Heads up: A few reasons to love cabbage


For those looking to be as healthy as possible while still enjoying exciting foods that are packed with flavor, it may be time to take a second look at this leafy produce and the role it plays in the kitchen. Cabbage is a mainstay in the diets of many cultures ranging from Eastern European nations to Southeast Asian countries.

For those who do enjoy this vegetable, it may be pretty righteous to hear that cabbage is now often ranked as one of the healthiest vegetables that are currently available today, often when compared to broccoli and Brussels sprouts. For those in need of a boost in their vitamin intake, this vegetable boasts huge amounts of both Vitamins C and B. It is also an excellent source of glutamine and fiber and extremely low in calories and carbohydrates.

In addition to being packed with vitamins and minerals, those with a cabbage in their home will also love some of the emerging studies that are now finding that the veg may do much more than provide basic nutrition. Current studies show that an increase in cabbage consumption also coincides with a decrease in ailments and illnesses ranging from diabetes to cancer. While these studies are not completed, it does give cabbage-lovers a reason to be optimistic.

No matter how affordable and healthy cabbage may be, some households might still find it difficult to put it on the dinner plate. Fresh cabbage does have a distinct taste and texture, but turn over a new leaf(y vegetable) and give it a try as a template for any number of exciting flavors.

Shredded cabbage can be used to supplement salads or tossed with any number of meats and seasonings. Whole cabbage leaves are often used as a binding and sealing material, much like a healthier alternative to tortillas.

When passing the rows of fresh cabbage in the store, it may be time for cooks, food lovers, and health enthusiasts alike to take a second look at this crisp vegetable and find a place for it in their own diet.

For an easy cabbage recipe, try my Easy Coleslaw. It’s fantastically simple and a Your Lighter Side favorite. Also stay tuned for a casserole idea with fresh savoy leaves!

Also try my easy Italian Cabbage Rolls!

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  1. Something different to do with cabbage make your favorite curry and just before the curry is ready turn the heat off on the plate and top the curry with fined chopped cabbage that literally then gets steamed in all the curry flavor in the pot. When the shredded cabbage is slightly softer stir it into the curry and serve.

  2. I make a low carb version of stuffed cabbage in my crockpot (no rice) using a few packages of coleslaw mix to save time and work. I also like browning some ground meat (beef, turkey or whatever), drain off the excess fat and add a package of coleslaw mix or several cups of shredded cabbage, cook until cabbage is softened, season with pepper, add an acid like lemon juice or vinegar and top with feta cheese crumbles. Delicious, fairly quick, one skillet meal. and low carb too!

  3. I love cabbage! When shredded and fried in a little butter until limp and tender, it’s an excellent substitute for noodles. Make a “bed” of fried cabbage on your plate and top with any number of things — Thai shrimp, beef stroganoff, curried chicken, green chile pork……. The possibilities are endless and delicious!

  4. I love cabbage! I love cabbage more than lettuce, in fact I despise lettuce unless it is wrapped around a burger and bacon!!

  5. Great post and some excellent comments. The kids and I (toddlers funnily enough) love, love, love curries so will try that idea first. Have shared on my facebook page as well. Loving your blog 🙂

  6. I love cabbage fried in a little bacon grease and bits! Two of my favorite flavors!

  7. we make unstuffed cabbage rolls with ground beef, italian style canned tomatoes, onions, a few bell peppers, and chopped up cabbage with cauliflower “rice”. I don’t have the numbers handy but it is low carb and delicious.

  8. I love shredded cabbage (in place of lettuce) in a ‘taco salad’. I top shredded cabbage with my taco meat (low carb of course), a teaspon of chopped fresh onion, some slices of jalapenos, shredded cheddar cheese, a few olives sliced, and a dollop of sour cream on top. Mmmmm good. The best part is the cabbage doesn’t get soggy and limp like lettuce, it feel way more filling.

  9. I’ve used my regular ziti and lasagne recipes and used cabbage instead of pasta to make it low carb.

  10. That’s so funny that you just posted this; I just bought a head of cabbage last night, and I hadn’t even seen you post! I was planning on using it as a lettuce wrap, since I’d recently read (not sure where) that cabbage leaves work much better for lettuce wraps since the leaves are more substantial and will hold up to heartier fillings (and since I’ve been spending lots of dough (haha) on Jimmy John’s “Unwich” lettuce wraps lately, I figured I’d take the more cost effective approach and just buy a head of cabbage and make my own.

    Thanks for the post! I’m excited to use my cabbage now. 🙂 I’ll have to give that coleslaw recipe a try with my famous crock pot pulled chicken recipe that I’m making this weekend. 🙂

  11. I also love cabbage. I had tried some cabbage chips from the health food store and they were great. All good ingredients except for the yeast they use. Can you come up with a good and easy way to make the cabbage chips at home in the oven. Thanks

    • Hi Geri- that sounds interesting.I haven’t seen those. I make Kale chips, I bet cabbage would work just as well. Gluten free girl has great recipe, she combines smoked paprika garlic salt and I forget what to spinkle in it. I’m going to try it with cabbage.

      • Kat be sure and let us all know how the cabbage chips work out – I love cabbage and a cabbage chip would be awesome.

  12. I love all your ideas. Cabbage is certainly a much maligned super star. I’m going to try a bunch of these. Thanks!

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