Celebrating Cabbage: Smitten Kitchen’s Best Cabbage Recipes and Tips
Explore Smitten Kitchen’s most-loved cabbage recipes, expert tips, and creative salads, roasts, and more for every home cook.
Cabbage: The Surprisingly Versatile Vegetable
Cabbage is often underestimated, relegated to the background of winter stews or picnic coleslaws. Yet, Smitten Kitchen and many passionate home cooks know that cabbage is a vegetable of endless possibility: robust, affordable, nutritious, and capable of surprising depth. With its spectrum of colors, textures, and global culinary history, cabbage can shine in a dizzying array of dishes—from charred and roasted mains to lively salads and inventive vegetarian creations.
Why Cook with Cabbage?
- Affordable & Accessible: Cabbage is inexpensive and widely available all year round.
- Nutrition: Rich in vitamins C, K, and fiber, supporting immune health and digestion.
- Longevity: Cabbage keeps well in the fridge, remaining fresh for weeks.
- Flavor & Texture: Its mild but slightly sweet taste adapts to many cuisines; texture ranges from crisp when raw to tender and caramelized when cooked.
Browse this comprehensive guide inspired by Smitten Kitchen’s cabbage collection to discover how to transform this humble brassica into crowd-pleasing meals.
Cabbage Recipe Highlights
This article is inspired by Smitten Kitchen’s diversified cabbage category, spanning roasted dishes, fresh salads, creative sides, and vegetarian mains. Below, you’ll find key recipes, tips, and memorable techniques, with links to original inspirations for reference.
Roasted Cabbage with Walnuts and Parmesan
A signature Smitten Kitchen recipe, roasted cabbage gets crisped and caramelized at high heat, transforming into a savory revelation. The finishing touch: a lemony walnut-garlic oil and a flurry of parmesan.
| Ingredient | Amount |
|---|---|
| Savoy cabbage | 1 medium-large (or 2 small), about 1 3/4 lb |
| Extra virgin olive oil | 7 tbsp, divided |
| Kosher salt, black pepper | To taste |
| Walnuts | Scant 1/2 cup, chopped |
| Garlic | 1 large clove (or 2 small) |
| Lemon | 1, zested and juiced |
| Red pepper flakes | Optional |
| Parmesan cheese | Freshly grated, to taste |
- Cut cabbage into wedges, drizzle with oil, salt, and pepper, then roast until deeply charred at the edges.
- Roast walnuts, combine with garlic, zest, lemon juice, salt, pepper flakes, and remaining oil for a robust dressing.
- Spoon dressing over hot cabbage, top with parmesan, and serve immediately—crunchy, savory perfection.
Charred Salt and Vinegar Cabbage
This bold side, inspired by chip flavors, contrasts deeply charred cabbage chunks with tangy vinegar, mellowed by butter and slow-roasted garlic. The recipe highlights how simple ingredients and aggressive roasting create rich complexity.
- Toss chunks of green cabbage in olive oil, salt, and pepper; dot with butter.
- Roast until blackened, then add broth and vinegar, finishing with whole garlic cloves for sweet softness.
- Finished with a sprinkle of sea salt—crunchy, punchy, and utterly addictive.
Cabbage and Halloumi Skewers
A creative vegetarian dish from Smitten Kitchen arranges cabbage chunks with salty halloumi cheese on skewers, roasted for crisp edges. This combination makes a satisfying main or snack, especially when served with a tangy dipping sauce or herbed yogurt.
- Preparation: Alternate cabbage and halloumi on skewers, brush with olive oil, and season well.
- Cooking: Roast or grill until cheese is golden and cabbage is caramelized at the edges.
- Serve hot, optionally garnished with chopped herbs or a squeeze of lemon.
Napa Cabbage Wedge with Miso Dressing
This fresh, Asian-inspired salad spotlights napa cabbage—the delicate Chinese variety—dressed with a savory-sweet miso vinaigrette.
- Halve or quarter napa cabbage, arrange on a platter.
- Drizzle with dressing made from miso, rice vinegar, sesame oil, and honey.
- Garnish with thinly sliced radishes, scallions, and sesame seeds.
Crispy Cabbage and Cauliflower Salad
A lively twist on classic slaws, this salad combines roasted cabbage and cauliflower for nutty depth and crisp texture, tossed in a zesty fresh dressing.
- Roast cauliflower and cabbage pieces until deeply browned and slightly crunchy.
- Toss with vinaigrette, sliced almonds, and dried cranberries for a sweet-savory balance.
Salads Featuring Cabbage
Cabbage stars in an array of Smitten Kitchen salads—bright, textured, and perfectly suited to every season. Below are highlights of beloved recipes for every palate.
Cabbage and Lime Salad with Roasted Peanuts
This vibrant salad marries color and crunch from red and green cabbage with a nutty, tangy dressing that gets its backbone from lime juice and roasted peanuts. Spinach lends an extra layer of greens.
- Shred equal parts red and green cabbage; salt and drain to soften.
- Toss with ribbons of baby spinach and a dressing of lime juice, Dijon mustard, cumin, and peanut oil.
- Top with chopped roasted unsalted peanuts, salt, and pepper for bite and flavor.
Date, Feta, and Red Cabbage Salad
Sweet dates, briny feta, and crunchy red cabbage combine for an irresistible salad with a Middle Eastern flair. Finished with parsley and a pinch of sesame seeds, it’s both striking and satisfying.
- Shred or thinly slice red cabbage.
- Toss with vinaigrette, chopped dates, crumbled feta, parsley, and sesame seeds.
- Serve as a side or light lunch—the sweet, salty, creamy, and crisp elements play beautifully together.
Pickled Cabbage Salad
This tangy, refreshing salad uses quick-pickled cabbage as a standout star. Perfect for sandwiches, bowls, or as a lively side dish.
- Brine: Simmer white vinegar, water, sugar, celery seed, and salt.
- Cabbage: Shred and soak in hot brine to soften and infuse bold flavors.
- After chilling, serve chilled as a preferred side—crisp, tangy, ready for pairing.
Hearty Cabbage Mains and Sides
Roast Chicken with Schmaltzy Cabbage
One of Smitten Kitchen’s most comforting households meals, whole chicken roasts atop a bed of thick-cut cabbage. The drippings and rendered fat soak into the cabbage, creating an irresistibly moist, golden bed that pairs perfectly with freshly carved chicken.
- Arrange thick slabs of green cabbage in the bottom of a roasting pan.
- Season with salt, pepper, and a splash of neutral oil.
- Top with a whole chicken, brushed with butter; roast together until chicken is crisp and tender.
- After removing chicken, flip cabbage slices and roast again until edges are deeply browned for a caramelized finish.
- Serve chicken carved with the schmaltzy roasted cabbage and a squeeze of lemon if desired.
Cabbage Cooking Tips and Techniques
- Char & Roast: High heat brings out sweetness and deep flavor, especially in tightly packed cabbage wedges or thick slabs.
- Pickling: Quick brines or fermented methods yield crunchy, tangy slaws ideal for sandwiches, salads, and sides.
- Raw Crunch: Thinly sliced or shredded cabbage keeps salads lively and fresh—great with robust dressings.
- Pairings: Cabbage pairs well with cheeses (feta, halloumi, parmesan), nuts, seeds, acidulants (vinegar, citrus), and hearty proteins.
- Color Variety: Combine red and green cabbage in salads and slaws for visual flair and flavor contrast.
- Salt and Drain: Salting cabbage before using in salads softens the texture and enhances flavor.
- Global Flavors: Experiment with cabbage in Asian-inspired dressings (miso, sesame, ginger), Mediterranean salads (feta, olives, herbs), and Eastern European pickles.
Cabbage Recipe Table Overview
| Recipe Name | Main Cabbage Type | Cooking Style | Key Flavors |
|---|---|---|---|
| Roasted Cabbage with Walnuts & Parmesan | Savoy | Roasted | Lemon, garlic, parmesan |
| Charred Salt and Vinegar Cabbage | Green | Charred, roasted, braised | Vinegar, butter, garlic |
| Crispy Cabbage and Cauliflower Salad | Green/Red | Roasted salad | Crunchy, sweet-sour vinaigrette |
| Date, Feta, and Red Cabbage Salad | Red | Raw salad | Sweet, salty, nutty |
| Pickled Cabbage Salad | Green/Red | Pickled, chilled | Tart, crisp, herbal |
| Roast Chicken with Schmaltzy Cabbage | Green | Oven-roasted, schmaltzy | Rich, savory, buttery |
Frequently Asked Questions (FAQs)
Q: What type of cabbage is best for roasting?
A: Savoy, green, and red cabbage all roast beautifully. Savoy has a tender, crinkled leaf and milder flavor, while green holds up well to high heat and red adds color and earthy notes.
Q: Can cabbage salads be made ahead?
A: Yes, most cabbage salads improve with time as the flavors meld. Salads with vinaigrettes and nuts are best eaten within one day to keep crunch; pickled salads last several days refrigerated.
Q: How should cabbage be stored?
A: Whole cabbage keeps in the refrigerator for up to 2-3 weeks. Cut cabbage should be wrapped with plastic or a reusable cover and refrigerated for best freshness.
Q: Is cabbage suitable for vegetarian dishes?
A: Definitely. Cabbage pairs well with cheese, nuts, tofu, beans, and hearty grains. Halloumi-cabbage skewers and crispy cabbage salads are excellent vegetarian mains.
Q: Can I freeze leftover cabbage recipes?
A: Some roasted or braised cabbage dishes can be frozen, though texture may soften. Pickled or fresh salads are not recommended for freezing.
Conclusion: Bringing Cabbage to the Center of the Table
From charred wedges and lush salads to inventive pickles and vegetarian standouts, Smitten Kitchen’s approach invites cooks of all levels to rethink cabbage’s place in the kitchen. Whether you favor tradition or modern twists, cabbage brings color, crunch, and heartiness to every meal. Explore more, experiment boldly, and celebrate this versatile brassica in your own home kitchen.
