Cabbage Recipes

Chick-fil-A Cole Slaw

4 teaspoons vinegar
¾ cup sugar
¼ teaspoon dry mustard
1 cup mayonnaise
2 bags (10 oz. bags) finely shredded cabbage, chopped to 1/8 inch
¼ cup finely chopped carrots

Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve. (Makes 6-8 servings)

Recipe by 2016 CFA Properties, Inc. Chick-fil-A Stylized

Southern Living Zesty Shredded Salad:

Remove the jalapeno seeds before mincing the pepper to reduce the heat.

½ teaspoon grated lime rind
1 tablespoon fresh lime juice
1 tablespoon honey
1 small jalapeno, minced
¼ teaspoon salt
¼ cup olive oil
4 cups shredded cabbage
½ cup chopped fresh cilantro

Stir together first five ingredients in a large bowl; gradually whisk in oil until blended. Add cabbage and cilantro, toss to coat. Makes 4 cups.

Recipe by Southern Living Cookbook


Italian Slaw

1 medium head of cabbage
2-3 carrots, chopped
1 medium green pepper, chopped
1 medium onion
3/4 cup sugar
1 cup vinegar
¾ cup salad oil
2 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed

Shred cabbage finely, slice onion into thin rings. Chop carrot and green pepper. Alternate layers of cabbage, onion, carrots and pepper; top with 1 cup sugar. Bring vinegar, salad oil, 2 teaspoon sugar, salt, dry mustard and celery seed to boil. Pour boiling mixture over cabbage. Refrigerate without mixing. Cover and refrigerate 6 hours. Mix and serve. Will keep in refrigerator 2-3 weeks.

Recipe by Wanda Dement


Fried Cabbage with bacon, onion and garlic

6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1/8 teaspoon paprika

Place bacon in large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion, garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Recipe by Kathi Richards Smith, 2016


Kielbasa and Cabbage Skillet

1 pound fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
1 tablespoon extra-virgin olive oil
1 head cabbage, coarsely chopped
1 large sweet onion, cut into large pieces
3 cloves garlic, minced
2 teaspoons sugar
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons rice wine vinegar
11/2 teaspoons Dijon or brown grainy mustard

If you want to make it spicier, add 1 chopped jalapeno

Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary. Serve immediately on its own or over mashed potatoes. Serves 4.

Recipe by Belly Full at


Crock Pot Stuffed Cabbage Rolls

For the cabbage rolls:

12 cabbage leaves and leftover
1 egg beaten
¼ cup beef broth
¼ cup finely chopped onion
1 teaspoon garlic powder
¼ teaspoon black pepper
1 ¼ teaspoon salt
½ teaspoon sugar
½ lb. ground beef
½ lb. ground pork
1 cup uncooked long grain or brown rice

For the sauce:

2 (15 ounce) cans tomato sauce
2 teaspoons Worcestershire sauce
1 teaspoon paprika

Cut approximately ¼ inch off the bottom of the cabbage head and place the whole head in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves. In a large bowl, combine the ground beef, ground pork, uncooked rice, ¼ cup beef broth, garlic powder, pepper, salt, sugar, onion. Stir in egg and combine well. Whisk together tomato sauce, paprika and Worcestershire sauce in another bowl. Use the left over cabbage to cover the bottom of the slow cooker. Place 1/3 cup meat mixture in center of leaf and roll up like a burrito. Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either. Mix all sauce ingredients together and pour over rolls. Cover and cook on low 7-9 hours, or on high for 4-5 hours. Let cool 15 minutes before serving. Garnish with chopped fresh parsley, and drizzle with tomato sauce.

Recipe from