30+ Easy Cabbage Recipes for Any Season Recipe
These delicious easy cabbage recipes are perfect any time of year. They include crunchy slaws, savory soups and sides, and hearty cabbage dinners!
How to Make the Best 30+ Easy Cabbage Recipes for Any Season
Cabbage is one of the most versatile and budget-friendly vegetables you can keep in your kitchen. Whether you’re looking for a light and crunchy slaw, a comforting soup, or a hearty main dish, this humble vegetable delivers every time. These easy cabbage recipes prove that simple ingredients can create truly satisfying meals any time of year.
This roasted cabbage steak recipe showcases how just a few pantry staples can transform cabbage into something spectacular. The smoked paprika and Aleppo chili flakes create a beautiful crust with layers of flavor, while the lemon zest adds brightness that cuts through the richness. Served over creamy polenta, it makes for an impressive vegetarian dinner that even meat-lovers will enjoy.
The best part about cooking with cabbage is how forgiving it is—it holds up well to high heat, absorbs seasonings beautifully, and stays fresh in the refrigerator for weeks. Keep a head or two on hand and you’ll always have the foundation for a quick, nutritious meal.
30+ Easy Cabbage Recipes for Any Season
These delicious easy cabbage recipes are perfect any time of year. They include crunchy slaws, savory soups and sides, and hearty cabbage dinners!
Ingredients
Cabbage Steaks
Instructions
Roasted Cabbage Steaks
- Preheat oven to 400°F.
- Cut the stem end off the cabbage, about one inch from the bottom. Continuing in that direction, cut 1-inch slices. You should have 3 per cabbage. Save the ends and tops for another use—slaws, salads or stock.
- Place cabbage on a parchment-lined sheet pan (prettier side down). Brush liberally with olive oil, sprinkle generously with salt, pepper, smoked paprika, garlic, and chili flakes. Carefully turn them over and repeat—olive oil, salt pepper, smoked paprika, garlic and chili flakes. Sprinkle with the lemon zest. Save the leftover oil for touch-up.
- Roast for 20 minutes on the middle rack (if adding parmesan, add it at minute 15). Check, and continue baking if needed, until the middle is fork tender.
- While the cabbage steaks are roasting, make your sauce and side (creamy polenta works great).
- Assemble: Place the creamy polenta in a wide shallow bowl, carefully top with a cabbage steak. If it looks dry, brush with a little more olive oil, top with fresh parsley and spoon the sauce over and around the cabbage steaks. Serve with a knife and fork.
Notes
- Small cabbages work better than large ones for this recipe—they're more tender and cook more evenly.
- Aleppo chili flakes have a mild, fruity heat. Regular red chili flakes work as a substitute.
- Store leftover roasted cabbage in an airtight container in the refrigerator for up to 3 days.
