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How to cook cabbage: sauteeing, frying, boiling and more

Wok of cabbage

How to cook cabbage: sauteeing, frying, boiling and more

Helena Busiakiewicz

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Read our tips and ideas for cooking with all varieties of cabbage. We have details on cooking methods such as sautéing, frying, braising and more

Cabbage is available in many different varieties, and are part of a bigger family known as brassicas that extends to cauliflower and kale. Easily available varieties are red, savoy, hispi (also known as sweetheart), white and Chinese leaf.

Not sure which variety to choose? See our guide to 15 types of cabbage to match the right cabbage to your recipe.

Meet Helena

I am half Polish, so I have a genetic pre-disposition to find cabbage delightful (don’t quote me on the science of that, but I feel it to be true in my soul). I love cabbage in all forms, so here’s a handy guide to help you tell you Savoy from your Chinese leaf, and all the best ways to prepare them. Check out Helena's recipes.

Helena's beginners’ tip for cooking with cabbage

My handy hack for shredding cabbage very finely is to use a sharp peeler instead of a knife. Cut the cabbage into manageable quarters then use the peeler down the cabbage to shred into fine ribbons. It is now perfect for squeezing over some lime juice, salt and a pinch of sugar for a quick pickle.

What are the main types of cabbage?

Red cabbage has firm, tightly packed and shiny purple leaves. I like it best pickled or in salads, but it can be braised, too.
White cabbage has a similar texture to red cabbage but has very pale leaves and a sweeter flavour. I like this stir-fried with a drizzle of sesame oil and plenty of garlic.
Savoy cabbage has leaves which are crinkled and wavy, and get lighter towards the middle. It works well in many number of dishes.
Spring cabbage has softer leaves that form more of a point instead of a round shape.
Hispi cabbage (aka sweetheart cabbage) is a sweeter and more tender green cabbage, with a pointed shape.
Chinese cabbage (also known as Napa cabbage) has a sweet and mild flavour. It has white ribs and light green leaves, it can be served cooked or raw.

What's the best way to serve cabbage?

A cabbage is a welcome addition to almost any meal. They can be served raw in salads such as coleslaw but can also be quick-cooked, such as in stir-fries, or rolled into gołąbki or sarmale (Polish and Romanian cabbage rolls). See our recipe ideas below and also check out our collection of cabbage recipes. Also browse our red cabbage recipes for some festive ideas.

How to prepare cabbage

Half chopped cabbage

There are two ways to prepare cabbage, depending on how many you want it to serve, and how you want to cook it.

To serve a small number of people, or for recipes when you need to keep the leaves whole:

The great thing about a cabbage is that they last for ages in the fridge, so you can cut off what you need as and when. It’s a good idea to peel the leaves off individually, taking what you need then putting the rest of the cabbage back in the fridge, wrapped up. You can then use these leaves whole or shred them as needed.
Depending on how old the cabbage is, you may not want to use the outer leaves, particularly if they are bruised, blemished or damaged. If they’re no good for stock, they can be composted.
When cutting a cabbage into wedges, you want to keep some of the core to help it keep its shape, but trim away the toughest part. A sharp knife is your friend here.
The central vein in each leaf is tough, particularly on the outer leaves, so you may wish to cut this away, too, especially if you want to cook the cabbage quickly as this part is very dense and will take a long time.
A hispi cabbage works well on the barbecue. Slice into quarters (leaving the core on), drizzle with oil and salt and sear on each side over the hottest part of the barbecue until charred. Transfer to a cooler spot until cooked through and tender. You can find more detailed instructions here.

To serve a bigger crowd:

Halve or quarter the cabbage, lay it cut-side down on a board and chop or shred the leaves.
For firmer cabbages, such as the red or white ones, you may wish to cut out the tough part of the stem or core first.

Different ways to cook cabbage

Cooking methodCooking timeTextureFlavourBoiling3-5 minsVery tenderMildly sweetSteaming5-6 minsDelicate, slightly firmSweet, mild & earthyFrying5 minsTender with crisp edgesSmoky, slightly sweetBraising20-35 minsSoft, tender, melt-in-the-mouthSweet, tangyRoasting35 mins - 1 hourTender with crisp edgesCaramelised, sweet & nutty

How to steam cabbage

Best for: spring green cabbage, Savoy cabbage
How long it takes: up to five minutes
Texture: just tender

Put your prepared, shredded cabbage in a steamer and steam for 5 mins or until tender.

How to boil cabbage

Best for: all types
How long it takes: 3-5 minutes
Texture: tender, slightly crisp

Boiled cabbage runs the risk of becoming mush very quickly. The important thing is to bring a large pan of salted water to the boil and dunk the cabbage in for 3-5 minutes.
You can then dunk straight into ice water to stop the cooking process. This is called blanching and refreshing.

How to blanch cabbage

Best for: all types
How long it takes: 3 minutes
Texture: tender-crisp

To blanch (so the leaves can be sautéed or fried later), cover with water and boil for 3 mins.
Transfer the leaves to cold water to refresh.

How to sauté cabbage

Best for: all types
How long it takes: 9-10 minutes
Texture: soft, slightly crunchy

Quarter the cabbage, removing the core, and slice into ½-1cm strips.
Heat 1-2 tbsp oil in a large frying pan, then fry with onion for 5-6 mins until slightly browned.
Add butter, salt and pepper and cook for 4-5 mins longer.
Stir in vinegar or lemon juice and season to taste.

Sauteed cabbage

How to fry cabbage

Best for: all types
How long it takes: 5-10 minutes
Texture: just tender, slightly wilted

Shred the leaves from half a head of cabbage, removing any tough leaf stems.
Heat 2 tbsp vegetable oil in a wok, then add the cabbage and 2 sliced garlic cloves.
Stir-fry until the cabbage starts to wilt, then add 75ml vegetable stock.
Cover and cook for 3 mins until just tender.

Stir-fried red cabbage in a pan

Basic cabbage stir-fry recipe

Serves 6

Ingredients:

1 cabbage
4 tbsp fat (you could use butter, olive oil or goose fat)
4 shallots, chopped
1 rosemary sprig
2 garlic cloves, peeled

Method:

Quarter the cabbage, remove the core and shred the leaves.
Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well.
Heat the fat in a pan and fry the shallots, rosemary sprig and garlic cloves for 5 mins until golden.
Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.

How to braise cabbage

Best for: red cabbage, white cabbage
How long it takes: between 10 minutes (quick braise) to 2 hours, depending on desired texture
Texture: slightly crunchy or soft, depending on time

I think red cabbage is best when cooked for a little longer than a savoy, but it is really down to personal preference. Here are two options for both red and white, by test kitchen veterans Barney Desmazery and Cassie Best

Quick braised savoy cabbage

Heat 1 tbsp sunflower oil in a pan and sizzle 200g diced pancetta until crispy. Sprinkle over a pinch of golden caster sugar and splash in ½ tbsp of white wine vinegar. Stir in 1 large shredded savoy cabbage into the pan, then pour over 200ml chicken stock. Simmer it all for 10 mins until the cabbage is tender but still slightly crunchy.

TIP: If you want to keep things veggie, substitute the pancetta for 1 finely chopped onion.

Braised red cabbage

Quarter a 900g red cabbage and remove the core, then finely shred. Tip into a large pan with one sliced red onion, 70g light soft brown sugar, 70ml cider vinegar, 150ml red wine, a large knob of butter and 1 cinnamon stick, then season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 ½ hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Microwave red cabbage

This is a handy way to free up some hob space when cooking a roast. Extend the cooking time by a few minutes if you prefer your cabbage with less bite. Remember, everyone’s microwave is different, so yours may take less or more time to cook.

Mix 550g finely sliced red cabbage, 65ml pomegranate juice, 1 bay leaf and ½ tsp caraway seeds in a large heatproof bowl, and season well.

Cover and cook on high for 10 mins. Stir, then cook for 10 mins more. Drizzle with 2 tsp pomegranate molasses, if you like. Will keep chilled for up to three days. Leave to cool first.

How to roast a cabbage

Best for: red, white, savoy, hispi
How long it takes: 15-45 mins
Texture: Buttery soft with crispy edges

Roasting cabbage is one of the easiest and most delicious ways to eat a cabbage. Simply turning on the oven means you’re halfway there.

Try Anna Glover’s recipe for roasted savoy cabbage with lemon. Heat the oven to 200C/180C fan/gas 6. Whisk 4 tbsp olive oil, the zest and juice of one lemon and some seasoning together. Tip the cabbage onto an oiled baking tray. Spoon over the dressing and roast for 45 mins, turning halfway though until the cabbage is golden and lightly charred and the stems are tender when pierced with a knife. Transfer to a platter, then serve.

For more roasted cabbage recipes, why not try:

Roasted hispi cabbage with a garlic & chilli crumb
Sausage, miso & savoy cabbage one-pan roast
Roasted cabbage with harissa butterbeans & baked feta

Other ways to serve cabbage

Whole cabbage leaves can be used filled, rolled and baked.
Shredded cabbage can be pickled or fermented to make sauerkraut or kimchi. I think this works best with red and white.
I love cabbage in pasta – this chorizo & savoy cabbage rigatoni is absolutely delicious.
Chinese leaf makes a great dumpling filling. Finely chop and mix with pork mince, soy sauce and spices for a wonderful dumpling. Take inspiration from this recipe by Shu Lin.

How to avoid watery or bitter cabbage

Do not overcook: Keep cooking times brief, whether boiling, steaming or stir-frying. Prolonged cooking can cause cabbage to become watery and develop a bitter taste. Overcooking cabbage releases sulphur compounds and affects the flavour.
Drain thoroughly: After boiling or blanching, drain the cabbage well and pat dry with kitchen paper to remove excess water before serving or adding to dishes.
Remove tough or old leaves: Discard any damaged or tough outer leaves and cut out the hard core, as these parts can contribute to bitterness.
Add acidity: Incorporate a splash of vinegar or a squeeze of lemon juice during or after cooking to balance and brighten the flavour, reducing any underlying bitterness.

Cook once, use twice: How to use up leftover cabbage

Pasta: Try our creamy lemon & cabbage pasta with garlic crumbs or charred hispi cabbage & sausage pasta.
Soup: Try our cabbage soup, potato & Savoy cabbage soup with bacon or miso lentil & cabbage soup.
Bubble and squeak: Try our parsnip bubble & squeak hash, spiced parsnip bubble & squeak or poached eggs with smoked salmon and bubble & squeak

Our top cabbage recipes

Cabbage with bacon & onions

Cabbage, bacon and onions in an oval dish

Give your greens a bit of crunch with John Torode’s speedy side – perfect for Sunday lunch.

Cabbage soup

A pan and bowl of cabbage soup topped with cheese chavings

Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own topped with parmesan shavings, or served with a hunk of crusty, buttered bread

Braised stuffed cabbage

Stuffed cabbage rolls in an oval dish

Slow-cooked cabbage leaves stuffed with a tasty rice mixture make a hearty veggie main, or an alternative side dish.

Garlicky linguine with cabbage & anchovy

Linguine with cabbage and anchovy and breadcrumbs

This thrifty pasta dish of Savoy greens and crispy pangrattato breadcrumbs is beautiful in its simplicity.

Pointed cabbage in white wine with fennel seeds

Pointed cabbage in white wine with fennel seeds, in a dish

For a quick version of sauerkraut, try cabbage simmered in white wine, with onions and herbs. The acidity of this side dish pairs well with the unctuousness of roast pork.

Roasted hispi cabbage with a garlic & chilli crumb

Charred hispi cabbage leaves on a plate, coated in breadcrumbs

Try Tom Kerridge's impressive charred hispi cabbage recipe with a punchy breadcrumb coating. Served with his festive porchetta or a roast ham, it works wonderfully as a vegetable side dish.

Italian-style roast cabbage wedges with tomato lentils

Italian-style roast cabbage with tomato lentils on a plate

Cabbage leaves are roasted to give a beautifully crisp, caramelised texture on the outside and a soft, sweet centre. This dish makes for an impressive veggie centrepiece served with Italian-inspired lentils and golden roast new potatoes.

Our test kitchen’s final tip

My finishing tip for success with cooking cabbage would be to avoid overcooking cabbage. A brief, high-heat cooking method (like stir-frying or sautéing) will help keep it tender and the flavours fresh.

Get more cabbage inspiration...

Cabbage recipes
Savoy cabbage recipes
Christmas red cabbage recipes
White cabbage recipes
Bubble & squeak recipes
Red cabbage recipes

Do you have any tips for cooking cabbage? Leave a comment below...

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