Cabbage is delicious hot or cold, raw or cooked, dressed or not. From crisp salads to warm bakes, these cabbage side recipes go with everything from corned beef to grilled chicken.
1/21
German Red Cabbage
From the Recipe Creator:
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
Nutrition Facts:
1 cup: 64 calories, 0 fat (0 saturated fat), 0 cholesterol, 23mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
2/21
Sauteed Cabbage
From the Recipe Creator:
When I was young, my family grew our own cabbages. It was fun to put the cabbage to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, fried cabbage tastes like home. —Bernice Morris, Marshfield, Missouri
Nutrition Facts:
1 cup: 59 calories, 4g fat (2g saturated fat), 10mg cholesterol, 251mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
3/21
Melting Cabbage
From the Recipe Creator:
Cabbage is one of my favorite under-appreciated vegetables. Browning it and bathing it in a flavorful sauce really makes it sing! —Suzanne Podhaizer, St. Johnsbury, Vermont
Nutrition Facts:
1 serving: 89 calories, 5g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 3g protein.
4/21
Creamy Coleslaw
From the Recipe Creator:
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois
Nutrition Facts:
3/4 cup: 256 calories, 23g fat (5g saturated fat), 19mg cholesterol, 398mg sodium, 13g carbohydrate (11g sugars, 2g fiber), 1g protein.
5/21
Roasted Cabbage Caesar Salad
From the Recipe Creator:
In my opinion, cabbage is one of the most overlooked vegetables. This roasted cabbage Caesar recipe is my attempt to make it sexy. —Lauren Habermehl, Pewaukee, Wisconsin
Nutrition Facts:
1 serving: 193 calories, 17g fat (4g saturated fat), 15mg cholesterol, 361mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 3g protein.
6/21
Fried Cabbage with Bacon
From the Recipe Creator:
For a flavorful side dish, try this fried cabbage and bacon. It's not only delicious, but fast to fix when you need to get dinner on the table quickly. —Lori Thompson, New London, Texas
Nutrition Facts:
1 cup: 93 calories, 5g fat (2g saturated fat), 10mg cholesterol, 465mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
7/21
Khmer Pickled Vegetable Salad
From the Recipe Creator:
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas
Nutrition Facts:
3/4 cup: 99 calories, 0 fat (0 saturated fat), 0 cholesterol, 794mg sodium, 25g carbohydrate (22g sugars, 2g fiber), 1g protein.
8/21
Smothered Cabbage
From the Recipe Creator:
Ham adds smoky and salty flavor to this southern side dish. You could also used smoked sausage, smoked turkey leg or bacon. Serve the cabbage with your favorite pork chop dinner or roast chicken. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 65 calories, 4g fat (0 saturated fat), 5mg cholesterol, 320mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
9/21
Swamp Cabbage
From the Recipe Creator:
Make cabbage a little more interesting with this southern version. Bacon, smoked sausage and hearts of palm are added to a cabbage mixture to create a smoky and flavorful meal. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
3/4 cup: 141 calories, 10g fat (4g saturated fat), 19mg cholesterol, 614mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 6g protein.
10/21
Scalloped Cabbage
From the Recipe Creator:
My mother always made this dish as a treat, and now I do too. The combination of ingredients is just right—white sauce and cheese complement the flavor of the cabbage so well that even people who don't care for leafy greens like it! —Freda Willoughby, Medical Lake, Washington
Nutrition Facts:
3/4 cup: 283 calories, 19g fat (8g saturated fat), 33mg cholesterol, 481mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 9g protein.
11/21
Boiled Cabbage
From the Recipe Creator:
This boiled cabbage recipe keeps it simple with only five ingredients and 30 minutes of cooking. You’ll soon have a low-calorie side packed with flavor from butter, salt and pepper. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
3/4 cup: 53 calories, 4g fat (2g saturated fat), 10mg cholesterol, 437mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.
12/21
Braised Cabbage
From the Recipe Creator:
Cabbage is braised in olive oil, chicken broth and cider vinegar for a savory, tender result. With a few dashes of crushed red pepper flakes, this version also has some heat. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
3/4 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 775mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 3g protein.
13/21
Bubble and Squeak
From the Recipe Creator:
Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. —Tanya Aggett, Toronto, Ontario
Nutrition Facts:
2 patties: 227 calories, 16g fat (3g saturated fat), 11mg cholesterol, 239mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 2g protein.
14/21
Roasted Cabbage
From the Recipe Creator:
Our roasted cabbage recipe brushes cabbage slices with olive oil and seasons them simply with salt and pepper. It's a healthy side dish to have baking while you focus on preparing a main dish. —Tammy Stewart, Southgate, Michigan
Nutrition Facts:
1 cabbage round: 112 calories, 7g fat (1g saturated fat), 0 cholesterol, 234mg sodium, 12g carbohydrate (7g sugars, 5g fiber), 3g protein.
15/21
Southern Cabbage
From the Recipe Creator:
Tender sauteed cabbage topped with crispy bacon makes an irresistible savory, smoky and sweet side dish. Try it with sausages, pulled pork or cornbread. —Lauren Grant, Minneapolis, Minnesota
Nutrition Facts:
1 cup: 86 calories, 4g fat (1g saturated fat), 7mg cholesterol, 533mg sodium, 11g carbohydrate (6g sugars, 4g fiber), 3g protein.
16/21
Ruby Raspberry Slaw
From the Recipe Creator:
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska
Nutrition Facts:
3/4 cup: 122 calories, 11g fat (1g saturated fat), 3mg cholesterol, 144mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
17/21
German-Style Cabbage and Beans
From the Recipe Creator:
This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, Michigan
Nutrition Facts:
3/4 cup: 87 calories, 1g fat (0 saturated fat), 3mg cholesterol, 284mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.
18/21
Warm Cabbage, Fennel and Pear Salad
From the Recipe Creator:
This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
Nutrition Facts:
1 cup: 391 calories, 26g fat (7g saturated fat), 19mg cholesterol, 810mg sodium, 28g carbohydrate (14g sugars, 8g fiber), 9g protein.
19/21
Cabbage and Rutabaga Slaw
From the Recipe Creator:
This is a favorite crunchy slaw that's a perfect way to use cool-weather veggies. We love it as a side with any spicy main dish. —Ann Sheehy, Lawrence, Massachusetts
Nutrition Facts:
1 cup: 126 calories, 6g fat (1g saturated fat), 0 cholesterol, 144mg sodium, 19g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic exchanges: 1 vegetable, 1 fat, 1/2 starch.
20/21
Cilantro Lime Slaw
From the Recipe Creator:
Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin
Nutrition Facts:
1/2 cup: 86 calories, 5g fat (0 saturated fat), 0 cholesterol, 170mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
21/21
Grilled Cabbage
From the Recipe Creator:
The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Nutrition Facts:
1 wedge: 98 calories, 8g fat (5g saturated fat), 20mg cholesterol, 188mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
Cabbage Side Recipes FAQ
How can I make cabbage taste less bitter?
You can make cabbage less bitter by cooking it with salt, soaking it in water or adding a little sugar and/or an acid like lemon juice or vinegar during cooking. Basically, any method that helps the cabbage break down will remove some of its bitterness. Recipes with raw cabbage will always be a little bitter, but you can lessen it by massaging it with your hands, using a bit of oil, salt and vinegar, until it’s lightly wilted but still crunchy.
What’s the best way to shred cabbage for slaw?
The best way to shred cabbage for slaw is to peel off the cabbage’s outer leaves, cut it in half, core it and slice it. Place one of the cabbage halves flat-side down, then slice through it in parallel vertical cuts. You can make the spacing as thick or thin as you’d like, depending on the recipe or your preference. If you have a mandoline slicer, you could use that, too. Just make sure to follow all the proper mandoline slicer safety measures, like investing in cut-resistant gloves, to protect your hands.
How do I store leftover cabbage dishes?
To store leftover cabbage dishes, allow them to cool to room temperature, if necessary, then transfer them to an airtight food-storage container. Most leftover cabbage dishes can be stored for up to four days. However, if the recipe includes delicate or watery ingredients like berries and fresh tomatoes, they may only last one or two days in the fridge before becoming soggy.
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