7 ways of cooking cabbages

Cabbage, one of the nutritious vegetables that contain outstanding minerals and rich in Vitamin C and K. We have curated 7 different tasty recipes using master vegetables.Different cooking methods too you can explore more. Must try out for you and your family.

1. Hand Ripped Cabbage

hand ripped cabbage

Difficulty: Easy
Preparation time: 10 minutes
Total time: 20 minutes
Serving size: 3

~ 35g Simply Natural Organic Extra Virgin Olive Oil
~ 2 ZENXIN Organic Garlic cloves, thinly sliced
~ 2 Simply Natural Dried Chili, cut in parts
~ 350 g ZENXIN Organic English Cabbage, ripped in pieces (3 cm x 3 cm)
~ 15 g Simply Natural Premium Grade Organic Soy Sauce
~ 1 pinch Simply Natural Organic Cane Sugar


  1. Place cooking oil, garlic cloves and dried chillies in mixing bowl, sauté 3 min/120°C/speed 1.
  2. Add cabbage, place splash guard on top of mixing bowl lid and start High Temp.
  3. Add light soy sauce and sugar, stir fry 30 sec/Varoma//speed 1. Transfer to a serving bowl, serve hot.
  1. In a frying pan, add garlic cloves, dried chillies and cooking oil. Saute for 2 minutes. 
  2. Add cabbage and continue stir frying. 
  3. Add light soy sauce and sugar. Stir fry for 30 seconds and it’s ready to serve hot.

2. Chinese Cabbage Fortune Bag

DSCF2748 1 min

Difficulty: Medium
Preparation time: 10 minutes
Total time: 40 minutes
Serving size: 4 – 5

~  100 g Organic Potato (diced)
~  1 piece Qing Yuan Organic White Shiitake mushroom (soaked and diced)
~  100 g Organic Carrot (diced)
~  100 g Organic Pumpkin (diced)
~  1 medium size Organic Chinese Cabbage (top half)
~  50 g Organic Coriander (stem)
~  1 tablespoon Goji Berry
~  1 tablespoon Cooking Oil
~  300 ml Water

~  1 tablespoon Organic Potato Starch
~  50 ml Water

~  ¼ teaspoon Himalayan Rock Salt
~  ¼ teaspoon Seasoning G Powder
~  ⅛ teaspoon Ground White Pepper
~  1 teaspoon Oyster Sauce


  1. To prepare filling, heat cooking oil in a wok and stir fry potato, mushroom, carrot and pumpkin. Add some water and simmer for 5 minutes. Stir in seasonings and remove from heat. Set aside.
  2. Cut chinese cabbage into two. Blanch the leaves in boiling water until soft.
  3. Blanch coriander stem in boiling water. 
  4. Spread out the blanched chinese cabbage leaves. Place 1 tablespoon of the stir fried vegetables in the middle of each leaf. 
  5. Wrap it into a bun and tie it with a blanched coriander stem, just like a fortune bag. Trim the leaves if necessary.
  6. Steam these fortune bags for 15 minutes or until the filling is well cooked.
  7. To prepare the sauce, heat the remaining filling in a wok and add water. Bring to a boil. 
  8. Whisk together the potato starch and water. Add the mixture into the soup little by little and stir to combine until desired consistency is achieved. 
  9. Add goji berry and adjust seasonings as needed.
  10. To serve, pour the sauce over the steamed fortune bags.

3. Coleslaw

8. Coleslaw

Difficulty: Easy 

Preparation time: 10 minutes

Total time: 10 minutes

Serving size: 4


200 g cabbage, cut in pieces

100 g carrots, cut in pieces

1 green apple (approx. 100 g), cut in quarters

20 g onion, adjust to taste (optional)

1 pinch salt, adjust to taste

1 pinch ground black pepper, adjust to taste

2 tbsp mayonnaise, adjust to taste


  1. Place cabbage, carrots, green apple, onion, salt, ground black pepper and mayonnaise in mixing bowl, chop 4-6 sec/speed 5 and serve.
  1. Chop all the ingredients and mix well with the seasonings. Serve fresh. 

Credited to : https://cookidoo.international/recipes/recipe/en/r66853

4. Sauerkraut

9. Sauerkraut

Difficulty: Easy 

Preparation time: 5 minutes

Total time: 15 minutes

Serving size: 8


1 medium cabbage 

1 1/2 tablespoons salt


  1. Make sure that the glass jar is washed and dried.
  2. Cut the cabbage into quarters and remove the core. Slice the cabbage accordingly. 
  3. In a mixing bowl, mix the sliced cabbage with salt by massaging and squeezing the cabbage with your hands. 
  4. Get ready with your glass jar. Insert handfuls of the cabbage into the jar. Press it down into the bottom of the jar, leaving no extra spaces. Allow the cabbage submerged in its liquid. 
  5. After putting all the cabbages into the jar, insert a smaller jar and weigh it down with clean stones or marbles to keep the cabbages submerged into its liquid. 
  6. Cover the mouth of the jar with a cloth and secure it with a rubber band. Allowing the air flow in and out of the jar, at the same time, preventing dust or insects from entering the jar. 
  7. Over the next 24 hours, press down on the cabbage with the weight. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  8. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage. Keep the sauerkraut in a cool environment and away from direct sunlight. 
  9. You may start tasting it after 3 days of fermentation. If you are satisfied with the taste, you may remove the weight and keep the sauerkraut in the refrigerator and enjoy. 


  1. Always keep the sauerkraut submerged in liquid. If you see greenish or greyish mould, skim it off and you can still consume it. 
  2. Dispose the sauerkraut if you see black, orange or pink mould.


Credited to : https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124#post-recipe-11572 

5. Grilled cabbage

10. Grilled cabbage

Difficulty: Easy 

Preparation time:10 minutes

Total time: 20 minutes

Serving size: 4


½ white cabbage (approx. 850 g), outer leaves removed, stalk and inner core intact, cut into 4 wedges or quarters  

olive oil, for brushing

salt, to season

ground black pepper, to season

100 g rindless bacon rashers


  1. Preheat a barbecue to medium-high heat or place a grill pan over medium-high heat on the stove top. Brush cabbage wedges with oil and season with salt and pepper.
  2. Place wedges onto barbecue or into grill pan on the stove top and cook for 7-10 minutes, turning gently until cabbage is charred and beginning to soften (see Tips). Transfer into a thermal serving bowl or other large bowl and cover to keep warm. Set aside.
  3. Line a plate with a paper towel and set aside. Place bacon on barbecue or into a grill pan and cook until crispy (approx. 5-8 minutes). Transfer onto a lined plate to drain, then cut into small pieces.
  4. To serve, spoon dressing over cabbage wedges according to your preference.

Credited to : https://cookidoo.international/recipes/recipe/en/r407260

6. Curry Chicken Coleslaw

11. Curry Chicken Coleslaw

Difficulty: Easy

Preparation time: 5 minutes

Total time: 10 minutes

Serving size: 4


100 g fresh parsley, leaves only

60 g green onions, cut into pieces (2 in.)

or 60 g shallots, halved

300 g  green cabbage, cut into wedges

100 g mayonnaise

or 1 – 2 oz plain yogurt

1 tbsp curry powder

½ tsp salt, to taste

¼ tsp ground black pepper, to taste

100 g golden raisins

100 g roasted peanuts, unsalted

100 g peas, cooked

340 g chicken breast, cooked and shredded


  1. Place parsley into the mixing bowl and chop 4 sec/speed 10.
  2. Add green onions, cabbage, mayonnaise, curry powder, salt and pepper and chop 4 sec/speed 3. Check consistency and if desired chop a further 1-2 sec/speed 3. Transfer to a serving bowl.
  3. Place bowl with reserved coleslaw onto mixing bowl lid, weigh in raisins, peanuts, peas and shredded chicken. Remove bowl from lid and toss to combine. Serve immediately.
  1. Chop all the ingredients (parsley, green onions, cabbage) until desired texture. 
  2. Add the seasonings (mayonnaise, curry powder, salt and black pepper) and mix well. 
  3. Add other ingredients accordingly and mix well. (raisins, peanuts, peas and shredded chicken)
  4. Serve fresh.

Credited to :https://cookidoo.international/recipes/recipe/en/r753808

7. Cabbage Pancake

12. Cabbage Pancake

Difficulty: Easy 

Preparation time: 5 minutes

Total time: 10 minutes

Serving size: 4


1 halved cabbage 

1 carrot 

1 stalk of green onion / scallion 

4 eggs 


Salt, to taste 

Black pepper, to taste


  1. Shred the cabbage and carrot into thin slices.
  2. Chop the green onion / scallion. Then add it into the sliced cabbage and carrot mixture. 
  3. Crack 4 eggs into the mixture. Season it with some salt and black pepper. 
  4. In the frying pan, add some oil and allow it to spread evenly in the pan.
  5. Pour the cabbage mixture into the frying pan and shape it nicely with spatula into pancake shape. 
  6. Once half cooked, flip the pancake over. 
  7. The cabbage pancake is served once it is firm and has a golden and crispy appearance.

Credited to : https://www.facebook.com/watch/?v=1384901395189367 

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