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What to Do With Leftover Cabbage?

Since recipes rarely call for using a whole head, making a cabbage recipe often means there's half a head leftover. Don't let it go to waste, here are some of our favorite ways to use your brassica. 


Why we love cabbage: This member of the Brassica oleracea group of vegetables, is excellent both raw and cooked. What’s more, it’s high in vitamin C, affordable, and widely available year-round. And its flavor adapts well to whatever it’s paired with, so feel free to experiment. Here are four ideas to get you started:

Photography by: Mike Krautter

Pasta With Cabbage and Bacon

What doesn't taste good when paired with bacon and pasta? This serves 4 but can be halved or quartered (depending on how much cabbage you have): Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Add 4 ounces diced bacon; cook until it begins to brown. Stir in 2 large cloves sliced garlic, a pinch of red-pepper flakes, and ¼ cup golden raisins; cook, stirring occasionally, until garlic is golden brown. Then stir in 6 cups of shredded cabbage and ½ cup water; season with salt and pepper. Cover; cook until cabbage is wilted, 6 to 7 minutes. Add 8 ounces cooked spaghetti; toss. Top with freshly grated Parmesan and serve.

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Photography by: Mike Krautter

Cabbage Chips

If you love kale chips, jump on this recipe. After all, kale is sooo last year: cabbage is king in 2016. Plus these chips are so very easy to make -- and snack on! 


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Photography by: Mike Krautter

Steamed White Fish on Cabbage Leaves

For an elegant dinner and a way to use up leftover cabbage, line a steamer basket with overlapping cabbage leaves; place fish filets (such as halibut) on top. Season with salt; cover. Place the basket snugly over a pot of simmering water; steam until fish is opaque and cooked through. (This quick technique is a win-win: it imparts a subtle cabbage flavor and keeps fish from sticking to basket.)

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Photography by: Mike Krautter

Quick Slaw

Likely the most obvious use for leftover cabbage is a slaw: Shred about half a medium head of cabbage (scale this recipe down if you have less leftover cabbage). Then toss with 2 tablespoons cider vinegar, 1 teaspoon salt, ¼ cup extra-virgin olive oil, and a pinch of celery seed. Cover and let stand 30 minutes; serve or refrigerate, covered, for up to 3 days. This crunchy side that pairs well with so many main courses and partners nicely with sandwiches and burgers.

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Be sure to also check out our cabbage recipes and if you have a whole cabbage be sure to try our ever-popular roasted cabbage wedges recipe -- even those not so keen on cabbage fall for it.

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And finally, while we're talking cabbage please make sure you're cutting yours correctly: