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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
24/02/2026
Learn how to make mouth-watering cabbage dishes that will make this humble vegetable the showstopper at your next dinner party. Cabbage contains natural sugars that, when roasted or braised slowly over high heat, become deeply flavourful and umami-rich. Discover a wide range of adaptable cabbage recipes bursting with flavour and offering plenty of room for customisation, from crispy pakoras and creamy coconut curry to zesty slaw and cabbage steaks.
Have you been thinking that cabbages are uninteresting? This vegetable is getting a major makeover! It features in a variety of mouth-watering dishes, including crunchy pakoras, creamy curries and a vegetable “pasta” that will make you completely forget about your regular recipes.
Cabbage changes character entirely depending on the cooking method: it becomes caramelised and delicious when roasted, retains its crisp, satisfying crunch when stir-fried, and turns velvety smooth when braised in coconut milk. By adding taste, crunch and colour, these six dishes take cabbage to the next level, making it the star of the dinner table. You may have always considered cabbage to be a side dish, but now there’s a twist in the story that will make you reevaluate this inexpensive vegetable.
This appetiser is the best meat substitute for a vegetarian foodie. You can make very flavourful “steaks” out of cabbage by slicing it into thick 1-inch rounds (don’t throw out the core). Season with garlic powder, salt and pepper, and olive or garlic oil, then roast at 200°C. The outside edges transform into “cabbage chips”, while the centre becomes sweet and creamy. As a main course, pair it with cooked quinoa or mashed potatoes.
Try this cabbage pasta the next time you crave spaghetti but want something lighter. Sauté thinly sliced cabbage ribbons in olive oil with garlic, fresh chillies, and a pinch of salt until they resemble noodles. Just before serving, garnish with a generous squeeze of lemon and a sprinkle of fresh herbs, such as basil or parsley. Because cabbage does not absorb as much water as zoodles (zucchini noodles) do, your sauce will remain thick and zesty.
We give the traditional Indian snack a new texture twist. Fry or air-fry shredded cabbage, onions, chillies, coriander and chickpea flour until golden, then season with cumin and ajwain. These cabbage pakoras should be very light and fluffy inside with a highly crisp exterior. A spicy mint chutney is the perfect accompaniment to these pakoras and can be enjoyed on rainy days.
On weeknights, whip up this colourful and flavourful cabbage stir-fry. Chop the cabbage and add it to a heated pan, along with garlic, soy sauce, ginger, and sesame oil. While the cabbage may wilt slightly, it should still retain some crispness. Serve over rice or noodles and top with tofu or tempeh for a fully protein-packed meal.
This dish uses cabbage as a canvas for fragrant spices, drawing inspiration from the coastal flavours of southern India and Thailand. The cabbage is thinly sliced and cooked in thick coconut milk with turmeric, mustard seeds and a touch of lemongrass. Unlike certain vegetables that might turn mushy, cabbage keeps its texture, giving it a pleasant chew that pairs well with steaming jasmine rice or flaky lachha paratha.
Forget those mayo-laden slaws; this is the updated rendition of slaw where the star ingredient is cabbage. A colourful combination of red and green cabbage, shredded carrots and a dressing made of rice vinegar, lime juice and toasted sesame oil makes up the salad. As the dressing’s acid “pickles” the cabbage slightly, it becomes the ideal crisp side dish to counteract the heaviness of grilled meats, spicy tacos or burgers.
Cabbage complements everything from East Asian to Indian to Italian cuisines, soaking up flavours beautifully. Its versatility makes it a safe bet for experiments with pastas, Indian pakoras and even curries. The gently sour taste of cabbage is not a weakness. Cabbage is able to accommodate powerful ingredients such as spicy garlic, sharp vinegar or creamy coconut without being overpowering. The next time you're preparing a meal, give cabbage centre stage, and your taste buds will thank you.