8 Cabbage Recipes Full of Flavor

 

Keto Reuben Cabbage Rolls Recipe

Video taken from the channel: RuledMe


 

Healthy Keto Friendly Cabbage Rolls Recipe By Healthy Food Fusion

Video taken from the channel: Healthy Fusion


 

Christmas Red Cabbage | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

How to make Cabbage patties

Video taken from the channel: The Cooking Foodie


 

Cabbage Rolls / Polish Gołąbki Easy to Follow, Step by Step Recipe

Video taken from the channel: Jenny Can Cook


 

One Cabbage, Four Recipes

Video taken from the channel: My Name Is Andong


 

Healthy HUMMUS Recipes – 8 Crazy Flavors!

Video taken from the channel: Mind Over Munch


Cabbage is inexpensive, healthy, mild in flavor and can be prepared using just about every cooking method imaginable. It’s easy to get creative with this leafy plant; here are nine ways to. This flavor-packed red cabbage and jicama slaw is a great recipe to keep in your back pocket as it’d make a most excellent topper or side dish for. Since I use smoked turkey, and it’s packed with flavor, I don’t need to add a whole lot to seasoning this cabbage dish. I have to be honest with y’all, this is one simple cabbage recipe.

It’s not really time consuming ( cooking the turkey takes the longest), and its fool proof. Cabbage isn’t always the most exciting of vegetables, but it’s super healthy and can actually bring a lot of flavor and texture to a meal. Read on for eight of our favorite recipes that feature cabbage. No.

1: Sweet and Sour Cabbage with Meatballs. Chop cabbage as for slaw, add chopped like). Blend well. Pour over salad, toss together. Chill.

Best when made 2 to 3 hours ahead of serving. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients. Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible.

If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2. Look through our best cabbage recipes for dishes like cabbage rolls, crunchy coleslaw and more. The juniper berries are an addition that I learned after many years of cooking this recipe and adds a special flavor to the cabbage.—Grace Voltolina, Westport, Connecticut. Get Recipe. Take the unusual salad above from David Bez’s salad book, where red cabbage is mixed with squid, carrots, chives, olives and sesame.

Red cabbage also works surprisingly well with fish from oily salmon to white fish like halibut. Try Martha Stewart’s recipe for crisp salmon with braised red cabbage and mustard sauce for or a tasty mid-week. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.).

More Slow Cooker Recipes. If you love Chinese inspired dishes, then you should also check out the lion’s head meatballs. They’re delicious meatballs that cook in a flavor-packed beef and soy broth.

There is also a generous amount of cabbage that goes great with the oversized meatballs.

List of related literature:

In a large bowl, combine the apples, cabbage, carrots, chard, parsley, vinegar, lemon juice, oil, honey, and salt and pepper to taste.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

Note: The cabbage recipe yields up to 3 cups of delicious sweet-and-sour slaw, but you will only need 1 to 2 cups to top the lettuce wraps.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

Stir in cabbage, vinegar, brown sugar, salt, and pepper, cover, and simmer, stirring occasionally, until cabbage is tender, about 11/4 hours.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

For the sweetener we used brown sugar, which we then balanced with fruity cider vinegar, which complemented the cabbage.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Meanwhile, prepare 4 cups of finely grated raw cabbage (or, if you prefer, 3/2 cups of cabbage and “/2 cup of grated carrot, onion, and green bell pepper).

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

For crisper cabbage, add it in the last 5 to 10 minutes.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

The Hearty Red Cabbage Slaw requires chopping cabbage, carrots, cilantro, and an apple in a food processor, then tossing the mixture with chopped nuts, pureed avocado, salt, pepper, lemon, lime, and garlic.

“Boundless: Upgrade Your Brain, Optimize Your Body & Defy Aging” by Ben Greenfield
from Boundless: Upgrade Your Brain, Optimize Your Body & Defy Aging
by Ben Greenfield
Victory Belt Publishing, 2020

Place small amount of this mixture into each cabbage leaf.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Combine the shredded cabbage with the spice paste and lime juice.

“Usha's Pickle Digest: The perfect pickle recipe book” by Usha R Prabakaran
from Usha’s Pickle Digest: The perfect pickle recipe book
by Usha R Prabakaran
Pebble Green Publications, 1998

While vinegar mixture chills, toss cabbage with sugar and ½ teaspoon salt in separate bowl.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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22 comments

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  • Thank you for posting this, I asked my husband to buy celery and he came back home with a fucking huge cabbage, now I now what to do with it.

  • None of these are technically considered hummus…they’re just dips. Especially if you don’t use chick peas, then it’s really not hummus it would be a bean dip with different flavors

  • Well I’m allergic to chickpeas so I really don’t care if people think it’s hummus or not. Haters can hate and I am still going to call it hummus and eat it.

  • half of shred cabbage only for pickle food? Come on. Guys, go back to where shred cabbage and carrot. Add soy sauce, sesame oil, white pepper powder and some oyster sauce. Get some wonton skin( or make yourself with Anton previous video). And roll it out a little bigger and thinner. Put your cabbage fillin and roll it to a tube envelope. Deep fry them into shape then re fry again in to gold color. You made a home made spring roll.

  • Is it still keto if it has that much meat tho.. Or I guess this recipe just goes more to the low carb approach. Interesting recipe btw.

  • Hey Andong, I see you have a fabulous cast iron skillet over there. Could you make a video about cast iron maintenance/seasoning of cast iron pans?

  • Wow! Those look so delicious! I’ll be trying the green goddess and the chocolate ones. Thank you for always coming up with yummy recipes.

  • Happened to have half a head of cabbage leftover from making corned beef and hash for St. Patties. The dumpling recipe was a great way to use it up! Used a sweet potato and Korean red pepper powder as substitutes, but still tasted great!

  • I dont really like saurkraut or coleslaw, I prefer kimchi, so your makeshift kimchi/coleslaw looked good. Its basically spicy coleslaw and easier than real kimchi.

  • You Jenny for the most part I love your cooking shall we say 90% because you came from a country that or at least you were educated by parents who came from a country that knows how to cook! But when you try to do gland Hospital style variations of. Food it doesn’t work! You forgot to put bacon when you were sitting the onions and garlic if you don’t want bacon you can put him it’s leaner but it has to be smoke so he has that flavor! By the way I’m Croatian so I know all these ins and outs!
    Got to come and I wanted to make is you have pierogies but Trader Joe has gyoza and many variations much simpler and I would say more tastier asparagus a basically mashed potato boiled with a bit of filling inside or popping of some kind on the outside! You should do some gyoza from Trader Joe’s the pork they have the chicken and they have the one with prawns and also just vegetables they take 5-6 minutes low heat cook time on the stove in chicken stock is what I use cuz water has no flavor now if you want to use vegetable stock that’s okay too! Happy eats

  • Great video. I’ve been watching and admiring your work for awhile but it’s tough to comment cause I’m using my FireStick which doesn’t have that feature. I’m a fellow foodie and enjoy your work. Thanks. Or Danka

  • Beautiful
    Your Egyptian friend
    I follow all your videos
    Could you follow me please�� https://www.youtube.com/channel/UCQWM198cknAy7TpRe6LWOZg

  • the dumplings can be easily be made more diet-friendly with the addition of silken or soft tofu! just mash until the tofu becomes a paste and combine with the cabbage fillingggggg and if you’re keto than yes sourkraut but otherwise any dressing that is light in sugars is perf!

  • Thank you for sharing this recipe can you plz upload more recipes for ppl trying to eat healthy.
    I want recipes with low carb, no fat.

  • I love cabbage. I like it boiled, steamed, and shredded. I like it as a cabbage roll. I like it as sauerkraut. But I hate coleslaw. I don’t get it.

  • The Cabbage Dumplings remembers me of korean barbeque where grill the meat, put it cabbage together with onion, rice etc and eat it exactly after we created it. <3 soooo good

  • Omg….amazing recipe. One more recipe added in my weight loss diet chart. Thank you so much food fusion. Lots of duas and blessings from my side. Thanks a lot for the recipe.

  • Dude you should try the “开水白菜” like u said in Q&A lots of people love super complicated recipes, and this is a cool food with interesting philosophy, it might be enjoyable for you to doing it and it will be entertaining at the same time. So maybe put that on the list, cuz the virus is going on, safety first, hope German can recovery fast like China. Love your channel

  • OMG I am the local American over here in Germany. I been tearing up cabbage recipes for my friends here!! You are so right you can do so much with it! LOL Thanks for the post!

  • Home Hit this winter: Fine shredded cabbage lightly salted, add shredded mango and a yellow chilli. A little white wine vinigar, sesame oil and peber….

  • Check out the middle eastern take on stuffed cabbage leaves man. It’s really good. We boil the whole cabbage and start separating the leaves one by one as they get soft. You then fill them with rice, finely chopped onions, chopped or grated tomatoes and lots of herbs (in Egypt we put a lot of dill in this) and whatever spice mix you like. Some people also add minced meat to the filling. You then stack the filled cabbage leaves in a pot and fill it with tomato juice or water or stock (or a mixture of all) and cook it slowly for at least an hour until the rice is cooked and the cabbage leaves get very soft and a bit darker in colour.

  • What the heck is with the other language, it’s confusing and distracting. I had to watch it 3 times to see everything in English. Please don’t do that other language on top of English language. I still didn’t get all the spices used.