5 Delicious Cabbage Recipes - Mother Earth Products

Let’s be honest: Cabbage is one of those veggies that easily gets lost in the produce section. The fact that we only use it in salads is probably the reason why it plays second fiddle to most winter fruits and vegetables. But, that’s a huge shame: mainly because the crunchy veg⁽¹⁾ is chockful of immune-boosting nutrients, such as vitamin C and fiber. Best of all, it’s very easy to work with and pairs great with almost anything, which means you can use it as a pizza topping, noodle substitute, soup ingredient, and much more. So, if you want to get adventurous with this veg, these five cabbage recipes will prove to you that coleslaw was just the start.

1. Cheesy Cabbage Gratin

Soaked in a flavorful blend of cheese, bacon, and thyme, cabbage makes its presence known by adding a crunch to the otherwise creamy gratin. This crunchy-soft combo makes the dish perfect for fans of the gooey texture, who still want a kick in each bite.

Ingredients:

5 cups dried cabbage
1 cup TVP bacon bits
1 cup dried onions
2 tsp dehydrated garlic (granulated)
2¼ cups heavy cream
2 tbsp butter
3 tbsp olive oil
1 ½ Gruyere cheese, grated
½ cup parmesan cheese
1 tsp dried thyme
Salt and pepper, to taste

Directions:

Add 6 cups of warm water to a big bowl and soak the cabbage and bacon for 15-20 minutes. Remove from the bowl and squeeze away excess liquid. Set aside.
Arrange the cabbage and bacon onto a baking sheet, drizzle with one tablespoon of olive oil, season to your taste, and roast in a pre-heated oven (350^oF) for 30-35 minutes.
In a saucepan, heat the remaining olive oil over medium heat. Add the onions, garlic, and seasonings and sauté for 4-5 minutes. Then, turn down the heat to low, stir in the heavy cream and simmer for 15 minutes. Stir occasionally.
Butter a shallow baking dish, layer the cabbage/bacon mixture at the bottom, and top with the cream. Bake for 35-40 minutes or until the sauce has thickened.
Once you remove the dish from the oven, sprinkle with parmesan and Gruyere for extra flavor.

2. Hearty Cabbage Soup

Thicker than broth and almost as rich as chowder, this cabbage soup is the perfect way to warm up on a cold winter evening. The Brassica softens to a potato-like consistency, which makes the dish irresistible and comforting. The spices also add to the dish’s coziness factor and blend perfectly with the cabbage itself and the rest of the veggies.

Ingredients:

4 cups dried cabbage
½ cup dried carrots
½ cup dried celery
1 ¼ cups diced tomatoes (or use our dried tomato flakes/ dices)
1/3 cup dried onions
1 tsp dehydrated garlic (granulated)
3 tbsp olive oil
8 cups vegetable broth
½ tsp dried thyme
Salt and pepper, to taste

Directions:

Fill a pot with water three-quarters of the way and soak the cabbage, carrots, and celery for 15 minutes. Remove from the pot and squeeze away excess liquid. Set aside.
Discarding the water, pat the pot dry and heat the olive oil over medium heat. Add the garlic and onion and sauté for 4-5 minutes. Stir in the cabbage, carrots, tomatoes, and celery and sauté for another 2-3 minutes.
Then, pour the broth and seasonings and bring the soup to a boil. Turn the heat down a bit and simmer for 30-35 minutes.

3. Roasted Cabbage Wedges with Bacon & Lime Dressing

This cabbage recipe is more of a side dish, but that doesn’t mean you won’t want to devour it in one sitting. The spicy dressing adds a little bit of zing to the bite, and the roasted leaves have a grilled aftertaste that’s bound to bring back your “summer vibes” (even in the dead of winter).

Ingredients:

1 head cabbage, outer leaves removed
1 cup TVP bacon bits
½ cup olive oil
¼ cup lime juice
1 tsp soy sauce
½ tsp dehydrated garlic (granulated)
¼ tsp cayenne pepper
¼ tsp brown sugar
3 tbsp cilantro leaves, finely chopped
Salt and pepper, to taste

Directions:

Add the bacon to a bowl with 1 cup of warm water and soak for 15 minutes. Remove from the bowl, squeeze away excess liquid, and set aside.
Add the lime juice, ¼ cup of olive oil, cilantro, sugar, garlic, soy sauce, cayenne, and salt to a chopper and whiz until everything is pulverized. That’s your dressing!
Remove the cabbage’s toughest (outer) layers and cut it into quarters through the core. Cut each quarter in half again. Now, you have 8 wedges. Place them on a large baking sheet, drizzle with 1/4 cup olive oil and the bacon bits, and season with salt and pepper. Roast in a pre-heated oven (450^oF) oven for 30 minutes, flipping halfway through.
Remove from the oven and drizzle with the lime dressing. Serve immediately.

4. Unstuffed Cabbage Rolls

Making cabbage rolls sounds like a big project. But, honestly, this deconstructed version is as simple as it gets. You just toss all the ingredients in a Dutch oven, and that’s pretty much it. The best part? The dish tastes so good that even kids will want a bite. #NoMorePickyEating

Ingredients:

6 cups dried cabbage
1 cup dried onions
3 cups TVP beef bits
2 ¼ cups diced tomatoes (or our dried tomato flakes/ dices)
1 can tomato sauce
½ cup dried onions
1 tsp dehydrated garlic (granulated)
3 tbsp olive oil
2 cups water
Salt and pepper, to taste

Directions:

Add the cabbage and the beef to two separate bowls. Fill both of them with enough warm water to cover the bits. Soak for 15 minutes and remove, squeezing away excess liquid. Set aside.
In a Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Stir in the beef and cabbage and cook for 10 more minutes. Add the remaining ingredients and bring to a boil.
Cover the Dutch oven, reduce the heat, and cook until the ingredients are fork-tender (for about 30 minutes).

5. Sausage & Cabbage Stir-Fry

Sausage and cabbage have been “soulmates” for centuries now. However, this recipe takes the dish to a whole new level by adding some modern day ingredients to the mix. FYI, this recipe can readily rival anything that’s served at your local takeout place.

Ingredients:

4 cups dried cabbage
1 ½ cups TVP sausage bits
½ cup dried mushrooms
2 tsp dehydrated garlic (granulated)
3 tbsp olive oil
2 tbsp soy sauce
2 tsp sesame seeds
2½ tbsp rice vinegar
8 flour tortillas, warmed
Salt and pepper, to taste

Directions:

Fill a pot with warm water halfway through and add the cabbage, sausage, and mushrooms. Soak for 15 minutes. Remove from water and squeeze away excess liquid. Set aside.
In a large saucepan, heat the olive oil over medium heat. Add the cabbage/sausage/mushroom medley and the garlic and sauté until the cabbage is wilted and slightly brown (15-20 minutes). Add a few tablespoons of water in the meantime to prevent it from sticking at the bottom of the pan.
Stir in the soy sauce, rice vinegar, salt, and pepper, and simmer until the liquid is mostly reduced (2-3 minutes).
Remove from heat and let the mixture cool for a while. Scoop a few tablespoons on top of the tortillas, and serve the stir-fry as wraps.

Which of these cabbage recipes would you like to try? Let us know in the comments down below!