This first page collects five cabbage dishes that range from buttered noodles to soup and baked rolls.
Each recipe uses cabbage in a different way, with straightforward methods that build flavor through browning, simmering, slow cooking, or baking.
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- 3-Ingredient Cabbage and Egg Noodles
- Irish Bacon, Cabbage, and Potato Soup
- 5-Ingredient Slow Cooker Buttered Cabbage and Chicken
- Cabbage Roll Soup
- Easy Cabbage Rolls
3-Ingredient Cabbage and Egg Noodles
This dish combines shredded green cabbage with wide egg noodles, creating a simple skillet meal finished with butter. The cabbage is cooked first in a large, deep skillet with salt, then stirred over medium to medium-low heat until it turns soft, lightly golden, and browned in spots. The noodles are boiled separately until just tender, drained well, and then added to the cabbage.
Once the noodles go into the skillet, the remaining butter is tossed through over low heat until everything looks glossy. The finished mixture is transferred to a glass baking dish and left to rest for 5 minutes before serving. It is served warm, with black pepper if desired.
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Irish Bacon, Cabbage, and Potato Soup
This soup starts with bacon cooked until crispy, then keeps the rendered fat in the pot for the vegetables. Onion is softened in that fat, followed by carrot, diced potatoes, and chopped cabbage, which are seasoned and cooked briefly before the stock goes in. A bay leaf adds another layer as the soup simmers until the potatoes and cabbage are tender.
After simmering, the cooked bacon is returned to the pot and the seasoning is checked again. The soup is ladled into bowls and finished with chopped parsley. The method builds a brothy, hearty pot where the cabbage softens alongside the potatoes while still holding enough structure to be recognizable in each spoonful.
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5-Ingredient Slow Cooker Buttered Cabbage and Chicken
This slow cooker dish layers cabbage wedges and bone-in, skin-on chicken thighs with butter and broth for an easy one-pot meal. The cabbage is cut into large wedges with some core attached so the pieces hold together, then arranged in the bottom of the slow cooker. The chicken is seasoned first and tucked among and on top of the cabbage, skin side up.
Broth is poured over everything, the remaining salt is sprinkled in, and pieces of butter are scattered across the top before cooking begins. The pot is covered and cooked until the chicken reaches 165°F and the cabbage is tender. Before serving, the buttery juices from the bottom are spooned over the chicken and cabbage.
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Cabbage Roll Soup
This soup takes its cue from cabbage rolls, using ground beef, cabbage, carrots, rice, and tomato sauce in one pot. The beef is browned in vegetable oil first, then onion and garlic are cooked briefly in the same pot. After that, cabbage, carrots, broth, tomato sauce, uncooked rice, bay leaf, and brown sugar are stirred in together.
The recipe emphasizes stirring well, especially along the bottom of the pot where the rice can settle. The soup simmers until the rice and carrots are tender, which takes about 25 minutes. Before serving hot, the bay leaf is removed and fresh parsley is sprinkled over the top.
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Easy Cabbage Rolls
These cabbage rolls use frozen cabbage that is thawed until the outer leaves peel away easily, making the leaves ready for filling. The filling mixes cooked rice, ground turkey, Italian sausage, egg, breadcrumbs, red onion, and garlic. The cabbage leaves are laid flat, filled at the base, folded in on the sides, and rolled up tightly to hold the mixture inside.
A tomato sauce is made by simmering crushed tomatoes, tomato sauce, sugar, cumin, cinnamon, and chicken stock after the onion and garlic are sautéed. Half the sauce goes into the baking dish before the rolls are arranged on top, and the rest is poured over them. The covered dish bakes until the meat is tender and cooked through, then it is finished with parsley.
