16 Delicious & Versatile Shredded Cabbage Recipes

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Cabbage is a truly health-friendly vegetable it supports digestion, promotes heart health, and helps build stronger bones. Yet despite all its benefits, we often cook it the same way every time. That’s one of the biggest reasons kids and even adults lose interest in healthy food.

The secret isn’t to avoid healthy ingredients, but to cook them with variety and great taste. That’s why I’ve included 17 versatile shredded cabbage recipes. Each one feels different, so every time you make cabbage, it feels like a brand-new dish your family will actually enjoy and want to try again.

These recipes are simple, flavorful, and perfect for everyday meals whether you’re cooking for kids, family, or yourself.

If you’re a true cabbage lover, don’t miss these recipes:

And if you’re focusing on weight loss, these are a must-try:

Healthy food doesn’t have to be boring add variety, keep the flavor, and enjoy every bite

1. Classic Creamy Shredded Cabbage Coleslaw

Prep time: 10 minutes
Cook time: No cooking
Difficulty: Very easy
Type: Vegetarian
Perfect for: BBQs, sandwiches, or as a quick side dish

This is one of those shredded cabbage recipes I grew up eating. It’s creamy, crunchy, and comes together in minutes. I love how simple it is, yet it always works. You can keep it classic or easily tweak it to suit your taste that’s the beauty of shredded cabbage.

Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar (adjust to taste)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

How to Make It

  1. In a large bowl, add the shredded cabbage and carrots. Toss them lightly so they mix well.
  2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
  3. Pour the dressing over the shredded cabbage mixture.
  4. Toss everything until the cabbage is evenly coated.
  5. Taste and adjust seasoning if needed.
  6. For best flavor, cover and refrigerate for at least 20–30 minutes before serving.

Variations & Tips

  • For a lighter version, replace half the mayo with Greek yogurt.
  • Add thinly sliced apples or raisins if you like a slightly sweet crunch.
  • This coleslaw pairs perfectly with roasted cabbage recipes, burgers, or grilled vegetables.

This simple coleslaw proves that shredded cabbage recipes don’t need to be complicated to be delicious.

2. Asian Shredded Cabbage Salad with Sesame Dressing

Prep time: 15 minutes
Cook time: No cooking
Difficulty: Easy
Type: Vegetarian
Perfect for: Light lunches, side dishes, or meals with cabbage

This is one of my go-to shredded cabbage recipes Asian-style when I want something fresh but full of flavor. It’s light, refreshing, and comes together so quickly perfect for busy days.

What I really enjoy about this salad is how versatile it is. You can serve it on its own, alongside noodles or rice, or even tuck it into wraps and bowls.

Ingredients

For the Salad:

  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage (optional, for color)
  • 1 medium carrot, julienned or shredded
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

For the Sesame Dressing:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or sugar
  • 1 teaspoon grated fresh ginger (optional but recommended)
  • 1 clove garlic, finely minced

How to Make It

  1. In a large bowl, combine the shredded cabbage, purple cabbage, carrot, and green onions. Toss gently.
  2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until well combined.
  3. Pour the dressing over the shredded cabbage mixture.
  4. Toss everything until the cabbage is evenly coated with the dressing.
  5. Sprinkle toasted sesame seeds on top just before serving.

Variations & Tips

  • Add sliced cucumbers or bell peppers for extra crunch.
  • For more protein, toss in edamame or crispy tofu great for shredded cabbage recipes vegetarian meals.
  • Let the salad sit for 10 minutes before serving to allow the flavors to blend nicely.

3. Vegetarian Shredded Cabbage Stir-Fry

Prep time: 10 minutes
Cook time: 10 minutes
Difficulty: Easy
Type: Vegetarian
Perfect for: Quick dinners, busy weeknights, simple meals with cabbage

This is one of those shredded cabbage recipes vegetarian that I make when I want something fast but still homemade. It’s simple, flavorful, and uses ingredients I almost always have on hand. I love how shredded cabbage softens just enough in the pan while still keeping a little bite it makes the dish feel fresh, not heavy.

What I enjoy most about this stir-fry is how versatile it is. You can serve it with rice, noodles, or even enjoy it on its own as a light meal.

Ingredients

  • 4 cups shredded green cabbage
  • 1 small onion, thinly sliced
  • 1 medium carrot, julienned
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil or sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar or lemon juice
  • ¼ teaspoon black pepper
  • Salt, to taste

Optional Add-Ins:

  • Sliced bell peppers
  • Green beans
  • Tofu or mushrooms

How to Make It

  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add the sliced onion and sauté for 2–3 minutes until slightly softened.
  3. Stir in the garlic and cook for about 30 seconds, just until fragrant.
  4. Add the shredded cabbage and carrot. Toss well and stir-fry for 4–5 minutes until the cabbage wilts but still stays slightly crisp.
  5. Drizzle in the soy sauce and rice vinegar. Season with black pepper and salt if needed.
  6. Stir everything together and cook for another 1–2 minutes. Remove from heat.

Variations & Tips

  • For an Asian-inspired twist, add a splash of sesame oil at the end.
  • Sprinkle chili flakes if you like a little heat.
  • This pairs beautifully with noodles or steamed rice, making it one of my favorite quick meals with cabbage.

This stir-fry shows just how delicious and easy shredded cabbage recipes can be simple ingredients, big flavor, and ready in minutes.

4. Roasted Shredded Cabbage with Bacon and Parmesan

Prep time: 10 minutes
Cook time: 25 minutes
Difficulty: Easy
Type: Non-vegetarian
Perfect for: Side dishes, flavorful meals with cabbage

This is one of those roasted cabbage recipes that completely changed how I look at shredded cabbage. Roasting gives it crispy edges, a slightly sweet flavor, and a depth you just don’t get from raw cabbage. Add bacon and Parmesan, and it turns into something truly delicious.

I love making this when I want a side dish that feels a little special but doesn’t require much effort. It’s simple, rustic, and always disappears fast.

Ingredients

  • 4 cups shredded green cabbage
  • 4 slices bacon, chopped
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Salt, to taste
  • ⅓ cup freshly grated Parmesan cheese

How to Make It

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Spread the shredded cabbage evenly on the baking sheet.
  3. Scatter the chopped bacon over the cabbage.
  4. Drizzle with olive oil and sprinkle with garlic powder, black pepper, and salt.
  5. Toss everything gently with your hands to coat evenly.
  6. Roast for 20–25 minutes, stirring halfway through, until the cabbage is tender with crispy edges and the bacon is cooked.
  7. Remove from the oven and immediately sprinkle Parmesan cheese over the hot cabbage. Let it melt slightly before serving.

Variations & Tips

  • For a vegetarian version, skip the bacon and add roasted mushrooms instead.
  • A squeeze of lemon juice at the end brightens the flavors beautifully.
  • This dish pairs well with grilled chicken, fish, or as a hearty stand-alone meal with cabbage.

5. Shredded Cabbage Tacos (Veg & Protein Options)

Prep time: 15 minutes
Cook time: 10 minutes
Difficulty: Easy
Type: Vegetarian or with protein
Perfect for: Weeknight dinners, fun meals with cabbage, taco nights

These shredded cabbage tacos are one of my favorite ways to turn simple ingredients into something exciting. The cabbage stays crunchy, slightly warm, and so flavorful once seasoned. What I love most is how versatile this recipe is you can keep it vegetarian or add your favorite protein without changing the base too much.

Whenever I want a light but satisfying dinner, this is usually what I make.

Ingredients

For the Shredded Cabbage Filling:

  • 3 cups shredded green cabbage
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • Salt, to taste
  • 1 tablespoon lime juice

Veg Option Add-Ins (Optional):

  • ½ cup canned black beans, rinsed
  • ½ cup sautéed mushrooms or bell peppers

Protein Options (Optional):

  • Grilled chicken, sliced
  • Crispy tofu cubes
  • Shrimp or fish (for non-vegetarian version)

For Serving:

  • 6 small tortillas (corn or flour)
  • Fresh cilantro
  • Sliced avocado or guacamole
  • Sour cream or yogurt sauce

How to Make It

  1. Heat olive oil in a skillet over medium heat.
  2. Add the shredded cabbage and sauté for 3–4 minutes until slightly softened but still crunchy.
  3. Sprinkle in smoked paprika, cumin, black pepper, and salt. Toss well.
  4. Add lime juice and cook for another minute. Remove from heat.
  5. Warm tortillas in a pan or microwave.
  6. Fill each tortilla with the seasoned shredded cabbage.
  7. Add beans, veggies, or protein if using. Top with avocado, cilantro, and sauce.

Variations & Tips

  • Add shredded red cabbage for extra color and crunch.
  • A drizzle of chipotle sauce or salsa makes these tacos even more delicious.
  • These tacos are a great example of how shredded cabbage recipes can be fun, fresh, and perfect for everyday meals.

If you’re looking for creative meals with cabbage, this taco recipe is a must-try simple, flavorful, and endlessly customizable.

6. Cabbage and Peanut Butter Thai Salad

Prep time: 15 minutes
Cook time: No cooking
Difficulty: Easy
Type: Vegetarian
Perfect for: Light lunches, refreshing sides, quick meals with cabbage

This Thai-style salad is one of those Asian shredded cabbage recipes that surprises people in the best way. Peanut butter with cabbage might sound unusual at first, but trust me it works beautifully.

I love making this when I want something fresh but filling, especially on warm days when heavy meals just don’t sound right.

Ingredients

For the Salad:

  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 medium carrot, shredded
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped peanuts or roasted cashews
  • Fresh cilantro, for garnish

For the Peanut Dressing:

  • 2 tablespoons creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon honey or sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1–2 tablespoons warm water (to thin, as needed)

How to Make It

  1. In a large bowl, combine the shredded cabbage, purple cabbage, carrot, and green onions. Toss gently.
  2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, and sesame oil.
  3. Add warm water a little at a time until the dressing is smooth and pourable.
  4. Pour the dressing over the shredded cabbage mixture.
  5. Toss well until everything is evenly coated.
  6. Sprinkle chopped peanuts and fresh cilantro on top before serving.

Variations & Tips

  • Add shredded chicken or tofu if you want extra protein.
  • For more heat, stir a little chili paste or sriracha into the dressing.
  • This salad holds up well in the fridge, making it great for make-ahead meals with cabbage.

7. Creamy Vegan Shredded Cabbage Pasta

Prep time: 10 minutes
Cook time: 20 minutes
Difficulty: Easy
Type: Vegan / Vegetarian
Perfect for: Dinners, comforting meals with cabbage

This is one of those shredded cabbage recipes vegetarian that surprises people every time. Cabbage in pasta might not sound exciting, but once it softens and melts into the sauce.

It’s also a great reminder of just how versatile shredded cabbage really is it works beautifully beyond salads.

Ingredients

  • 8 oz (225g) pasta (penne, fusilli, or spaghetti)
  • 3 cups shredded green cabbage
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup unsweetened plant-based milk (almond, soy, or oat)
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon black pepper
  • Salt, to taste
  • ½ teaspoon lemon juice

Optional Add-Ins:

  • Chili flakes
  • Fresh parsley or basil
  • Vegan Parmesan for topping

How to Make It

  1. Cook the pasta according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft.
  3. Add the garlic and cook for 30 seconds until fragrant.
  4. Stir in the shredded cabbage and cook for 5–6 minutes, until it softens and reduces in volume.
  5. Pour in the plant-based milk and add nutritional yeast, salt, and black pepper. Stir well.
  6. Add the cooked pasta and a splash of reserved pasta water. Toss until everything is coated in the creamy sauce.
  7. Finish with lemon juice and adjust seasoning if needed. Remove from heat.

Variations & Tips

  • Add sautéed mushrooms for extra depth and texture.
  • Use whole wheat or gluten-free pasta if preferred.
  • This dish reheats well, making it a great option for next-day meals with cabbage.

This creamy pasta proves that shredded cabbage recipes can be rich, and still completely plant-based.

8. Shredded Cabbage Soup (Hearty & Cozy)

Prep time: 10 minutes
Cook time: 30 minutes
Difficulty: Easy
Type: Vegetarian (Vegan-friendly)
Perfect for: Cold days, light dinners

This is one of those shredded cabbage recipes I make when I want something warm, filling, and no-fuss. The shredded cabbage softens beautifully as it simmers, soaking up all the broth and making the soup feel extra comforting.

I love how versatile this recipe is you can keep it light or bulk it up depending on what you have in the fridge. It’s proof that humble ingredients can turn into something truly delicious.

Ingredients

  • 3 cups shredded green cabbage
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 4 cups vegetable broth
  • 1 small potato, diced (optional, for heartiness)
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • Salt, to taste
  • 1 tablespoon lemon juice or apple cider vinegar

Optional Add-Ins:

  • White beans or chickpeas
  • Crushed red pepper flakes
  • Fresh parsley or dill

How to Make It

  1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft.
  2. Add garlic, carrot, and celery. Cook for another 2–3 minutes until fragrant.
  3. Stir in the shredded cabbage and cook for 2 minutes to slightly soften.
  4. Pour in the vegetable broth and add the potato, thyme, salt, and black pepper.
  5. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
  6. Stir in lemon juice or vinegar just before serving. Taste and adjust seasoning.

Variations & Tips

  • Add cooked lentils for extra protein.
  • For an Asian-inspired twist, add a splash of soy sauce and a bit of ginger a nice nod to shredded cabbage recipes Asian flavors.
  • This soup stores well and tastes even better the next day.

Simple, nourishing, and endlessly adaptable this soup is one of my favorite meals with cabbage.

9. BBQ Pulled Cabbage Sandwiches (Vegetarian Meal with Cabbage)

Prep time: 10 minutes
Cook time: 25 minutes
Difficulty: Easy
Type: Vegetarian (Vegan-friendly option)
Perfect for: Weeknight dinners, casual lunches, plant-based meals with cabbage

This is one of those shredded cabbage recipes that surprises people in the best way. If you’ve ever loved pulled BBQ sandwiches, this vegetarian version gives you the same saucy satisfaction just lighter and packed with veggies.

Shredded cabbage becomes tender and slightly sweet as it cooks, soaking up all that smoky BBQ flavor. It’s delicious, budget-friendly, and incredibly versatile, making it a favorite when I want a quick vegetarian meal with cabbage.

Ingredients

  • 3 cups shredded red cabbage
  • 1 tablespoon olive oil
  • ½ small onion, thinly sliced
  • 1 cup BBQ sauce (vegetarian)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • Salt, to taste
  • 4 sandwich buns or burger rolls
  • Coleslaw or pickles, for serving (optional)

Optional Add-Ins:

  • 1 cup shredded carrots
  • ½ cup cooked jackfruit or mushrooms (for extra “pulled” texture)

How to Make It

  1. Heat olive oil in a large skillet over medium heat. Add sliced onion and cook for 3–4 minutes until soft.
  2. Add shredded cabbage (and carrots, if using). Sauté for 5–6 minutes until it starts to wilt.
  3. Stir in BBQ sauce, smoked paprika, salt, and black pepper.
  4. Reduce heat to low and let it simmer for 12–15 minutes, stirring occasionally, until the cabbage is tender and saucy.
  5. Taste and adjust seasoning if needed.

To Serve

  • Toast the sandwich buns lightly.
  • Spoon the BBQ pulled cabbage onto each bun.
  • Top with crunchy coleslaw or pickles for contrast.

Tips & Variations

  • Want it spicier? Add chili flakes or hot sauce.
  • Make it vegan by using egg-free buns and vegan BBQ sauce.
  • Serve it with roasted potatoes or corn on the side for a full meal.

10. Shredded Cabbage Kimchi (Fermented Cabbage Classic)

Prep time: 20 minutes (plus fermentation)
Cook time: No cooking
Difficulty: Medium (fermentation process)
Type: Vegetarian (vegan-friendly)
Perfect for: Flavor-packed side dishes, Asian-inspired meals with cabbage

Kimchi is one of my all-time favorite ways to use shredded cabbage.I love making it because it’s alive with flavor, healthy, and makes even simple rice or noodles feel special. It’s a true staple in Asian shredded cabbage recipes and one of those recipes I always come back to.

The process might seem a little intimidating at first, but trust me it’s easier than it looks, and the results are delicious and rewarding.

Ingredients

  • 1 medium head of cabbage, shredded (about 6 cups)
  • 1 tablespoon sea salt
  • 2 teaspoons sugar
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 3 tablespoons Korean red chili flakes (gochugaru) adjust to taste
  • 2 tablespoons fish sauce or soy sauce for vegan version
  • 4 green onions, chopped
  • 1 small carrot, julienned (optional)

How to Make It

  1. Salt the Cabbage
    • Place shredded cabbage in a large bowl.
    • Sprinkle with sea salt and sugar, tossing well to coat.
    • Let it sit for 1–2 hours, tossing every 30 minutes until cabbage softens and releases some liquid.
  2. Prepare the Spice Paste
    • In a small bowl, combine garlic, ginger, chili flakes, and fish sauce (or soy sauce for vegan). Mix into a smooth paste.
  3. Combine Vegetables
    • Rinse the salted cabbage under cold water to remove excess salt, then drain well.
    • Add the green onions, carrot (if using), and spice paste. Mix thoroughly with your hands (wear gloves if you prefer!).
  4. Pack & Ferment
    • Pack the kimchi tightly into a clean glass jar, leaving some space at the top. Press down to remove air pockets.
    • Seal loosely and leave at room temperature for 1–2 days to start fermentation.
    • Taste daily once it reaches your preferred tanginess, move it to the fridge.
  5. Serving
    • Kimchi is best after 3–5 days in the fridge but can be enjoyed immediately.
    • Serve as a side with rice, noodles, or in meals with cabbage like bibimbap or stir-fries.

Tips & Variations

  • Adjust chili flakes to your spice tolerance.
  • Add daikon radish or apple for a twist on flavor.
  • Keep the kimchi submerged in its juices to prevent spoilage.

This recipe shows the true magic of shredded cabbage it can be fresh, roasted, or even fermented, giving endless ways to enjoy it in delicious, versatile recipes.

11. Shredded Cabbage & Apple Slaw with Honey Mustard

Prep time: 10 minutes
Cook time: No cooking required
Difficulty: Easy
Type: Vegetarian / Vegan-friendly (use maple syrup instead of honey)
Perfect for: Light lunches, side dishes, meals with cabbage, and BBQs

I have to admit, I love the crunch and sweetness of this shredded cabbage recipe. It’s one of those salads I make when I want something quick, delicious, and a little different from the usual.

This recipe also proves just how versatile shredded cabbage is it’s not just for soups or stir-fries. You can toss it with fruits and dressings, and suddenly it’s a star side dish.

Ingredients

  • 3 cups shredded green cabbage
  • 1 medium apple, julienned or thinly sliced
  • ½ small red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • Optional: 2 tablespoons chopped fresh parsley or cilantro

How to Make It

  1. Prepare the Dressing
    • In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
  2. Mix the Slaw
    • In a large bowl, combine shredded cabbage, apple slices, and red onion.
  3. Toss & Serve
    • Pour the dressing over the cabbage mixture and toss well to coat evenly.
    • Garnish with fresh parsley or cilantro if using.

Tips & Variations

  • Add shredded carrots or bell peppers for extra color and crunch.
  • Sprinkle some toasted nuts or seeds on top for texture.
  • Let it sit for 10–15 minutes before serving the cabbage softens slightly and absorbs the flavors.

12. Korean Bibimbap with Shredded Cabbage

Prep time: 20 minutes
Cook time: 20 minutes
Difficulty: Medium
Type: Vegetarian (can add protein like tofu or egg)
Perfect for: Flavor-packed dinners, Asian shredded cabbage recipes, and hearty meals with cabbage

Adding shredded cabbage gives it an extra crunch while soaking up all the savory-sweet gochujang sauce. This dish is one of my go-to meals when I want something delicious, healthy, without feeling too heavy. It’s proof that shredded cabbage can shine even in traditional Asian dishes.

Ingredients (Serves 2)

For the Bibimbap:

  • 2 cups cooked white or brown rice
  • 1 cup shredded cabbage
  • 1 medium carrot, julienned
  • ½ cup spinach, blanched
  • 1 small zucchini, julienned
  • 2 eggs (optional, for topping)
  • 1 tablespoon sesame oil
  • 1 teaspoon vegetable oil (for sautéing)

For the Gochujang Sauce:

  • 2 tablespoons gochujang (Korean chili paste)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar or honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce

Optional toppings:

  • Sesame seeds
  • Kimchi
  • Sliced avocado or tofu

How to Make It

  1. Prepare the Sauce
    • In a small bowl, whisk together gochujang, sesame oil, sugar, rice vinegar, and soy sauce. Set aside.
  2. Cook the Vegetables
    • Heat 1 teaspoon vegetable oil in a skillet over medium heat.
    • Sauté shredded cabbage and zucchini separately for 2–3 minutes until slightly tender but still crisp.
    • Sauté carrots for 1–2 minutes. Spinach should just be blanched and squeezed dry.
  3. Cook the Eggs (Optional)
    • Fry eggs sunny-side-up or to your liking. The yolk adds a rich creaminess to the Bibimbap.
  4. Assemble the Bibimbap
    • Place rice in a bowl as the base. Arrange shredded cabbage, carrots, zucchini, and spinach on top.
    • Add the fried egg in the center. Drizzle with sesame oil and gochujang sauce.
    • Sprinkle sesame seeds and optional toppings as desired.
  5. Serve
    • Mix everything together before eating to enjoy all the flavors in each bite.

Tips & Variations

  • Swap vegetables based on what you have bell peppers, mushrooms, or bean sprouts work well.
  • Add tofu or tempeh for extra protein.
  • Use shredded cabbage generously for crunch and nutrition it’s one of the most versatile ingredients in Asian shredded cabbage recipes.

Bibimbap with shredded cabbage is one of my favorite ways to enjoy meals with cabbage colorful, healthy, and packed with flavor in every bite.

13. Shredded Cabbage Pancakes (Vegetarian Okonomiyaki)

Prep time: 15 minutes
Cook time: 15–20 minutes
Difficulty: Medium
Type: Vegetarian
Perfect for: Brunch, snacks, or a fun dinner a unique way to enjoy shredded cabbage

Okonomiyaki is one of my absolute favorite Japanese comfort foods, and using shredded cabbage makes it light, crispy. Every bite is delicious, and they’re a fun twist on traditional pancakes.

Ingredients (Serves 2–3)

  • 2 cups shredded cabbage
  • 1 small carrot, grated
  • ½ cup all-purpose flour (or whole wheat flour for a healthier version)
  • 2 eggs
  • ¼ cup water
  • 2 green onions, chopped
  • 1 teaspoon soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons vegetable oil (for frying)

Optional toppings:

  • Okonomiyaki sauce or hoisin sauce
  • Japanese mayonnaise or vegan mayo
  • Sesame seeds
  • Nori strips (seaweed)

How to Make It

  1. Prepare the Batter
    • In a large bowl, whisk eggs and water.
    • Add flour, soy sauce, salt, and black pepper. Mix until smooth.
    • Fold in shredded cabbage, grated carrot, and green onions.
  2. Cook the Pancakes
    • Heat 1 teaspoon vegetable oil in a non-stick skillet over medium heat.
    • Scoop a portion of the batter into the pan and flatten slightly to form a pancake.
    • Cook for 4–5 minutes on one side until golden brown.
    • Flip carefully and cook another 4–5 minutes until fully cooked and crispy.
  3. Serve
    • Drizzle with okonomiyaki sauce or hoisin sauce, add mayonnaise if desired, and sprinkle sesame seeds and nori strips.
    • Serve hot as a snack, lunch, or part of a vegetarian shredded cabbage recipe meal.

Tips & Variations

  • Add finely chopped mushrooms or bell peppers for extra flavor.
  • Make mini pancakes for a party appetizer.
  • Swap flour for chickpea flour to make a gluten-free version.

These shredded cabbage recipes vegetarian style pancakes are crispy, flavorful, and surprisingly filling a fun way to enjoy cabbage beyond the usual salads or stir-fries.

14. Mediterranean Shredded Cabbage Pita Wraps

Prep time: 15 minutes
Cook time: 5 minutes
Difficulty: Easy
Type: Vegetarian / Vegan-friendly
Perfect for: Quick lunches, light dinners, or meals with cabbage on the go

These Mediterranean-inspired pita wraps are one of my favorites when I want something quick, healthy, and delicious. They’re packed with flavors creamy hummus, veggies, and the crunch of cabbage. Honestly, this is one of those meals that feels fancy but is ready in no time!

Ingredients (Serves 2)

  • 2 whole wheat or regular pita pockets
  • 1 ½ cups shredded cabbage (green or purple, or a mix)
  • ½ cucumber, thinly sliced
  • ½ red bell pepper, thinly sliced
  • ¼ red onion, thinly sliced
  • ¼ cup crumbled feta cheese (optional, skip for vegan)
  • 2 tablespoons hummus (any flavor you like)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
  • Optional: Fresh parsley, chopped

How to Make It

  1. Prepare the Cabbage Salad
    • In a bowl, toss shredded cabbage, cucumber, bell pepper, and red onion with olive oil, lemon juice, salt, and pepper.
  2. Assemble the Wraps
    • Spread hummus inside each pita pocket.
    • Stuff with the cabbage salad and top with crumbled feta if using.
    • Garnish with fresh parsley for extra freshness.
  3. Serve
    • Cut the pitas in half if desired and serve immediately.
    • Perfect for a light lunch, picnic, or a quick vegetarian meal with cabbage.

Tips & Variations

  • Add roasted chickpeas or grilled tofu for extra protein.
  • Swap hummus for tzatziki or avocado spread for a creamy twist.
  • Use purple cabbage to make the wrap look extra colorful and appealing.

These Mediterranean shredded cabbage recipes are a fun, crunchy, and healthy way to enjoy cabbage in your daily meals quick to make, full of flavor, and versatile enough to customize any way you like.

15. Shredded Cabbage Stir-Fry with Peanut Sauce

Prep time: 10 minutes
Cook time: 15 minutes
Difficulty: Easy
Type: Vegetarian / Vegan-friendly
Perfect for: Quick dinners, weeknight meals, and Asian shredded cabbage recipes

I’ve always loved the combination of crunchy shredded cabbage and a rich, nutty peanut sauce. This stir-fry is one of my go-to recipes when I want something fast, flavorful, and delicious without spending hours in the kitchen. Plus, it works as a light lunch or a dinner when paired with rice or noodles.

Ingredients (Serves 2–3)

For the Stir-Fry:

  • 3 cups shredded cabbage
  • 1 small carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil

For the Peanut Sauce:

  • 3 tablespoons peanut butter (smooth or chunky)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup or honey
  • ¼ teaspoon chili flakes (optional, for heat)
  • 2–3 tablespoons warm water (to thin sauce as needed)

Optional Toppings:

  • Chopped peanuts
  • Fresh cilantro
  • Lime wedges
  • Cooked rice or noodles for serving

How to Make It

  1. Prepare the Peanut Sauce
    • In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, chili flakes, and warm water until smooth. Adjust water to reach desired consistency. Set aside.
  2. Cook the Vegetables
    • Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
    • Add garlic and sauté for 30 seconds until fragrant.
    • Add shredded cabbage, carrots, and bell pepper. Stir-fry for 5–7 minutes until vegetables are tender-crisp.
  3. Add the Sauce
    • Pour peanut sauce over the stir-fry and toss to coat evenly. Cook for another 1–2 minutes so the flavors meld.
  4. Serve
    • Serve hot over cooked rice or noodles.
    • Top with chopped peanuts, fresh cilantro, and a squeeze of lime for an extra kick.

Tips & Variations

  • Add tofu, tempeh, or edamame for extra protein.
  • Swap cabbage for Napa cabbage for a milder flavor.
  • Sprinkle sesame seeds on top for added texture.

16. Shredded Cabbage Breakfast Hash

Prep time: 10 minutes
Cook time: 15 minutes
Difficulty: Easy
Type: Vegetarian / Vegan-friendly (optional eggs or tofu)
Perfect for: Quick breakfasts, brunches, or meals with cabbage any time of day

I’ve always loved a breakfast hash it’s filling, and a great way to start the day. Adding shredded cabbage gives the dish a crunchy texture and a subtle sweetness that pairs beautifully with potatoes, onions, and spices.

Ingredients (Serves 2)

  • 2 cups shredded cabbage
  • 2 medium potatoes, peeled and diced into small cubes
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil or butter
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • Optional toppings: fried or poached eggs, chopped parsley, hot sauce

How to Make It

  1. Cook the Potatoes
    • Heat olive oil or butter in a large skillet over medium heat.
    • Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until they start to turn golden and tender.
  2. Add Vegetables & Seasoning
    • Add the onion, red bell pepper, and shredded cabbage to the skillet.
    • Sprinkle with smoked paprika, garlic powder, salt, and pepper.
    • Cook for another 5 minutes, stirring occasionally, until the cabbage softens but still retains a little crunch.
  3. Serve
    • Plate the hash and top with fried or poached eggs if using.
    • Garnish with chopped parsley or a drizzle of hot sauce for extra flavor.

Tips & Variations

  • Swap potatoes for sweet potatoes for a naturally sweeter twist.
  • Add cooked sausage, tempeh, or tofu for extra protein.
  • This hash also works well as a leftover lunch or dinner just reheat and enjoy.

This shredded cabbage breakfast hash is an easy, versatile, and delicious way to enjoy cabbage in the morning. It’s crunchy, and full of flavor perfect for busy mornings or lazy weekend brunches.