Cabbage, not just in the pan: 15 recipes to enjoy it at its best

15 recipes with cabbage, all to try. We offer you a collection of recipes to prepare with cabbage, particularly suitable for the autumn and winter table.

There cabbage it is a tasty and very versatile ingredient, definitely worth rediscovering. You can choose cabbage as a basic ingredient for the preparation of first courses, second courses and side dishes.

Here is a collection of 10 recipes with cabbage to try out, perfect to bring to the table especially in autumn and winter, for healthy cooking based on seasonal ingredients.

Cannelloni with cabbage and carrots

You can prepare some excellent ones at home cannelloni with cabbage with durum wheat semolina pasta and homemade vegetable bechamel. You will also need carrots, nutmeg and chives, onion or a clove of garlic for flavour. Here the complete recipe.

Cabbage rolls and curry potatoes

Here’s an excellent idea for using cabbage as a wrapper for yours cabbage rolls and curry potatoes. For the filling you will need potatoes, stale homemade bread, onions and breadcrumbs. To add flavour, you will choose curry and you can also add a pinch of chilli. Here the vegetarian recipe where, if you want, you can replace the egg with vegetable milk or homemade rice milk béchamel to mix the ingredients well.

Savoy cabbage risotto

The risotto with cabbage it is a typical recipe for the autumn season, but also for winter first course satiating and easy to make, perfect for a low-calorie diet it also contains vitamins, mineral salts and purifying properties. Here is the recipe to follow step by step for a perfect risotto with cabbage.

Cabbage rolls stuffed with rice

Here is a recipe for preparing excellent cabbage rolls stuffed with rice. You will need cabbage leaves, rice and other simple ingredients. Here the complete recipe for preparing cabbage rolls stuffed with rice.

Cabbage farfrittata

Easy to prepare, cabbage farfrittata is a tasty idea for dinner for the whole family. It can also be made in advance with fresh seasonal vegetables. We propose the version with red cabbage, but it is also possible to use spinach, chicory or broccoli with the same procedure. Here is the complete recipe.

Cabbage meatballs (vegan recipe)

Cabbage is a truly versatile ingredient. You can use it to prepare excellent dishes Homemade vegetable meatballs paired with potatoes, onion, extra virgin olive oil and breadcrumbs. A very simple and easy to make recipe. Here the complete recipe.

Savory cabbage and bean pie

Savory pies represent a practical lunch or dinner saver: they are prepared quickly, they are appreciated by everyone and are easily adapted to a vegetarian or vegan diet. They vary depending on the seasonality of the products. This is a savory pie prepared with cabbage, beans and carrots. Here you will find all the ingredients and the procedure. Enjoy your meal

Homemade sauerkraut

With the cabbage you can prepare the homemade sauerkraut. It involves cutting the cabbage into thin slices and letting it ferment in salt, arranging everything in layers. The rest should last about two weeks before pouring the ingredients into preserving jars, sterilized in boiling water. Here all instructions.

Steam ravioli filled with seitan and cabbage

Cabbage is a perfect ingredient for filling your steamed ravioli. This dish is inspired by oriental tradition and can be useful for organizing a dinner ethnic dinner in key vegan. For the filling of the steam ravioli you will need cabbage, seitan, carrot, onion and fresh ginger. Here the complete recipe.

Red cabbage with apples and cinnamon

Ingredients

Procedure

Cut the red cabbage into thin strips, peel and slice the apple, finely chop the onion. In a large pan, sauté the onion with a drizzle of oil, add the red cabbage, apples, honey, cinnamon, apple cider vinegar, red wine and bay leaves, mix well, cover and cook over low heat for about 40-45 minutes, until the cabbage is soft.

Season with salt and pepper to taste. Serve the red cabbage with apples and cinnamon as a side dish or accompaniment.

Savoy rice and potato flan

Prepare a delicious rice, cabbage and potato flan by following a few simple steps! First, wash and cut the cabbage into small pieces, then peel the potatoes and cut them into small pieces. Finely chop half an onion and cook everything together in a pan with two cups of water, a drizzle of extra virgin olive oil, salt and pepper, leaving to simmer until the vegetables are soft.

Meanwhile, boil the brown rice in salted water until cooked. Prepare a batter by mixing 150 g of chickpea flour with approximately 220 ml of water and a pinch of salt, until you obtain a smooth mixture without lumps.

Add the drained rice to the vegetables, stir in the chickpea batter and add a little nutritional yeast flakes for a more intense flavour. Mix well and transfer everything into an oiled pan, leveling the surface. Sprinkle with breadcrumbs, add a drizzle of oil and bake at 220°C for about 40 minutes, until golden.

Leave to cool before serving to compact the flan better. Enjoy it hot or at room temperature, perfect as a single dish or accompanied by a fresh salad

Cabbage cutlet

To start, carefully wash the cabbage leaves and remove the hardest part of the stem. Blanch them in salted water for about two minutes, then drain them and let them cool.

In the meantime, prepare a batter by mixing chickpea flour, water, a pinch of salt and a sprinkling of garlic powder, until you obtain a fluid but not too liquid consistency.

Fold the cabbage leaves in half and dip them first in the batter, making sure they are well covered, then dip them in the breadcrumbs, pressing lightly to make the breading adhere well.

Heat plenty of extra virgin olive oil in a pan and fry the cutlets until golden brown, turning them halfway through cooking for uniform crunchiness. Drain them on absorbent paper and serve them hot, crunchy on the outside and soft on the inside.

Cabbage and cheese meatballs

Start by finely chopping half the cabbage and simmer it in a pan with a drizzle of extra virgin olive oil, salt and chopped onion until it becomes soft.

Transfer it into a bowl and add 250 g of ricotta, grated Sardinian pecorino, a pinch of salt, nutmeg, three eggs, a small slice of Bitto cheese and one of diced Asiago. Add enough breadcrumbs to obtain a compact and easily mouldable mixture.

Form meatballs with your hands and coat them in panko for extra crunch. Fry them in plenty of hot seed oil until evenly browned, then drain them on absorbent paper.

Serve them hot and gooey, perfect as a tasty appetizer or irresistible second course

Savoy cabbage with potato crumble

To start, boil the cabbage in salted water and season it with extra virgin olive oil and salt, or sauté it in the pan with a thin layer of onion for a more intense flavour.

In the meantime, prepare the crumble by boiling the potatoes and mashing them until you obtain a puree. Add pieces of toasted bread, grated parmesan, a little milk, an egg yolk and a mix of cheeses such as fontina, provola or any other stringy cheese you like. Mix everything with a pinch of salt until you obtain a rustic and compact mixture.

Place the cabbage on a baking dish and distribute the potato crumble on top. Let the sage foam in the butter and pour it over the preparation, then complete with a sprinkling of parmesan and breadcrumbs for perfect browning.

Bake at 200°C for about 15-20 minutes, until the surface is crispy and golden. Decorate with a few battered sage leaves and serve hot.

Potato, cabbage and mushroom flan

A perfect comfort food, creamy inside and with a crunchy crust on the outside, ideal as a main dish or tasty side dish.

Start by boiling the potatoes until they are soft, then mash them with a fork or potato masher and salt them lightly. In the meantime, cook the champignon mushrooms in a pan with a finely chopped clove of garlic, a drizzle of oil and a pinch of salt, leaving them to brown.

Cut the cabbage into small pieces and simmer it with chopped onion, a teaspoon of turmeric, extra virgin olive oil and salt. When it is soft, add half a glass of white wine and let it evaporate completely.

Combine the cabbage, mashed potatoes, mushrooms, a little nutritional yeast flakes, chopped parsley and a sprinkling of pepper in a bowl, mixing everything well.

Transfer the mixture to an oiled baking tray, level the surface and sprinkle it with a little breadcrumbs to create a golden crust. Add a drizzle of oil and bake at 220°C for about 30 minutes, until the flan is well browned on the surface.

Leave to cool for a few minutes before serving: creamy, tasty and fragrant

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