2026 is officially the year of the cabbage, these easy flavour packed recipes prove why

Cabbage is often overlooked in favour of more fashionable greens, but this year it’s getting the attention it deserves. This trending leafy green is delicious, affordable and grown right here in the UK. So, why not experiment with this versatile brassica with some of our tried-and-tested recipes? Whether you prefer it raw and crunchy or cooked to melting softness, there’s a cabbage variety and recipe for every taste.

Scroll on to discover how to prepare, store and cook cabbage, along with how to choose the best cabbage.

See our full collection of cabbage recipes, red cabbage recipes and cabbage soup recipes for more inspiration. We also have our top winter one-pot meals, healthy winter recipes and dishes celebrating winter vegetables.

1. Okonomiyaki

Rustle up this popular Japanese pancake in half an hour, featuring finely shredded cabbage and chunks of pork belly in a savoury batter, drizzled with mayo and topped with nori (seaweed sheets) and spring onions. Okonomiyaki pancakes are a great way to use up leftovers and introduce a fun and flavourful addition to your dinner repertoire.

Next, try our veggie okonomiyaki or seafood okonomiyaki.

2. Charred hispi cabbage & sausage pasta

A clever way to combine cabbage and sausages, this hearty pasta dish chars small pieces of hispi cabbage for added flavour and texture. It’s a perfect storecupboard saviour for busy weeknights and will become a comfort food favourite in no time.

3. Chorizo-stuffed cabbage rolls

Cabbage leaves are stuffed with a smoky chorizo and rice filling, then baked in a rich tomato sauce and topped with parmesan. Try it yourself for a make-ahead family meal that’s well worth the effort.

4. Alpine-style cheesy cabbage gratin

Layers of cabbage are baked in a creamy, cheesy sauce for a warming, Alpine-inspired gratin. Serve this winter warmer alongside a Sunday roast and it will soon become a family favourite. Packed with Savoy cabbage, herbs and two types of cheese, it’s bubbling and golden from the oven.

5. Roasted cabbage with harissa butter beans & baked feta

Pair roasted cabbage with punchy harissa, butter beans, preserved lemon and creamy baked feta for a wholesome vegetarian meal. When charred, cabbage takes on a deeply savoury, caramelised quality.

6. Green goddess cabbage salad

Crunchy cabbage is the star in this hearty and vibrant salad, tossed with cucumber, spring onions and a creamy avocado and herb dressing. Serve with smoked trout, prawns, chicken or a veggie alternative such as falafel, halloumi or marinated tofu.

7. Cabbage rolls

Wrap minced beef or pork in cabbage leaves to make this classic Polish dish, Gołąbki. Simmered in a tomato sauce, these rolls are deeply satisfying and are a timeless comfort food.

8. Squash & cabbage sabzi

This speedy, Indian-inspired recipe pairs pumpkin or butternut squash with cabbage, cooked with ginger, garlic and warming spices. Serve this veggie dish at an Indian feast – it makes a good side dish with dhal and rice, or eat as a main with roti.

9. Red cabbage & beef rolls

Tender red cabbage leaves are wrapped around a savoury beef and brown rice filling then baked in a tomato sauce. These moreish rolls make a colourful, wholesome and flavourful dinner that’s naturally gluten-free.

10. Winter cabbage & fennel slaw with pomegranate

Shredded cabbage and fennel are tossed with pomegranate seeds, carrots and walnuts for a crisp, refreshing winter slaw. It’s perfect as part of a buffet or as a bright side to any winter meal.

11. Lemon butter baked white fish with shredded hispi cabbage

Eat like an athlete with this balanced meal featuring flaky white fish baked in lemon butter, served with a medley of shredded hispi cabbage, peppers, carrots and new potatoes. It delivers four of your five-a-day and makes a good balance of carbs and protein – try it tonight for a light, satisfying and nutritious meal.

12. Cabbage roll enchiladas

Give enchiladas a healthy, gluten-free twist by using cabbage leaves instead of tortillas. Filled with spicy beef and black beans then topped with yogurt and cheese, these rolls are hearty and healthy.

13. Sausage, miso & savoy cabbage one-pan roast

Enjoy rich umami flavours such as miso and tahini in this hearty sausage and bean traybake. Savoy cabbage wedges are brushed with a miso, mirin and chilli glaze then roasted alongside sausages and butter beans for an all-in-one family meal.

14. Quick kimchi

Cabbage is the key ingredient in this speedy version of the classic Korean fermented dish. This recipe sees cabbage fermented with carrots, radishes and spring onions in a tangy, spicy sauce – serve as a punchy side or condiment to liven up any meal.

15. Indian-inspired spicy cabbage

Liven up lunchtime with spicy cabbage stir-fried with a kick of chilli and aromatic spices, then topped with a fried egg. This veggie recipe packs in plenty of veg and flavour, perfect for a quick and satisfying vegetarian main. It's low-fat, gluten-free and packs in four of your 5-a-day, too.

How to choose the best cabbage

When shopping for cabbage, look for heads that are bright and have crisp leaves. Avoid cabbages that feel puffy, have holes in the leaves or have had their outer leaves stripped away. Cabbages with tightly packed leaves should feel heavy.

How to prepare cabbage

For loose-leaved cabbages, remove any old or damaged outer leaves, cut the leaves free of the core and slice out any tough central stalks. Rinse if needed, then chop or slice as desired. For tightly packed cabbages, strip the outer leaves, wash then quarter the cabbage and cut out the hard central core before chopping or shredding. If cooking red cabbage, add a splash of vinegar to the water to stop the colour running.

How to store cabbage

Loose-leaved cabbages will keep for several days in a cool, dark place. Tightly packed varieties can last even longer, making cabbage a practical choice for meal planning.

How to cook cabbage

Cabbage can be enjoyed raw in salads and slaws, quickly stir-fried, steamed, boiled, sautéed or slow-cooked in stews and braises. The key is to avoid overcooking, as this can result in an unpleasant smell.

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