If you bought a head of cabbage for a specific dish and have much of it leftover, or simply are a fan of the versatile vegetable, this is the guide for you. Try any of these five recipes to make the most of your leftovers. You’ll never have guessed that cabbage can be used in so many different, yet delicious ways!
Feta and Lemon Cabbage Salad
Salad is the most obvious and common dish to use cabbage in, yet there are endless ways to do so, such as this sharp salad with vinaigrette and feta cheese. This combination of sharpness and freshness packs a punch and delicious crunch.
Ingredients
- ⅓ cabbage
- 2 scallions, sliced
- ½ red onion, sliced lengthwise
- 1 large cucumber, sliced in halves
- 4 small radishes, peeled and sliced lengthwise
- 1 carrot, sliced in halves
- ¼ block of feta cheese (2 oz)
For Dressing
- 2 tablespoons balsamic vinegar
- ⅓ tablespoon apple cider vinegar
- 1 tablespoon date syrup or honey
- 2 cloves garlic, minced
- Salt and pepper, to taste
Tortilla Substitute for Wraps
This hack is perfect for those trying to cut down on calories, who also love a tasty lunch wrap. Instead of using a flour tortilla, why not wrap your chosen vegetables, protein, and sauce in a whole cabbage leaf?
For example, make a standard tuna salad wrap by spreading tuna salad onto two large cabbage leaves, and dip in a vinaigrette or lemon-olive oil dressing. Cabbage works as a great substitute for tortillas since its leaves are extremely sturdy and crunchy, yet delicious.
Omelette
You read that right—cabbage with eggs! Eating the vegetable sautéed in oil has to be one of the most delicious ways to enjoy cabbage, including in eggs. Don’t be alarmed if the eggs cause slight discoloration especially with purple cabbage, because that’s completely normal and means the eggs and cabbage are cooking fine!
Ingredients
- 2 eggs
- 1/2 cup shredded cabbage
- 1 clove garlic, minced
- 2 tablespoons olive oil or butter
- Salt and pepper
- 2 tablespoons shredded cheese (optional)
Directions
Sautée garlic and cabbage in olive oil on medium-low heat until fragrant and wilting. After sautéing, remove the vegetables from the heat and place them on a separate plate. Crack and whisk the eggs, and then add another drizzle of oil to the pan. Once the oil is hot, pour the whisked eggs on its surface for 1-2 minutes, before adding the vegetables into the center. When the eggs have successfully cooked along its sides, fold them in half, then flip after another 2 minutes.
