4 Easy Cabbage Recipes (2024)

Are you looking at the takeout menus for ordering some food? Come on! You deserve better than that. Instead of ordering takeout, just bring out a CABBAGE and invest ONLY 15 MINUTES. Then, I dare say you will have the simplest and most delicious meal that you’ve ever had. Alright, are you guys ready?Let’s get started!

CABBAGE RICE BOWL (1 serving)

Ingredients:

• 4.9 oz (140g) green cabbage (about 2 cups)
• 2 green onions
• 1 strip uncooked bacon (60g)
• 1 tbsp neutral-tasting oil
• 1 tsp minced garlic
• 1 tsp soy sauce
• 1/2 tbsp oyster sauce (or soy sauce / kosher salt to taste)
• Black pepper, to taste
• 1 large egg
• 1 cup (210g) hot cooked rice
• Generous pinch of toasted sesame seeds, to garnish

Instructions:

1. Slice the cabbage (about 2 cups), not too thin, not too thick. Thinly slice the green onions and bacon.

2. In a pan over medium heat, add the oil (1 tbsp) and bacon. Cook for 1 minute.

3. Add the minced garlic and green onions (Save for garnish). Saute for 1 minute or until fragrant.

4. Add the cabbage, soy sauce, oyster sauce, and black pepper to taste. Stir-fry it for 2 minutes or until the cabbage is cooked through but still crunchy.

5. Using a spatula, make a little space in the middle. Into that empty space, crack an egg and cook to your liking. Add more oil if needed.

6. To serve, put some rice into a bowl. Top with the cabbage and egg. Garnish with green onions and sesame seeds. Enjoy~!

KOREAN STREET TOAST (Makes: 2)

Ingredients:

• 2 cups (160g) green cabbage
• 1 green onion
• 1/2 oz (15g) carrot
• 3 large eggs
• Kosher salt, to taste
• 1 tbsp (14g) unsalted butter, plus more to toast
• 4 slices bread
• 2 sliced ham
• Generous pinch of sugar
• 2 slices American cheese

Instructions:

1. Thinly slice the cabbage. Soak in cold water for 5 to 10 minutes and drain.

2. Thinly slice the green onion. Finely chop the carrot.

3. In a small container, beat together the eggs and salt to taste. Add the green onion and carrot.

4. Generously butter both sides of the bread. Toast them in a pan until golden brown. It should take 1 to 2 minutes on each side. Remove from the pan and place on a wire rack.

5. To the same pan, add 1 tablespoon of butter and heat it over medium heat. Once the butter is melted, add the egg mixture and cook for 2 to 3 minutes. Once the bottom turns golden brown, flip and cook the other side. Once it’s completely cooked through, grab a spatula and cut it in half. Remove from the pan.

6. In the same pan, add the sliced ham and toast them a little bit.

7. To assemble, sprinkle a generous pinch of sugar on the bottom bread. On top of that, add a slice of cheese, egg, ham, and cabbage. Depending on your taste, drizzle with some ketchup, mustard, or sriracha. Top with the other half of the bread. Enjoy~!

CABBAGE PANCAKES (2-3 servings)

Ingredients:

• 4 cups (240g) green cabbage
• 2 green onions
• 1 Yukon Gold potato
• 2 strips uncooked bacon (or beef, chicken, shrimp, etc.)
• 4 large eggs
• Generous pinch of kosher salt
• Black pepper, to taste
• 2 tbsp neutral-tasting oil, divided
• 1 cup shredded cheese
• Ketchup or Sriracha, to drizzle

Instructions:

1. Thinly slice the cabbage and green onions. Slice the potato into thin matchsticks.

2. Cut the bacon into thin strips.

3. Make the pancake batter. Into a large mixing bowl, whisk together the eggs, generous pinch of salt and black pepper to taste. Add the cabbage, potato, green onions, and bacon. Give it a quick stir.

4. In a pan, heat the oil (1 tbsp) over medium heat. Once it’s heated, add half of the batter and cook for 2 to 3 minutes or until the bottom is golden brown. Flip and cook the other side. When both sides are done, remove from the pan and set aside.

5. Repeat with the remaining batter. Once you’ve got good color on both sides, sprinkle on a generous amount of shredded cheese. Cover with the first pancake. Put a lid on and wait until the cheese is melted.

6. Transfer to a serving plate and cut into 4 pieces. Serve with ketchup or sriracha. Enjoy~!

KOREAN SPICY CHEWY NOODLES (2 servings)

Ingredients:

• 3.5 oz (100g) green cabbage
• 1.4 oz (40g) carrot
• 2-3 lettuce
• 5.6 oz (160g) spaghetti (or jjolmyeon noodles, 쫄면)
• 1-2 hard-boiled eggs
• Generous pinch of toasted sesame seeds, to garnish

Jjolmyeon Sauce:

• 4 tbsp Korean chili paste (gochujang)
• 1 tbsp soy sauce
• 3 tbsp sugar
• 4 tbsp white vinegar
• 2 tbsp Korean chili pepper flakes
• 1 tbsp toasted sesame oil
• 1 tsp Korean beef stock powder (dasida)
• 3 tbsp Sprite

Instructions:

1. Thinly slice the cabbage. Soak it in cold water for 5 to 10 minutes and drain.

2. Cut the carrot into thin matchsticks. Roughly chop the lettuce into bite-sized pieces.

3. In a small container, mix together the Korean chili paste, soy sauce, sugar, vinegar, Korean chili pepper flakes, sesame oil, Korean beef stock powder, and Sprite.

4. Cook your noodles to aldante. Depending on the brand, the cooking time can be slightly different, so make sure to follow the package instructions. Give it a quick rinse and let sit in cold (or ice) water for a few minutes.

5. Divide the noodles into serving bowls. Top with cabbage, carrot, lettuce, and egg. Depending on how spicy you want it, add 3 to 5 tablespoons of the sauce to each bowl. Sprinkle with sesame seeds. Enjoy with DUMPLINGS~!

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YOU MAY ALSO LIKE:

• Cabbage Rice Bowl
• Korean Street Toast
• Cabbage Pancakes
• Jjolmyeon (Spicy Chewy Noodles)