Serious Eats / Jen Causey

Cabbage is the backbone of many humble dishes, from fermented kimchi and sauerkraut to crunchy coleslaw and refreshing salads. The vegetable can also be grilled, roasted, or stir-fried for impressive entrées and vibrant sides. Whether you have a head of red, green, Napa, or Savoy, these cabbage recipes will help you put it to good use.

Serious Eats / Vicky Wasik

These lightly charred cabbage wedges are sweet and nutty. Our recipe teaches you how to roast them to perfection for a simple and nutritious side dish.

Serious Eats / Vicky Wasik

We’ve got all the techniques and equipment you need to safely make delicious sauerkraut at home.

Serious Eats / Niedle Creative

Seupa vapellenentse is not your standard bowl of broth—it’s a dish that’s essentially a layered casserole disguised as a soup. It starts with Savoy cabbage, a variety that’s a bit sweeter and more tender than the standard green kind. When braised with lardo or pancetta, onion, and a bay leaf, the cabbage melts into soft, silky ribbons that the savory broth clings to. A long, gentle simmer coaxes out its natural sweetness, which partners well with the salt and pork fat.

Serious Eats / Eric Kleinberg

These grilled cabbage wedges are charred, sweet, and nutty with a crunchy, fresh interior. Everything is drizzled with a Thai-inspired dressing made with fish sauce, dried chiles, lime juice, garlic, sugar, and a ton of herbs

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Serious Eats / Vicky Wasik

This kimchi—made with Napa cabbage, ground gochugaru, glutinous rice flour, and other veggies—is at the heart of Korean cuisine.

Serious Eats / Liz Clayman

The secret tip for making creamy, tangy slaw that keeps its crunch is salting the veggies before mixing to get rid of extra water.

Serious Eats / Robby Lozano

This tart is a deeply flavorful combination of tender roasted cabbage with a tang from white balsamic vinegar, nutty Gruyère cheese, and a buttery crust that can be made with homemade or store-bought dough.

Serious Eats / Vy Tran

This classic Vietnamese salad consists of tender chicken, crunchy cabbage, sweet carrot, pickled onion, fresh herbs, and crispy toppings, served with a gingery sauce. It’s the perfect fresh accompaniment to a celebratory dinner, but it also makes a nourishing lunch.

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Serious Eats / Jen Causey

Our melting cabbage recipe uses an easy, mostly hands-off cooking method: It’s slowly braised in the oven, which transforms the vegetable into a meltingly tender delight.

Derek Lucci

This recipe features tender-crisp cabbage, stir-fried in a ripping hot wok with garlic and fish sauce.

Serious Eats / Qi Ai

Layering onions, cabbage, bacon, and sausage in chicken stock make a rich, smoky, meaty soup—and it all comes together in one pot.

Serious Eats / Emily and Matt Clifton

Here, crunchy cabbage and bitter chicory are balanced by caramelized cipollini onions. Everything is topped with goat cheese and crunchy walnuts for a vibrant, textural, delicious salad.

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Serious Eats / Melissa Hom

This lo mein recipe is made with extra veggies so the sweet cabbage, meaty shiitakes, and sharp chives shine.

Serious Eats / J. Kenji López-Alt

Okonomi means "how you want it," and this Japanese pancake is endlessly customizable. Cabbage and scallions are mainstays; from there choose what you want to mix into the batter and top this snack, whether it’s pork belly or bonito.

Serious Eats / Julia Estrada

These tender and moist cabbage rolls are baked in a tomato sauce spiked with beer, bacon, paprika, and caraway.

Serious Eats / Yvonne Ruperti

Cabbage and noodles are classic Eastern European fare, but this dish is made even more flavorful and satisfying by cooking noodles in the pot with cabbage, chicken broth, and butter, and adding ground chicken.

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Serious Eats / J. Kenji López-Alt

These succulent dumplings are stuffed with juicy pork and cabbage. The key to cooking them is a three-stage process that yields a crispy wrapper and moist filling.