Green Cabbage Recipes

This ham and cabbage casserole recipe is a great way to use up leftover ham. Serve with a salad and biscuits to complete your meal.

My father in law is from Scotland and this is a favorite family dish.

Gyoza are pan-fried Japanese dumplings which make perfect starters or nibbles. Filled with a savory mixture of ground pork and Japanese flavors.

Grandma's cabbage rolls turned into an easy-to-make soup with less fuss.

This pancit is a favorite Filipino noodle dish that is usually served when you have company. Though time consuming, the end result is always delicious. It can be eaten alone or with rice. Skip the canton noodles if only bihon is desired.

Egg roll ingredients without the fried egg roll part.

My dad use to make this all the time, growing up. I forgot how good it was until St. Patrick's day came around and everyone started talking about corned beef and cabbage. So here is the recipe, similar to the way he made it - quick and easy with canned corned beef.

This cabbage pie is very popular in Russian cuisine. Traditionally, it is made with a yeasted puff pastry but normal puff pastry will work just fine. You can bake it as one big pie, or make small triangles called pirozhki. Serve warm.

Cutting cabbage into "steaks" and grilling it brings out sweet and smoky flavors you won't get from any other method, and the crispy, caramelized edges are the best part!

This is one of my favorites, fried shrimp tacos that go along with its own unique salsa!

This is a go-to recipe! I've made this for camping trips, potlucks, and have it on my dinner table once a month and leftovers are great!

Stuffed cabbage rolls are very popular in Russia and are a staple in people's diet, especially during the winter months. This version is stuffed with rice and mixed ground meat. You can substitute ground turkey for a lighter version.

This is delicious! It's the only way my family will eat cabbage other than in coleslaw. Hehe. I like to serve it with sliced avocado.

Put your Power Pressure Cooker XL™ or Instant Pot® to work and make an awesome kraut in no time! You can eat it hot, can it, or just put in canning jars with plastic lids and place in refrigerator. Who said you had to wait weeks for it in a crock?

This is so easy to make and perfect for fall! Chicken sausages, apple, onion, and cabbage make this family-friendly one-pan dinner totally irresistible.

I enjoy a wide variety of coleslaws, but this mustard slaw may be my fave. The combo of hot and sweet has a proven track record for pleasing palates. Salting and massaging your cabbage first (aka 'cassage') will help draw out water, which sweetens up the flavor, as well as produce a flexible, yet still crunchy texture, which I think is lacking in many other 'chop and mix' recipes. Garnished here with chives and chive blossoms.

Roasting cabbage brings out a sweet, nutty flavor from the caramelization that you don't get from other methods. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.

This is a Polish comfort food with an Italian flare. Haluski (cabbage and noodles) is a popular budget-friendly Polish dish. I had some cabbage in the fridge and some gnocchi in my pantry so I decided to stir up some fun. I loved the way it turned out. Sprinkled with Parmesan cheese, it is even more savory and delish.

This garlic pulled pork is my spin on kalua pork...enjoy!

Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.

This is how sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds are added for additional flavor.

A tangier version of the ordinary slaw. Perfect for fish tacos. Thanks, Nadine!

This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.

This is an old-world approach to soup. It is an excellent comfort food. My grandmother used to add egg dumplings to the soup, but that is optional.