Cabbage Recipes to Spice Up Your Menu

Written by Gloria Irabor

Cabbage is an essential vegetable that is very rich in vitamins and irons and is good for the body. For salads, cabbage is a must-have. Below are 3 different cabbage recipes you can try ay home.

All of these recipes contain a rich dose of calories, protein, carbohydrates, fiber, fat, saturated fat, and sodium.



  • 5 slices bacon
  • 1/2 small green cabbage (about 14 ounces), cored and shredded, about 5 cups
  • 1 romaine heart (about 6 ounces), thinly sliced, about 3 cups
  • 2 medium carrots, shredded on a box grater, about 1 cup
  • 1 large red bell pepper, cut into thin 2-inch-long strips
  • 2 tablespoons sherry vinegar
  • 4 teaspoons country-style Dijon mustard
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil

How to prepare

1. Heat a large nonstick skillet over medium heat. Add the bacon and cook, turning once or twice, until browned and crisp, 8 to 10 minutes. Transfer to a plate lined with paper towel and drain. Cut the bacon across into 1-inch pieces.

2. Combine the cabbage, romaine, carrots, and bell pepper in a large bowl.

3. Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl. Slowly whisk in the oil in a steady stream.

4. Toss the dressing with the cabbage; add the bacon and toss again to distribute. Makes 6 servings.


  • 6 cups shredded red cabbage, about 12 ounces
  • 1 large fennel bulb, halved, cored, and very thinly sliced, about 2 cups
  • 1 cup shredded carrots
  • 1/2 cup canola mayonnaise
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt

How to prepare

1. Combine the ingredients in a large bowl; toss well.

2. Store in an airtight container for at least 2 hours or up to 3 days. Makes 4 servings.


  • 2 tablespoons canola oil
  • 1 large onion, sliced (about 1 1/2cups)
  • 1/2 small head red cabbage (about 1 pound), thinly sliced
  • 2 tablespoon sugar
  • 1 Granny Smith apple, peeled, cored and sliced
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

How to prepare

  1. Heat the oil in a large nonstick skillet over medium-high heat.
  2. Add the onion and cook until starting to soften, 2 to 3 minutes. Add the cabbage and sugar and cook until cabbage wilts, 4 to 5 minutes.
  3. Stir in the apples and cook until crisp-tender, 3 minutes.
  4. Pour in the vinegar and cook 1 to 2 minutes until absorbed.
  5. Stir in the salt and pepper and cook until hot, 1 minute.
  6. Serve hot or at room temperature. Makes 4 servings.
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About the author

Gloria Irabor

I love to be engrossed in a world of creativity and I detest injustice. I can analyse almost anything but most of all I try to get better in everything I do.

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