Cabbage is a great fiber-rich vegetable that we often forget to use in our meals. I love its versatility, as it can be prepared in so many different ways. The flavor is great and it’s very economical. I also love that one whole head of cabbage can be used in several different meal preparations and that it will last a long time, even when it has been cut, and is stored properly in the refrigerator.
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Recipes from Gran Nan’s Kitchen
Left: Round Marble Trivet | Large Baking Sheet | Salad Plate | Flatware (similar)
Right: Linen Napkins | Braiser | Small Bowls | Flatware (similar)
Coleslaw is a great way to use cabbage. (You can find our recipe for Asian Slaw HERE and our recipe for Classic Coleslaw HERE.) But cabbage is so much more than coleslaw! As the weather starts to cool down, it’s a great time to enjoy heartier meals and cooked veggies and these three recipes featuring cabbage fit that bill perfectly.
Kitchen Tools I Used To Make Cabbage Three Different Ways
One of the best things about preparing these three recipes was that no measuring or fancy kitchen gadgets were needed in their preparation. These are the only items I needed to use to prepare all three dishes:
- Cutting board
- Sharp knife
- Large baking sheet (for the Cabbage Steaks)
- Oil sprayer, optional (for the Cabbage Steaks and Stir Fry) I love that THIS ONE provides a continuous spray and because of the fine mist, less oil is used.
- Medium-sized cooking pot with lid (for the Stewed Cabbage.) THIS braiser was the perfect size and pretty enough to use for serving!
- Large pan (for the Stir Fry)
- Large cooking spoon for stirring (for the Stewed Cabbage and the Stir Fry)
1. Cabbage Steaks
The first way I love to use cabbage is to prepare cabbage steaks. These work fine as a side, but I like to feature cabbage steaks as the entree and don’t miss having a protein at all. Cabbage steaks are easy to prepare and can be cooked on the grill or roasted in the oven.
Round Marble Trivet | Large Baking Sheet | Salad Plate | Flatware (similar)
Spices We Used To Prepare Cabbage Steaks
You can’t go wrong with using just salt and pepper to prepare cabbage steaks, but we added a couple of additions, including crushed red pepper flakes and garlic powder. Other possible spice additions are:
- Onion salt
- Garlic salt
- 21 Seasoning Salute seasoning blend
- Aglio Olio seasoning blend
- Lemon pepper
- Cayenne pepper
- Crunchy Chili Onion seasoning blend
Once the cabbage steaks were finished cooking, we experimented with several different sauce drizzles to add an extra touch of flavor. Here are some drizzles that we tried:
- Hot honey
- Balsamic glaze
- Siracha
- Japanese barbecue sauce
- Crunchy Chili Onion oil
The sweeter drizzles, hot honey and Japanese barbecue sauce, were the favorites!
Round Marble Trivet | Large Baking Sheet | Salad Plate | Flatware (similar)
How to Make Cabbage Steaks in the Oven
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Cabbage Steaks
Roasted cabbage steaks are an easy to prepare, hearty side dish or can even serve as an entree.
Ingredients
- 1 head Cabbage
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
- Garlic powder
Instructions
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Preheat oven to 400 degrees.
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Trim the stem off of the cabbage.
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Cut the cabbage from the stem to the top of the cabbage in 1" slices.
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Place cabbage slices on a large cooking sheet in a single layer.
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Brush or spray olive oil over the cabbage slices.
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Liberally sprinkle seasonings of choice on to the cabbage slices.
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Gently turn the cabbage slices on to their other sides and brush or spray with oil and sprinkle with the seasonings.
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Roast at 400 degrees for approximately 25 minutes or until the cabbage steaks are browned on the edges and tender in the center.
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Serve while warm from the oven.
Recipe Notes
If desired, drizzle the cabbage steaks with sauce of choice after the steaks have been prepared.Â
2. Stewed Cabbage
The second way I like to prepare cabbage is to make a large pot of stewed cabbage. It’s a great dinner side and the stewed cabbage’s hearty texture is a great alternative to a more calorie-laden carb side, like pasta, potatoes or rice. I season it simply, with onion salt, pepper and the 21 Seasoning Salute seasoning blend from Trader Joe’s. Many also add bacon or some other salt pork product to the cabbage while it’s cooking. I use a bit of butter, for extra flavor, instead.
I love to serve a spicy condiment, like hot chow chow, alongside stewed cabbage. Any type of bean (especially black eyed peas) is also a good accompaniment. Sliced tomatoes are another great side to serve with stewed cabbage if you have access to flavorful ones! Also, cornbread or cornbread muffins are a great addition to serve alongside stewed cabbage.
Linen Napkins | Braiser | Small Bowls | Flatware (similar)
How to Make Stewed Cabbage
Pin, save, or print the recipe below.
Stewed Cabbage
Warm, stewed cabbage is a great vegetable side dish that will go well with any protein. It is easy to prepare and only requires a few other ingredients for seasoning.
Ingredients
- 3/4 head Cabbage
- 3 Tbsp Butter
- Onion salt
- Black pepper
- 21 Seasoning Salute Seasoning Blend
Instructions
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Cut cabbage in half, remove outer leaves and wash.
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Remove the cabbage core and cut the cabbage into chunks.
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Place the cabbage in to a medium-sized cooking pot and cover with water. Place the lid on the cooking pot.
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Cook cabbage over medium heat and stir occasionally.
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After 30 minutes, add the butter (cut into pats) and a liberal amount of onion salt, black pepper and 21 Seasoning Salute seasoning blend.
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Continue cooking the cabbage until it is the required doneness.
3. Cabbage In A Stir Fry
I love to whip together a stir fry for dinner, especially when I have veggies in the fridge that need to be used. I’ll sometimes add leftover chicken or steak, and often use the Trader Joe’s vegetable fried rice to make it a one-dish meal.
You can see how I stretch and customize Trader Joe’s veggie fried rice (HERE), but I’ve started just doing a drizzle of Japanese BBQ sauce on top to save the effort and calories. If you haven’t tried it, it’s delish!
This is an especially good way to use the last bit of cabbage you may have leftover from making cabbage steaks, stewed cabbage or coleslaw! The other vegetables I typically use to make this stir fry are onions, carrots, celery and bell peppers. Broccoli and cauliflower florets, snap peas and edamame are also good additions. Plain white rice, brown rice or quinoa are also good bases for this vegetable stir fry.
Vegetable Stir Fry With Cabbage
This is a great way to use any veggies you have in the fridge, including shredded cabbage. Leftover chicken or steak can also be added, along with fried or regular rice.
Ingredients
- 1 Onion, peeled and diced
- 2 stalks Celery, chopped
- 1/2 cup Carrots, sliced
- 1 Bell pepper, thinly sliced (any color will work)
- 1 cup Cabbage, shredded
- 2 Tbsp Olive oil
- 2 cubes Frozen garlic (or 2 cloves of fresh garlic, minced)
- 2 cubes Frozen ginger
- 2 cups Prepared rice (I typically use Trader Joe's Vegetable Fried Rick mix.)
Instructions
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Chop the onion, celery, carrots and bell pepper into a small dice. Cut the cabbage into thin shreds.
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Heat the olive oil in a large skillet over medium high heat.
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Once the skillet is hot, add the onion, celery, carrots and bell pepper to the skillet, stirring occasionally.
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Add the cubes of garlic and ginger to the skillet and stir.
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Add the shredded cabbage to the skillet and stir to incorporate.
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Continue to cook the mixture until the vegetables are done, but not mushy. I like to add the shredded cabbage last so that it does not overcook.
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Add the prepared rice and stir to incorporate. (If you are using the Trader Joe's Vegetable Fried Rice mix, you will need to stir the mixture until the rice is thawed and done.)
Recipe Notes
Leftover or fresh cooked chicken or steak can also be added to the vegetable stir fry mixture or added to the side. I also love a drizzle of Japanese BBQ sauce on top!
I hope you will give one or all three of these cabbage dishes a try. If you do, please let us know what you think!
— Gran Nan
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