasonings). Or use scrambled eggs (cooked like soft curds) for a breakfast take on it.
If you avoid soy, finely diced shrimp or even all mushrooms and water chestnuts can work as a filling. For more fiber, you could add shredded carrots or bean sprouts to the filling at the end for extra veggie content.
If Napa cabbage isn’t available, large romaine leaves or even collard green leaves (blanched) can act as wraps, though the flavor will differ.
The beauty of this recipe is its adaptability – any stir-fry you love can be wrapped in cabbage leaves.
And it’s fun! So next time you want an appetizer or light dinner that’s big on flavor and low in carbs, remember that cabbage can be your edible serving vessel.
Read the full recipe here: [Easy Napa Cabbage Wraps – Glue & Glitter】 (Napa Cabbage Wraps: Easy Stuffed Napa Cabbage Leaves)
17. Birria-Inspired Red Cabbage Tacos (Crispy Vegan Street Tacos)
Description: A creative, plant-based take on birria tacos using red cabbage as the main filling. These tacos are a labor of love: red cabbage is slow-cooked (often in a pressure cooker or Instant Pot) in a rich, chili-infused marinade until tender, taking on the role of the stewed meat in traditional birria.
Corn tortillas are then dipped in the spiced broth (or consomé), filled with the saucy shredded red cabbage and vegan cheese, and fried until “crispy, cheesy and oh so delicious.” (BIRRIA-INSPIRED RED CABBAGE TACOS — Plant-Based & Slayed)
The result is a taco that’s deeply flavorful – spicy, smoky, and savory – with a satisfying crunch. It’s served with the birria consomé for dipping, bringing the full experience of birria tacos in a vegan format.
Nutritional Profile (per taco, fried with vegan cheese):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| ~200 | 15 g | 2 g | 3 g | 12 g |
Why It’s Great: Birria tacos have taken the food world by storm, and this recipe makes them accessible to vegans and vegetarians by using humble cabbage. The red cabbage stands up well to the intense birria marinade of dried chilies and spices, becoming flavorful and tender.
Tacos often get their richness from meat, but here you get it from the blend of slow-cooked cabbage and melted cheese. It’s a fantastic example of how cabbage can take on robust flavors and act as a meaty substitute.
While the recipe isn’t quick (“not quick and easy; it takes some time,” the author warns (BIRRIA-INSPIRED RED CABBAGE TACOS — Plant-Based & Slayed)), the payoff is worth it for a special occasion or weekend cooking project.
Each taco is an explosion of flavor and texture – you’d hardly believe you’re eating mostly vegetables.
For anyone wanting the indulgence of birria tacos without the meat (or just to try an inventive new taco), this recipe delivers. It shows off cabbage’s ability to absorb marinades and transform in unexpected ways.
Suitable For:
- Vegan & Vegetarian: 100% vegan as long as you use plant-based cheese or omit it.
- Dairy-Free: Use vegan cheese or skip it; the tacos will still be tasty with just the braised cabbage.
- Comfort Food Seekers: This is definitely more of a treat (fried tortillas with oil). It’s not light, but it is still full of veggies! Great for satisfying a craving for something traditionally very rich and meaty in a meatless way.
- Spice Lovers: Birria is known for its complex chili flavor. If you enjoy Mexican stews and tacos, this gives you that depth of flavor while being quite unique.
Tips & Tricks: The key is developing the birria consomé (broth). You’ll soak and blend dried chiles (like guajillo, ancho, etc.) with spices (cumin, oregano), aromatics (onion, garlic), and maybe tomato.
Pressure-cook or simmer the sliced red cabbage in this sauce until it’s very tender and has soaked up the color and flavor (expect the cabbage to turn a deep reddish-brown).
This is your “birria.” Let it cool a bit and shred any large pieces. For tacos, lightly oil a skillet.
Dip corn tortillas briefly into the top of the broth or a dish of it – this coats them in that spiced oil from the birria (just like authentic birria tacos) (BIRRIA-INSPIRED RED CABBAGE TACOS — Plant-Based & Slayed).
Place the tortilla on the skillet, add some braised cabbage on one half, sprinkle vegan cheese, and fold it. Fry until crispy, flipping once. Work in batches, and don’t overcrowd.
Keep the tacos warm in a low oven if needed. Serve with small bowls of the warm cabbage consomé for dipping (and a squeeze of lime and cilantro on top if desired).
Because these tacos can be a bit greasy (that’s part of the birria appeal), having some fresh radishes or a vinegar slaw on the side can be nice.
Possible Improvements: If you want to save time, using an Instant Pot as the author did can cut down the braising time to about 45 minutes while infusing maximum flavor (BIRRIA-INSPIRED RED CABBAGE TACOS — Plant-Based & Slayed).
You can also braise the cabbage a day ahead – the flavor will only improve overnight. For gluten-free (most corn tortillas are GF) and soy-free, ensure your vegan cheese is compliant or omit it (the taco will still be tasty, just a bit less rich).
If you eat dairy, you can use regular Oaxaca or mozzarella cheese for extra gooey melt. To make this more protein-rich, consider adding some cooked black beans or lentils to the cabbage mixture when stuffing the tacos.
And while it deviates from birria tradition, adding a little smoked paprika or liquid smoke to the braise can add even more smoky depth to mimic that slow-cooked meat essence.
Keep in mind this is a project – maybe not an everyday recipe – but when you have the time, it’s a fun way to treat yourself to restaurant-style tacos that just happen to be mostly made of cabbage.
Read the full recipe here: [Birria-Inspired Red Cabbage Tacos – Plant Based & Slayed】 (BIRRIA-INSPIRED RED CABBAGE TACOS — Plant-Based & Slayed)
18. Salt & Pepper Cabbage Chips (Guilt-Free Crunchy Snack)
Description: Move over kale chips – meet cabbage chips! These are paper-thin pieces of Napa cabbage, lightly tossed in olive oil, salt, and pepper, then slowly dehydrated or baked until shatteringly crisp.
The result is a healthy homemade chip that’s airy and crunchy, with a subtle cabbage sweetness and a savory seasoning. They satisfy that potato chip craving with just a fraction of the calories and carbs.
Seasoned simply with salt and pepper (or get creative with spices), cabbage chips are an addictive snack you can munch on without guilt. They’re a great way to use up extra cabbage leaves and an awesome low-calorie alternative to processed snacks.
Nutritional Profile (per about 1 cup of chips):
| Calories | Carbs | Fiber | Protein | Fat |
|---|---|---|---|---|
| 82 | 5 g | 2 g | 2 g | 7 g |
Why It’s Great: These cabbage chips are vegan, keto, paleo…basically aligning with every diet, but most importantly they’re tasty and fun. As one healthy food blogger wrote, “It’s just something about a healthy chip that makes me happy! I can enjoy them without the guilt!” (Salt & Pepper Cabbage Chips – Sugar-Free Mom).
Cabbage actually works wonderfully for chips – Napa cabbage in particular has delicate leaves that crisp up nicely. The chips take on the flavor of whatever you season them with, and they deliver that crunch that snackers seek.
They’re also a sneaky way to get more greens into your diet; even kids were willing to try these and liked them, according to one recipe author (Salt & Pepper Cabbage Chips – Sugar-Free Mom) (who noted her kids aren’t even cabbage fans, but it’s “really all about the seasonings” (Salt & Pepper Cabbage Chips – Sugar-Free Mom)).
Compared to store-bought chips, these have no mysterious additives – just cabbage and a little heart-healthy olive oil. Plus, making them can be a fun experiment (maybe you’ve tried kale chips; cabbage is the next frontier!).
If you’re looking for a light snack to crunch on during movie night or between meals, you’ll be amazed how satisfying cabbage chips can be.
Suitable For:
- Keto & Low-Carb: Nearly zero net carbs, all fiber – perfect for ketogenic snacking.
- Vegan & Paleo: Only plant ingredients and minimally processed, fits into whole-food diets easily.
- Nut-Free, Gluten-Free: Just cabbage and simple seasonings, no allergens to worry about.
- Low-Calorie Diets: You can eat a whole bowl of these for the calorie count of a few regular chips. Great for weight management because you feel like you’re snacking freely.
Tips & Tricks: Napa cabbage is recommended (its leaves are frilly and thin), but standard green cabbage leaves can work too – you might just need to bake a bit longer and accept a slightly heartier crunch. Remove the thick stem parts; use mainly the leafy portions.
Make sure the leaves are completely dry before oiling – any water will cause them to steam instead of crisp. Tear the leaves into chip-sized pieces (they’ll shrink, so not too small).
Toss them lightly in olive oil – just enough to coat. Too much oil can make them limp or greasy. Spread them in a single layer on baking sheets with space between (use multiple sheets if needed).
For oven method, do a low slow bake at around 250°F (120°C) for 30-40 minutes, flipping once, until they’re dry and crisp (keep an eye they don’t brown too much, which can turn them bitter).
If you have a dehydrator, even better – set it to ~135°F and dry the cabbage overnight (10-12 hours) (Salt & Pepper Cabbage Chips – Sugar-Free Mom) for perfectly crisp chips.
Once done, let them cool completely before storing, and store in an airtight container to maintain crunch (though truthfully, they’re often eaten up immediately!).
Possible Improvements: Seasoning is where you can get creative. The basic salt & pepper is classic, but you can add garlic powder, smoked paprika, chili powder, or nutritional yeast for a “cheesy” vegan chip.
One recipe suggests even a nacho-style seasoning blend (Salt & Pepper Cabbage Chips – Sugar-Free Mom).
If you want a touch of acidity, sprinkle a bit of vinegar powder or citric acid (for salt & vinegar vibes) – or just squeeze lime over before eating (they might lose some crunch with liquid, so maybe season with a dry powdered flavor for storage, then spritz lime right when serving).
For a slightly sweeter snack, you could try a dusting of cinnamon and a tiny bit of stevia or cocoa powder for a unique twist (cabbage has some sweetness when dried).
Finally, make sure to use Napa cabbage or Savoy cabbage if possible (Salt & Pepper Cabbage Chips – Sugar-Free Mom) (their more tender leaves yield the best texture).
If using curly savoy cabbage, those can make especially pretty ruffled chips. And remember, if one batch doesn’t turn out super crisp, try again, adjusting thickness of pieces and baking time – homemade veggie chips can have a learning curve, but once you nail it, you’ll want to make them by the bowlful.
Read the full recipe here: [Salt & Pepper Cabbage Chips – Sugar-Free Mom】 (Salt & Pepper Cabbage Chips – Sugar-Free Mom)
Conclusion
From breakfast smoothies to midnight snacks, these inventive recipes prove that cabbage can do far more than coleslaw. We’ve turned it into smoothies, cakes, “noodles,” wraps, chips, and even BBQ sandwiches, traversing cuisines and dietary needs along the way.
Alongside big flavors and creative cooking methods, each recipe offers a boost of nutrition – cabbage is low in calories but rich in fiber, vitamins, and cancer-fighting compounds.
Whether you’re a keto dieter craving noodles, (Cabbage Noodles – Low Carb Keto Noodles – Low Carb Maven) a vegan looking for hearty tacos, (BIRRIA-INSPIRED RED CABBAGE TACOS — Plant-Based & Slayed) or just someone who loves trying unusual dishes, there’s something here for you.
Don’t be afraid to pick up that head of cabbage and try a new twist – you might discover a new family favorite (who would’ve thought chocolate cake and sauerkraut would be a match made in heaven? (Unbelievable Sauerkraut Chocolate Cake – Dish ‘n’ the Kitchen)).
Cabbage’s blank canvas quality and budget-friendly price make it an ideal ingredient for culinary experimentation. So the next time you meal plan, remember these recipes and give cabbage a star role on your plate. Your taste buds – and your health – will thank you!