Ingredient Spotlight: Cabbage and Chinese Cabbage

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Cabbage is one of those vegetables that I think I should eat more of.  It’s pretty inexpensive and very good for you.  But, I admit that I often overlook it as an option.

When we do have cabbage, it’s usually in the form of slaw and I tend to buy the prepared bags instead of just a head of cabbage.

I do have a few recipes to share with you. 

Now it’s your turn to link up recipes for cabbage.  There aren’t many opportunities to show off your awesome cabbage recipes, so don’t let this one pass you by!  Feel free to link as many as you like.  Be sure to link back to Eat at Home in your blog post.  You can use the button below, if you like.  I’ve added the html for you.

<a href=””><img title=”ingredient spotlight button125″ src=”” alt=”” width=”125″ height=”125″ /></a>

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  1. I’m so excited about this week’s spotlight. I love cabbage and have been waiting for this day. I linked up my cheese scalloped cabbage and oriental salad with apple. Can’t wait to check the other recipes out. Thanks for hosting!

  2. Kathy Huffman says:

    Yay! I love cabbage, cooked raw whatever, can’t wait to see more recipes 🙂

  3. Looks as though there are some great recipes up there. I brought Siberian Cabbage which many people who are not fond of cabbage are willing to eat. It doesn’t even smell like cabbage cooking when it bakes. Thanks for hosting. Have a great week.

  4. I add a couple cups of chopped cabbage to your Smoked Sausage Skillet (cook it with the onion) and it is wonderful. I always try to put some cabbage in vegetable soup, too. The cabbage family (broccoli, brussel sprouts, cauliflower) are all good cancer-preventing foods.

    • Hi all, yes I too put cabbage in my soups, great with corn beef in New
      zealand we have corn beef and cabbage with mashed potato and mustard sauce..Brenda

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