What To Do with Cabbage

Cabbage is incredibly versatile and can be eaten in many different ways, from coleslaws and salads to stir-fries, soups, curries and stews. Whether it’s the mighty January King, tender Sweetheart, flavoursome Savoy, or crunchy red, cabbage is one of our core staple vegetables during the winter months.
Often underrated or with bad associations from school-dinner days, we’re on a mission to inspire you to feel excited by it!

A Titan in the Vegetable World

Cabbage has a very long history, and has been cultivated and eaten for over 4,000 years. There are dozens of recognised varieties of cabbage, each with its own unique taste and texture, and enjoyed in varied dietary cuisines throughout the world.

Nutrient Powerhouse

Cabbage is nutrient-dense: full of fibre, vitamin C, vitamin K, vitamin B6, and folate, as well as having anti-inflammatory and antioxidant properties.


Whole cabbages can be stored for several weeks in the fridge. Be sure to use your judgment by looking and smelling to assess freshness, and don’t assume your cabbage is destined for the compost bin if it’s been in the fridge for a while – they can last for ages!

The Cabbage Repertoire


Boiling Cabbage is a common way to cook it, but be careful not to overdo it! Just boil it for a few minutes in salted water. Then, you can make it tasty by adding butter, salt, and pepper, or giving it a zing with some lemon and olive oil. It’s an easy and quick side dish.

In Stews, Curries & Soups cabbage effortlessly softens in any liquid and complements the sweet winter roots. A beloved dish is the Beetroot and Cabbage Borscht, where all the roots are sautéed before introducing the cabbage to preserve its crunchiness. Another tasty option is the Leek and Parsnip Soup featuring a separate cabbage and mushroom stir-fry garnish, enhancing the flavour and texture of the blended soup. We also love Cabbage, Mushroom and Chickpea Curry and Smoky Cabbage Stew.

Roasting Cabbage is easy, with minimal preparation required.No shredding, no stirring and yet you have a perfect side dish to accompany anything in around 25 minutes. This particularly suits varieties with tender leaves like sweetheart or Chinese cabbage. We love Sichuan and Sesame Roasted Cabbage as well as Roasted Cabbage with Walnuts and Parmesan, or keep it simple with salt and pepper.

Stir-Fry Cabbage is another favourite cooking method. Tender types like Sweetheart require minimal cooking, while white and red cabbage take roughly 15 minutes (add a splash of water if needed). Enhance the stir fry with onions, leeks, garlic, and mushrooms, and for a full meal, add beans, pasta, or noodles.

Stuffed Cabbage Leaves can make the most of big cabbage leaves from varieties such as January King or Savoy. Boil the leaves first to make folding easier, and try mixing grains, beans, and veggies for a unique dish. Here’s an easy recipe for Vegetarian Stuffed Cabbage Leaves.

Stuffing with Cabbage also words! Try this Stuffed Squash with Cabbage and Cheese.

Pancakes – In Japanese kitchens, cabbage is used for yummy and healthy pancakes

Raw – Savour the crispness of raw cabbage by making a delightful slaw with cabbage, carrot, celery, and apple. Crush garlic, sprinkle parsley, and generously dress with lemon juice and olive oil. For a tender crunch, massage shredded cabbage with salt or let the salad rest for an hour. Short on time? Try our Red Cabbage, Carrot, Fennel, and Orange Salad—an absolute winner to brighten up winter days with vibrant colour and taste.

Coleslaw – we love making coleslaw, perfect for a side-dish to accompany a meal at any time of year

Sauerkraut – Sauerkraut, a popular fermented cabbage dish, has its origins in China over 2,000 years ago. It was later brought to Europe, and the Germans are credited with popularising it. Like all fermented foods, it’s great for your overall health and tastes really yummy – see here for how to make sauerkraut.


Cabbage Loves

Cumin, paprika, black pepper, caraway seeds, sage, parsley, ginger, chilli, garlic, cheddar,  butter, potatoes,  chestnuts, apple, carrots, celery, mushrooms, chickpeas, beans, rice, pork, bacon, smoked meat, balsamic vinegar, soy sauce, beer