Recipes with cabbage

99 recipes. Page 2 of 5

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Korean Cabbage Kimchi (Crunchy Green Cabbage Kimchi)

Green cabbage leaves are thinner and firmer than napa, so they take salt quickly and turn tough rather than soft when left too long. Wide leaves and thick stems are cut to a similar size so one part does not finish salting before the other. The moment to stop salting is when a leaf bends but still snaps between the teeth. Draining matters more than it seems: leftover rinse water slides the chili paste off the leaves and thins the brine that forms later. Julienned carrot and scallion keep the color bright, and the jar moves to the fridge once liquid starts pooling after a short room-temperature ferment.

Prep 30min Cook 10min 4 servings

Noodles Medium

Korean Bulgogi Jjolmyeon (Marinated Beef on Chewy Spicy Noodles)

Jjolmyeon noodles have a rubbery, teeth-resisting chew, and topping them with tender soy-and-sugar marinated beef sets up a sharp contrast in texture. The gochujang and vinegar sauce adds spicy, sour notes that cut the bulgogi's sweetness. Shredded cabbage and carrot bring crunch, while a halved boiled egg tempers the chili.

Prep 20min Cook 12min 2 servings

Salads Easy

Coleslaw

Shredded under 0.2 cm and chilled for at least 30 minutes, the cabbage and carrot soften just slightly and soak up a mayonnaise dressing. Cider vinegar and Dijon mustard lighten the mayo, and the sugar is kept to a teaspoon so sweetness never takes over. This is the side that goes next to barbecue, fried chicken or a pulled pork sandwich, where its cold crunch cuts the grease. A little red onion adds color and some pungency.

🥗 Lighter Meals

Prep 15min 0 4 servings

Western Easy

Colcannon (Irish Mashed Potatoes with Cabbage and Butter)

Soft mashed potato gets flecks of cabbage, blanched for just 3 minutes so it keeps a little crunch, and the mild bite of scallion. In Ireland it was traditionally eaten at Halloween, sometimes with a coin hidden inside for luck.

Prep 10min Cook 25min 4 servings

Asian Medium

Ika Menchi (Coarse Squid and Vegetable Fritters)

Bound only with flour and no breadcrumbs, the squid and vegetable mixture fries to a browned, crisp outside while the knife-chopped tentacles stay springy inside. The dish comes from the Tsugaru region of Aomori and is said to have started in the postwar years as a way to use squid legs left over from sashimi along with vegetable trimmings, and it is still everyday food at markets and prepared-food counters.

Prep 30min Cook 20min 5 servings

Rice Easy

Korean Cheesy Dakgalbi Rice Bowl

Mozzarella melted over gochujang-glazed chicken thigh pulls into long strands and softens the chili heat. A pan that is not hot enough lets the cabbage and onion release water, and the sauce ends up thin instead of clinging.

Prep 15min Cook 18min 2 servings

Stir-fry Hard

Korean Spicy Beef Intestine Stir-fry

Blanched beef intestines (gopchang) go into a dry pan first and give up their own fat, and that fat, not cooking oil, is what the gochujang sauce and vegetables are fried in. The chewy gopchang carries a strong hit of chili from both gochujang and chili flakes.

🏠 Everyday

Prep 25min Cook 15min 2 servings

Street food Easy

Korean Street Egg Toast (Cabbage Egg Omelet Sandwich with Sweet Ketchup)

The vegetable and egg mixture is poured wide in the pan, and once the edges set it gets folded twice into a thick square. That goes with ham between slices of butter-toasted bread, along with ketchup, sugar and mayonnaise.

Prep 12min Cook 10min 2 servings

Soups Easy

Hakata Motsu Nabe (Offal Hot Pot)

Fat from pork small intestine melts into a soy-and-mirin chicken broth and turns it cloudy and rich in this hot pot from Hakata, Fukuoka. Cabbage torn into big pieces soaks up that broth and goes soft and sweet. Once the solids are gone, noodles or rice are added to the remaining broth.

🏠 Everyday

Prep 15min Cook 20min 3 servings

Pancakes Hard

Nikuten (Layered Beef Tendon and Potato Pancake)

In Takasago, Hyogo, nikuten gets built in layers instead of mixed like okonomiyaki: potato, konjac, cabbage, scallion, beef tendon, and tempura crumbs stack on a thin round of batter, which folds in half after saucing. Because nothing is stirred together, the floury potato, soft tendon, and crisp crumbs each keep their own texture. The potato and konjac simmer with the tendon in soy sauce, sugar, and mirin, so all three share the same sweet-salty seasoning.

Prep 30min Cook 135min 4 servings

Steamed Medium

Korean Steamed Bulgogi with Cabbage

Unlike stir-fried bulgogi, this version spreads the marinated beef over a bed of cabbage and onion and steams it under a lid, letting the sweetness of the vegetables run into the soy marinade. The cabbage wilts to translucent and takes on as much seasoning as the meat, and enough broth stays in the pot to spoon over rice. One stir with chopsticks partway through breaks up the thin slices, which tend to clump while steaming, and helps them cook evenly.

Prep 20min Cook 30min 4 servings

Kimchi Easy

Korean-Style Cabbage Pickle

Raw cabbage and carrot are packed in unblanched, and the hot sweet-sour brine poured over them is what keeps the crunch a day later. Whole peppercorns give the brine a mild aromatic bite. Served cold beside burgers or tonkatsu, it cuts through fried food the way a sharp slaw does.

Prep 15min Cook 8min 4 servings

Noodles Easy

Korean Spicy Mixed Glass Noodles

Chewy and clear, sweet-potato glass noodles grab the gochujang-soy sauce tightly and bring a vivid sweet-spicy hit with every lift of the chopsticks. The dish comes from street food sold in Busan's markets, and it is quick: boil the noodles, then toss them with briefly stir-fried vegetables, fish cake, and the sauce. Fish cake adds a soft savory note against the springy noodles, while cabbage and carrot, cooked only until just bent, keep some crunch.

Prep 20min Cook 10min 2 servings

Salads Easy

Gado-Gado (Indonesian Peanut Salad)

The name means 'mixed' in Javanese, and that is how gado-gado is eaten across Indonesia: blanched cabbage and bean sprouts, boiled potato, seared tofu and halved eggs, all stirred into a thick peanut sauce. Street vendors pound roasted peanuts in a mortar; this version shortcuts with peanut butter loosened with soy sauce, palm sugar and lime juice, which still lands nutty, sweet and tart at once. With potato, tofu and eggs on the plate, it eats like a full meal rather than a side.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Asian Medium

Katsu Sando (Japanese Crispy Pork Cutlet Sandwich)

Tonkatsu sauce goes on one slice of bread and mayonnaise on the other, with a thick pork cutlet and finely shredded cabbage in between. The cabbage has to be dried well first, or it soaks the bread.

Prep 20min Cook 18min 2 servings

Rice Easy

Dakgalbi Rice Bowl

No cheese on this one. The chicken thigh is stir-fried in gochujang sauce alone, and it lands on the rice along with soft, sweet cabbage.

Prep 15min Cook 14min 2 servings

Stir-fry Easy

Keichan (Miso Chicken and Cabbage Stir-Fry)

Garlic and mixed miso are rubbed into the chicken breast, cut across the grain into 2 cm pieces, and it rests in the fridge for 15 minutes before cooking. Carrot goes in first because it needs longer, then cabbage and green pepper, and the pan comes off the heat once the cabbage edges turn translucent and have picked up the miso left in the pan.

🏠 Everyday

Prep 20min Cook 15min 4 servings

Street food Easy

Korean Street Ham & Cheese Toast

A slice of cheese laid on the bread while it is still hot half melts and sticks the omelet and ham together. You can hold it and bite in without the filling sliding out the side.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Soups Easy

Mulhoe (Korean Spicy Chilled Raw Fish Soup)

The gochujang and vinegar broth goes into the freezer for about an hour and is poured over the bowl while still slushy. That keeps everything cold to the last spoonful without a pile of ice cubes thinning the seasoning. Raw flatfish sits on shredded pear, cucumber and cabbage, and with nothing here touching heat, the fish should be sold for raw eating, kept cold, and served the moment the bowl is put together.

🏠 Everyday

Prep 20min 0 2 servings

Pancakes Easy

Osaka-Style Okonomiyaki (Japanese Savory Cabbage Pancake)

In this Kansai style, cabbage and batter go in at close to equal amounts. The mixture is piled thick, the top is never pressed, and pork belly is simply laid across it. Pressing would squeeze out the air and moisture between the cabbage strands that keep the center soft. If the flip feels risky, cover it with a plate and turn it over in one go.

Prep 15min Cook 15min 2 servings

Noodles Easy

Korean Beef Brisket Jjolmyeon

Hot, just-seared brisket lands on cold, chewy jjolmyeon, and every bite mixes warm beef fat with a tangy gochujang dressing. The brisket goes into a dry pan and only browns at the edges, which keeps the marbling in the slices instead of rendering it away. Jjolmyeon are dense, elastic wheat noodles that hold a sticky sauce well, but any water left on them or on the soaked cabbage and cucumber thins that coating fast.

Prep 15min Cook 12min 2 servings

Salads Medium

Gado-Gado Salad (Indonesian Peanut Sauce Veggie Plate)

Peanut butter loosened with lime juice and soy sauce turns a plate of blanched cabbage, bean sprouts, potato, seared tofu and egg into one Indonesian meal. Each vegetable gets its own blanching so the cabbage keeps its crunch while the sprouts only just soften. Everything sits in separate sections rather than tossed together, and the sauce is added at the last moment. Every forkful ends up a different mix of soft, crisp and nutty.

🥗 Lighter Meals

Prep 20min Cook 12min 2 servings

Asian Medium

Pork Cutlet Sandwich

Fine panko fries into a firm crust on a thick pork cutlet, and with soft white bread on either side, every bite has both crunch and give. The bread is spread with tonkatsu sauce, the shredded cabbage is tossed in mayonnaise, and the sandwich is wrapped tightly in plastic for a few minutes before it is cut.

Prep 20min Cook 18min 2 servings

Rice Medium

Korean Donkatsu Gimbap (Pork Cutlet Roll)

Slice a roll and a wide band of breaded pork fills the middle, with shredded cabbage and tonkatsu sauce tucked beside it. Let the cutlet cool completely on a rack before rolling, or the breading goes soft.

Prep 20min Cook 15min 2 servings