25+ Delicious & Healthy Cabbage Lunch Recipes You Need to Try

Cabbage is one of the most versatile and nutritious vegetables you can add to your lunch recipes.

It’s packed with fiber, vitamins, and minerals, making it a perfect addition to a healthy, well-rounded meal.

Whether you’re looking to eat lighter or simply enjoy a vegetable-packed dish, cabbage can be used in a variety of ways to create delicious and satisfying lunches.

From savory wraps to hearty stews, cabbage can shine in any dish, offering a refreshing crunch or a tender bite, depending on how it’s cooked.

In this article, we’ve gathered 25+ cabbage lunch recipes that will inspire you to incorporate this powerhouse vegetable into your daily meals.

Whether you’re following a plant-based diet, trying to eat more greens, or simply love the unique flavor of cabbage, there’s something here for everyone.

These recipes are perfect for meal prep, quick weeknight dinners, or packing for lunch at work or school.

Let’s dive into these creative and healthy cabbage recipes that will soon become your new favorites.

25+ Delicious & Healthy Cabbage Lunch Recipes You Need to Try

Cabbage is a truly underrated vegetable when it comes to lunch recipes.

It can be enjoyed raw, sautéed, roasted, or even stuffed, making it perfect for various types of dishes that cater to all taste preferences.

With the 25+ cabbage lunch recipes in this article, you have endless possibilities for creating healthy, satisfying, and flavorful meals.

Whether you’re looking for a quick fix or a comforting dish, cabbage is the perfect ingredient to elevate your lunch experience.

So, next time you’re at the grocery store, pick up a head of cabbage and try one of these delicious recipes.

You’ll be amazed at how something so simple can be transformed into so many tasty and nourishing meals.

Ready to get started? Your cabbage-filled lunch awaits!

Cabbage Stir Fry with Garlic and Soy Sauce

This simple, flavorful cabbage stir fry combines the crunchiness of cabbage with the savory depth of garlic and soy sauce. It’s a quick and easy lunch option that’s not only delicious but also packed with nutrients. This dish works well as a side or a light main course, making it a versatile addition to your lunch rotation.

• Ingredients:
  • 1 medium cabbage, shredded
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Sesame seeds for garnish
• Instructions:
  1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  2. Add the shredded cabbage to the pan and stir to combine with the garlic.
  3. Stir fry the cabbage for 5-7 minutes, stirring occasionally, until it starts to soften and caramelize slightly.
  4. Pour in the soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Continue stir-frying for another 2-3 minutes until everything is well combined and the cabbage is tender but still slightly crisp.
  5. Season with salt and pepper to taste.
  6. Garnish with sesame seeds and serve hot.

This cabbage stir fry is the perfect balance of savory and tangy, making it an ideal lunch option for those who enjoy quick, flavorful dishes. The garlic and soy sauce add a satisfying depth to the cabbage, which retains a slight crunch. You can easily make this recipe your own by adding extra veggies or protein, like tofu or chicken, for a heartier meal. With minimal preparation and cook time, it’s an effortless and healthy way to enjoy cabbage at lunch.

Cabbage and Bacon Soup

Warm, comforting, and hearty, this cabbage and bacon soup is perfect for a cozy lunch. The smoky bacon complements the mild, slightly sweet cabbage, while the broth brings everything together in a satisfying way. This recipe is ideal for chilly days when you need a

• Ingredients:
  • 4 slices of bacon, chopped
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 medium cabbage, shredded
  • 4 cups chicken broth
  • 2 medium potatoes, diced
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp heavy cream (optional)
• Instructions:
  1. In a large pot, cook the chopped bacon over medium heat until it becomes crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the rendered fat in the pot.
  2. Add the diced onion to the pot and sauté until soft, about 3 minutes. Add the minced garlic and cook for an additional minute.
  3. Stir in the shredded cabbage, and cook for 2-3 minutes until it begins to soften.
  4. Add the diced potatoes, chicken broth, thyme, paprika, and salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
  5. Stir in the crispy bacon and heavy cream (if using), and cook for another 2-3 minutes.
  6. Taste and adjust seasoning if needed.
  7. Serve hot, garnished with extra bacon bits if desired.

This cabbage and bacon soup is a soul-warming dish that combines rich flavors and textures. The smoky bacon enhances the sweetness of the cabbage, while the potatoes create a creamy base that makes the soup wonderfully filling. This recipe is perfect for meal prepping, as it stores well and tastes even better the next day. If you’re looking for a comforting, yet low-maintenance lunch, this soup is an excellent choice that will keep you satisfied through the day.

Cabbage and Chickpea Salad

Light and refreshing, this cabbage and chickpea salad is a delightful lunch option. Packed with protein from the chickpeas and crunch from the cabbage, it’s a nutritious and satisfying meal that comes together in just minutes. The tangy lemon dressing ties everything together, making this a perfect salad for a light yet filling lunch.

• Ingredients:
  • 2 cups shredded cabbage
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 red onion, thinly sliced
  • 1 carrot, julienned
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the shredded cabbage, chickpeas, sliced red onion, carrot, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
  3. Pour the dressing over the salad and toss until well combined. Taste and adjust seasoning as needed.
  4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together.

This cabbage and chickpea salad is not only light and fresh but also packed with nutrients that will keep you feeling full and energized. The tangy lemon dressing adds a zesty kick, perfectly balancing the earthiness of the chickpeas and the crispness of the cabbage. It’s a great option for a make-ahead lunch, and you can easily customize the salad with additional toppings like avocado, nuts, or seeds for extra flavor and crunch. This healthy, vibrant salad is the perfect way to enjoy cabbage in a refreshing, satisfying way.

Cabbage and Beef Stir-Fry

This cabbage and beef stir-fry is a quick and savory lunch option. The tender beef slices, sautéed with crunchy cabbage and seasoned with a mix of soy sauce, ginger, and garlic, create a flavorful dish that’s both filling and nutritious. This easy recipe can be made in under 30 minutes, making it perfect for busy days when you crave something satisfying yet simple.

• Ingredients:
  • 1 lb ground beef or thinly sliced beef
  • 1 medium cabbage, shredded
  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)
  • 1 tsp sesame oil
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • Green onions, chopped for garnish
• Instructions:
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef or sliced beef and cook until browned, breaking it up into smaller pieces (if using ground beef).
  2. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant and the onion softens.
  3. Stir in the shredded cabbage, and cook for about 5-7 minutes, stirring occasionally, until the cabbage starts to soften but still retains some crunch.
  4. Add the soy sauce, oyster sauce (if using), sesame oil, black pepper, and red pepper flakes (if desired). Stir well to combine and cook for another 2 minutes to let the flavors meld together.
  5. Garnish with chopped green onions and serve hot.

This cabbage and beef stir-fry is a quick, balanced meal that’s packed with protein and fiber. The beef brings richness to the dish, while the cabbage provides a satisfying crunch and subtle sweetness. With minimal ingredients and a short cooking time, this recipe is a perfect option for busy weekdays or a last-minute lunch. You can also tweak the seasoning to suit your taste, adding a little more soy sauce or spice if you prefer. It’s a delicious, nutritious meal you can whip up in no time.

Cabbage Rolls with Tomato Sauce

Cabbage rolls are a comforting and hearty lunch option, featuring tender cabbage leaves stuffed with a savory filling of rice, ground meat, and herbs, all smothered in a rich tomato sauce. This classic dish is perfect for meal prepping, and it offers a delicious way to enjoy cabbage while getting a satisfying dose of protein and vegetables.

• Ingredients:
  • 1 head of cabbage
  • 1 lb ground beef or turkey
  • 1 cup cooked rice
  • 1 small onion, finely chopped
  • 1 egg
  • 2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 jar (24 oz) tomato sauce
  • 2 tbsp olive oil
• Instructions:
  1. Preheat your oven to 350°F (175°C). Bring a large pot of water to a boil and carefully remove the leaves from the cabbage head, blanching them for about 1-2 minutes until softened. Set the cabbage leaves aside to cool.
  2. In a large bowl, combine the ground meat, cooked rice, chopped onion, egg, garlic powder, oregano, salt, and pepper. Mix until well combined.
  3. Place a small amount of the meat mixture in the center of each cabbage leaf and roll them up, folding in the sides as you go.
  4. In a baking dish, spread a little bit of tomato sauce on the bottom and arrange the cabbage rolls in a single layer. Pour the rest of the tomato sauce over the rolls, covering them completely.
  5. Cover the dish with foil and bake for 45-60 minutes, until the cabbage rolls are tender and the meat is cooked through.
  6. Serve hot, spooning extra tomato sauce over the top if desired.

These cabbage rolls with tomato sauce are a comforting, satisfying meal that’s perfect for a cozy lunch or dinner. The savory filling of rice and ground meat pairs wonderfully with the tangy tomato sauce, creating a rich and flavorful dish. These rolls can be made ahead and stored in the fridge for a couple of days, making them an excellent option for meal prep. Whether you’re cooking for yourself or a family, this recipe provides a filling, well-rounded meal that highlights cabbage in the best way possible.

Spicy Cabbage Tacos

Spicy cabbage tacos are a fun, light lunch that packs a punch of flavor. The crispy, seasoned cabbage provides a satisfying crunch, while the addition of spicy chili powder and lime adds zest. Perfect for taco Tuesdays or when you want a fresh, vegetarian-friendly lunch that’s full of vibrant flavors.

• Ingredients:
  • 1 small cabbage, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional for extra heat)
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt for topping (optional)
• Instructions:
  1. Heat olive oil in a large skillet over medium heat. Add the sliced cabbage and sauté for 5-7 minutes until it begins to soften but still has some crunch.
  2. Sprinkle the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper over the cabbage. Stir well to coat the cabbage with the spices. Cook for another 2-3 minutes, until the cabbage is tender and flavorful.
  3. Warm the tortillas in a dry skillet or microwave.
  4. To assemble the tacos, spoon the spicy cabbage onto each tortilla and top with fresh cilantro and a squeeze of lime juice. Add a dollop of sour cream or Greek yogurt if desired.
  5. Serve the tacos with extra lime wedges on the side.

These spicy cabbage tacos are a flavorful and light option for lunch, perfect for anyone who loves bold, zesty flavors. The seasoned cabbage provides a satisfying texture, while the lime and cilantro add freshness to every bite. This is an easy, quick recipe that can be customized with different toppings or fillings, making it a versatile choice for a healthy, vibrant lunch. Whether you’re craving something spicy or simply want to enjoy cabbage in a new way, these tacos are sure to be a hit.

Cabbage and Carrot Slaw with Apple Cider Vinaigrette

This refreshing cabbage and carrot slaw with apple cider vinaigrette is a light, tangy, and crunchy lunch option that’s perfect for a quick bite. The bright flavors of the apple cider vinegar combined with the natural sweetness of the carrots and cabbage create a balance of taste that’s both satisfying and nutritious. This slaw is perfect as a side dish or a main vegetarian lunch.

• Ingredients:
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (optional)
• Instructions:
  1. In a large bowl, combine the shredded cabbage, shredded carrots, and sliced red onion.
  2. In a separate small bowl, whisk together the apple cider vinegar, honey or maple syrup, olive oil, Dijon mustard, salt, and pepper until smooth.
  3. Pour the vinaigrette over the cabbage and carrots and toss until everything is well coated.
  4. If desired, sprinkle with fresh parsley for extra color and flavor.
  5. Let the slaw sit for about 10-15 minutes before serving to allow the flavors to meld together.

This cabbage and carrot slaw is an excellent option for a light lunch that’s full of crunch and flavor. The tangy apple cider vinaigrette brings a bright, refreshing note to the vegetables, while the honey adds a touch of sweetness. It’s a quick, no-cook recipe that’s perfect for meal prepping or as a healthy side to a sandwich or grilled protein. The slaw can be made ahead of time and stored in the refrigerator for a couple of days, making it a convenient and nutritious option for busy days.

Cabbage and Mushroom Stir-Fry

This cabbage and mushroom stir-fry is a savory, umami-packed lunch option that comes together in just minutes. The earthy flavor of mushrooms pairs perfectly with the crunchy cabbage, creating a satisfying and healthy dish. The addition of soy sauce, sesame oil, and ginger provides a bold, aromatic depth that elevates this simple stir-fry.

• Ingredients:
  • 1 cup sliced mushrooms (button, cremini, or shiitake)
  • 1 medium cabbage, shredded
  • 2 tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp toasted sesame seeds (optional)
  • Green onions, chopped for garnish
• Instructions:
  1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the mushrooms and sauté for about 5 minutes, until they release their moisture and become golden brown.
  2. Add the minced garlic and ginger to the pan and cook for another 1-2 minutes, until fragrant.
  3. Stir in the shredded cabbage and cook for about 5 minutes, stirring occasionally, until the cabbage softens but still retains some crunch.
  4. Pour in the soy sauce, rice vinegar, and honey (if using), and stir to combine. Cook for another 2-3 minutes, allowing the flavors to meld together.
  5. Season with red pepper flakes if you like a little heat.
  6. Garnish with toasted sesame seeds and chopped green onions before serving.

This cabbage and mushroom stir-fry is a quick, satisfying dish that’s full of umami flavor. The mushrooms bring a meaty richness to the dish, while the cabbage offers a healthy crunch. The savory sauce, enhanced by ginger and sesame oil, makes the stir-fry aromatic and deeply flavorful. This recipe is a great option for a light yet filling lunch, and it’s easily customizable. Add your favorite protein or additional veggies to make it even heartier. It’s an easy, weeknight-friendly meal that is both nutritious and delicious.

Cabbage and Quinoa Salad with Lemon Tahini Dressing

This cabbage and quinoa salad with lemon tahini dressing is a wholesome and satisfying lunch that combines the nutty flavor of quinoa with the crunchiness of cabbage. Tossed in a creamy, zesty tahini dressing, it makes for a refreshing and nutritious meal. Perfect for meal prep, this salad can be enjoyed cold and stays fresh for days.

• Ingredients:
  • 2 cups cooked quinoa
  • 2 cups shredded cabbage
  • 1/2 cucumber, diced
  • 1/4 cup red bell pepper, diced
  • 2 tbsp fresh cilantro, chopped
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 1-2 tbsp water (to thin the dressing)
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the cooked quinoa, shredded cabbage, diced cucumber, diced red bell pepper, and chopped cilantro.
  2. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup or honey, and water. Continue whisking until the dressing is smooth and creamy. Add salt and pepper to taste.
  3. Pour the tahini dressing over the salad and toss everything together until well combined.
  4. Taste and adjust seasoning if necessary, adding more lemon juice or salt to your liking.
  5. Serve immediately, or refrigerate for up to 3 days.

This cabbage and quinoa salad with lemon tahini dressing is a light yet satisfying lunch option that’s rich in protein and fiber. The nutty quinoa and crunchy cabbage make for a hearty base, while the tangy tahini dressing ties everything together with creamy goodness. This salad is not only easy to prepare but also versatile—feel free to add extra veggies or protein to customize it to your tastes. It’s a perfect meal prep option, keeping well in the fridge for several days, making it an ideal grab-and-go lunch for busy weeks.

Cabbage and Chicken Stir-Fry with Garlic Soy Sauce

This cabbage and chicken stir-fry is a quick and satisfying lunch that’s packed with protein and crunchy vegetables. The savory garlic soy sauce brings depth of flavor to the tender chicken and cabbage, making this dish a well-balanced, flavorful meal. It’s simple enough for a weeknight dinner but light enough for a healthy lunch.

• Ingredients:
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 2 cups shredded cabbage
  • 1 onion, thinly sliced
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp sesame oil
  • 2 green onions, chopped (for garnish)
  • Sesame seeds for garnish
• Instructions:
  1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken breasts and cook for 5-7 minutes, or until the chicken is fully cooked and browned. Remove the chicken from the pan and set it aside.
  2. In the same pan, add the onion and garlic. Sauté for 2-3 minutes, until fragrant.
  3. Add the shredded cabbage to the pan and cook for another 5 minutes, stirring occasionally, until the cabbage starts to soften.
  4. In a small bowl, mix together the soy sauce, rice vinegar, honey, black pepper, and red pepper flakes. Pour the sauce over the cabbage and toss well to coat.
  5. Add the cooked chicken back into the pan and stir everything together. Drizzle with sesame oil and cook for another 2-3 minutes to combine all the flavors.
  6. Garnish with chopped green onions and sesame seeds before serving.

This cabbage and chicken stir-fry is a simple yet flavorful dish that comes together quickly, making it perfect for busy weekdays. The garlic soy sauce creates a rich, savory flavor that complements both the chicken and the cabbage, while the sesame oil adds a nice finishing touch. This recipe is packed with protein and vegetables, making it a well-rounded meal. It’s versatile enough to be enjoyed on its own or paired with rice or noodles for an even heartier dish.

Cabbage and Avocado Tacos

These cabbage and avocado tacos are a fresh, healthy, and easy-to-make lunch that’s full of flavor and texture. The creamy avocado and crunchy cabbage combine perfectly in soft corn tortillas, topped with a zesty lime dressing. These tacos are a great vegetarian option or can be enhanced with your choice of protein for a more filling meal.

• Ingredients:
  • 2 cups shredded cabbage
  • 1 ripe avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 6 small corn tortillas
  • Salsa (optional)
  • Crumbled queso fresco or cotija cheese (optional)
• Instructions:
  1. In a medium bowl, combine the shredded cabbage, diced avocado, and chopped cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.
  3. Pour the dressing over the cabbage and avocado mixture and toss gently until everything is evenly coated.
  4. Warm the corn tortillas in a dry skillet over medium heat for about 1-2 minutes per side, until soft and slightly charred.
  5. Spoon the cabbage and avocado mixture onto the tortillas, and top with salsa and cheese, if desired.
  6. Serve immediately, garnished with extra cilantro or lime wedges.

These cabbage and avocado tacos are light, flavorful, and bursting with freshness. The creamy avocado pairs beautifully with the crunchy cabbage, while the zesty lime dressing adds a refreshing kick. This recipe is perfect for a quick and satisfying lunch, and it’s easily customizable. You can add beans, grilled chicken, or shrimp for extra protein, or simply enjoy it as a vegetarian meal. These tacos are also a great option for meal prepping since the cabbage and avocado mixture can be made ahead and stored for later use.

Cabbage and Sweet Potato Buddha Bowl

This cabbage and sweet potato Buddha bowl is a vibrant and nutrient-packed lunch that combines roasted sweet potatoes with crunchy cabbage, creating a hearty and filling dish. The addition of quinoa and a creamy tahini dressing ties everything together, making it a satisfying and nourishing meal. It’s perfect for meal prep or a quick, wholesome lunch.

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 2 cups shredded cabbage
  • 1 cup cooked quinoa
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp water (to thin the dressing)
  • 1/2 tsp ground turmeric
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
  2. While the sweet potatoes roast, cook the quinoa according to package instructions.
  3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, turmeric, cumin, paprika, and a pinch of salt. Adjust the consistency with more water if needed.
  4. In a large bowl, combine the cooked quinoa, shredded cabbage, and roasted sweet potatoes.
  5. Drizzle the tahini dressing over the top and toss everything together.
  6. Garnish with fresh parsley before serving.

This cabbage and sweet potato Buddha bowl is a wholesome, filling lunch that’s full of flavor and texture. The roasted sweet potatoes bring natural sweetness to the dish, while the quinoa and cabbage add a satisfying crunch. The creamy tahini dressing ties everything together with a hint of spice and richness. This bowl is a great option for meal prep, as it keeps well in the fridge and can be enjoyed for several days. It’s a perfect balance of healthy fats, fiber, and protein, making it a nourishing and energizing lunch option.

Cabbage and Ground Turkey Lettuce Wraps

These cabbage and ground turkey lettuce wraps are a low-carb, flavorful, and nutritious lunch option. The savory ground turkey, seasoned with garlic and soy sauce, is paired with crunchy cabbage and served in fresh lettuce leaves. This dish is perfect for those looking for a lighter meal that’s still packed with flavor and texture. It’s easy to prepare, and you can customize it with your favorite toppings or sauces.

• Ingredients:
  • 1 lb ground turkey
  • 2 cups shredded cabbage
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp ground ginger
  • 1 tbsp sesame oil
  • 8-10 large lettuce leaves (such as butter lettuce or iceberg)
  • 2 green onions, chopped (for garnish)
  • Crushed peanuts or sesame seeds (optional for garnish)
• Instructions:
  1. In a large skillet, heat the sesame oil over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until it’s fully browned (about 5-7 minutes).
  2. Add the onion and garlic to the pan and sauté for 2-3 minutes until the onion becomes translucent and fragrant.
  3. Stir in the soy sauce, rice vinegar, and ground ginger. Let it simmer for 2-3 minutes, allowing the flavors to combine.
  4. Remove the pan from the heat and stir in the shredded cabbage. The residual heat will slightly wilt the cabbage, making it tender but still crunchy.
  5. Carefully separate the lettuce leaves and place them on a serving platter. Spoon the turkey and cabbage mixture onto each lettuce leaf.
  6. Garnish with chopped green onions and optional crushed peanuts or sesame seeds before serving.

These cabbage and ground turkey lettuce wraps are a great option for a lighter, healthier lunch that doesn’t compromise on flavor. The combination of savory turkey, crunchy cabbage, and fresh lettuce makes for a satisfying meal. Plus, you can easily adjust the seasonings to your liking or add toppings like sriracha or hoisin sauce for a little extra kick. These wraps are easy to make, gluten-free, and packed with lean protein and vegetables, making them a perfect option for anyone looking to eat clean without sacrificing taste.

Cabbage and Black Bean Enchiladas

Cabbage and black bean enchiladas offer a hearty and satisfying lunch with the perfect balance of protein and vegetables wrapped in a flavorful tortilla. The cabbage adds crunch and texture, while the black beans provide a rich, protein-packed filling. Topped with enchilada sauce and cheese, these vegetarian enchiladas are sure to please everyone at the table.

• Ingredients:
  • 2 cups shredded cabbage
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 8 corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Fresh cilantro, chopped (for garnish)
• Instructions:
  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft.
  3. Add the shredded cabbage to the skillet and cook for another 4-5 minutes, stirring occasionally until the cabbage begins to soften.
  4. Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 more minutes until everything is heated through and well combined.
  5. Lightly warm the corn tortillas in a dry skillet or microwave to make them more pliable.
  6. Spoon a generous amount of the cabbage and black bean mixture into each tortilla and roll it up tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
  7. Pour the enchilada sauce over the top and sprinkle with cheese.
  8. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Garnish with chopped cilantro before serving.

These cabbage and black bean enchiladas are a delicious and filling vegetarian option that’s sure to satisfy. The combination of tender cabbage, savory black beans, and flavorful seasonings wrapped in soft tortillas makes for a comforting dish. The enchilada sauce and cheese bring it all together with rich, melty goodness. Whether you’re making them for a lunch gathering or meal prep, these enchiladas are easy to make and perfect for leftovers. Plus, they can easily be customized with your favorite toppings like sour cream, avocado, or salsa.

Cabbage and Sausage Skillet

A hearty and flavorful dish, this cabbage and sausage skillet is a one-pan wonder that’s perfect for a quick, satisfying lunch. The savory sausage pairs wonderfully with the crisp cabbage, and the addition of onions and seasonings makes this dish full of bold, savory flavors. It’s a budget-friendly meal that requires minimal ingredients but is packed with nutrition.

• Ingredients:
  • 1 lb smoked sausage or kielbasa, sliced
  • 4 cups shredded cabbage
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp caraway seeds (optional)
  • Salt and pepper to taste
  • 1/4 cup apple cider vinegar
  • 1/2 cup chicken broth
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.
  2. In the same skillet, add the onion and garlic and sauté for 3-4 minutes, until fragrant and the onions are soft.
  3. Stir in the shredded cabbage, paprika, caraway seeds (if using), salt, and pepper. Cook, stirring occasionally, for 7-10 minutes, until the cabbage begins to soften and caramelize.
  4. Add the apple cider vinegar and chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 more minutes, allowing the flavors to meld.
  5. Return the sausage to the skillet and stir everything together. Cook for an additional 2-3 minutes, until the sausage is heated through.
  6. Garnish with fresh parsley before serving.

This cabbage and sausage skillet is a comforting, flavorful meal that’s easy to make and packed with savory goodness. The smoked sausage infuses the cabbage with rich flavor, while the apple cider vinegar adds a touch of acidity to balance the dish. This one-pan meal is perfect for a busy lunch when you want something hearty and satisfying. Plus, it’s great for meal prep and can be easily stored for a quick reheat during the week. It’s a versatile dish that can be customized with different types of sausage or extra vegetables, making it a staple for any lunch rotation.

Note: More recipes are coming soon!