Cabbage Recipes



Sausage Fried Cabbage

Servings: 2
  • 2 tbsp olive oil
  • 6 ounces Katharos Italian Sausage or No Evil Foods vegan sausage
  • 1/2 yellow onion
  • 1 clove garlic
  • 1/2 head cabbage
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  1. Slice the sausage into thin rounds.

    Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add the sausage to the skillet and cook, stirring often, until sausage is browned on both sides.

    Add the onion and garlic to the skillet and cook 3 more minutes to soften onions.

    Add the remaining tablespoon of oil to the skillet along with the cabbage and sprinkle with salt and pepper.

    Cook the cabbage, stirring constantly, until it becomes tender, about 10 minutes.

    Serve immediately.

Sautéed Cabbage
  • 2 Tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced or pressed
  • 1 medium head green cabbage sliced into 3/4" thick slices
  • 2 Tablespoons butter cut into 2 pieces
  • Salt and pepper to taste
  • Red pepper flakes optional
  1. Heat a 12" skillet with olive oil over medium heat. Add the chopped onion and cook until onion is softened, about 3-4 minutes. Add the garlic and stir, cooking an additional 30 seconds.
  2. Turn heat up to medium-high heat and add about 1/3 of the cabbage. Stir to mix onions and garlic with the cabbage. Now leave it alone and let the cabbage start to brown, but be careful not to let it burn. Using a spatula, turn the cabbage over and let other side brown slightly. Season lightly with a dash of salt.
  3. Add another 1/3 of the cabbage and 1 tablespoon butter. Flip cabbage again after a couple minutes.
  4. Finish with remaining cabbage and last tablespoon of butter. Once cabbage is browned to your liking, add more salt to taste and pepper, if desired. Remove from heat, season with red pepper flakes, if desired. Serve.
Recipe Notes

Recipe from Good Dinner Mom


This is a great recipe that can be used with any veggies! I use this recipe to clean out the fridge and pantry of anything at the end of the week. Potatoes, carrots, eggplant, green beans, onions, cabbage, collards, kale, swiss chard… really anything goes!

Fried Rice with Veggies
  • 1 tbsp choice of cooking oil
  • 2 cup of your favorite protein
  • 2 cup short-grain rice rinsed and cooked according to instructions
  • 4 cloves garlic minced
  • 1 cup chopped green white or red onion
  • 1 lb green beans
  • 1/2 cup carrots
  • 1 cup any other veggies you like!
  • 3 Tbsp tamari or soy sauce divided (plus more for veggies + to taste)
  • 1 tsp toasted sesame oil
  • Black pepper
  • Sriracha sauce optional
  1. Cook rice according to instructions.
  2. Heat a large metal pot over medium heat. Salt and pepper your protein. Add oil and cook your protein for 3-4 minutes, stirring occasionally, until deep golden brown on all sides. Lower heat if browning too quickly. Remove from pan and set aside.
  3. To the still hot pan add garlic, onion, green beans, carrots and any other veggies. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.
  4. Add cooked rice, and remaining soy sauce and sesame oil and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently. Season with black pepper.
  5. Serve immediately with sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish.
Recipe Notes

Recipe adapted from Minimalist Baker

Roasted Cabbage with Onion Dijon Sauce
  • 1/2 medium green cabbage about 1 1/2-lbs
  • 1 TB. garlic-infused olive oil or regular olive oil
  • salt & pepper
  • 3 TB. butter
  • 2 TB. minced fresh onion
  • 1 TB. Dijon mustard
  • 1/2 tsp. minced garlic
  • pinch 1/2 tsp. each salt and pepper
  • chopped chives or parsley for serving optional
  1. Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
  2. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.
  3. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.
  4. Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using).
  5. To serve, place the wedges on a plate and drizzle with the sauce. Sprinkle with chives or parsley, if desired.
Recipe Notes

Recipe from:


This recipe is versatile. You can add anything in it. Swiss chard, broccoli, any kind of greens. If you want to spice it up, throw in some sliced jalapeños. I love to use this recipe to use up any leftover veggies.

Eggroll in a Bowl
  • 1 small cabbage thinly sliced
  • 2 large carrots shredded
  • 1 onion diced
  • 2-3 cloves garlic minced
  • 2 T toasted sesame oil
  • 1-2 T coconut aminos, tamari sauce, or soy sauce
  • 1 inch fresh ginger minced
  • Salt if needed
  • 1/4 cup red bunching onions optional for garnish
  • 8-16 oz your favorite protein cooked
  1. In a large saute pan, on medium heat, add the onion and toasted sesame oil. Cover and cook for a couple minutes until the onions soften.

  2. Add the remaining ingredients, cover and cook for about 7-10 minutes, making sure to stir at least once.

  3. Taste. If it needs salt, add now. 

  4. Serve with toasted sesame seeds and green onions as garnish.

Recipe Notes

This recipe is versatile. You can add anything in it. Swiss chard, broccoli, any kind of greens. If you want to spice it up, throw in some sliced jalapeños. 

Photo and recipe from:



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