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Veggie Blog Weekly Feature: Green Cabbage… it’s not just for coleslaw!

Needing ideas for how to use and enjoy this week’s green cabbage that isn’t just coleslaw or boiled?! This week’s goal is to inspire you to get creative with that head of cabbage!

Cabbage is infinitely versatile with an impressively long shelf life, making it an undisputed weeknight cooking hero! Lucky for us, one head can go a long way!

Today being March 1st, I couldn’t not feature a “green vegetable”! March always has me thinking green, and not just because of St. Patrick’s Day in a few weeks. But also because of all the new growth we will soon be seeing on trees and in our gardens. As we approach the official start to Spring, we will be seeing many more green vegetables appearing in our bundles! Who’s excited for the return of local Spring/Summer vegetables?!?

Until then, let’s have some fun preparing these unique but easy cabbage recipes!




Lemon Garlic Sauteed Cabbage

Created By: Inspired Taste

This easy, healthy recipe for sauteed cabbage is delicious. As the cabbage cooks in the pan, it wilts, turns tender, and becomes sweet. Cabbage may sound like a boring side, but this is one of our favorite side dishes to make.



2 pounds green cabbage, core removed and shredded (10 cups)

1 1/2 TBSP extra-virgin olive oil

1 TBSP garlic, minced

Pinch crushed red pepper flakes

1/2 tsp fine sea salt or more to taste

Half of a lemon, cut into wedges


1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.

2. Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.

3. Squeeze the juice from 2 lemon wedges over the cabbage. Taste, then adjust with more salt, pepper, and lemon juice as needed.

Tip: To shred the cabbage, quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Rinse and spin or pat very dry.



Cabbage Soup

Created By: Love and Lemons

This cabbage soup recipe is deeply flavorful thanks to aromatic veggies and fire-roasted tomatoes. Pair it with good bread for a simple, nourishing meal.



2 TBSP extra-virgin olive oil

2 carrots, chopped

1 medium yellow onion, diced

1 celery rib, diced

2 TBSP white wine vinegar

2 (14.5-ounce) cans fire roasted diced tomatoes

4 cups vegetable broth

1 (15.5-ounce) can cooked white beans, drained and rinsed

4 garlic cloves, grated

2 Yukon gold potatoes, diced

1 small green cabbage, about 1 pound (9 cups chopped)


1. Heat the oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of fresh pepper, and cook, stirring occasionally, for 8 minutes.

2. Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.

3. Season to taste, garnish with fresh parsley, and serve.




Created by: Love and Lemons

This okonomiyaki recipe proves that weeknight dinners don't have to be boring! It cooks in a flash, and it's healthy, delicious, and super fun to make. What is it? It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.



3 packed cups finely shredded cabbage, about ½ medium*

1¼ cups chopped scallions, about 1 bunch

1 cup panko breadcrumbs

¾ teaspoon sea salt

3 eggs, beaten

Extra-virgin olive oil, for brushing

for serving (optional):

Worcestershire sauce

Mayonnaise Sesame seeds

Pickled ginger

½ sheet nori, sliced

½ cup microgreens


1. In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).

2. Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed.

3. Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.

Notes: I like to shred my cabbage on a mandoline to get thin, even-sized shreds. Use scissors to cut nori into thin strips.


World’s Best Braised Cabbage

Created By: Nom Nom Placo

This vegetable side dish makes the lowly cabbage a star in its own right. It reheats great so make it ahead! A great recipe to make on the weekend and reheat throughout the week with your favourite protein.



2 TBSP extra virgin olive oil melted lard, duck fat, ghee, or coconut oil

1 medium green cabbage about 2 pounds

1 large red onion or yellow onion, peeled and thickly sliced

2 large carrots peeled and cut in

¼-inch coins

¼ cup bone broth or vegetable broth

¼ cup extra virgin olive oil (Melted lard, duck fat, ghee, or coconut oil also work)

1 tsp kosher salt

¼ tsp freshly ground black pepper

¼ tsp crushed red pepper optional

2 TBSP aged balsamic vinegar


1. Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish with 2 tablespoons olive oil or melted fat.

2. Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. Don’t worry: The tough core will get super tender, too.

3. Place the cabbage pieces in a single layer in the greased dish – a little overlap is okay. Toss on the onion and carrots and drizzle with broth and ¼ cup of olive oil. Season well with salt, pepper and crushed red pepper (if using).

4. Cover tightly with foil and place in the oven.

5. Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.

6. At this point, you can remove the cabbage to cool and store in the fridge until you’re ready to eat it (up to 4 days). When you’re ready to serve, crank the oven up to 425°F / 218°C and bake until browned (about 15 minutes).

7. Drizzle with aged balsamic vinegar and serve.


Quick and Easy Pancit

Created By: Heather Maurer

This quick recipe with chicken, vegetables, and rice noodles is easy and delicious. It will remind you of island fiestas!



1 (12 ounce) package dried rice noodles

1 tsp vegetable oil

1 onion, finely diced

3 cloves garlic, minced

2 cups diced cooked chicken breast meat

1 small head cabbage, thinly sliced

4 carrot, thinly sliced ¼ cup soy sauce

2 lemons - cut into wedges, for garnish


1. Gather all ingredients.

2. Place rice noodles in a large bowl; cover with warm water and let soften for 8 to 10 minutes. Drain and set aside.

3. Meanwhile, heat oil in a wok or large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is tender, about 3 to 5 minutes. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften.

4. Toss in noodles and cook, stirring constantly, until heated through.

5. Transfer pancit to a serving dish and garnish with lemon wedges.



Recipes curated by Lauren

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