By Megan Recce 

Don’t tell my Irish family, but while I was growing up, cabbage was my least favorite part of our annual Saint Patrick’s Day feast. I’d always put the mushy, bitter, and pale green vegetable on my plate to be polite, but you can bet that it was the first thing I finished just to get it out of the way. Wouldn’t young me be absolutely shocked to know that it’s now the vegetable I can’t get enough of (and actually go back for more of on Saint Paddy’s Day)! It’s amazing what preparing an ingredient in a new way can do.  

From Napa cabbage to savoy to any color at the supermarket, you can bet that I always have some form in my fridge. It’s so surprisingly versatile and always a bargain, which is probably part of the reason our readers also can’t get enough cabbage either. It’s perfect for roasting, grilling, eating raw, pickling, and so much more. Especially when the weather gets cooler, it’s the perfect ingredient for soups and stews. We’re breaking down the basics for you as well as rounding up our favorite recipes so you can fall in love too. 

Types of cabbage and how to cook them 

There are hundreds of cabbage varieties grown worldwide, some round, some oval, some flat, and some pointed, but you’ll likely only see a few at your local grocery store.  

Green cabbage is likely the most well-known variety in the U.S. because this round, bright green, waxy-leafed vegetable is the most commonly grown here. It’s heavy and dense and seems to last forever in the fridge. While you can eat it raw, it’s best once cooked down, like in our Egg Noodles with Cabbage.  It’s also great for cutting into wedges and grilling, like our Grilled Red Curry Chicken with Grilled Cabbage Wedges. Or, if you want it extra crunchy, it’s often the base for store-bought slaw mixes, which make for the perfect coleslaw. It’s also great for adding to stir-fries (like our Black Pepper Chicken and Cabbage Stir Fry) since it’s so quick cooking. 

Savoy cabbage may look similar to green at first glance, but it’s sweeter and the most tender of the cabbages. Its leaves are crinkly, similar to curly kale, and the head is less dense. It’s a great choice for stuffed cabbage rolls, cabbage wraps, or other times when you need a more pliable leaf.  

 Red and purple cabbage are similar in a lot of ways to green by size, leaf texture, and cooking uses, but they have a beautiful dark purple color. They’re also sold whole or shredded, and often in mixes. It’s a great option for adding a pop of color to sliders or just braised all on its own. This style is probably most associated with the Eastern European sour soup borscht. 

Napa cabbage is one of the more recently popular varieties. Instead of the classic round shape, napa is oval and pale green. It has thick white ribs down the center, and the leaves are flatter than green or red. Napa cabbage is famously used when making kimchi. You can also use it for extra crunchy salads and coleslaws.  

How to cut cabbage 

Cutting into a cabbage can seem intimidating, but it’s way easier than you may think! Place the cabbage stem side down, and slice directly through the center. You can wiggle the knife up and down if it’s not quite going through, taking care to keep your fingers away from the blade. To cut wedges, keep the core intact, and slice each half into wedges. The core will help keep the wedge together while it cooks, like in this Instant Pot® Corned Beef and Cabbage. Otherwise, place each half cut-side up, and cut a triangle-shaped wedge out around the core to remove the hard, white core. You’re then free to slice, dice, or shred your cabbage as you’d like. For step-by-step instructions, see our easy-to-follow video how to cut cabbage. 

How to store cabbage 

Store whole in a plastic or produce bag in the crisper drawer and wait to rinse until you’re ready to use it. It can last up to two months in the fridge when left whole. If cut, tightly wrap the cut side in plastic wrap to keep it from spoiling; it will last about a week. If you purchase pre-shredded cabbage, follow the best-by date on the package. Once opened, finish within a week.  

For an ultimate no-waste hack—freeze your cabbage! Just cut it into wedges, blanch it quickly in water, and put it in an ice bath to stop the cooking process. This will help keep it crunchy and bright in color. Dry the wedges well, lay them out on a parchment-lined baking sheet, and freeze. Once they’re frozen, transfer them to a freezer container, and these wedges are good for up to nine months in the freezer. When ready to use, thaw them overnight in the fridge. Freezing alters the texture somewhat, so these wedges are best in cooked dishes. 

Cabbage recipes   

Curtido (Salvadoran-Style Cabbage Slaw)

This tangy and slightly pickled slaw is the perfect topper for so many Salvadoran dishes and beyond. The thinly sliced cabbage, carrot, and onion maintain their crunch while getting a sweet, spicy, and acidic kick from the brine. From pupusas to pastelitos and much more, the brightness from this slaw is the best way to keep you going back for more.  

Get the recipe: Curtido (Salvadoran-Style Cabbage Slaw)

Lemony Roast Chicken with Cabbage  

Cabbage and chicken are a match made in heaven—especially when there’s butter involved. This five-ingredient recipe highlights that you don’t need a lot of ingredients to make a hearty and delicious dinner. All the juices from the chicken will gently braise the cabbage and infuse it with an incredible lemony flavor from the butter mixture while lightly wilting the leaves.  

Get the recipe: Lemony Roast Chicken with Cabbage

Stuffed Cabbage Casserole 

Take what you love about stuffed cabbage and then take out half of the work! This casserole is almost like a stuffed cabbage and lasagna hybrid with delectable layers of microwaved leaves and a meaty classic filling. Bake the whole thing into one easy dish with a cheesy, delicious topper.  

Get the recipe: Stuffed Cabbage Casserole

Cabbage Steaks with Herb Butter 

If you haven’t tried grilling your cabbage, this is your sign to do so while the weather is still warm! Grilling adds a smoky flavor and pulls out the natural sweetness. Top it with homemade herb butter, and this side dish is ready to be devoured. 

Get the recipe: Cabbage Steaks with Herb Butter

Colcannon (Mashed Potatoes with Cabbage)

This creamy cabbage-potato mash is famous in Ireland and is usually served alongside meats. While you could also use kale, we think cabbage brings the right balance of texture and bitterness to this dreamy dish. No need to save this for Saint Paddy’s Day – this side is perfect any time of the year. 

Get the recipe: Colcannon (Mashed Potatoes with Cabbage)