30+ Nutritious January Cabbage Recipes to Make Healthy Meals

As the new year begins, many of us are looking for healthy, comforting meals that will warm us up during the chilly January days.

Cabbage, a vegetable often associated with winter, is not only nutritious but incredibly versatile. Whether you’re cooking for a cozy dinner or prepping meals for the week, cabbage can be the star of a wide range of dishes.

From soups and stews to stir-fries and slaws, cabbage brings a hearty texture and vibrant flavor that pairs well with a variety of ingredients.

In this blog, we’ve gathered over 30 delicious cabbage recipes that will help you get the most out of this affordable and nutritious vegetable.

Whether you’re a fan of traditional cabbage dishes or looking to try something new, you’ll find plenty of inspiration to keep your meals exciting and satisfying throughout the month.

These recipes are perfect for anyone who wants to incorporate more vegetables into their winter meals while enjoying hearty, flavorful dishes that are easy to prepare.

30+ Nutritious January Cabbage Recipes to Make Healthy Meals

Cabbage is more than just a staple in traditional winter cuisine; it’s a powerhouse of nutrition and flavor, perfect for the chilly month of January.

Whether you’re in the mood for a cozy soup, a savory stir-fry, or a fresh salad, these 30+ cabbage recipes offer endless possibilities to explore.

By incorporating cabbage into your meals, you’ll not only enjoy a variety of delicious flavors, but you’ll also be nourishing your body with vitamins, minerals, and fiber to kickstart the year on a healthy note.

Experiment with these recipes to find your favorites and keep your January meals vibrant and satisfying.

The versatility of cabbage ensures that you can enjoy something new every week, all while embracing the season’s best flavors.

So, gather your ingredients, fire up the stove, and get ready to enjoy the wonderful world of cabbage!

Sautéed January Cabbage with Garlic and Lemon

This simple yet flavorful sautéed cabbage recipe is perfect for January. The cabbage is tender yet crisp, and the garlic provides a lovely depth of flavor while the lemon zest adds a refreshing tang. It’s an easy, nutritious dish that pairs wonderfully with almost any main course, making it a great addition to your winter meals.

Ingredients:

• 1 medium cabbage, shredded
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute, or until fragrant.
3. Add the shredded cabbage to the pan and toss well to combine with the garlic.
4. Stir occasionally, allowing the cabbage to sauté for about 5-7 minutes, until it softens and becomes slightly golden.
5. Season with salt, pepper, and red pepper flakes (if using). Add the lemon zest and juice, then toss again.
6. Serve immediately, garnished with extra lemon zest if desired.

The combination of garlic and lemon in this dish brings out the natural sweetness of the cabbage, making it a warm, comforting side dish for any winter meal. The slight bitterness of the cabbage is balanced beautifully by the citrusy zing, making each bite a perfect contrast of flavors.

Cabbage and Carrot Slaw with Apple Cider Vinaigrette

This crunchy cabbage and carrot slaw is a refreshing contrast to the often rich, hearty dishes of January. The tangy apple cider vinaigrette adds a bright note that cuts through the richness of winter meals. This slaw is not only delicious but also packed with nutrients, making it a healthy and vibrant addition to your winter meals.

Ingredients:

• 1 small head of green cabbage, finely shredded
• 2 large carrots, julienned or grated
• 1/4 cup apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a separate small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, salt, and pepper.
3. Gradually drizzle in the olive oil while continuing to whisk, creating an emulsion.
4. Pour the dressing over the cabbage and carrot mixture and toss well to combine.
5. Optionally, stir in some fresh parsley for an added touch of freshness.
6. Let the slaw sit for at least 15 minutes before serving to allow the flavors to meld.

This slaw is a wonderful blend of sweet and tangy, with the cabbage offering a crunchy base and the carrots bringing a slight sweetness. The apple cider vinaigrette gives the dish a delightful acidity that makes it perfect to pair with heavier winter dishes. It’s a great way to get some extra vegetables into your diet while enjoying a burst of refreshing flavor.

Stuffed Cabbage Rolls with Ground Turkey and Rice

A hearty, comforting dish that’s perfect for January, these stuffed cabbage rolls are filled with lean ground turkey and rice, creating a warm and satisfying meal. Simmered in a rich tomato sauce, these cabbage rolls are a complete meal that will keep you cozy all winter long.

Ingredients:

• 1 large head of cabbage, outer leaves removed
• 1 pound ground turkey
• 1/2 cup cooked rice (white or brown)
• 1 onion, finely chopped
• 1 egg
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 1/2 cups tomato sauce
• 1/2 cup water

Instructions:

1. Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until tender. Carefully remove the leaves and set aside to cool.
2. In a large bowl, combine the ground turkey, cooked rice, chopped onion, egg, tomato paste, thyme, garlic powder, salt, and pepper. Mix thoroughly.
3. Lay a cabbage leaf flat on a surface and place about 2-3 tablespoons of the turkey mixture in the center. Roll up the leaf tightly, folding in the sides as you go.
4. Place the stuffed cabbage rolls seam side down in a large baking dish.
5. In a small bowl, mix together the tomato sauce and water, then pour over the cabbage rolls.
6. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes, then remove the foil and bake for an additional 15 minutes.

The stuffed cabbage rolls are a perfect winter comfort food. The ground turkey and rice filling is flavorful and moist, and the tomato sauce infuses the cabbage leaves with a savory richness. Each bite is a perfect balance of tender cabbage, juicy filling, and hearty sauce. These rolls can be made in advance and reheated, making them a great meal prep option for busy weeks.

Braised Cabbage with Apples and Bacon

This braised cabbage dish combines the natural sweetness of apples with the savory richness of bacon, creating a comforting winter meal. The cabbage softens beautifully as it simmers in the pan, absorbing the smoky flavor of bacon and the sweet-tart notes of the apples. It’s a simple yet indulgent side dish that’s perfect for chilly January evenings.

Ingredients:

• 1 medium head of cabbage, sliced into wedges
• 4 slices bacon, chopped
• 2 apples, cored and sliced thinly
• 1/2 onion, sliced
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

Instructions:

1. In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
2. Add the sliced onion to the pan and sauté for 3-4 minutes, until softened.
3. Add the sliced cabbage to the pan and toss it with the onion and bacon fat. Cook for about 5 minutes until the cabbage starts to wilt.
4. Stir in the sliced apples, chicken broth, apple cider vinegar, salt, and pepper. Cover the pan and simmer on low heat for 30-40 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
5. Garnish with the crispy bacon before serving.

The combination of crispy bacon, soft cabbage, and sweet apples creates an irresistible flavor profile that balances savory and sweet perfectly. The braising process allows the cabbage to soak up all the juices, making it incredibly tender and flavorful. This dish is a wonderful addition to any meal and will warm you up on even the coldest January days.

Cabbage Soup with Carrots and Potatoes

A hearty and nourishing soup perfect for cold January nights, this cabbage soup is full of vegetables like carrots, potatoes, and cabbage, all simmered in a savory broth. It’s a simple and satisfying dish, rich in flavor and nutrients, perfect for a cozy dinner or as a meal prep option for the week ahead.

Ingredients:

• 1 medium head of cabbage, chopped
• 2 large carrots, peeled and sliced
• 2 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the sliced carrots and diced potatoes, and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Once boiling, reduce the heat to a simmer and add the chopped cabbage, thyme, salt, and pepper.
4. Let the soup simmer for 30-40 minutes, until the vegetables are tender and the flavors have developed.
5. Adjust seasoning to taste and serve hot.

This cabbage soup is a classic winter dish that’s both filling and healthy. The cabbage becomes tender in the broth, while the potatoes and carrots add a satisfying texture. The thyme and garlic infuse the broth with a deep, savory flavor that makes each spoonful comforting. This soup is ideal for meal prep or for feeding a crowd, and it gets even better as it sits.

Cabbage and Sausage Stir-Fry

This quick and easy cabbage stir-fry with sausage is a one-pan meal that comes together in just under 30 minutes, making it ideal for busy January nights. The cabbage is stir-fried with sausage, giving it a smoky and savory flavor, while a simple soy sauce-based sauce adds an umami punch. It’s filling, flavorful, and perfect for a cozy dinner.

Ingredients:

• 1/2 pound sausage (Italian or your favorite type), casing removed and crumbled
• 1 small head of cabbage, shredded
• 1 onion, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat a large skillet or wok over medium heat. Add the crumbled sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes.
2. Remove the sausage from the skillet and set aside. In the same skillet, add the sliced onion and cook for 3 minutes until softened.
3. Add the shredded cabbage to the pan and stir-fry for 5-7 minutes, until it begins to soften and slightly caramelize.
4. Stir in the cooked sausage, soy sauce, rice vinegar, sesame oil, garlic powder, and red pepper flakes. Cook for an additional 2-3 minutes, until everything is well combined and heated through.
5. Season with salt and pepper to taste, then serve hot.

This stir-fry is an easy, satisfying meal that’s full of flavor. The savory sausage and crisp cabbage complement each other perfectly, while the soy sauce and sesame oil add depth to the dish. It’s a quick, nutritious dinner that’s perfect for January, when you want something warm and hearty but don’t have a lot of time to cook.

Spicy Cabbage and Chickpea Curry

This hearty cabbage and chickpea curry is full of bold flavors, featuring tender cabbage, protein-packed chickpeas, and a mix of spices that warm you from the inside out. Perfect for a satisfying vegan meal, this curry is a wonderful way to use cabbage in a new and exciting way, especially during the cold days of January.

Ingredients:

• 1 small head of cabbage, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and cayenne pepper, cooking for 1-2 minutes to release the spices’ aromas.
4. Add the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
5. Pour in the diced tomatoes (with their juice) and coconut milk. Add the chickpeas and stir well to combine. Bring the curry to a simmer, and let it cook uncovered for 20-25 minutes, allowing the flavors to meld and the cabbage to become tender.
6. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

This cabbage and chickpea curry is the perfect combination of rich coconut milk, earthy spices, and hearty vegetables. The cabbage takes on the curry’s deep flavors, while the chickpeas provide a satisfying protein boost. It’s a comforting, warming dish ideal for January, offering both nutrition and flavor in every bite.

Cabbage and Sweet Potato Gratin

This creamy cabbage and sweet potato gratin is a unique take on the classic gratin. The natural sweetness of the potatoes combined with the slight bitterness of the cabbage creates a beautiful balance of flavors. Topped with a crispy golden crust, this dish is sure to be a hit for any winter meal.

Ingredients:

• 1 small head of cabbage, thinly sliced
• 2 large sweet potatoes, peeled and sliced into thin rounds
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded Gruyère or cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
3. Add the sliced cabbage to the skillet and cook for an additional 5-7 minutes, stirring occasionally, until the cabbage wilts and becomes tender.
4. In a separate pot, bring the heavy cream to a gentle simmer over low heat. Stir in the nutmeg and dried thyme, and season with salt and pepper to taste.
5. Layer the sweet potato slices and sautéed cabbage in the prepared baking dish, alternating between the two. Pour the warmed cream over the layers and top with shredded cheese.
6. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.

The creamy sauce and crispy cheese crust elevate this gratin, turning simple cabbage and sweet potatoes into a rich, comforting dish. The sweetness of the sweet potatoes and the savoriness of the cabbage pair beautifully, making each bite an indulgent experience. This gratin is the perfect side dish for winter meals or can be enjoyed as a hearty vegetarian main course.

Cabbage and Beef Stir-Fry with Ginger Soy Sauce

This savory cabbage and beef stir-fry with ginger soy sauce is a quick, flavorful dish that’s perfect for busy January nights. The cabbage stays crunchy, and the tender beef is coated in a sweet and salty soy-based sauce with a hint of ginger. This dish is a great way to get a delicious meal on the table in less than 30 minutes.

Ingredients:

• 1/2 pound lean beef (flank steak or sirloin), thinly sliced
• 1 small head of cabbage, shredded
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon vegetable oil for cooking
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the beef and set aside.
2. In the same skillet, add the red bell pepper and cook for 2-3 minutes until slightly tender.
3. Add the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften but still retains some crunch.
4. While the vegetables are cooking, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, garlic, and honey in a small bowl.
5. Return the beef to the pan and pour the ginger soy sauce over the mixture. Stir to coat evenly, and cook for an additional 2-3 minutes until everything is well combined and heated through.
6. Garnish with sesame seeds before serving.

This stir-fry is a vibrant, quick meal that’s packed with flavor. The savory beef, crunchy cabbage, and sweet-savory sauce make each bite satisfying. The ginger adds a subtle warmth, while the soy sauce and honey balance out the richness of the beef. It’s a great option when you need a flavorful meal that’s both easy and quick to prepare.

Cabbage and Lentil Stew

This hearty and wholesome cabbage and lentil stew is a nourishing dish that’s perfect for the chilly days of January. With its earthy lentils, tender cabbage, and savory broth, this stew provides a comforting and filling meal. Packed with protein, fiber, and vegetables, it’s both nutritious and satisfying.

Ingredients:

• 1 small head of cabbage, chopped
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
2. Stir in the sliced carrots, cumin, paprika, and thyme. Cook for another 2 minutes to allow the spices to bloom.
3. Add the rinsed lentils, chopped cabbage, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Cover and cook for 30-35 minutes, or until the lentils are tender and the cabbage is soft.
5. Season with salt and pepper to taste before serving.

This cabbage and lentil stew is both filling and nutritious. The lentils add protein and heartiness, while the cabbage softens into the broth, absorbing all the flavors. The cumin and paprika give the stew a warm, slightly smoky depth, making this a comforting meal for cold January nights. It’s a great option for meal prepping, as it reheats beautifully and continues to develop flavor over time.

Cabbage and Mushroom Stir-Fry

A savory and satisfying stir-fry, this cabbage and mushroom dish is loaded with flavor from earthy mushrooms and the crispness of cabbage. Light yet satisfying, this dish makes for an excellent side or a main course when served over rice. It’s a quick, easy, and healthy recipe for those busy winter evenings.

Ingredients:

• 1/2 head of cabbage, thinly sliced
• 2 cups mushrooms, sliced (cremini or button mushrooms)
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil for cooking
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes until they release their moisture and begin to brown.
2. Add the onions and garlic, cooking for an additional 3 minutes until fragrant.
3. Stir in the shredded cabbage and cook for 4-5 minutes until it softens slightly but still retains some crunch.
4. In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, grated ginger, and red pepper flakes.
5. Pour the sauce over the vegetables and toss to coat. Stir-fry for another 2-3 minutes to combine the flavors.
6. Season with salt and pepper to taste, and garnish with green onions if desired before serving.

This cabbage and mushroom stir-fry is a perfect blend of textures and flavors. The cabbage adds a fresh, crisp element, while the mushrooms provide an earthy depth. The savory sauce binds everything together, making it a satisfying and light meal. It’s quick to make and can be served on its own or with a side of rice or noodles for a fuller meal.

Cabbage and Bacon Quiche

This savory cabbage and bacon quiche is a great winter dish that combines the rich flavors of crispy bacon with the tenderness of cabbage, all set in a buttery, flaky crust. It’s perfect for breakfast, brunch, or a light dinner. The creamy filling and smoky bacon are complemented by the sweetness of the cabbage, making every bite indulgent yet balanced.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1/2 head of cabbage, finely shredded
• 4 slices bacon, cooked and crumbled
• 1/2 onion, chopped
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a pie dish with the pie crust and set it aside.
2. In a skillet, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set it aside, reserving the bacon fat.
3. In the same skillet, add the chopped onion and cook for 5 minutes until softened. Add the shredded cabbage and cook for another 5-7 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
4. In a bowl, whisk together the eggs, heavy cream, shredded cheese, dried thyme, salt, and pepper.
5. Combine the cooked cabbage and bacon in the prepared pie crust. Pour the egg mixture over the top, ensuring it’s evenly distributed.
6. Bake the quiche for 35-40 minutes, or until the center is set and lightly golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

This cabbage and bacon quiche is rich, creamy, and full of flavor. The bacon adds a smoky, salty contrast to the sweetness of the cabbage, while the cheese and creamy filling make the quiche indulgent and satisfying. It’s perfect for a winter brunch or as a savory dinner option that’s sure to impress.

Cabbage and Potato Frittata

This cabbage and potato frittata is a comforting, hearty dish perfect for breakfast or a light dinner. The combination of tender cabbage, creamy potatoes, and eggs creates a satisfying meal that’s full of flavor. It’s a great way to incorporate cabbage into a simple, one-pan meal that’s easy to prepare and perfect for any time of the day.

Ingredients:

• 1 small head of cabbage, shredded
• 2 medium potatoes, peeled and thinly sliced
• 6 large eggs
• 1/2 cup milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the sliced potatoes to the skillet and cook for 6-7 minutes, stirring occasionally, until they start to soften.
3. Stir in the shredded cabbage, dried thyme, paprika, salt, and pepper. Cook for another 5 minutes until the cabbage begins to wilt.
4. In a bowl, whisk together the eggs and milk. Pour the egg mixture over the vegetables in the skillet, ensuring everything is evenly distributed.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and lightly golden on top.
6. Garnish with fresh parsley before serving.

This cabbage and potato frittata is a satisfying, comforting dish that’s perfect for busy mornings or a quick weeknight meal. The eggs hold everything together, while the potatoes add creaminess and the cabbage gives a light crunch. It’s a simple yet delicious way to enjoy cabbage in a filling meal.

Cabbage and Carrot Slaw with Apple Cider Vinaigrette

This refreshing cabbage and carrot slaw is a great way to enjoy cabbage raw while keeping things light and vibrant. The tangy apple cider vinaigrette brings the flavors together, making this slaw an ideal side dish for any winter meal. It’s crisp, colorful, and packed with nutrients, making it an excellent addition to your January meals.

Ingredients:

• 1/2 head of cabbage, finely shredded
• 2 large carrots, peeled and grated
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.
3. Pour the dressing over the cabbage and carrots, and toss to coat evenly.
4. Let the slaw sit for about 10-15 minutes to allow the flavors to meld before serving.
5. Garnish with sesame seeds, if desired.

This cabbage and carrot slaw with apple cider vinaigrette is a crisp and tangy side dish that’s perfect for pairing with heavier winter meals. The apple cider vinegar adds a nice sharpness, while the honey or maple syrup brings just the right amount of sweetness. This slaw is not only delicious but also a great way to get in some raw vegetables during the colder months.

Cabbage and Quinoa Salad with Lemon-Tahini Dressing

This cabbage and quinoa salad is a nutritious and satisfying dish that’s perfect for January. The nutty quinoa pairs beautifully with the crunchy cabbage, while the lemon-tahini dressing adds a rich, creamy touch. It’s a great option for a light lunch or dinner, and can easily be made ahead for meal prep.

Ingredients:

• 1/2 head of cabbage, thinly sliced
• 1 cup cooked quinoa (or another whole grain)
• 1/2 cucumber, diced
• 1/4 cup chopped fresh parsley
• 1 tablespoon sesame seeds (optional)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, cooked quinoa, diced cucumber, and fresh parsley.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (or honey), cumin, salt, and pepper until smooth and creamy. If the dressing is too thick, add a tablespoon of water to thin it out.
3. Pour the dressing over the salad and toss to coat everything evenly.
4. Sprinkle sesame seeds over the top, if desired, and serve.

This cabbage and quinoa salad with lemon-tahini dressing is light yet filling. The quinoa adds protein and fiber, while the cabbage gives a satisfying crunch. The lemon-tahini dressing ties the whole dish together with its rich, tangy flavor, making it a great option for a healthy, energizing meal that’s perfect for the start of the year.

Note: More recipes​ are coming soon!