This page gathers five cabbage dishes with a mix of oven, slow cooker, and stovetop methods.
Each recipe uses cabbage differently, from crisp wedges and hearty casseroles to rolls and soup.
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- Oven Baked 4-Ingredient Crispy Breaded Cabbage Wedges
- Slow Cooker Savory Cabbage Pork Belly
- Oven-Baked 6-Ingredient Beef and Cabbage Casserole
- Polish Stuffed Cabbage Rolls
- Savory Chicken and Cabbage Soup
Oven Baked 4-Ingredient Crispy Breaded Cabbage Wedges
These oven-baked cabbage wedges are brushed with melted butter, coated in breadcrumbs, and roasted until the edges turn deep golden. The cabbage is cut into eight wedges, with the bottoms of the cores trimmed so the pieces hold together while baking.
After the wedges are arranged cut-side up on a foil-lined sheet, any remaining butter is drizzled over the top and the pan is rotated halfway through baking. The recipe also calls for a brief rest before serving, plus a final scatter of toasted crumbs from the pan.
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Slow Cooker Savory Cabbage Pork Belly
This slow cooker dish layers thick cabbage wedges or ribbons under seasoned pork belly, letting the vegetables soften in the rendered fat and juices as the meat cooks. The pork belly is rubbed with salt and pepper first, then set snugly over the cabbage in a 5- to 6-quart slow cooker.
For a more finished presentation, the cooked pork belly can be lifted out and broiled briefly on a foil-lined baking sheet while the cabbage is tossed in the slow cooker juices. The dish is served with a bed of cabbage and the pork belly on top, with extra cooking liquid spooned over everything.
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Oven-Baked 6-Ingredient Beef and Cabbage Casserole
This casserole combines thinly sliced cabbage, seasoned ground beef, tomato sauce, broth, and cheddar cheese in one baked dish. The cabbage is spread in the greased casserole dish first, then the beef is scattered over it in small clumps before the sauce mixture is poured on top.
The bake starts covered with foil so the cabbage softens and the flavors blend before the cheese is added. After the foil comes off, the casserole finishes uncovered until the cheddar melts and browns slightly, then it rests briefly so the layers settle before serving.
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Polish Stuffed Cabbage Rolls
These cabbage rolls begin with whole cabbage leaves softened in boiling water so they can be filled and rolled tightly. The filling mixes ground beef, ground pork, cooked rice, onion, garlic, egg, salt, and pepper, creating a rich stuffing tucked into each leaf.
The rolls are arranged seam-side down in a baking dish with tomato sauce underneath, then covered with a sauce made from tomato sauce, beef broth, sugar, and lemon juice. Baking continues until the cabbage is tender and the meat is cooked through, with optional fresh dill added at the end.
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Savory Chicken and Cabbage Soup
This soup starts by softening onion and garlic in olive oil before carrots and shredded cabbage are added to cook briefly. Shredded chicken and chicken broth follow, along with salt, black pepper, and dried thyme, building a simple pot of vegetables and protein.
After the soup comes to a boil, it simmers so the flavors meld together and the cabbage becomes fully tender. Fresh dill is stirred in just before serving, giving the finished bowls a brighter herb note.
