18 easy dinner recipes that start with a head of cabbage

Proof that cabbage can do a whole lot more than coleslaw.

Cabbage might seem humble, but it's one of the most versatile—and budget-friendly—ingredients you can keep in your kitchen. Crisp and peppery when raw, it turns tender, silky, and slightly sweet when braised, roasted, or sautéed, making it a natural fit for cozy, flavor-packed dinners.

This collection shows just how far a single head of cabbage can go, from Caramelized Cabbage Spaghetti and Unstuffed Cabbage Rolls to Egg Roll in a Bowl and Southern Smothered Cabbage. These recipes prove that cabbage can easily go from afterthought to star of the plate.

01 of 18

Caramelized Cabbage Spaghetti

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"Cabbage is the type of vegetable I can always feed my kids. When cooked for a long time, it gets extra sweet and doesn't send out any green vegetable red flags; it blends seamlessly into the spaghetti." —Molly Adams, Recipe Developer

02 of 18

Roasted Cabbage Steaks With Garlic Breadcrumbs

Get Recipe: Roasted Cabbage Steaks With Garlic Breadcrumbs

"For this recipe, the cabbage is cut into thick slabs to look like beef steaks, and while they aren't exactly a replacement for meat, they do make a hearty vegetarian side dish or main fare." —Laurel Randolph, Associate Editorial Director

03 of 18

Unstuffed Cabbage Rolls

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"If you're craving the flavors of these classic cabbage rolls but don't have the time and don't require a super polished presentation, then this is the recipe for you. These unstuffed cabbage rolls use all of the same ingredients but are ready in a fraction of the time." —Laurel Randolph, Associate Editorial Director

04 of 18

Skillet Pork Chops With Cabbage

Get Recipe: Skillet Pork Chops With Cabbage

"The long, slow cooking made the cabbage and apples extra sweet, and the pork juices gave it a savory, meaty depth. It was like I was right back in Germany." —Sheryl Julian, Recipe Developer

05 of 18

Gyoza Cabbage Bowls

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"Vegetables plus dumplings is a great formula and easy to vary based on what you have on hand. Bite-sized broccoli florets, cauliflower rice, green beans, or sliced asparagus can take the place of the cabbage." —Coco Morante, Recipe Developer

06 of 18

Cabbage Roll Soup

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"Thankfully, we no longer have to swear off cabbage rolls in my family, because we can soup-ify them! Cabbage roll soup is everything we crave about cabbage rolls but without the rolling, transforming our favorite comfort food to a weeknight meal instead of a once-a-year specialty." —Sara Bir, Former Senior Editor

07 of 18

Haluski

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"Haluski is a dish I return to when I miss my mom, and while it's not the same as her serving up a plate, it always feels like a big, warm hug when I take a bite. It's humble, simple, and satisfying." —Melissa Knific, Recipe Developer

08 of 18

Egg Roll in a Bowl

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"This easy 4-ingredient egg roll in a bowl recipe is ready in under half an hour. It's a quick skillet meal that uses a pound of ground meat and a bag of coleslaw mix to deliver egg roll filling vibes that beg for tons of tasty toppings." —Jessica Furniss, Recipe Developer

09 of 18

Buffalo Chicken Tacos

Get Recipe: Buffalo Chicken Tacos

"They come together in under 20 minutes thanks to grocery store shortcuts like rotisserie chicken and bagged coleslaw mix. Even better, you don't need to turn on the oven or stove. It's a no-sweat, family-friendly dinner that is sure to become a regular on your roster." —Sheela Prakash, Recipe Developer

10 of 18

Copycat Ronto Wraps

Get Recipe: Copycat Ronto Wraps

"You can simplify this recipe by using store-bought sauce, dressing, and coleslaw mix, if you like. Ranch dressing, Sriracha mayo, aioli, or any other zingy and/or creamy condiment could easily take the place of the peppercorn sauce, and you can toss the slaw with your favorite store-bought vinaigrette or coleslaw dressing." —Coco Morante, Recipe Developer

11 of 18

Ground Beef and Cabbage

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"Instead of waiting until I have a precious free afternoon to devote to boiling cabbage leaves, preparing a filling, shaping the rolls, and slowly cooking them, I just make a dish with most of the components of cabbage rolls—cabbage, ground beef, and something tomato-y—but that takes a fraction of the time." —Megan Scott, Former Senior Editor

12 of 18

Southern Smothered Cabbage

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"Smothered cabbage is a side dish that makes the meal. You can even have it as a meal in its own right on harried evenings when you want to take it easy. Rich and flavorful without being heavy, smothered cabbage is great weeknight fare that's easy to throw together, especially if your crisper drawer is nearly empty." —Sara Bir, Former Senior Editor

13 of 18

Million Dollar Cabbage

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"'Million dollar' has become the moniker for anything extra. Usually, bacon has a starring role, and bells and whistles abound. In million dollar cabbage, there's bacon, alright, but also crunchy toasted breadcrumbs, parmesan, and browned cabbage slowly cooked in a creamy sauce until silky. It's a dish made for the center of the table." —Megan Scott, former Senior Editor

14 of 18

Sweet and Sour Cabbage Soup

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"I prefer to use green cabbage in this sweet and sour cabbage soup. It's hearty but breaks down without getting too soft or mushy. Red cabbage will leave you with an odd-colored soup, and napa cabbage doesn't have the same texture or chew." —Micah Siva, Recipe Developer

15 of 18

Braised Cabbage Lasagna

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"I love serving this meal with hunks of crusty bread, or slices of garlic bread would be great if you're feeling ambitious. If you want to dress up your serving, a sprinkle of red pepper flakes, grated parmesan cheese, or some freshly chopped parsley or basil are all delicious here." —Amanda Luchtel, Recipe Developer

16 of 18

Rumbledethumps

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"Rumbledethumps is both a great dish to use up leftovers and a perfect candidate for making ahead. If you have leftover mashed or boiled potatoes and/or leftover boiled, sautéed, or even roasted greens, you can use them here. Simply mash the ingredients together with some butter before spreading into a baking pan, topping with cheese, and baking until golden." —Devan Grimsrud, Recipe Developer

17 of 18

Cabbage and Potato Soup

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"A quart of this soup lives, rent-free, in my fridge from September to March, and I'm always glad it's there." —Stephanie A Ganz, Recipe Developer

18 of 18

Swamp Cabbage

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"The resulting dish is rich, umami-forward, and just a bit spicy. The cabbage is tender but not mushy, and the liquid is perfectly reduced so that it clings to the vegetables. The hearts of palm are tangy and a little bit crunchy and offer a nice contrast to the cabbage. All of the vegetables soak up all the flavors from the sauce, making every bite delicious." —Afton Cyrus, Recipe Developer

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