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Cabbage is an incredibly versatile vegetable that fits perfectly into a paleo lifestyle.
Whether you’re looking for a satisfying side dish or a main course, cabbage can be transformed into a variety of dishes that are both nutritious and delicious.
If you’re following a paleo diet, Saturdays are the perfect day to try out new recipes that not only promote healthy eating but are also quick and easy to prepare.
We’ve compiled a list of 30+ paleo-friendly cabbage recipes that will help you enjoy a hearty and wholesome Saturday meal.
From vibrant salads to hearty stir-fries, comforting soups, and even flavorful casseroles, there’s a recipe for everyone.
These dishes are packed with nutrients and bursting with flavor, proving that sticking to a paleo diet doesn’t have to be boring or time-consuming.
Whether you’re cooking for yourself or the whole family, these recipes will keep your weekend meals exciting and satisfying.
30+ Nutritious Saturday Paleo Cabbage Recipes for a Healthy Weekend
With these 30+ paleo cabbage recipes, your Saturday meals will be both delicious and nourishing.
Each recipe is designed to fit into a paleo lifestyle while providing you with the essential nutrients your body needs to stay energized and healthy.
From savory stir-fries to crunchy salads, you’ll never run out of ideas for incorporating this versatile vegetable into your meals.
So, gather your ingredients and get ready to enjoy the perfect Saturday feast that aligns with your paleo eating habits.
These recipes are not just healthy, but they also offer the variety and excitement needed to make your weekends flavorful and fun.
Savory Paleo Cabbage Stir-Fry
This quick and flavorful cabbage stir-fry is a perfect paleo dish for a Saturday lunch or dinner. Packed with tender cabbage, crispy bacon, and a hint of garlic, it’s both nutritious and satisfying. The natural sweetness of cabbage pairs wonderfully with the smokiness of bacon for a wholesome, hearty meal.
Ingredients
- 1 medium green cabbage, shredded
- 4 slices of bacon, chopped
- 2 garlic cloves, minced
- 2 tablespoons coconut aminos
- 1 tablespoon avocado oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, then remove and set aside. Leave the bacon grease in the pan.
- Add avocado oil to the skillet and toss in the minced garlic. Sauté for about 30 seconds until fragrant.
- Add the shredded cabbage and stir to coat in the oil and garlic. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens.
- Stir in the coconut aminos, paprika, and cooked bacon. Season with salt and pepper.
- Continue cooking for 2-3 minutes to combine flavors, then serve warm.
This stir-fry is a wonderful example of how simple ingredients can be transformed into a delicious dish. The crispy bacon adds texture, while the coconut aminos enhance the cabbage’s natural sweetness, making it a paleo-friendly comfort food.
Paleo Stuffed Cabbage Rolls
These paleo cabbage rolls are a filling and flavorful dish perfect for a Saturday evening. Ground beef and cauliflower rice are wrapped in tender cabbage leaves and simmered in a rich tomato sauce, making this a comforting, low-carb meal.
Ingredients
- 1 large green cabbage
- 1 pound ground beef
- 1 cup cauliflower rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and blanch the cabbage leaves until softened, about 2-3 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent. Add ground beef and cook until browned.
- Mix in cauliflower rice, oregano, smoked paprika, salt, and pepper. Cook for another 2 minutes, then remove from heat.
- Take a cabbage leaf and place a scoop of the filling in the center. Roll the leaf tightly, folding in the sides as you go. Repeat with remaining leaves and filling.
- In a large skillet or pot, pour crushed tomatoes and stir in tomato paste. Place cabbage rolls seam-side down into the sauce.
- Cover and simmer on low heat for 25-30 minutes, allowing flavors to meld. Serve warm.
These cabbage rolls are a labor of love but worth the effort for their hearty flavor. The savory meat filling pairs beautifully with the tangy tomato sauce, creating a paleo dish that’s both satisfying and nutritious.
Paleo Cabbage and Sausage Soup
This cabbage and sausage soup is a warm and nourishing option for a Saturday paleo meal. With hearty chunks of sausage, tender cabbage, and aromatic spices, this soup is a one-pot wonder that’s easy to make and loaded with flavor.
Ingredients
- 1 tablespoon avocado oil
- 1 pound paleo-friendly sausage, sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 small head of cabbage, chopped
- 4 cups chicken bone broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat avocado oil in a large pot over medium heat. Add the sliced sausage and cook until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant. Add the chopped cabbage and cook for 3-4 minutes.
- Pour in the chicken bone broth and diced tomatoes. Stir in thyme, smoked paprika, bay leaf, salt, and pepper.
- Return the sausage to the pot and bring the soup to a simmer. Cover and cook for 20-25 minutes, allowing the flavors to meld.
- Remove the bay leaf before serving. Enjoy hot.
This hearty soup is perfect for a cozy Saturday. The cabbage absorbs the savory broth, and the sausage adds a smoky depth of flavor. It’s a simple yet satisfying paleo recipe that warms you from the inside out.
Paleo Cabbage and Chicken Skillet
This cabbage and chicken skillet is a quick, paleo-friendly dish packed with protein and veggies. The tender chicken pairs perfectly with caramelized cabbage, creating a savory and satisfying meal ideal for Saturday night.
Ingredients
- 2 tablespoons avocado oil
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 small head of cabbage, shredded
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and fully cooked through, then remove and set aside.
- In the same skillet, add the onion and garlic. Sauté until fragrant, about 2 minutes.
- Add the shredded cabbage to the skillet and stir well. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens and caramelizes slightly.
- Return the cooked chicken to the skillet and sprinkle with smoked paprika and thyme. Stir everything together and cook for another 2-3 minutes to combine the flavors.
- Serve hot as a standalone meal or alongside a paleo side dish.
This one-pan wonder is not only delicious but also easy to clean up. The caramelized cabbage adds a subtle sweetness, balancing the savory chicken and spices for a meal that hits all the right notes.
Paleo Cabbage and Sweet Potato Hash
This cabbage and sweet potato hash is a vibrant and filling breakfast or brunch option. Packed with nutrient-rich vegetables and seasoned to perfection, it’s an energizing and paleo-compliant way to kickstart your Saturday.
Ingredients
- 1 medium sweet potato, peeled and diced
- 1 small head of green cabbage, shredded
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: fried eggs or avocado slices for serving
Instructions
- Heat avocado oil in a large skillet over medium heat. Add the diced sweet potato and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Add the onion and garlic to the skillet and sauté until fragrant, about 2 minutes.
- Stir in the shredded cabbage and continue cooking for another 7-8 minutes until the cabbage is tender and slightly browned.
- Season with cumin, smoked paprika, salt, and pepper. Stir well to combine.
- Serve warm, optionally topped with fried eggs or avocado slices.
This hash combines the earthy sweetness of sweet potatoes with the tender crunch of cabbage. It’s a versatile dish that’s great on its own or elevated with toppings, making it a go-to for a satisfying paleo meal.
Paleo Cabbage Slaw with Lemon-Tahini Dressing
This light and refreshing cabbage slaw is perfect for a Saturday side dish or lunch. Tossed with a creamy lemon-tahini dressing, it’s a paleo-friendly recipe that highlights the natural crunch of fresh cabbage.
Ingredients
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 large carrot, julienned
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 3 tablespoons tahini
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded green cabbage, red cabbage, carrot, and parsley. Toss to mix.
- In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and pepper until smooth. Add a tablespoon of water if needed to reach the desired consistency.
- Pour the dressing over the cabbage mixture and toss until well coated.
- Serve immediately or chill in the refrigerator for 20 minutes before serving for enhanced flavor.
This slaw is a vibrant, crunchy dish that complements any paleo main course. The lemon-tahini dressing adds a tangy creaminess that elevates the fresh vegetables, making it a standout recipe for your paleo collection.
Paleo Beef and Cabbage Stir-Fry
This beef and cabbage stir-fry is a quick, protein-packed paleo dinner option. Juicy ground beef is paired with tender cabbage and flavored with ginger, garlic, and coconut aminos for a dish that’s both healthy and delicious.
Ingredients
- 1 pound ground beef
- 1 small head of green cabbage, shredded
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons coconut aminos
- 1 tablespoon avocado oil
- 1 teaspoon sesame oil (optional, paleo-compliant only)
- Salt and pepper to taste
Instructions
- Heat avocado oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spatula. Season with salt and pepper and set aside.
- In the same skillet, add garlic and ginger. Sauté until fragrant, about 1 minute.
- Add the shredded cabbage and stir to combine. Cook for 5-7 minutes until the cabbage softens.
- Return the cooked beef to the skillet and stir in coconut aminos and sesame oil, if using. Cook for another 2 minutes to let the flavors meld.
- Serve hot, garnished with chopped green onions if desired.
This stir-fry is a simple yet flavorful way to enjoy paleo ingredients. The beef adds richness, while the coconut aminos bring a subtle sweetness that enhances the cabbage’s natural flavors. Perfect for a quick and nourishing meal!
Paleo Cabbage and Avocado Salad
This fresh and zesty cabbage and avocado salad is the perfect paleo dish for a light Saturday meal. The creamy avocado and crunchy cabbage are complemented by a tangy lime dressing, creating a delightful combination of textures and flavors.
Ingredients
- 4 cups green cabbage, shredded
- 1 ripe avocado, diced
- 1 small red bell pepper, diced
- 1 small cucumber, sliced
- 1/4 cup cilantro, chopped
For the Dressing:
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage, diced avocado, red bell pepper, cucumber, and cilantro. Toss gently to mix.
- In a separate small bowl, whisk together lime juice, olive oil, honey, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the salad and toss to coat evenly.
- Serve immediately or chill for 10-15 minutes to allow the flavors to meld.
This salad is a refreshing, nutrient-packed option for a light lunch or side dish. The avocado adds creaminess and healthy fats, while the lime dressing enhances the natural crispness of the cabbage, making it a perfect paleo recipe for any occasion.
Paleo Cabbage and Shrimp Stir-Fry
This vibrant cabbage and shrimp stir-fry is a quick and flavorful paleo dinner option. The tender shrimp and crunchy cabbage are sautéed with ginger, garlic, and coconut aminos, creating a delicious and satisfying meal in under 30 minutes.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 small head of cabbage, shredded
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 3 tablespoons coconut aminos
- 1 tablespoon avocado oil
- 1 teaspoon sesame oil (optional, paleo-compliant only)
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic and ginger. Sauté for about 1 minute until fragrant.
- Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until softened but still slightly crunchy.
- Stir in the coconut aminos, sesame oil (if using), and lime juice. Return the shrimp to the skillet and toss everything together to combine.
- Season with salt and pepper to taste and serve hot.
This stir-fry is a light yet filling meal that brings together the sweetness of shrimp and the crunch of cabbage. The coconut aminos and lime juice add a delightful balance of savory and tangy flavors, making it a must-try paleo dish.
Paleo Cabbage and Ground Turkey Skillet
This paleo cabbage and ground turkey skillet is a wholesome, one-pan meal that’s perfect for a busy Saturday. Ground turkey and cabbage come together with aromatic spices to create a simple, delicious, and filling dish.
Ingredients
- 1 pound ground turkey
- 1 small head of cabbage, shredded
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons avocado oil
- Salt and pepper to taste
Instructions
- Heat avocado oil in a large skillet over medium heat. Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
- Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until tender and slightly caramelized.
- Stir in the ground cumin, smoked paprika, salt, and pepper. Return the cooked turkey to the skillet and toss everything together to combine.
- Serve hot, garnished with fresh herbs if desired.
This ground turkey and cabbage skillet is both hearty and healthy, packed with protein and fiber. The cumin and smoked paprika infuse the dish with warm, earthy flavors, making it a satisfying paleo meal that’s easy to prepare.
Paleo Cabbage and Bacon Soup
This rich and comforting cabbage and bacon soup is perfect for a cozy Saturday meal. The smoky bacon and tender cabbage are combined in a savory broth to create a hearty soup that’s both filling and delicious.
Ingredients
- 4 slices of bacon, chopped
- 1 small head of cabbage, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups chicken bone broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
- Add the diced onion and garlic to the pot and sauté for 2-3 minutes until softened.
- Add the chopped cabbage and cook for another 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
- Pour in the chicken bone broth, add thyme, bay leaf, black pepper, and salt. Bring the soup to a simmer.
- Cover and cook for 20-25 minutes, allowing the cabbage to become tender and the flavors to meld.
- Stir in the cooked bacon and serve hot.
This soup is a savory and comforting dish that’s perfect for cooler Saturdays. The smoky bacon adds depth to the broth, while the cabbage provides a hearty texture, making it a satisfying paleo soup that will keep you full and warm.
Paleo Cabbage and Beef Tacos
These paleo cabbage and beef tacos are a fun and delicious twist on traditional tacos. With seasoned ground beef and crunchy cabbage wrapped in lettuce leaves, this dish is perfect for a low-carb, paleo-friendly meal that’s packed with flavor.
Ingredients
- 1 pound ground beef
- 1 small head of cabbage, shredded
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon coconut aminos
- Salt and pepper to taste
- 8 large lettuce leaves (for taco shells)
- Optional toppings: diced tomatoes, cilantro, avocado, lime wedges
Instructions
- Heat avocado oil in a skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through.
- Stir in chili powder, cumin, smoked paprika, garlic powder, coconut aminos, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
- While the beef is cooking, prepare the cabbage by shredding it into fine pieces.
- To assemble the tacos, place a spoonful of the seasoned ground beef into a lettuce leaf and top with shredded cabbage.
- Serve the tacos with optional toppings such as diced tomatoes, cilantro, avocado, and a squeeze of lime.
These cabbage and beef tacos are a fun and healthy alternative to traditional tacos. The lettuce leaves act as the perfect shell, keeping the dish light and paleo-compliant while the seasoned beef and crunchy cabbage bring a satisfying texture and flavor balance.
Paleo Cabbage and Salmon Salad
This light and nutrient-packed cabbage and salmon salad is a great option for a refreshing Saturday lunch. With the rich omega-3s from salmon and the crispness of cabbage, it’s a flavorful and satisfying meal that’s perfect for paleo eaters.
Ingredients
- 2 salmon fillets
- 4 cups green cabbage, shredded
- 1 avocado, diced
- 1 small cucumber, sliced
- 1/4 cup fresh dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is cooking, prepare the cabbage, avocado, cucumber, and dill in a large bowl.
- Once the salmon is done, flake it into bite-sized pieces and add it to the salad.
- Drizzle with lemon juice and toss gently to combine.
- Serve immediately as a light and nutritious meal.
This cabbage and salmon salad is a refreshing, nutrient-dense meal that combines the crunch of cabbage with the richness of salmon. The lemon dressing adds a refreshing zing, while the avocado provides healthy fats, making this a great paleo option for any meal.
Paleo Cabbage and Pork Stir-Fry
This cabbage and pork stir-fry is a simple and satisfying paleo dinner packed with protein and vegetables. The tender pork and crisp cabbage come together with garlic and ginger, creating a flavorful stir-fry that’s quick to prepare and full of flavor.
Ingredients
- 1 pound pork tenderloin, thinly sliced
- 1 small head of cabbage, shredded
- 2 tablespoons avocado oil
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil (optional, paleo-compliant)
- 1 teaspoon rice vinegar (optional)
- Salt and pepper to taste
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Add the sliced pork and cook until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic and ginger. Sauté for about 1 minute until fragrant.
- Add the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until the cabbage softens but still retains some crunch.
- Stir in coconut aminos, sesame oil (if using), and rice vinegar. Return the cooked pork to the skillet and toss everything together.
- Season with salt and pepper to taste and serve hot.
This pork and cabbage stir-fry is a quick and flavorful paleo meal that’s rich in protein and fiber. The coconut aminos bring a subtle sweetness, while the garlic and ginger provide a fragrant base, making this a well-rounded and delicious dish.
Paleo Cabbage and Eggplant Curry
This hearty and flavorful cabbage and eggplant curry is a comforting and satisfying paleo dish. The combination of tender cabbage, eggplant, and aromatic spices creates a deliciously rich curry that’s perfect for a filling Saturday meal.
Ingredients
- 1 small head of cabbage, shredded
- 2 medium eggplants, cubed
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- Salt and pepper to taste
Instructions
- Heat coconut oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
- Add the cubed eggplant and grated ginger to the pot and cook for another 5-7 minutes until the eggplant starts to soften.
- Stir in curry powder, turmeric, salt, and pepper. Cook for 1-2 minutes to release the spices’ aromas.
- Add the shredded cabbage, coconut milk, and vegetable broth. Stir well to combine, then bring to a simmer.
- Cover the pot and cook for 15-20 minutes, stirring occasionally, until the cabbage and eggplant are tender.
- Serve hot, garnished with fresh cilantro if desired.
This cabbage and eggplant curry is a flavorful and hearty dish that brings together bold spices and creamy coconut milk. The cabbage adds texture, while the eggplant soaks up the curry’s rich flavors, making it a comforting and satisfying paleo meal.
Note: More recipes are coming soon!