Celebrating Cabbage

Cabbage may be deeply unfashionable, but I’m rooting for a comeback.

It’s often the cheapest thing going in the produce aisle, they last forever in the fridge, are low calorie, full of vitamins, quick to prepare and extremely versatile. I started cooking with cabbage because one arrived in my vegetable box delivery at least once a fortnight; at one point I had three cabbages sitting in my fridge. Not easily defeated, I started using them.

Simple Boiled Cabbage

Caesar Braised Beef with Horseradish Mashed Potato and Boiled Cabbage

The simplest way to cook any green cabbage is to cut it in half, de-core and slice thinly. Boil in salted water for 3 – 4 minutes, or until tender but not mushy. Drain and toss in a little olive oil, lemon juice and salt and pepper – just as though you were dressing a salad. It’s the perfect side to any stew, such as my Caesar braised beef.

Crisp Coleslaw

Despite its matronly reputation, cabbage features heavily in a much-loved food of the moment: coleslaw. Pack it into a sandwich, eat alongside BBQ’d meats or layer into a fish taco.

BBQ Pulled Chicken Sandwiches with Coleslaw

I particularly love this lightened version of coleslaw stuffed into a bun with BBQ pulled chicken.


I add sliced cabbage to a noodle stir-fry because it pads out the whole dish and ends up looking like a very generous plate of food while keeping the calories way down. The bitterness of cabbage works really well with the sweet maple hoisin sauce in this stir-fry. Very quick to cook, too.

Veg & Noodle Stir-fry with Maple Hoisin Salmon

Clearly there’s more to cabbage than the miserable, mushy vegetable that put so many people off for years. Next time you see a big pile of these in the grocery store, pick one up and give some of these recipes a try!

2 thoughts on “Celebrating Cabbage

  1. I love cabbage and have finally been able to convince my family to embrace it as well. Plus, it’s so good for you. However, I’ve never used it in stir fry. Thanks for the tip.

    Liked by 1 person

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