Cabbage is a surprisingly versatile ingredient that lends itself to numerous savory dishes. From the hearty Cabbage and Sausage Skillet to the creamy Cabbage and Chicken Casserole, there are options to satisfy every palate. Spicy Cabbage Stir-Fry offers vibrant flavors, while Cabbage Rolls Stuffed With Quinoa provide a nutritious vegetarian choice. BBQ Cabbage and Pulled Pork Sliders make a delightful fusion dish, showcasing the vegetable's adaptability. Explore these creative recipes and discover more delicious ways to enjoy cabbage.
Cabbage and Sausage Skillet
Cabbage and Sausage Skillet is a hearty and flavorful one-pan meal that brings together the robust taste of sausages with the mild, sweet crunch of cabbage.
This dish is perfect for busy weeknights or a cozy family dinner, as it combines protein and vegetables in a simple, quick recipe.
With a preparation time of just about 30 minutes, it's ideal for those who want a satisfying meal without spending hours in the kitchen.
Ingredients:
- 1 large head of green cabbage, chopped
- 1 pound of smoked sausage, sliced (such as kielbasa or bratwurst)
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional for heat)
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and saute for about 2-3 minutes until softened.
- Add the sliced sausage to the skillet and cook until it starts to brown, approximately 5-7 minutes.
- Stir in the minced garlic, paprika, black pepper, and salt; cook for 1 minute until fragrant.
- Gradually add the chopped cabbage to the skillet, stirring well to combine. Cook covered for about 10-15 minutes, stirring occasionally until the cabbage is tender and has wilted down.
- If you like a little heat, sprinkle in the red pepper flakes and stir to combine. Cook for an additional 2-3 minutes.
- Taste and adjust seasonings as necessary. Once done, remove from heat, garnish with freshly chopped parsley, and serve hot.
Variations and Tips:
- For a different flavor profile, try using spicy Italian sausage or chicken sausage instead of smoked sausage.
- You can add other vegetables like bell peppers, carrots, or even potatoes for added nutrition and variety.
- To make the dish a little richer, consider adding a splash of apple cider vinegar or a dollop of mustard before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the skillet or microwave.
- Serve this dish with crusty bread or over rice for a complete meal!
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Creamy Cabbage and Chicken Casserole
Ingredients:
- 3 cups chopped cabbage
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup cooked rice or pasta (optional)
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- In a large bowl, combine the chopped cabbage, shredded chicken, sour cream, cream of mushroom soup, half of the shredded cheese, thyme, paprika, salt, and pepper. Mix well to combine.
- Incorporate the cooked rice or pasta into the mixture if using.
- Spread the cabbage mixture into a greased 9×13 inch baking dish.
- Top with the remaining shredded cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the cheese is melted and golden.
- Allow the casserole to cool for a few minutes before serving.
Variations and Tips:
- For a healthier version, you can substitute the sour cream with Greek yogurt.
- Add additional vegetables such as bell peppers, carrots, or mushrooms for extra flavor and nutrition.
- To enhance the flavor, include herbs like parsley or use different types of cheese such as mozzarella or gouda.
- If you want to add a crunchy topping, sprinkle breadcrumbs or crushed crackers mixed with some melted butter on top during the last 10 minutes of baking.
- This casserole also reheats well, making it a great option for meal prep or leftovers!
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Spicy Cabbage Stir-Fry
Spicy Cabbage Stir-Fry is a vibrant, flavorful dish that brings together the hearty crunch of cabbage with a tantalizing blend of spices. This quick and easy meal is ideal for those who love a bit of heat and are looking for a healthy, vegetarian option. In just 20 minutes, you can have a delightful dish on your table, perfect for busy weeknights or as a side for entertaining.
Ingredients:
- 1 medium head of green or red cabbage, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1-2 green chilies, sliced (adjust based on spice preference)
- 1 bell pepper, sliced (any color)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce (optional for extra spice)
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Cooking Steps:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic, grated ginger, and sliced green chilies. Sauté for about 1 minute until fragrant.
- Add the sliced cabbage and bell pepper to the skillet, stirring frequently. Cook for about 5-7 minutes, or until the cabbage is tender but still has a bite.
- Pour in the soy sauce, rice vinegar, and chili garlic sauce (if using), stirring well to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Variations & Tips:
- For added protein, consider adding tofu or chicken, sautéing it first before adding the veggies.
- Feel free to mix in other vegetables, such as carrots, broccoli, or snap peas for added color and nutrition.
- Adjust the level of spiciness by modifying the amount of green chilies and chili garlic sauce based on your preference.
- This dish can be served over steamed rice, quinoa, or even as a filling for wraps for a delicious, low-carb option.
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Cabbage Rolls Stuffed With Quinoa
Cabbage rolls stuffed with quinoa offer a wholesome and delicious meal option that's great for both vegetarians and meat-lovers alike. This dish presents a perfect blend of texture and flavor, while the quinoa adds a nutritious boost to the classic stuffed cabbage dish.
Ideal for family dinners, meal prep, or even potlucks, these cabbage rolls are not only satisfying but also relatively easy to prepare. With an approximate preparation and cooking time of 1 hour and 15 minutes, you'll have savory rolls to share and enjoy.
Ingredients:
- 1 large head of green cabbage
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional, for topping)
- Fresh parsley or cilantro for garnish
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to boil and carefully remove the core from the cabbage. Once the water is boiling, submerge the whole head of cabbage for about 2-3 minutes, or until the leaves are tender and pliable. Remove and set aside to cool.
- In a large skillet over medium heat, add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, sautéed onions and garlic, cumin, smoked paprika, salt, and pepper. Mix until well combined.
- Carefully peel off the tender outer leaves of the cabbage. Place about 1/4 cup of the quinoa mixture into the center of each cabbage leaf and fold in the sides, then roll it up from the bottom to the top. Repeat until all mixture is used.
- Place the rolls seam side down in a baking dish. If desired, sprinkle shredded cheese over the top of the rolls.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the rolls are heated through.
- Garnish with fresh parsley or cilantro before serving.
Variations and Tips:
- Feel free to add other vegetables such as diced bell peppers or zucchini into the filling for added flavor and nutrition.
- For a spicier kick, add diced jalapeños or a sprinkle of red pepper flakes to the quinoa mixture.
- Try using different grains like brown rice or couscous if you prefer a variation from quinoa.
- To make it gluten-free, verify that any added ingredients such as canned goods are confirmed to be gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for later enjoyment. Simply reheat in the oven or microwave before serving.
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Colcannon: Irish Mashed Potatoes With Cabbage
Colcannon is a traditional Irish dish that combines creamy mashed potatoes with sautéed cabbage and green onions, creating a comforting and flavorful side dish.
It's perfect for family gatherings or special occasions, and it pairs beautifully with meats like corned beef or roasted chicken. The preparation time is roughly 40 minutes, making it a relatively quick and rewarding dish to prepare.
Ingredients:
- 2 pounds russet potatoes
- 4 tablespoons unsalted butter
- 1 cup cabbage, finely chopped
- 1 cup green onions, chopped (both white and green parts)
- 1/2 cup milk or heavy cream
- Salt and pepper, to taste
- Optional: cooked bacon or ham, for garnish
Cooking Instructions:
1. Prepare the Potatoes: Peel the potatoes and cut them into even-sized chunks. Place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
2. Cook the Potatoes: Once boiling, reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Cook the Cabbage: While the potatoes are boiling, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped cabbage and sauté for about 5-7 minutes until softened.
Stir in the chopped green onions and cook for an additional 2-3 minutes. Remove from heat.
4. Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Mash the potatoes until smooth, then incorporate the remaining butter and milk or cream, mixing until the desired creaminess is achieved. Season with salt and pepper.
5. Combine: Gently fold the sautéed cabbage and green onions into the mashed potatoes until evenly distributed.
6. Serve: Transfer the colcannon to a serving dish. For a traditional touch, use the back of a spoon to create a small well in the center and add a knob of butter. If desired, garnish with cooked bacon or ham.
Variations and Tips:
- Vegetarian Option: To keep it vegetarian, simply omit any meat toppings and use vegetable broth for boiling the potatoes, if desired.
- Cheesy Colcannon: Stir in grated cheese, such as cheddar, into the mash for an extra rich flavor.
- Herbs: Adding fresh herbs such as parsley or thyme can enhance the flavor profile of the dish.
- Make Ahead: You can prepare and mash the potatoes in advance, then combine with the sautéed cabbage just before serving to keep them warm.
Enjoy this hearty and humble dish as a comforting addition to your table!
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Thai Cabbage Salad With Peanut Dressing
Thai Cabbage Salad with Peanut Dressing is a vibrant and invigorating dish that beautifully combines crunchy cabbage with a creamy, savory-sweet peanut dressing. This salad is perfect for warm weather gatherings, providing a light yet satisfying option for both vegetarians and those looking to incorporate more greens into their meal.
The preparation time is quick, taking around 15-20 minutes, making it an ideal choice for a weeknight dinner or as a side dish for barbecues and picnics.
Ingredients:
- 4 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 cup cucumber, julienned
- 1/2 bell pepper, thinly sliced (red or yellow)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped green onions
- 1/2 cup roasted peanuts, crushed (for topping)
Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1-2 tablespoons water (to thin, as needed)
- 1 garlic clove, minced
- 1 teaspoon grated ginger
Cooking Steps:
- In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, cucumber, bell pepper, cilantro, and green onions. Toss gently to mix.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, minced garlic, and grated ginger. Add water a tablespoon at a time until the dressing reaches your desired consistency.
- Pour the peanut dressing over the cabbage mixture and toss well to confirm everything is evenly coated.
- Let the salad sit for about 5 minutes before serving to allow the flavors to meld.
- Just before serving, sprinkle the crushed peanuts on top for added crunch.
Variations and Tips:
- For added protein, consider mixing in grilled chicken, shrimp, or tofu.
- You can also add other colorful vegetables like radishes or snap peas for extra crunch and nutrients.
- If you're a spice lover, incorporate sliced jalapeños or a dash of sriracha into the dressing for heat.
- This salad can be prepared in advance; just keep the dressing separate until you're ready to serve to confirm the cabbage stays crisp.
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Cabbage, Bacon, and Potato Hash
Cabbage, Bacon, and Potato Hash is a hearty and satisfying one-pan meal that makes for an excellent choice for breakfast, brunch, or even a cozy dinner. This dish is particularly wonderful for those who enjoy a comforting and robust combination of flavors.
Preparation time is approximately 30 minutes, making it ideal for busy weekdays or relaxed weekends alike.
Ingredients:
- 4 slices of bacon, chopped
- 1 small onion, diced
- 2 cups green cabbage, shredded
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving the bacon drippings in the skillet.
- Add diced onion to the skillet and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the diced potatoes, seasoning them with salt, pepper, and paprika. Cover the skillet and cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender.
- Add the shredded cabbage and minced garlic to the skillet, mixing well. Cook for another 5-7 minutes until the cabbage has wilted and is heated through.
- Return the cooked bacon to the skillet, combining everything together. Adjust seasoning as needed and cook for an additional minute.
- Garnish with fresh parsley before serving.
Variations and Tips:
- For a spicier kick, consider adding diced jalapeños or a dash of hot sauce.
- You can substitute turkey bacon for a lighter option or omit it entirely for a vegetarian dish.
- Other vegetables like bell peppers or kale can be included for added nutrition and flavor.
- Serve with a fried or poached egg on top for a more filling breakfast option.
- This dish can be stored in the refrigerator for up to three days, perfect for meal prep!
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Savory Cabbage and Noodle Bake
Savory Cabbage and Noodle Bake is a delightful and hearty dish that combines tender cabbage with perfectly cooked noodles, all baked together in a creamy, savory sauce.
This comforting casserole is perfect for a family dinner, as it can easily serve a crowd and is vegetarian-friendly. With a preparation time of about 30 minutes and a cooking time of 45 minutes, you can have a warming meal ready in just over an hour.
Ingredients:
- 1 medium head of cabbage, chopped
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or your choice)
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup vegetable broth
- ½ cup breadcrumbs (optional)
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large pot of boiling salted water, cook the egg noodles until al dente, according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped cabbage to the skillet, season with salt, pepper, and paprika. Cook, stirring occasionally, until the cabbage is wilted and tender, about 8-10 minutes.
- In a large mixing bowl, combine the cooked noodles, sautéed cabbage mixture, sour cream, vegetable broth, and half of the shredded cheese. Mix well until combined.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining shredded cheese and sprinkle breadcrumbs on top for added crunch if desired.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Let it cool for a few minutes before serving.
Variations & Tips:
- Feel free to add additional vegetables like carrots, bell peppers, or mushrooms for extra nutrition and flavor.
- For a meatier dish, consider adding cooked ground beef or sausage to the mixture before baking.
- Switch up the cheese by trying mozzarella, gouda, or a cheese blend for a different flavor profile.
- For a gluten-free option, substitute egg noodles with gluten-free noodles or spiralized vegetables like zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days and may be reheated in the oven or microwave.
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Korean Kimchi Fried Rice
Korean Kimchi Fried Rice, known as "Kimchi Bokkeumbap," is a hearty and flavorful dish that combines the spicy, tangy taste of fermented kimchi with fried rice.
This dish is perfect for those who enjoy bold flavors or are looking for a quick, satisfying meal that can be prepared in about 30 minutes. It's especially great for using up leftover rice and any vegetables you have on hand, making it a versatile option for any busy weeknight dinner.
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 1 cup kimchi, chopped
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 eggs (optional)
- Gochujang (Korean chili paste) to taste
- Sesame seeds for garnish
Cooking Steps:
- Heat the vegetable oil in a large frying pan or wok over medium-high heat.
- Add the diced onion and carrots to the pan, sautéing for about 3-4 minutes until they are tender.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the chopped kimchi to the pan and sauté for another 2-3 minutes until heated through.
- Push the mixture to one side of the pan and add the cooked rice, breaking up any clumps. Pour the soy sauce and sesame oil over the rice and toss everything together until well mixed.
- If using, create a well in the center of the rice and crack the eggs into the pan. Scramble the eggs until cooked through, then mix them into the rice.
- Add gochujang to taste, stirring well to incorporate the spice evenly.
- Finally, fold in the green onions and garnish with sesame seeds before serving.
Variations and Tips:
- Feel free to add any leftover veggies or proteins such as chicken, shrimp, or tofu for additional flavor and nutrition.
- If you prefer a milder dish, reduce the amount of kimchi or opt for a milder gochujang.
- For a vegan version, simply omit the eggs or use tofu in place of animal protein.
- Serve with a side of pickled radishes or a simple cucumber salad to balance the heat.
- Store leftovers in an airtight container in the refrigerator for up to three days; reheat in a pan for best results.
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Roasted Cabbage Steaks With Garlic Butter
Roasted cabbage steaks with garlic butter are a delightful and flavorful side dish that highlights the natural sweetness and crunch of cabbage. This dish is ideal for vegetarians, those looking to incorporate more vegetables into their meals, or anyone simply craving a hearty yet healthy alternative to traditional sides. The preparation time is approximately 10 minutes, with an additional 25-30 minutes for roasting, making it a quick and easy option for weeknight dinners or gatherings.
Ingredients:
- 1 large green cabbage
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Cabbage: Remove any wilted outer leaves from the cabbage. Rinse and dry the cabbage, then slice it into 1-inch thick steaks. You should be able to get about 4-6 steaks depending on the size of the cabbage.
- Make the Garlic Butter: In a small saucepan, melt the butter over low heat. Stir in the minced garlic, salt, black pepper, and smoked paprika (if using). Allow the mix to cook for about 1-2 minutes until fragrant.
- Coat the Cabbage Steaks: Line a baking sheet with parchment paper. Place the cabbage steaks on the baking sheet and brush both sides generously with the garlic butter mixture.
- Roast the Cabbage: Place the baking sheet in the preheated oven and roast the cabbage steaks for 25-30 minutes, flipping them halfway through, until they are tender and edges are caramelized.
- Garnish and Serve: Once cooked, remove from the oven, sprinkle with fresh parsley, and serve warm.
Variations and Tips:
- Add Cheese: For a richer flavor, sprinkle some grated Parmesan cheese over the cabbage steaks during the last 5 minutes of roasting.
- Spicy Kick: If you enjoy heat, add red pepper flakes or cayenne pepper to the garlic butter mixture.
- Herb Infusion: Experiment by incorporating different herbs like thyme or rosemary into the garlic butter for a different aromatic profile.
- Grilled Option: If you prefer a smoky flavor, these cabbage steaks can also be grilled instead of roasted. Just brush with the garlic butter and grill over medium heat for about 4-5 minutes per side.
- Serve with Dips: Pair these cabbage steaks with your favorite dips or sauces, like ranch or tzatziki, for added flavor on the side.
Stuffed Cabbage Soup
Stuffed cabbage soup is a hearty and comforting dish that takes the flavors of traditional stuffed cabbage rolls and turns them into a warm and nourishing bowl of soup.
This recipe is perfect for families, meal prep enthusiasts, or anyone looking to warm up on a chilly day. It requires about 15 minutes of prep time and 45 minutes of cooking, making it a relatively quick yet satisfying meal to put together.
Ingredients:
- 1 medium head of green cabbage, chopped
- 1 lb ground beef (or turkey)
- 1 cup cooked rice (white or brown)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 28 oz can of diced tomatoes (with juice)
- 4 cups beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a large pot or Dutch oven, sauté the diced onions and minced garlic over medium heat until translucent, about 3-4 minutes.
- Add the ground beef (or turkey) to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the diced carrots and chopped cabbage, cooking for another 5 minutes until the cabbage begins to wilt.
- Add the canned tomatoes (including juice), broth, Worcestershire sauce, paprika, thyme, salt, and pepper. Stir to combine everything thoroughly.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes to allow the flavors to meld together.
- Stir in the cooked rice and simmer for an additional 5 minutes until heated through.
- Serve hot, garnished with chopped fresh parsley.
Variations and Tips:
- Vegetarian Option: Substitute ground beef with plant-based meat or use more beans or lentils for protein.
- Spice it Up: Add red pepper flakes or hot sauce for a spicier flavor.
- Add More Vegetables: Feel free to incorporate other vegetables such as bell peppers, corn, or peas.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
- Serving Suggestion: Serve with crusty bread or a side salad for a complete meal.
Cabbage and Chickpea Tacos
Cabbage and Chickpea Tacos are a delightful and healthy twist on traditional tacos, perfect for vegetarians or anyone looking to add more wholesome ingredients to their meals. These tacos are not only easy to prepare but also bursting with flavor, making them an ideal option for a quick weeknight dinner or a fun weekend gathering.
The total preparation and cooking time is approximately 30 minutes, allowing you to whip up a satisfying meal in no time.
Ingredients:
- 1 medium head of cabbage, finely shredded
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Cooking Instructions:
- In a skillet over medium heat, warm the olive oil. Once hot, add the shredded cabbage and sauté for about 5-7 minutes until slightly softened.
- Stir in the chickpeas, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally until everything is heated through and the flavors meld together.
- While the filling is cooking, warm the tortillas in a separate pan or directly over low flame on a gas stove until pliable.
- To assemble the tacos, place a generous scoop of the cabbage and chickpea filling onto each tortilla.
- Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the top.
Variations and Tips:
- Add Avocado: For a creamy texture, add sliced or mashed avocado on top of the filling.
- Spicy Kick: Include diced jalapeños or a sprinkle of cayenne pepper to the filling for a spicy version.
- Veggies Galore: Feel free to mix in other vegetables like bell peppers, onions, or zucchini when sautéing the cabbage.
- Dairy Option: For an added layer of flavor, top with crumbled feta cheese or Greek yogurt for a tangy finish.
- Make it a Bowl: If you prefer, serve the filling over rice or quinoa to create a delicious grain bowl instead of tacos.
Enjoy these fresh and nutritious Cabbage and Chickpea Tacos for a dish that satisfies your taste buds while keeping things light and healthy!
BBQ Cabbage and Pulled Pork Sliders
BBQ Cabbage and Pulled Pork Sliders are a fantastic fusion dish that combines tender pulled pork with smoky BBQ flavors and the crunch of cabbage.
Perfect for game day gatherings, family parties, or casual weeknight dinners, these sliders provide a hearty meal with a delightful twist. Preparation time for this dish is approximately 15 minutes, with a cooking time of around 6 to 8 hours if using a slow cooker, so plan ahead for the best results.
Ingredients:
- 2 lbs pork shoulder or pork butt
- 1 cup BBQ sauce (your favorite brand)
- 1 small head of green cabbage, shredded
- 1 small head of red cabbage, shredded
- 1 large carrot, grated
- 1 tablespoon apple cider vinegar
- 1 tablespoon mayonnaise
- Salt and pepper, to taste
- Slider buns or small rolls
- Pickles, for serving (optional)
- Additional BBQ sauce, for serving (optional)
Cooking Steps:
- Prepare the Pork: Trim excess fat from the pork shoulder and season it generously with salt and pepper. Place it in the slow cooker and pour the BBQ sauce over the top. Cover and cook on low for 6 to 8 hours, or until the meat is tender and easily shredded with a fork.
- Make the Slaw: In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together the apple cider vinegar, mayonnaise, and a pinch of salt and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Adjust seasoning to taste.
- Shred the Pork: Once the pork is done cooking, remove it from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and mix it well with the remaining BBQ sauce.
- Assemble the Sliders: Slice the slider buns in half. On the bottom half of each bun, add a generous portion of the pulled pork, followed by a scoop of the cabbage slaw. Place the top half of the bun on top and secure with a toothpick if desired.
- Serve: Serve the sliders warm with extra BBQ sauce and pickles on the side.
Variations and Tips:
- Spice It Up: Add jalapeños or hot sauce to the cabbage slaw for a spicy kick.
- Alternative Meats: Substitute pulled chicken, beef brisket, or jackfruit for a different flavor profile.
- Make It Ahead: You can prepare the pulled pork a day in advance, refrigerate, and reheat before serving.
- Cabbage Options: Experiment with other types of cabbage or add sliced bell peppers for extra crunch and color.
- Cooking Method: If you don't have a slow cooker, you can cook the pork in a Dutch oven on the stovetop or in the oven at 300°F for 3-4 hours until tender.
Enjoy these hearty BBQ Cabbage and Pulled Pork Sliders at your next event!
Vietnamese Cabbage Salad With Grilled Shrimp
Vietnamese Cabbage Salad with Grilled Shrimp is a vibrant and invigorating dish perfect for a light lunch or a starter at dinner parties. This salad combines crunchy cabbage with succulent grilled shrimp, accented by a zesty dressing that brings out the vibrant flavors of Vietnamese cuisine.
The preparation time for this dish is approximately 30 minutes, making it an excellent choice for both experienced cooks and beginners looking to explore flavors.
Ingredients:
- 2 cups green cabbage, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Crushed peanuts for garnish (optional)
- Lime wedges for serving
Cooking Steps:
- Prepare the Shrimp: In a bowl, combine shrimp, vegetable oil, minced garlic, and minced ginger. Let marinate for 10-15 minutes.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for about 2-3 minutes per side or until they are pink and opaque. Remove from heat and set aside.
- Prepare the Salad: In a large mixing bowl, combine the sliced green and purple cabbage, julienned carrot, red bell pepper, cucumber, chopped cilantro, and mint.
- Make the Dressing: In a separate small bowl, whisk together fish sauce, lime juice, and sugar until the sugar is dissolved.
- Combine Everything: Pour the dressing over the salad and toss until well coated. Add the grilled shrimp on top.
- Serve: Garnish with crushed peanuts if desired. Serve immediately with lime wedges on the side.
Variations and Tips:
- Protein Alternatives: Try substituting the shrimp with grilled chicken or tofu for a vegetarian option.
- Crunch Factor: Add in some crispy fried shallots or sesame seeds for an added crunch.
- Spice It Up: Incorporate sliced chili or a dash of sriracha to the dressing for some heat.
- Make Ahead: Prepare the salad and dressing separately and combine them just before serving to maintain the crunch of the cabbage.
This Vietnamese Cabbage Salad with Grilled Shrimp is sure to impress with its bright flavors and delightful textures! Enjoy!
Cabbage and Carrot Slaw With Ginger Dressing
Cabbage and Carrot Slaw with Ginger Dressing is a revitalizing and vibrant dish, perfect for those looking to add a crunchy, nutritious side to their meals. This slaw pairs beautifully with grilled meats, barbecues, or as a light lunch option on its own.
It takes approximately 15-20 minutes to prepare and is ideal for serving at gatherings, picnics, or simply to enjoy at home. The zingy ginger dressing elevates the flavors and makes this dish a delightful addition to any table.
Ingredients:
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, julienned or grated
- 1/4 cup green onions, sliced
- 1/2 cup fresh cilantro, chopped (optional)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey or maple syrup
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Cooking Steps:
- In a large mixing bowl, combine the sliced cabbage, grated carrots, green onions, and fresh cilantro, if using. Toss well to combine.
- In a separate bowl, whisk together the rice vinegar, soy sauce, grated ginger, honey or maple syrup, and sesame oil until the mixture is smooth.
- Pour the ginger dressing over the cabbage and carrot mixture, then toss well to confirm all the vegetables are coated evenly with the dressing.
- Season with salt and pepper to taste. You can adjust the amount of seasoning based on your preference.
- Let the slaw sit for at least 10 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly.
- Before serving, sprinkle sesame seeds over the top for an added crunch and garnish.
Variations and Tips:
- For a spicier kick, add a small amount of sriracha or chili flakes to the dressing.
- Incorporate shredded apples or pears for a sweet and fruity twist.
- Substitute the soy sauce with tamari or coconut aminos for a gluten-free option.
- This slaw can be made a day in advance; just keep it refrigerated until serving to enhance the flavors.
