Cabbage and cauliflower are two simple yet versatile vegetables that can help you create your next delicious dinner. These two pair perfectly together, and with the right recipes, you can easily impress your guests while keeping things healthy.
The dishes I’ve shared here are not only packed with flavor but are also loved by kids even those who usually don’t like vegetables! Cabbage is especially great for weight management, so I’ve included a couple of cabbage and cauliflower salad recipes that are perfect for anyone following a diet.
All of these recipes are designed to suit every taste bud even picky eaters will enjoy them.
And if you’re following a keto diet and love cabbage, don’t miss my Keto Cabbage Recipes. For casserole lovers, my Best Turkey Cabbage Casserole with Rice is a tasty option you’ll want to try!
1. Roasted Cauliflower & Cabbage Sheet-Pan Dinner (Mediterranean Style)
When I’m craving something easy, healthy, and without spending forever in the kitchen, this roasted cauliflower and cabbage sheet-pan dinner is one of my go-to choices. It’s simple, uses basic ingredients, and the flavors come out beautifully. Everything gets roasted till golden, slightly crispy on the edges, and then finished with a splash of lemon to brighten it up.
This is one of those dishes you make when you want to cook cabbage in a way that feels tasty but doesn’t require complicated steps. Perfect for busy days or light dinners.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Difficulty: Easy
Serves: 3–4
Ingredients
Vegetables:
- 3 cups cauliflower florets
- 3 cups chopped green cabbage
- 1 can (400g) chickpeas, drained and rinsed
- 1 small red onion, sliced
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Finish:
- Juice of ½ a lemon
- Fresh parsley, chopped
How to Make It
- Prep your vegetables
Cut the cauliflower into medium-sized florets and slice the cabbage into bite-sized pieces. Add everything to a large sheet pan with the sliced red onion and chickpeas. - Season generously
Drizzle olive oil over the vegetables. Sprinkle oregano, garlic powder, smoked paprika, salt, and pepper. Toss everything with your hands so every piece gets coated well. - Roast until golden
Bake at 220°C (425°F) for 25–30 minutes, stirring halfway through. The edges should be slightly crispy and caramelized that’s where the flavor is. - Finish with freshness
Once out of the oven, squeeze fresh lemon juice on top. Add chopped parsley. Taste and adjust seasoning if needed.
Simple Tips
- Don’t overcrowd the pan. It helps everything roast instead of steam.
- Add feta or olives if you want a Mediterranean touch.
- Leftovers taste great and make easy lunches.
This dish fits into so many categories:
- It’s a wonderful way to cook cabbage quickly.
- It pairs well with soups if you’re making cabbage soup recipes.
- It even works as a side dish for cabbage recipes Asian style meals when you want something roasted and simple.
- It goes perfectly with a fresh cabbage cauliflower salad.
2. Cabbage Cauliflower Salad with Lemon-Tahini Dressing (Fresh & Crunchy)
This cabbage cauliflower salad is one of those recipes I make when I want something refreshing, light, and packed with crunch. It’s the kind of salad that never gets boring. The lemon-tahini dressing ties everything together with a creamy flavor that feels bright and clean.
What I love about this salad is how easy it is to prep. If you’re someone who likes to meal prep, this one holds up beautifully in the fridge. Plus, it’s a great way to cook cabbage without actually cooking it keeping all that crunch intact.
Prep Time: 15 minutes
Cook Time: None
Difficulty: Very easy
Serves: 4
Ingredients
For the Salad:
- 4 cups finely shredded green cabbage
- 2 cups small cauliflower florets (raw or lightly blanched)
- ½ cup chopped fresh parsley
- ¼ cup thinly sliced red onion (rinsed to soften sharpness)
- ⅓ cup toasted almonds, roughly chopped
For the Lemon-Tahini Dressing:
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 garlic clove, grated
- 2–4 tablespoons cold water (to thin the dressing)
- ½ teaspoon salt
- Black pepper, to taste
How to Make It
- Prep your base
Add shredded cabbage, cauliflower florets, parsley, red onion, and toasted almonds to a big mixing bowl. This salad has a lot of texture, so you want everything chopped into bite-sized, friendly pieces. - Make the dressing
In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic, salt, and pepper. Add cold water one tablespoon at a time until the dressing becomes smooth and pourable. - Toss and taste
Pour the dressing over the salad and mix well so every piece gets coated. Taste and adjust lemon or salt if needed. - Serve or store
It’s delicious right away but tastes even better after sitting for about 10 minutes. If meal prepping, keep the dressing separate and toss right before eating.
Helpful Tips
- Add chickpeas for extra protein.
- Swap parsley with fresh dill for a different flavor.
- Sprinkle in some feta or vegan feta if you want something creamier.
- If you like cabbage recipes Asian style, try swapping the dressing for a sesame-soy version for a whole new variation.
This is one of my favorite salads because it’s bright, crunchy, and super easy perfect on its own or alongside soups, especially if you’re exploring cabbage soup recipes or other veggie-based meals.
3. Cheesy Cauliflower & Cabbage Bake (Gratin Style)
This cheesy cauliflower and cabbage bake is pure tasty food. Whenever I want something warm, creamy, this is the dish I turn to. It’s a little more indulgent than the other recipes, but still simple to make and perfect for dinners.
If you like creamy casseroles and golden, crispy tops, this recipe will become a favorite. It’s also a great way to cook cabbage if you want it soft, rich, and full of flavor.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Difficulty: Medium
Serves: 4–6
Ingredients
Vegetables:
- 3 cups cauliflower florets
- 3 cups chopped cabbage
- 1 small onion, thinly sliced
Cheese Sauce (Béchamel):
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups (480ml) milk
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan
- ¼ teaspoon nutmeg
- Salt and black pepper, to taste
Optional Topping:
- Breadcrumbs
- Extra cheese
How to Make It
- Pre-cook the vegetables
Bring a pot of salted water to a boil. Add the cauliflower and cabbage. Cook for 5–6 minutes until slightly tender but not mushy. Drain and set aside. - Make the cheese sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk while whisking to prevent lumps.
Once the sauce thickens, add cheddar, Parmesan, nutmeg, salt, and pepper. Stir until smooth and creamy. - Combine everything
Add the pre-cooked cauliflower, cabbage, and sliced onion to a baking dish. Pour the cheese sauce over the top and mix gently to coat everything. - Add the topping
Sprinkle breadcrumbs and a little extra cheese on top if you want a golden, crispy finish. - Bake
Bake at 200°C (400°F) for 20–25 minutes, or until bubbly and lightly browned on top.
Tips
- Use some smoked cheese if you like a deeper flavor.
- You can add cooked chicken or chickpeas to make it a full meal.
- Serve it with a light cabbage cauliflower salad to balance the richness.
- Leftovers taste incredible the next day.
- This dish pairs surprisingly well with simple cabbage soup recipes for a cozy, complete comfort menu.
This cheesy bake is great when you want something warm and homey. It’s simple, delicious, and perfect for days when you’re craving comfort food without too much effort.
4. Cauliflower “Fried Rice” with Shredded Cabbage (Light & Quick)
This cauliflower fried rice with cabbage is one of my favorite quick meals when I want something light. It’s full of vegetables, cooks fast, and has that classic fried-rice flavor without feeling heavy. If you enjoy cabbage recipes Asian style, this one will fit perfectly into your weekly routine.
It’s also a great way to cook cabbage if you want it tender but still slightly crisp. The best part is that everything cooks in one pan.
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
Serves: 2–3
Ingredients
Vegetables:
- 2 cups riced cauliflower
- 2 cups shredded cabbage
- ½ cup chopped carrots
- ½ cup frozen peas
- 2 green onions, sliced
- 2 garlic cloves, minced
Sauce & Seasoning:
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 tablespoon oil for cooking
- Salt and black pepper, to taste
Optional:
- 2 eggs (scrambled separately or in the pan)
- Chili flakes or Sriracha for heat
How to Make It
- Cook the eggs (optional)
If using eggs, scramble them in a pan with a little oil. Remove and set aside. - Sauté aromatics
Heat oil in a large pan or wok. Add garlic and cook for 20–30 seconds until fragrant. - Add the vegetables
Add shredded cabbage, carrots, peas, and riced cauliflower. Stir on high heat for 4–5 minutes until everything softens but stays slightly crunchy. - Add the sauce
Pour in soy sauce and sesame oil. Toss well to coat everything. - Finish and serve
Add the cooked eggs back in. Stir in the green onions. Taste and adjust seasoning.
Tips
- Add shrimp, chicken, or tofu if you want more protein.
- Use leftover vegetables this recipe is very flexible.
- Serve with chili oil for a spicy version.
- Pairs perfectly with a fresh cabbage cauliflower salad for added crunch on the side.
- To keep it fluffy, avoid covering the pan so the cauliflower doesn’t steam.
This dish is ideal for quick lunches, weeknight dinners, or even as a healthy alternative to takeout. It’s simple, budget-friendly, and full of flavor.
5. Cabbage & Cauliflower Tacos (Chipotle-Lime Flavor)
These cabbage and cauliflower tacos are one of my favorite quick meals when I want something fresh. The cauliflower gets roasted with chipotle seasoning until it’s golden, and the cabbage adds the perfect crunch.
If you’re looking for a fun and simple way to cook cabbage, these tacos are perfect. They’re light, flavorful, and so easy to customize. I love making these on weeknights because they come together fast and feel good without being heavy.
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Serves: 3–4
Ingredients
For the Roasted Cauliflower:
- 3 cups cauliflower florets
- 1 tablespoon olive oil
- 1 teaspoon chipotle powder or smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper
For the Cabbage Slaw:
- 2 cups shredded cabbage
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Pinch of salt
- Optional: chopped cilantro
For Serving:
- Corn or flour tortillas
- Avocado slices
- Lime wedges
- Optional: sour cream or a yogurt drizzle
How to Make It
- Roast the cauliflower
In a bowl, toss cauliflower with olive oil, chipotle powder, garlic powder, salt, and pepper.
Spread it on a baking tray and roast at 220°C (425°F) for about 20 minutes, or until golden and slightly crispy. - Make the cabbage slaw
In a small bowl, mix shredded cabbage with lime juice, salt, and olive oil.
The slaw should taste fresh and bright to balance the smoky cauliflower. - Warm the tortillas
Heat them on a pan for 20–30 seconds per side or warm them directly over a flame for that slightly charred flavor. - Assemble your tacos
Add roasted cauliflower, cabbage slaw, avocado slices, and any toppings you love.
Finish with extra lime juice.
Tips
- Add chickpeas or black beans for extra protein.
- If you like spicy flavors or cabbage recipes Asian style foods, drizzle with sriracha or chili crisp.
- Serve with a light cabbage cauliflower salad if you want something crunchy on the side.
- Make it vegan by skipping dairy-based toppings.
These tacos are fresh, colorful, and perfect when you want something quick but exciting. They’re also beginner-friendly, so anyone can whip them up with confidence.
6. Thai-Style Peanut Cabbage Cauliflower Salad (Meal-Prep Friendly)
This Thai-style peanut salad is one of my favorite crunchy bowls. It’s bright, fresh, and full of those sweet, salty flavors you find in many cabbage recipes Asian inspired dishes.
The combination of cabbage and cauliflower makes it tasty enough to be a full meal, but still light and refreshing. And the peanut-lime dressing? It ties everything together perfectly. This is the kind of cabbage cauliflower salad you’ll want to make again and again.
Prep Time: 20 minutes
Cook Time: None
Difficulty: Easy
Serves: 4
Ingredients
For the Salad:
- 3 cups shredded cabbage
- 2 cups small cauliflower florets (raw or lightly blanched)
- 1 cup shredded carrots
- ½ cup chopped fresh cilantro
- ⅓ cup roasted peanuts, roughly chopped
- 2 green onions, sliced
For the Peanut-Lime Dressing:
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, grated
- 2–3 tablespoons warm water to thin
How to Make It
- Prep the vegetables
Add shredded cabbage, cauliflower, carrots, cilantro, peanuts, and green onions to a large mixing bowl. - Make the dressing
In another bowl, whisk peanut butter, soy sauce, lime juice, honey, sesame oil, and garlic.
Add warm water a little at a time until smooth and creamy. - Combine and toss
Pour the dressing over the vegetables and toss well until everything is evenly coated. - Taste and adjust
Add more lime or soy sauce if you want extra brightness or saltiness.
Tips
- Add edamame or tofu for extra protein.
- For more crunch, sprinkle sesame seeds on top.
- If you prefer a softer texture, lightly steam the cauliflower before adding it.
- This makes a great meal-prep bowl and stays crisp for 3–4 days if you keep the dressing separate.
- Pairs well with soups, especially simple cabbage soup recipes or even roasted dishes.
This salad is fresh, colorful, and full of flavor the kind of dish that wakes up your taste buds and makes eating veggies fun.
7. Indian-Style Cabbage and Cauliflower Stir-Fry (Masala Gobi)
This is one of those dishes that instantly reminds me of home-cooked meals with big flavors but simple ingredients. The warm spices coat the cabbage and cauliflower beautifully, creating a dish that’s fragrant, slightly tangy, and perfect with rice or flatbread. If you’re looking for cabbage recipes Asian inspired but with an Indian twist, this is a must-try!
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Serves: 4
Ingredients
- 2 cups cauliflower florets
- 2 cups shredded cabbage
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1–2 green chilies, chopped (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 1 medium tomato, chopped
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges, to serve
How to Make It
- Heat the spices
In a large pan, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. - Sauté aromatics
Add onion, garlic, ginger, and green chilies (if using). Cook for 2–3 minutes until onions turn translucent. - Cook the vegetables
Add cauliflower florets first and stir for 3–4 minutes. Then add cabbage, turmeric, coriander, and cumin powders. Stir well so the spices coat every piece. - Add tomato and simmer
Toss in chopped tomato and cook for another 3–4 minutes until the vegetables are tender but still slightly crunchy. Sprinkle garam masala on top and stir. - Garnish and serve
Remove from heat, garnish with fresh cilantro, and serve with lemon wedges. Enjoy it with rice, roti, or as a flavorful side to a cabbage cauliflower salad.
Tips
- Adjust the spice levels to your preference by adding more or fewer chilies.
- For a richer taste, add a splash of coconut milk at the end for a creamy variation.
- Masala Gobi is great for meal prep as it keeps well in the fridge for 2–3 days.
- This dish pairs beautifully with simple soups or cabbage soup recipes for a balanced meal.
This Indian-style stir-fry is vibrant, aromatic, and full of flavor without being complicated. It’s a simple way to cook cabbage and cauliflower that will impress even picky eaters.